Pork Momo Recipe

In a large bowl, whisk the flour and salt together until evenly combined.

Pour in the warm water and oil gradually, mixing with a fork until a shaggy dough forms.

Turn out onto a lightly floured surface and knead 8–10 minutes until smooth and elastic.

Let the dough rest, covered, for 20–30 minutes before rolling.

In a large bowl, combine ground pork with onion, garlic, and ginger. Mix well.

Add green onions, soy sauce, sesame oil, salt, pepper, and cornstarch. Mix until the filling comes together and any moisture is absorbed.

If using cilantro, fold it in and chill the filling for 15–30 minutes to meld flavors.

Divide the rested dough into 20–24 equal pieces. Roll each piece into a 3-inch circle, keeping the center slightly thicker.

Place about 1.5 teaspoons of filling in the center of each dough circle.

Gently pleat the edges together to seal. Pinch to close, forming a pleated half-moon or traditional momo shape.

Keep shaped dumplings covered to prevent drying out while you finish the rest.

Line a steamer basket with parchment rounds or cabbage leaves to prevent sticking.

Arrange dumplings in the steamer, leaving space between each to allow even cooking.

Steam over boiling water for 8–10 minutes, until the dough is translucent and the filling is cooked through.

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, chili oil (if using), and sugar until the sugar dissolves.

Transfer steamed momo to a platter. Serve hot with dipping sauce on the side. Garnish with cilantro or sesame seeds if desired.