Aren’t you craving something warm, comforting, and bursting with flavor? Welcome to the wonderful world of Nepalese momos—delicate dumplings that are the ultimate comfort food. Whether you’re a seasoned cook or just starting out, these 20 authentic recipes will bring the vibrant tastes of the Himalayas right to your North American kitchen. Let’s dive in and discover your new favorite dish!
Classic Nepalese Chicken Momo
Growing up in a multicultural neighborhood, I was lucky to be introduced to global comfort foods early on, and nothing brings back those cozy memories like a steaming plate of chicken momo. I still remember the first time I tried them at a friend’s house—the delicate dough, the savory filling, and that addictive dipping sauce had me hooked instantly. Now, I make them whenever I need a taste of something warm and welcoming, and they’ve become a staple in my kitchen for casual gatherings.
Serving: 4 | Pre Time: 45 minutes | Cooking Time: 15 minutes
Ingredients
– For the dough: about 2 cups of all-purpose flour, a good splash of water (around ¾ cup), and a pinch of salt.
– For the filling: 1 pound of ground chicken, 1 finely chopped onion, a couple of minced garlic cloves, a 1-inch piece of grated ginger, a handful of chopped cilantro, 1 tablespoon of vegetable oil, and salt to season.
– For steaming: just a bit of oil to grease the steamer.
Instructions
1. In a large bowl, combine 2 cups of all-purpose flour, a pinch of salt, and gradually add ¾ cup of water while mixing until a smooth dough forms. Tip: Knead the dough for at least 5 minutes until it’s elastic—this helps prevent tearing later.
2. Cover the dough with a damp cloth and let it rest at room temperature for 30 minutes to relax the gluten.
3. While the dough rests, heat 1 tablespoon of vegetable oil in a pan over medium heat and sauté 1 finely chopped onion until translucent, about 5 minutes.
4. Add a couple of minced garlic cloves and a 1-inch piece of grated ginger to the pan, cooking for another 2 minutes until fragrant.
5. In a separate bowl, mix 1 pound of ground chicken with the sautéed onion mixture, a handful of chopped cilantro, and salt, combining thoroughly. Tip: Chill the filling for 10 minutes to make it easier to handle.
6. Divide the rested dough into small balls, about 1 inch in diameter, and roll each into a thin circle on a floured surface.
7. Place a spoonful of the chicken filling in the center of each dough circle.
8. Fold the dough over the filling and pinch the edges together to seal, creating pleats if desired. Tip: Moisten the edges with water to help them stick better.
9. Lightly grease a steamer basket with oil and arrange the momos inside without touching.
10. Steam the momos over boiling water for 12-15 minutes until the dough is translucent and the filling is cooked through.
Kneading that dough and folding each momo might take a bit of patience, but it’s so worth it for the tender, juicy bites you get. The texture is wonderfully soft with a slight chew, and the flavors of ginger and cilantro shine through in every mouthful. I love serving them straight from the steamer with a spicy dipping sauce or even tossing them in a light broth for a heartier meal.
Spicy Buffalo Momo with Yogurt Dip
Holiday gatherings always call for something special, and this year, I’m whipping up a twist on a favorite—Spicy Buffalo Momo with Yogurt Dip. It’s the perfect blend of cozy dumpling comfort and that zesty kick we all crave, and trust me, once you try these, they’ll become your go-to party pleaser. I love making these on lazy weekends when I want to impress without too much fuss, and the yogurt dip is my secret weapon for cooling things down just right.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– A pack of round dumpling wrappers (about 24 pieces)
– A pound of ground chicken
– A couple of cloves of garlic, minced
– A tablespoon of grated ginger
– A splash of soy sauce
– A pinch of salt
– A cup of buffalo sauce
– A tablespoon of melted butter
– A cup of plain yogurt
– A handful of fresh cilantro, chopped
– A squeeze of lemon juice
Instructions
1. In a bowl, mix the ground chicken, minced garlic, grated ginger, soy sauce, and a pinch of salt until well combined.
2. Place a teaspoon of the chicken mixture in the center of each dumpling wrapper.
3. Fold the wrapper in half and pinch the edges tightly to seal, creating a half-moon shape; if the edges won’t stick, dab them with a little water.
4. Bring a large pot of water to a boil over high heat, then carefully add the momos in batches to avoid overcrowding.
5. Cook the momos for 8-10 minutes, or until they float to the surface and the wrappers turn translucent.
6. While the momos cook, heat the buffalo sauce and melted butter in a small saucepan over medium heat until warm, about 2-3 minutes.
7. Remove the cooked momos with a slotted spoon and toss them gently in the buffalo sauce mixture to coat evenly.
8. For the yogurt dip, stir together the plain yogurt, chopped cilantro, and lemon juice in a small bowl until smooth.
9. Serve the spicy buffalo momos immediately with the yogurt dip on the side.
Buttery and tender, these momos pack a punch with that buffalo heat, balanced perfectly by the creamy, tangy yogurt dip. I love piling them high on a platter for sharing, or for a fun twist, skewer them with toothpicks as bite-sized appetizers—they disappear fast every time!
Vegetable Stuffed Steamed Momo
Sipping my afternoon tea on this chilly December day, I remembered the warm, steamy comfort of the vegetable-stuffed momos my neighbor introduced me to last winter—they’ve become my go-to cozy meal ever since. These little dumplings are surprisingly simple to make and pack a flavorful punch that’ll have everyone asking for seconds.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups of all-purpose flour, plus a little extra for dusting
– About ¾ cup of warm water (just enough to bring the dough together)
– 1 tablespoon of vegetable oil
– 2 cups of finely chopped cabbage (I like to use a mix of green and red for color)
– 1 cup of grated carrots
– ½ cup of chopped onions
– A couple of minced garlic cloves
– 1 teaspoon of grated ginger
– 1 tablespoon of soy sauce
– A splash of sesame oil
– Salt to season (I usually start with ½ teaspoon and adjust)
Instructions
1. In a large bowl, combine 2 cups of all-purpose flour with a pinch of salt, then gradually add ¾ cup of warm water while mixing with your hands until a smooth dough forms—tip: if it feels too sticky, add a sprinkle more flour; if too dry, a teaspoon of water at a time.
