Dinner Time!

Dinner Time!

Classic Nepali Momo

Pictures by: Jeff Hartman
Note: this recipe has been adapted for American kitchens
using directions found on a Nepali cooking website.
Click here
to see the original.

INGREDIENTS – for approximately 40 momos

Making the momo filling

Making the momo filling

Dough for wrappers:
5 cups all-purpose flour
1 tablespoon oil
Enough water to make a soft, flexible dough (not sticky)
Pinch of salt

2 lbs. lean meat of choice (omit for veggie)
1 cup red onion, finely chopped
1/2 cup green onion, finely chopped
1/2 cup fresh cilantro, finely chopped
1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger, minced
¼ teaspoon timur (Szechwan pepper)
¼ teaspoon nutmeg, grated
1/4 teaspoon turmeric
1 tablespoon curry powder, meat masala or momo masala
3 fresh red chilies, minced, or as desired- adjust number of peppers to taste
3 tablespoons cooking oil
Salt and Pepper- to taste

Assembling the momos

Assembling the momos


To make the filling:

  • Combine all filling ingredients in a large mixing bowl
  • Mix well
  • Adjust for seasoning with salt and pepper
  • Cover and refrigerate for at least an hour to allow flavors to soak in

To make the dough:

  • In a large bowl combine flour, oil, salt and water
  • Mix well
  • Knead until the dough becomes consistent in texture, about 10-12 minutes
  • Cover and let stand for at least 15 min
  • Knead well again before making wrappers
  • Divide dough into 1-inch balls (It is recommended to work with a dozen or so balls at a time to prevent from drying)

Assembling the momos:

  • If the dough seems sticky, dust the work surface with flour
  • Flatten each ball between your palms or use flattening device as needed
  • Create 3-inch circle wrappers (It is best if the middle portion of the wrapper is slightly thicker than the edges. This helps to hold the filling, and helps to pleat the momos better. Roll the wrappers pretty thin but take care not to tear.)
Steaming the momos

Steaming the momos

Filling the momos:

  • Wet the edge of the wrapper with water
  • Hold wrapper and put a heaping tablespoon of filling in the center of the wrapper
  • Gently fold into the desired shape (typical options: taco, half moon, crescent)
  • Make the pleats while sealing (whatever shape you do, make sure you seal them really well)

Steaming the momos:

  • Prepare your steamer. You may add some onions, ginger and fresh coriander to the steaming liquid/water. This usually becomes a clear soup on the side when the momos are served.
  • Oil the steamer rack really well
  • Arrange the stuffed Momos in the steamer. Close the lid and steam until they are cooked through, about 10-20 minutes.
  • Take the Momos off the steamer, and serve immediately with soup or chutney