Regular Mo: Mo Recipe

Make the dough

In a large mixing bowl combine 3 cups all-purpose flour and 1 tsp salt. Add 1 tablespoon vegetable oil. Gradually add 1 cup warm water while stirring with your hand or a wooden spoon until the mixture begins to come together.

Knead the dough on a lightly floured surface for 6–8 minutes until smooth and elastic. If dough is sticky, sprinkle with a little extra flour; if too dry, dampen hands and continue kneading.

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

Prepare vegetables and aromatics

Finely shred the cabbage (about 2 cups packed), finely chop the onion, mince the garlic (4 cloves) and ginger (1 tablespoon), and slice the green onions.

Cook the aromatics and chicken

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add the chopped onion and sauté 2–3 minutes until softened. Add minced garlic and ginger and cook 30–45 seconds until fragrant.

Add 1 lb ground chicken to the pan, breaking it up with a spatula. Cook until the chicken loses its raw color, about 4–6 minutes.

Season and combine

Stir in 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon turmeric, 1/2 teaspoon garam masala, 1 tablespoon soy sauce, 1 teaspoon salt and 1/2 teaspoon black pepper. Cook 1–2 minutes so spices bloom.

Add the shredded cabbage and sliced green onions to the pan. Cook, stirring, 2–3 minutes until cabbage wilts but still retains some texture. If the mixture seems dry, add up to 2 tablespoons water to loosen and combine flavors. Taste and adjust seasoning as needed.

Remove filling from heat and let cool to warm (not hot). If desired, stir in 1/2 teaspoon sesame oil for aroma.

Divide and roll dough

Punch down rested dough and divide into two equal portions. Keep one portion covered while you work. On a lightly floured surface, roll each portion into a log about 1.5 inches (4 cm) in diameter. Cut each log into 12–14 equal pieces (yield ~24–28 mo:mo total).

Take one piece and flatten it with your palm, then use a rolling pin to roll each piece into a thin circle about 3–3.5 inches (7–9 cm) across. Aim for even thickness, slightly thinner at the edges.

Fill and pleat

Place about 1 tablespoon of the cooled chicken filling in the center of each wrapper. Lift edges and pleat to form traditional Nepalese mo:mo (gathering and twisting top) or simply pinch into a half-moon dumpling. Ensure a tight seal so filling doesn’t leak during steaming.

Lightly oil steamer trays or line with parchment rounds or cabbage leaves to prevent sticking. Arrange mo:mo in the steamer with small gaps — they will expand slightly.

Steam the mo:mo

Set up a steamer (bamboo or metal) with boiling water beneath. Place trays of mo:mo over the steam, cover, and steam for 12–14 minutes for 1-inch-thick wrappers and full chicken filling. If using very thin wrappers or small mo:mo, check at 10 minutes. Chicken should be fully cooked (internal temperature 165°F / 74°C).

When done, remove steamer lid carefully to avoid dripping water onto the dumplings. Transfer mo:mo to a serving plate and brush lightly with 1/2 teaspoon sesame oil if using, to add sheen and aroma.

Serve mo:mo hot with chili-garlic sauce or Nepali achar and additional soy sauce on the side. Provide small bowls for dipping. Leftovers: refrigerate cooled mo:mo in an airtight container up to 2 days; re-steam 6–8 minutes to reheat.