2. Knead the dough on a lightly floured surface for about 5 minutes until elastic, then cover it with a damp cloth and let it rest for 20 minutes to relax the gluten.
3. While the dough rests, heat 1 tablespoon of vegetable oil in a pan over medium heat, then sauté ½ cup of chopped onions until translucent, about 3-4 minutes.
4. Add a couple of minced garlic cloves and 1 teaspoon of grated ginger to the pan, stirring for 1 minute until fragrant.
5. Toss in 2 cups of finely chopped cabbage and 1 cup of grated carrots, cooking for 5-7 minutes until the vegetables soften but still have a slight crunch—tip: don’t overcook, as they’ll steam further later.
6. Stir in 1 tablespoon of soy sauce and a splash of sesame oil, then season with salt, mixing well before removing from heat to cool completely.
7. Divide the rested dough into 20 equal pieces, rolling each into a small ball, then use a rolling pin to flatten each into a thin circle about 3 inches in diameter—tip: keep unused dough covered to prevent drying.
8. Place a heaping teaspoon of the cooled vegetable filling in the center of each dough circle, then pinch the edges together to seal tightly, forming a pleated dumpling shape.
9. Arrange the momos in a single layer in a steamer basket lined with parchment paper or cabbage leaves to avoid sticking, ensuring they don’t touch.
10. Steam over boiling water for 10-12 minutes until the dough turns translucent and the filling is heated through—check by inserting a toothpick; it should come out clean.
11. Carefully remove the momos from the steamer and serve immediately. Vibrant and tender, these momos boast a juicy filling with a hint of umami from the soy sauce, wrapped in a delicate, chewy dough that’s perfect for dipping in spicy chili sauce or a tangy yogurt side.
Paneer and Spinach Momo
Usually, I’m all about traditional dumplings, but this fusion twist—Paneer and Spinach Momo—stole my heart after a cozy winter potluck last year. It’s a veggie-packed delight that’s surprisingly simple to whip up, perfect for a festive gathering or a quiet night in.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– For the dough: 2 cups of all-purpose flour, a splash of warm water (about ¾ cup), and a pinch of salt.
– For the filling: 1 cup of crumbled paneer, 2 cups of finely chopped fresh spinach, 1 small onion (diced), 2 cloves of garlic (minced), 1 tablespoon of vegetable oil, 1 teaspoon of cumin powder, and a couple of fresh cilantro leaves (chopped).
– For steaming: a bit of oil for greasing.
Instructions
1. In a large bowl, combine the all-purpose flour and salt, then gradually add the warm water while mixing until a soft dough forms. Tip: Knead for 5 minutes until smooth—this helps the dough hold its shape better.
2. Cover the dough with a damp cloth and let it rest for 15 minutes at room temperature.
3. Heat the vegetable oil in a pan over medium heat, then sauté the diced onion and minced garlic for 3–4 minutes until translucent.
4. Add the chopped spinach to the pan and cook for 2 minutes until wilted, then stir in the crumbled paneer, cumin powder, and chopped cilantro. Remove from heat and let the filling cool completely. Tip: Cooling prevents the dough from getting soggy.
5. Divide the dough into 20 small balls, then roll each ball into a thin circle about 3 inches in diameter.
6. Place 1 tablespoon of the cooled filling in the center of each dough circle, then fold and pleat the edges to seal tightly into a momo shape.
7. Lightly grease a steamer basket with oil, arrange the momos in a single layer without touching, and steam over boiling water for 10–12 minutes until the dough turns translucent. Tip: Check at 10 minutes—oversteaming can make them mushy.
8. Carefully remove the momos from the steamer and serve hot.
Generously tender with a slight chew from the dough, these momos burst with creamy paneer and earthy spinach flavors. I love dipping them in a spicy sauce or pairing them with a light salad for a complete meal—they’re always a hit at my table!
Jhol Momo with Spicy Tomato Broth
Finally, after a chilly winter walk that left me craving something warm and comforting, I remembered this gem from my travels—a dish that’s like a cozy hug in a bowl. It’s my go-to when I want to impress friends without spending all day in the kitchen, and trust me, the spicy tomato broth is a game-changer you’ll want to slurp up with a spoon.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– For the momo filling: about 1 pound of ground chicken, 1 small onion finely chopped, 2 cloves of garlic minced, a tablespoon of grated ginger, a couple of tablespoons of chopped cilantro, and a good pinch of salt and pepper.
– For the dough: 2 cups of all-purpose flour, a splash of water (around ¾ cup), and a pinch of salt.
– For the spicy tomato broth: 2 cups of chicken broth, a 14.5-ounce can of diced tomatoes, 1 tablespoon of vegetable oil, 1 teaspoon of cumin seeds, 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, and salt to taste.
– For garnish: a handful of fresh cilantro leaves.
Instructions
1. In a large bowl, combine 2 cups of all-purpose flour, a pinch of salt, and gradually add ¾ cup of water, mixing until a smooth dough forms. Tip: Let the dough rest covered for 15 minutes to make it easier to roll out.
2. For the filling, in another bowl, mix 1 pound of ground chicken, 1 small finely chopped onion, 2 cloves of minced garlic, 1 tablespoon of grated ginger, 2 tablespoons of chopped cilantro, and a pinch of salt and pepper until well combined.
3. Divide the dough into small balls, about 1 inch in diameter, and roll each into a thin circle on a floured surface.
4. Place a spoonful of the chicken filling in the center of each dough circle, fold the edges to form a dumpling, and pinch to seal tightly. Tip: Keep unused dough covered with a damp cloth to prevent drying.
5. In a large pot, heat 1 tablespoon of vegetable oil over medium heat, add 1 teaspoon of cumin seeds, and let them sizzle for about 30 seconds until fragrant.
6. Add 1 teaspoon of turmeric powder and 1 teaspoon of red chili powder to the pot, stirring quickly for 10 seconds to avoid burning.
