The Momo Recipe

Make the dough

In a large bowl combine 3 cups all-purpose flour and 1 tsp salt. Make a well in the center and pour in 1 cup warm water and 1 tbs vegetable oil. Mix with a fork or your hand until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If the dough is too sticky, sprinkle up to 2 tbs more flour; if too dry, add water 1 tsp at a time.

Form the dough into a ball, coat lightly with a few drops of oil, place in a bowl, cover with plastic wrap or a damp cloth and rest for 30 minutes at room temperature. Resting relaxes the gluten and makes rolling easier.

Prepare vegetables

While the dough rests, place the finely shredded cabbage and 1/2 cup chopped onion in a bowl, sprinkle with 1/2 tsp salt, toss and let sit 5–10 minutes. Squeeze out excess moisture firmly using your hands or in a clean kitchen towel. Removing water prevents a soggy filling.

Cook aromatics and pork

Heat 1 tbs vegetable oil in a skillet over medium-high heat. Add the 1/2 cup chopped onion and sauté 2–3 minutes until translucent. Add minced garlic (3 cloves) and minced ginger (1 tbs) and cook 30–45 seconds until fragrant. Add 1 lb ground pork, breaking it up with a spatula. Cook until no longer pink, about 4–6 minutes.

Stir in the squeezed cabbage, 3 sliced scallions, 2 tbs soy sauce, 1 tsp salt, 1/2 tsp ground black pepper and 1 tsp sesame oil. Cook another 1–2 minutes to combine flavors, then remove from heat and let the filling cool to near room temperature (about 10–15 minutes). Taste and adjust seasoning — add a bit more soy or salt if needed.

If you prefer a smoother filling, pulse the cooled mixture briefly in a food processor (2–3 quick pulses). Otherwise leave as-is for texture.

Portion the dough

After the dough has rested, turn it onto a work surface and divide into two. Roll each half into a log about 1" in diameter and cut into 20 equal pieces total (for roughly 40–45 g wrappers each).

Working with one piece at a time, flatten a piece with the palm of your hand and dust with flour. Using a small rolling pin, roll each piece into a round wrapper about 3–3.5 inches (7–9 cm) in diameter, slightly thinner at the center and thicker at the edge to hold pleats.

Place about 1 to 1 1/2 tbs of filling in the center of each wrapper. Fold and pleat to seal: lift the edge of the wrapper and make 6–8 small pleats around, pinching tightly at the top to create a round sealed momo (or fold into a half-moon if preferred). Ensure a secure seal to prevent leaking during steaming.

Prepare steamer

Add 6 cups water to a pot or wok for steaming. Bring to a simmer over medium-high heat. Lightly oil the steamer tray or place small parchment squares (or cabbage leaves) under each momo to prevent sticking.

Arrange momos in the steamer basket/tray leaving spacing for expansion. Cover and steam over simmering water for 12–15 minutes for pork filling (adjust 10–12 minutes for all-vegetable filling). Do not let the water touch the steamer basket. Keep the lid closed to maintain steam.

After steaming, turn off heat and let the momos rest in the closed steamer 2 minutes before removing. This helps finish cooking gently and prevents collapse.

Make the sauce

While momos steam, combine 3 tbs soy sauce, 1 tbs black vinegar (or rice vinegar), 1 tsp chili oil, 1/2 tsp sesame oil, 1/2 tsp freshly grated ginger and 1 thinly sliced scallion in a small bowl. Stir and taste; add a pinch of sugar if the vinegar is too sharp.

Transfer steamed momos to a serving platter. Serve hot with the prepared dipping sauce. Optionally garnish with extra sliced scallions or a sprinkle of toasted sesame seeds.

Leftover momos can be refrigerated in an airtight container for up to 2 days and reheated by steaming for 5–7 minutes or pan-frying in a little oil to make potstickers.