Nepali Momo Steamed Dumplings (Print Version)
Soft, juicy dumplings with spiced filling, steamed to perfection and served with tangy tomato-chili sauce.
# Recipe Ingredients:
→ Dough
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 3/4 cup water (as needed)
→ Meat Filling
04 - 8 oz ground chicken or pork (or beef)
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1-inch fresh ginger, grated
08 - 1/2 cup green onions, finely chopped
09 - 1/4 cup fresh cilantro, chopped
10 - 1 tablespoon soy sauce
11 - 1 tablespoon vegetable oil
12 - 1/2 teaspoon ground cumin
13 - 1/2 teaspoon ground coriander
14 - 1/4 teaspoon chili powder (optional, to taste)
15 - Salt and black pepper, to taste
→ Dipping Sauce
16 - 2 medium tomatoes
17 - 1-2 fresh red chilies (to taste)
18 - 2 cloves garlic
19 - 1/2-inch ginger
20 - 2 tablespoons roasted sesame seeds
21 - 1 tablespoon fresh cilantro
22 - Salt, to taste
23 - 1 teaspoon lemon or lime juice
# Directions:
01 - Mix flour and salt in a large bowl. Gradually add water while kneading until smooth and elastic. Cover and rest for 30 minutes.
02 - Combine ground meat with onion, garlic, ginger, green onions, cilantro, soy sauce, oil, cumin, coriander, chili powder, salt, and pepper. Mix thoroughly until spices are evenly distributed.
03 - Divide dough into 24 small balls. Roll each into a 3-inch thin circle. Place 1 tablespoon filling in center. Fold edges and pleat to seal, forming round or crescent shapes.
04 - Lightly oil steamer basket or line with parchment. Arrange momos without touching. Steam over boiling water for 10-12 minutes until dough is cooked through and filling is hot.
05 - Char tomatoes over open flame or under broiler until skins blister. Peel and blend with chilies, garlic, ginger, sesame seeds, cilantro, salt, and lime juice until smooth. Adjust seasoning.
06 - Serve steamed momos hot immediately with dipping sauce on the side.
# Expert Advice:
01 -
- The dough becomes impossibly tender yet sturdy enough to hold generous fillings
- Steaming keeps these lighter than fried dumplings while intensifying every spice
02 -
- Overworking the dough makes it tough, so stop kneading once it feels smooth and bounces back when pressed
- Steam time varies by thickness, so check one momo first before assuming the whole batch is done
03 -
- Letting filling rest for 15 minutes before wrapping makes it easier to handle
- A dab of butter inside each momo creates a burst of richness when you bite in