7. Pour in a 14.5-ounce can of diced tomatoes and 2 cups of chicken broth, bring to a boil, then reduce heat and simmer for 10 minutes until slightly thickened.
8. Gently place the sealed momo dumplings into the simmering broth, cover the pot, and cook for 8-10 minutes until the dumplings are cooked through and float to the top. Tip: Avoid overcrowding the pot to ensure even cooking.
9. Ladle the jhol momo with broth into bowls and garnish with a handful of fresh cilantro leaves.
Absolutely, the tender dumplings soak up that rich, spicy tomato broth, creating a burst of flavor with every bite. I love serving it with a side of steamed rice or just diving in with a big spoon for a hearty, soul-warming meal that’s perfect for sharing on a cold day.
Kothey Momo (Pan-Fried Dumplings)
Remember those chilly evenings when you just crave something warm, crispy, and utterly comforting? That’s exactly where my love for Kothey Momo began—these pan-fried dumplings are my go-to for a cozy night in, and I promise they’re easier to make than you might think, with a little patience and a lot of flavor!
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups of all-purpose flour, plus a little extra for dusting
– A splash of warm water, about ¾ cup
– A pinch of salt for the dough
– 1 lb of ground chicken (or pork if you prefer)
– A couple of finely chopped green onions
– 1 minced garlic clove
– A small knob of grated ginger, about 1 tsp
– A drizzle of soy sauce, around 2 tbsp
– A dash of sesame oil, roughly 1 tsp
– A glug of vegetable oil for frying, about 2 tbsp
– A small bowl of water for sealing the dumplings
Instructions
1. In a large mixing bowl, combine 2 cups of all-purpose flour and a pinch of salt, then gradually add ¾ cup of warm water while stirring with a fork until a shaggy dough forms.
2. Knead the dough on a lightly floured surface for about 5 minutes until it’s smooth and elastic, then cover it with a damp cloth and let it rest for 20 minutes—this helps make the wrappers more pliable and easier to work with.
3. While the dough rests, mix 1 lb of ground chicken, a couple of finely chopped green onions, 1 minced garlic clove, 1 tsp of grated ginger, 2 tbsp of soy sauce, and 1 tsp of sesame oil in another bowl until well combined; I like to use my hands for this to really blend the flavors evenly.
4. After the dough has rested, divide it into small balls, about 1 inch in diameter, then roll each ball out on a floured surface into a thin circle, roughly 3 inches wide—don’t worry if they’re not perfect, homemade charm is part of the appeal!
5. Place a heaping teaspoon of the chicken mixture in the center of each dough circle, then dip your finger in a small bowl of water and moisten the edges of the circle.
6. Fold the dough over the filling to form a half-moon shape, pressing the edges firmly to seal, and if you want, crimp them with a fork for extra security to prevent leaks during cooking.
7. Heat 2 tbsp of vegetable oil in a large non-stick skillet over medium-high heat until it shimmers, about 350°F, then arrange the dumplings in a single layer without crowding them.
8. Pan-fry the dumplings for 2-3 minutes until the bottoms turn golden brown and crispy, then carefully pour in ¼ cup of water and immediately cover the skillet with a lid to steam them.
9. Reduce the heat to medium and let the dumplings steam for 8-10 minutes until the wrappers are translucent and the filling is cooked through—check by cutting one open to ensure no pink remains inside.
10. Remove the lid and let any remaining water evaporate, cooking for another minute or two until the bottoms re-crisp, then transfer them to a plate using a spatula.
You’ll love the contrast between the crispy, golden-brown bottom and the tender, steamed top, with the savory chicken filling packed with aromatic ginger and garlic. Try serving these hot with a side of spicy chili sauce for dipping, or get creative by pairing them with a light salad for a balanced meal that’s sure to impress!
Buff Momo with Himalayan Herbs
Every time I visit my Nepali friend’s home during the holidays, the aroma of her mom’s steaming momos instantly transports me to the Himalayas. Today, I’m sharing my take on those beloved dumplings with a rich, comforting twist—Buff Momo with Himalayan Herbs. It’s the perfect cozy project for a chilly December afternoon like this, and trust me, the herbal fragrance alone is worth the effort.
Serving: 4 | Pre Time: 40 minutes | Cooking Time: 15 minutes
Ingredients
– For the dough: 2 cups of all-purpose flour, plus a little extra for dusting, and about ¾ cup of warm water
– For the filling: 1 pound of ground buffalo meat, 1 finely chopped yellow onion, 3 minced garlic cloves, a 1-inch piece of grated ginger, a couple of tablespoons of chopped cilantro, a teaspoon of ground cumin, half a teaspoon of turmeric, a generous pinch of salt, and a splash of vegetable oil
– For the herbal broth: 4 cups of water, a tablespoon of dried Himalayan herbs (like jimbu or timur), and a teaspoon of salt
– For steaming: a splash of oil to grease the steamer
Instructions
1. In a large bowl, combine 2 cups of all-purpose flour with ¾ cup of warm water, mixing until a shaggy dough forms. Tip: The water should be warm to the touch but not hot—about 110°F—to activate the gluten without cooking the flour.
2. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic, then cover it with a damp cloth and let it rest for 30 minutes.
3. While the dough rests, heat a splash of vegetable oil in a skillet over medium heat and sauté 1 chopped yellow onion until translucent, about 5 minutes.
4. Add 3 minced garlic cloves and a 1-inch piece of grated ginger to the skillet, cooking for another 2 minutes until fragrant.
5. Stir in 1 pound of ground buffalo meat, breaking it up with a spoon, and cook until no longer pink, roughly 7-8 minutes.
6. Mix in a teaspoon of ground cumin, half a teaspoon of turmeric, a generous pinch of salt, and a couple of tablespoons of chopped cilantro, then remove from heat and let the filling cool completely. Tip: Cooling prevents the dough from tearing when assembling.
7. Divide the rested dough into 24 equal pieces, rolling each into a thin, 3-inch circle on a floured surface.
8. Place a heaping tablespoon of the cooled filling in the center of each dough circle, folding and pleating the edges to seal tightly into dumplings.
9. Lightly grease a steamer basket with oil, arrange the momos in a single layer without touching, and steam over boiling water for 12-15 minutes until the wrappers turn translucent. Tip: Keep the water at a steady boil and avoid lifting the lid too often to ensure even cooking.
10. Meanwhile, in a small pot, bring 4 cups of water to a boil, add a tablespoon of dried Himalayan herbs and a teaspoon of salt, then simmer for 10 minutes and strain for a fragrant broth.
11. Serve the steamed momos hot with the herbal broth on the side for dipping.
Zesty and aromatic, these momos boast a tender, juicy filling wrapped in a delicate, chewy dough that soaks up the earthy broth beautifully. I love pairing them with a simple cucumber salad or even tucking leftovers into a lunchbox—they reheat wonderfully and make any day feel a bit more adventurous.
Chilli Momo with Sesame Glaze
Biting into these Chilli Momos with Sesame Glaze takes me right back to that cozy Himalayan restaurant where I first tried them—now I make them at home whenever I crave something with a perfect kick and comforting warmth. I love how the spicy filling contrasts with that sweet, nutty glaze, and it’s become my go-to for impressing friends without spending hours in the kitchen. Honestly, once you get the folding technique down, it’s surprisingly simple and totally worth the effort!
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– A package of round wonton wrappers (about 24 pieces)
– 1 pound of ground chicken
– 2 tablespoons of vegetable oil
– 3 cloves of garlic, minced
– 1 tablespoon of freshly grated ginger
– 2 tablespoons of soy sauce
– 1 tablespoon of rice vinegar
– 1 teaspoon of red chilli flakes (or more if you like it hot!)
– A pinch of salt
– 2 tablespoons of sesame seeds
– 1/4 cup of honey
– A splash of water
– A couple of green onions, finely chopped for garnish
Instructions
1. In a large bowl, combine the ground chicken, minced garlic, grated ginger, soy sauce, rice vinegar, red chilli flakes, and a pinch of salt—mix everything with your hands until well blended. Tip: Let the filling sit for 10 minutes to let the flavors meld together.
2. Place a wonton wrapper on a clean surface, spoon about 1 tablespoon of the chicken mixture into the center, then wet the edges with a little water using your finger.
3. Fold the wrapper in half to form a half-moon shape, pressing the edges firmly to seal, and pleat the edges if you like for a traditional look. Tip: Keep unused wrappers covered with a damp towel to prevent drying out.
4. Heat the vegetable oil in a large non-stick skillet over medium-high heat until it shimmers, about 350°F.
5. Arrange the momos in the skillet in a single layer without overcrowding, and cook for 3–4 minutes until the bottoms turn golden brown and crispy.
6. Carefully add a splash of water to the skillet, cover immediately with a lid, and reduce the heat to medium—steam for 8–10 minutes until the wrappers are translucent and the chicken is cooked through.
7. While the momos steam, toast the sesame seeds in a small dry pan over low heat for 2–3 minutes until fragrant and lightly golden, shaking the pan often.
8. In the same small pan, combine the toasted sesame seeds and honey, stirring over low heat for 1–2 minutes until warm and slightly thickened to make the glaze.
9. Once the momos are done, remove them from the skillet and drizzle the warm sesame glaze evenly over the top. Tip: Serve immediately while hot for the best texture.
10. Garnish with the chopped green onions before serving.
Unbelievably, these momos have a delightful crunch from the pan-frying that gives way to a juicy, spicy interior, all balanced by that sticky-sweet sesame glaze. I love pairing them with a simple cucumber salad or even dipping them in extra soy sauce for an added umami punch—they’re always a hit at my dinner parties!
Tandoori Momo with Mint Chutney
Browsing through my old recipe notebook, I stumbled upon a fusion dish I created during a snowy December evening when I was craving both the warmth of Indian spices and the comfort of dumplings—today, I’m sharing my Tandoori Momo with Mint Chutney, a twist that’s become a holiday favorite in our house.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– For the momo filling: about 1 pound of ground chicken, 1 finely chopped small onion, 2 minced garlic cloves, 1 teaspoon of grated ginger, a splash of soy sauce, and a pinch of salt and pepper.
– For the tandoori marinade: 1 cup of plain yogurt, 2 tablespoons of tandoori masala, 1 tablespoon of lemon juice, and 1 teaspoon of oil.
– For the mint chutney: a big handful of fresh mint leaves, a couple of tablespoons of plain yogurt, 1 chopped green chili, 1 tablespoon of lemon juice, and a pinch of salt.
– For assembly: about 24 round momo wrappers (store-bought or homemade).
Instructions
1. In a medium bowl, combine the ground chicken, chopped onion, minced garlic, grated ginger, soy sauce, salt, and pepper; mix until well blended—this filling should be moist but not watery.
2. Place a momo wrapper on your palm, add 1 tablespoon of the chicken filling to the center, fold the edges to form a pleated dumpling, and seal tightly by pinching; repeat until all wrappers are filled, keeping them covered with a damp cloth to prevent drying (tip: don’t overfill or they might burst during cooking).
3. In another bowl, whisk together the plain yogurt, tandoori masala, lemon juice, and oil to make the marinade.
4. Gently coat each filled momo with the tandoori marinade, ensuring they’re evenly covered, and let them sit for 10 minutes to absorb the flavors.
5. Preheat your oven to 400°F and line a baking sheet with parchment paper.
6. Arrange the marinated momos on the baking sheet in a single layer, spacing them about 1 inch apart.
7. Bake the momos for 20-25 minutes, or until they’re golden brown and the filling is cooked through, checking at 15 minutes to avoid burning (tip: you can also steam them first for 10 minutes for a juicier texture, then bake for 10 minutes).
8. While the momos bake, blend the fresh mint leaves, plain yogurt, chopped green chili, lemon juice, and salt in a food processor until smooth to make the mint chutney; adjust consistency with a little water if needed (tip: make this ahead and chill it for a cooler, refreshing dip).
9. Remove the momos from the oven and let them cool for 5 minutes before serving.
10. Serve the tandoori momos warm with the mint chutney on the side for dipping.
You’ll love the crispy, slightly charred edges of these momos paired with the tender, spiced chicken inside—the mint chutney adds a zesty kick that balances the richness perfectly. Try serving them as an appetizer at your next gathering or with a side of basmati rice for a fuller meal; they’re always a hit!
Cheesy Mushroom Momo
Sipping my afternoon tea on this chilly December day, I was craving something warm, cheesy, and utterly comforting—something that felt like a hug in food form. That’s when I remembered the Cheesy Mushroom Momo recipe I perfected last winter, a fusion twist on the classic dumpling that’s become my go-to for cozy gatherings. Trust me, once you try these pillowy pockets bursting with savory mushrooms and gooey cheese, you’ll understand why they’ve earned a permanent spot in my recipe rotation.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups of all-purpose flour, plus a little extra for dusting
– A splash of warm water, about ¾ cup
– A pinch of salt
– A couple of tablespoons of olive oil
– 1 pound of cremini mushrooms, finely chopped
– 1 small onion, diced
– 2 cloves of garlic, minced
– A handful of fresh cilantro, chopped
– 1 cup of shredded mozzarella cheese
– A dash of soy sauce, about 1 tablespoon
– A sprinkle of black pepper
Instructions
1. In a large bowl, combine 2 cups of all-purpose flour and a pinch of salt.
2. Gradually add a splash of warm water, mixing with your hands until a dough forms—it should be soft but not sticky. Tip: If it feels too dry, add water a teaspoon at a time.
3. Knead the dough on a lightly floured surface for 5 minutes until smooth, then cover it with a damp cloth and let it rest for 20 minutes.
4. While the dough rests, heat a couple of tablespoons of olive oil in a skillet over medium heat.
5. Add 1 small diced onion and 2 cloves of minced garlic, sautéing for 3 minutes until fragrant and translucent.
6. Stir in 1 pound of finely chopped cremini mushrooms, cooking for 8 minutes until they release their moisture and turn golden brown.
7. Remove the skillet from heat and mix in a handful of chopped cilantro, 1 cup of shredded mozzarella cheese, a dash of soy sauce, and a sprinkle of black pepper. Tip: Let the filling cool slightly so it’s easier to handle.
8. Divide the rested dough into 20 small balls, rolling each out on a floured surface into a thin, 3-inch circle.
9. Place a spoonful of the mushroom-cheese filling in the center of each dough circle.
10. Fold the edges up and pinch them together to seal, creating pleats for a traditional momo shape. Tip: If the dough dries out, dab the edges with water to help them stick.
11. Arrange the momos in a steamer basket lined with parchment paper, ensuring they don’t touch.
12. Steam over boiling water for 10 minutes until the wrappers turn translucent and firm.
13. Serve immediately while hot. Really, the magic of these momos lies in their tender, chewy wrappers giving way to that rich, umami-packed filling—the melted cheese adds a creamy surprise that pairs perfectly with the earthy mushrooms. For a fun twist, I love dipping them in a spicy chili sauce or serving them alongside a crisp salad to balance the richness.
Lentil and Coriander Momo
Browsing through my old recipe notebook, I stumbled upon a scribbled note for a vegetarian twist on momos that I created during a cozy winter weekend—these Lentil and Coriander Momos have become a family favorite for their hearty, earthy flavor that feels both comforting and fresh. I love how the lentils soak up all those aromatic spices, making them a perfect meatless option that even my carnivore friends devour without a second thought. Honestly, I often double the batch and freeze half for those busy weeknights when I crave something homemade but quick.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups of all-purpose flour, plus a little extra for dusting
– A splash of warm water, about 3/4 cup
– 1 cup of dried brown lentils, rinsed well
– A couple of tablespoons of vegetable oil
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– A teaspoon of grated ginger
– A handful of fresh coriander leaves, chopped
– A pinch of salt and black pepper
– Your favorite dipping sauce, like a spicy tomato chutney
Instructions
1. In a large mixing bowl, combine 2 cups of all-purpose flour with a pinch of salt, then gradually add 3/4 cup of warm water while stirring with a fork until a dough forms. Tip: If the dough feels too dry, add a teaspoon more water; it should be soft but not sticky.
2. Knead the dough on a lightly floured surface for about 5 minutes until smooth, then cover it with a damp cloth and let it rest at room temperature for 20 minutes to relax the gluten.
3. While the dough rests, place 1 cup of dried brown lentils in a saucepan, cover them with 2 cups of water, and bring to a boil over high heat.
4. Reduce the heat to low, cover the saucepan, and simmer the lentils for 15 minutes until tender but not mushy, then drain any excess water and set them aside to cool slightly.
5. Heat a couple of tablespoons of vegetable oil in a skillet over medium heat, then add 1 small finely chopped onion and sauté for 5 minutes until translucent and fragrant.
6. Stir in 2 cloves of minced garlic and a teaspoon of grated ginger, cooking for another 2 minutes until aromatic without browning.
7. Add the cooked lentils to the skillet along with a handful of chopped fresh coriander leaves, a pinch of salt, and black pepper, then mix well and cook for 3 minutes to blend the flavors. Tip: Taste and adjust seasoning here—I sometimes add a dash of cumin for extra warmth.
8. Remove the skillet from heat and let the filling cool completely to prevent the momo wrappers from tearing.
9. Divide the rested dough into 20 equal portions, rolling each into a small ball, then use a rolling pin to flatten each ball into a thin, 3-inch round circle on a floured surface. Tip: Keep unused dough covered to prevent drying out.
10. Place a tablespoon of the lentil filling in the center of each dough circle, then fold and pleat the edges to seal tightly into a half-moon shape.
11. Arrange the momos in a single layer in a steamer basket lined with parchment paper, making sure they don’t touch to avoid sticking.
12. Steam the momos over boiling water for 10 minutes until the wrappers turn translucent and firm to the touch.
13. Carefully remove the momos from the steamer and serve them hot with your favorite dipping sauce.
Delightfully tender with a slight chew from the wrapper, these momos burst with a savory, herbaceous filling that’s both satisfying and light. I love pairing them with a tangy tomato chutney for a contrast that highlights the coriander’s freshness, or even tossing them in a simple broth for a comforting soup on chilly evenings.
Sweet Pumpkin Momo with Cinnamon
Last weekend, as the crisp December air settled in, I found myself craving something cozy yet festive—something that would fill my kitchen with the warm scents of the season. That’s when I remembered my twist on a classic: Sweet Pumpkin Momo with Cinnamon. It’s like a little hug in dumpling form, perfect for sharing with loved ones or savoring solo with a cup of tea.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups of pumpkin puree (I use canned for convenience, but homemade works too!)
– A couple of tablespoons of brown sugar, packed
– A generous pinch of ground cinnamon
– A splash of vanilla extract
– About 1 tablespoon of melted butter
– 1 package of round dumpling wrappers (usually found in the refrigerated section)
– A little water for sealing the edges
Instructions
1. In a medium bowl, combine the pumpkin puree, brown sugar, cinnamon, vanilla extract, and melted butter until smooth. Tip: Taste the filling now—if you like it sweeter, add a bit more sugar, but I find this balance just right.
2. Lay out a dumpling wrapper on a clean surface and place about 1 tablespoon of the pumpkin mixture in the center.
3. Dip your finger in water and moisten the edges of the wrapper.
4. Fold the wrapper in half to form a half-moon shape, pressing the edges firmly to seal. Tip: If the edges aren’t sticking, use a bit more water—this prevents leaks during cooking.
5. Repeat with the remaining wrappers and filling, placing the sealed momos on a lightly floured tray to prevent sticking.
6. Bring a large pot of water to a rolling boil over high heat.
7. Carefully add the momos to the boiling water in batches, making sure not to overcrowd the pot.
8. Cook for 8–10 minutes, or until the momos float to the surface and the wrappers look translucent. Tip: Don’t overcook them, or they might become mushy—keep an eye on that float test!
9. Use a slotted spoon to remove the momos and drain them briefly on a plate.
10. Serve immediately while warm. The soft, tender wrappers give way to a creamy, spiced pumpkin filling that’s subtly sweet with a hint of cinnamon warmth. Try drizzling them with a bit of honey or pairing with a dollop of whipped cream for an extra festive touch—they’re delightful as a dessert or a cozy snack any time of day.
Garlic Butter Momo with Crispy Edges
Kicking off the holiday cooking marathon, I always crave something warm, savory, and a little indulgent—these garlic butter momos with crispy edges are my go-to comfort food. They’re like little dumpling pillows, pan-fried to golden perfection, and drenched in the most aromatic garlic butter sauce. Honestly, I make a double batch because they disappear fast when friends drop by!
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– A package of round dumpling wrappers (about 24 pieces)
– A pound of ground chicken
– A couple of cloves of garlic, minced
– A small onion, finely chopped
– A tablespoon of soy sauce
– A teaspoon of grated ginger
– A splash of sesame oil
– Half a cup of unsalted butter
– Three tablespoons of vegetable oil
– A quarter cup of chopped fresh cilantro
– A pinch of salt and pepper
Instructions
1. In a mixing bowl, combine the ground chicken, half of the minced garlic, the chopped onion, soy sauce, grated ginger, sesame oil, salt, and pepper until well mixed.
2. Place a heaping teaspoon of the chicken mixture in the center of each dumpling wrapper.
3. Fold the wrapper in half over the filling and pinch the edges tightly to seal, creating a half-moon shape; if the edges don’t stick, dab a little water on them with your finger—this helps prevent leaks during cooking.
4. Heat the vegetable oil in a large non-stick skillet over medium-high heat until it shimmers, about 2 minutes.
5. Arrange the momos in the skillet in a single layer, leaving a little space between them, and cook for 3-4 minutes until the bottoms turn golden brown and crispy.
6. Carefully pour in a quarter cup of water into the skillet, immediately cover with a lid, and reduce the heat to medium; let them steam for 8-10 minutes until the wrappers are translucent and the filling is cooked through—peek occasionally to avoid burning.
7. While the momos steam, melt the unsalted butter in a small saucepan over low heat, then add the remaining minced garlic and cook for 1-2 minutes until fragrant, stirring constantly to prevent browning.
8. Once the momos are done, remove the lid and let any remaining water evaporate for about 1 minute to crisp up the edges again.
9. Drizzle the garlic butter sauce over the momos in the skillet, tossing gently to coat, and sprinkle with chopped cilantro before serving.
10. Transfer the momos to a plate and enjoy hot. For an extra kick, I sometimes add a squeeze of lime or serve them with a side of chili sauce—it balances the richness perfectly.
Vividly golden and crisp on the outside, these momos offer a tender, juicy filling that bursts with garlicky, buttery goodness in every bite. I love how the edges get irresistibly crunchy, making them perfect for dipping or just savoring on their own; try pairing them with a simple cucumber salad for a refreshing contrast!
Keema Momo with Ground Lamb
Savoring these Keema Momos with Ground Lamb always takes me back to that cozy winter evening when I first tried them at a friend’s potluck—they disappeared in minutes! I’ve since tweaked the recipe to make it super approachable for weeknights, and I love how the rich lamb filling pairs with the soft, steamed dough. It’s become my go-to for impressing guests without spending hours in the kitchen.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– A pound of ground lamb
– A couple of cups of all-purpose flour
– A splash of water, about ¾ cup
– A tablespoon of vegetable oil
– A small onion, finely chopped
– Two cloves of garlic, minced
– A teaspoon of grated ginger
– A teaspoon of ground cumin
– Half a teaspoon of turmeric
– A pinch of salt
– A handful of fresh cilantro, chopped
Instructions
1. In a large bowl, combine the all-purpose flour and a pinch of salt, then gradually add the water while mixing until a dough forms—knead it for about 5 minutes until smooth, then cover with a damp cloth and let it rest for 20 minutes to make it easier to roll out.
2. Heat the vegetable oil in a skillet over medium heat, then add the chopped onion and cook for 5 minutes until softened and translucent.
3. Add the minced garlic and grated ginger to the skillet, stirring for 1 minute until fragrant to release their flavors without burning.
4. Crumble in the ground lamb, breaking it up with a spoon, and cook for 8-10 minutes until browned and no longer pink, draining any excess fat if needed for a leaner filling.
5. Stir in the ground cumin and turmeric, cooking for another minute to toast the spices and enhance their aroma.
6. Remove the skillet from heat, fold in the chopped cilantro, and let the mixture cool slightly to prevent the dough from tearing when assembling.
7. Divide the rested dough into small balls, about 1 inch in diameter, then roll each into a thin circle on a floured surface—aim for about 3 inches wide to hold the filling without breaking.
8. Place a heaping teaspoon of the lamb mixture in the center of each dough circle, then pinch the edges together to form pleats, sealing tightly to avoid leaks during steaming.
9. Arrange the momos in a steamer basket lined with parchment paper, leaving space between them, and steam over boiling water for 10-12 minutes until the dough turns translucent and firm.
10. Serve the momos hot directly from the steamer. Best enjoyed fresh, these Keema Momos boast a juicy, spiced lamb center wrapped in a tender, chewy dough that’s perfect for dipping in soy sauce or a zesty chili oil. I often double the batch and freeze some for a quick snack—they reheat beautifully in the microwave!
Vegan Tofu Momo with Ginger Sauce
Dipping into the world of plant-based comfort food always feels like a cozy adventure, and these Vegan Tofu Momos with Ginger Sauce have become my go-to for a satisfying, flavor-packed meal that even my non-vegan friends rave about. I first tried them on a chilly evening when I was craving something warm and doughy, and now they’re a staple in my kitchen—perfect for when I want to feel a little fancy without spending hours cooking.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– For the dough: 2 cups of all-purpose flour, a splash of warm water (about ¾ cup), and a pinch of salt
– For the filling: a 14-ounce block of firm tofu (crumbled), 1 cup of finely chopped cabbage, ½ cup of diced carrots, 2 minced garlic cloves, a tablespoon of soy sauce, and a teaspoon of sesame oil
– For the ginger sauce: a 2-inch piece of fresh ginger (peeled and grated), 2 tablespoons of rice vinegar, a tablespoon of maple syrup, and a couple of tablespoons of water to thin it out
Instructions
1. In a large bowl, combine the all-purpose flour and salt, then gradually add the warm water while mixing until a dough forms. Tip: If the dough feels too sticky, sprinkle in a bit more flour—it should be smooth and elastic.
2. Knead the dough on a floured surface for about 5 minutes until it’s soft, then cover it with a damp cloth and let it rest for 20 minutes to relax the gluten.
3. While the dough rests, crumble the firm tofu into a bowl and mix it with the chopped cabbage, diced carrots, minced garlic cloves, soy sauce, and sesame oil until well combined. Tip: Squeeze out excess moisture from the tofu with your hands to prevent soggy momos.
4. Divide the rested dough into small balls, about the size of a walnut, then roll each ball into a thin circle (about 3 inches in diameter) on a floured surface.
5. Place a spoonful of the tofu filling in the center of each dough circle, then fold and pleat the edges to seal it into a dumpling shape, pinching tightly to avoid leaks.
6. Line a steamer basket with parchment paper or cabbage leaves to prevent sticking, and arrange the momos inside without touching each other.
7. Steam the momos over boiling water for 15–20 minutes until the dough turns translucent and the filling is cooked through. Tip: Check after 15 minutes—if they look doughy, give them another 5 minutes.
8. While the momos steam, whisk together the grated ginger, rice vinegar, maple syrup, and water in a small bowl to make the ginger sauce, adjusting the water to reach your desired consistency.
9. Serve the steamed momos hot with the ginger sauce on the side for dipping.
Nothing beats the tender, chewy texture of these momos paired with that zesty ginger kick—they’re so good, I often double the batch and freeze some for later. Try serving them with a side of steamed greens or over a bed of rice for a heartier meal; the flavors meld beautifully, making every bite a little celebration of plant-based goodness.
Chicken Cheese Momo with Herbs
Ooh, the holidays always make me crave something warm, comforting, and a little special—which is exactly why I’ve been perfecting these Chicken Cheese Momos with Herbs. They’re my cozy twist on a classic, filled with melty cheese and fresh herbs that make the whole house smell amazing. Honestly, they’ve become my go-to for impressing guests without spending all day in the kitchen.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– A couple of cups of all-purpose flour
– A splash of water, about ¾ cup
– A pinch of salt
– About 1 lb of ground chicken
– A handful of shredded mozzarella cheese, roughly 1 cup
– A couple of tablespoons of chopped fresh cilantro
– A tablespoon of chopped fresh parsley
– A teaspoon of minced garlic
– A drizzle of vegetable oil, around 2 tbsp
– A dash of soy sauce, about 1 tbsp
Instructions
1. In a large bowl, mix 2 cups of all-purpose flour with ¾ cup of water and a pinch of salt until a dough forms, then knead it on a floured surface for 5 minutes until smooth—let it rest covered for 15 minutes to relax the gluten.
2. In another bowl, combine 1 lb of ground chicken, 1 cup of shredded mozzarella cheese, 2 tbsp of chopped cilantro, 1 tbsp of chopped parsley, 1 tsp of minced garlic, and 1 tbsp of soy sauce, mixing well with your hands to incorporate evenly.
3. Divide the dough into small balls, about 1-inch in diameter, then roll each ball into a thin circle roughly 3 inches wide using a rolling pin, keeping the edges slightly thinner than the center for easier folding.
4. Place a heaping teaspoon of the chicken-cheese filling in the center of each dough circle, then pinch the edges together to form a pleated pouch, sealing tightly to prevent leaks during cooking.
5. Heat 2 tbsp of vegetable oil in a large steamer or pot over medium-high heat until it shimmers, then arrange the momos in a single layer in a steamer basket lined with parchment paper.
6. Steam the momos for 12-15 minutes over boiling water, until the dough turns translucent and the filling is cooked through—check one by cutting it open to ensure no pink remains in the chicken.
7. Remove the momos carefully with tongs and let them cool for 2 minutes before serving to avoid burning your mouth on the hot cheese.
Ultimate comfort in every bite! These momos have a tender, chewy wrapper that gives way to a juicy, herby chicken filling with gooey cheese pockets—I love dipping them in extra soy sauce or serving them with a spicy chili sauce for an extra kick. They’re perfect as a festive appetizer or even a main dish with a simple salad on the side.
Spinach and Corn Momo
Zipping through my recipe archives, I stumbled upon this gem I perfected during a cozy winter weekend—it’s become my go-to for impressing friends without spending hours in the kitchen. Spinach and Corn Momo combines vibrant greens and sweet corn in a tender dumpling that’s surprisingly simple to whip up.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups of all-purpose flour, plus a little extra for dusting
– A splash of water, about ¾ cup, plus more if needed
– A pinch of salt for the dough
– 2 cups of fresh spinach, roughly chopped (I love using baby spinach for its tenderness)
– 1 cup of corn kernels, fresh or frozen (thawed if frozen)
– A small onion, finely diced
– A couple of garlic cloves, minced
– 1 tablespoon of vegetable oil
– A dash of soy sauce, about 1 teaspoon
– A sprinkle of salt and black pepper to season the filling
Instructions
1. In a large bowl, combine 2 cups of all-purpose flour and a pinch of salt.
2. Gradually add ¾ cup of water, mixing with your hands until a soft dough forms—add more water a teaspoon at a time if it feels too dry.
3. Knead the dough on a lightly floured surface for 5 minutes until smooth, then cover it with a damp cloth and let it rest for 15 minutes to relax the gluten.
4. While the dough rests, heat 1 tablespoon of vegetable oil in a skillet over medium heat.
5. Add the finely diced onion and minced garlic, sautéing for 3-4 minutes until fragrant and translucent.
6. Stir in 2 cups of chopped spinach and 1 cup of corn kernels, cooking for another 5 minutes until the spinach wilts and the corn is tender.
7. Season the mixture with a dash of soy sauce, a sprinkle of salt, and black pepper, then remove from heat and let it cool completely to prevent soggy dumplings.
8. Divide the rested dough into 16 equal pieces, rolling each into a small ball.
9. On a floured surface, roll each ball into a thin circle about 3 inches in diameter, keeping the edges slightly thicker than the center to hold the filling better.
10. Place a heaping tablespoon of the cooled filling in the center of each dough circle.
11. Fold the dough over the filling, pinching the edges firmly to seal—you can pleat them for a traditional look or simply press with a fork.
12. Arrange the momos in a steamer basket lined with parchment paper, leaving space between them to prevent sticking.
13. Steam over boiling water for 10-12 minutes until the dough turns translucent and firm to the touch.
14. Carefully remove the momos from the steamer and let them cool for a minute before serving.
15. These momos are best enjoyed hot, with a side of spicy dipping sauce or a simple soy-vinegar mix.
These momos boast a delightful contrast: the wrapper is soft and chewy, while the filling bursts with the earthy sweetness of spinach and corn. Try serving them as a fun appetizer at parties or pairing them with a light salad for a wholesome meal—they’re always a hit in my household!
Masala Momo with Turmeric Dough
Nepali cuisine has always been my go-to comfort food, and these Masala Momos with turmeric dough are my latest obsession—they’re like little flavor bombs wrapped in a sunny, golden hug. I first tried them at a friend’s potluck last winter, and after tweaking the spices to my taste (and adding that turmeric dough twist), they’ve become my go-to for cozy nights in. Trust me, once you fold these, you’ll want to make them every weekend!
Serving: 4 | Pre Time: 40 minutes | Cooking Time: 15 minutes
Ingredients
– For the turmeric dough: 2 cups of all-purpose flour, a teaspoon of turmeric powder, a pinch of salt, and about ¾ cup of warm water (just enough to bring it together).
– For the filling: a pound of ground chicken, a finely chopped onion, a couple of minced garlic cloves, a tablespoon of grated ginger, a teaspoon of cumin powder, a teaspoon of coriander powder, a half teaspoon of chili powder, a splash of soy sauce, and a handful of chopped cilantro.
– For steaming: a splash of oil to grease the steamer basket.
Instructions
1. In a large bowl, combine 2 cups of all-purpose flour, 1 teaspoon of turmeric powder, and a pinch of salt.
2. Gradually add ¾ cup of warm water, mixing with your hands until a smooth dough forms—knead it for about 5 minutes until it’s elastic. Tip: Let the dough rest covered with a damp cloth for 20 minutes; this makes it easier to roll out without tearing.
3. While the dough rests, make the filling by heating a pan over medium heat and sautéing the chopped onion for 3–4 minutes until translucent.
4. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
5. Stir in the ground chicken, breaking it up with a spoon, and cook for 5–7 minutes until no longer pink.
6. Mix in 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, ½ teaspoon of chili powder, and a splash of soy sauce, cooking for 2 more minutes to blend the spices.
7. Remove from heat, fold in the chopped cilantro, and let the filling cool completely. Tip: Cooling prevents the dough from getting soggy when you assemble the momos.
8. Divide the rested dough into 20 small balls, rolling each into a thin circle about 3 inches wide.
9. Place a tablespoon of the cooled filling in the center of each dough circle.
10. Fold the edges up and pinch to seal, creating pleats—aim for at least 5–6 pleats per momo for that classic look. Tip: If the edges won’t stick, dab a little water on them to help seal.
11. Lightly grease a steamer basket with oil and arrange the momos in a single layer, leaving space between them.
12. Steam over boiling water for 10–12 minutes until the dough is translucent and the filling is cooked through.
Buttery and tender, these momos have a vibrant yellow hue from the turmeric dough that pairs perfectly with the spicy, aromatic filling. Serve them hot with a side of soy sauce or chili dip, or get creative by pan-frying the leftovers for a crispy twist the next day—they’re just as delicious!
Schezwan Momo with Spicy Dip
During my college days in New York, I discovered a fusion food truck that served the most incredible spicy dumplings—inspired by that memory, I’ve been perfecting my own version ever since. Today, I’m sharing my take on Schezwan Momo with Spicy Dip, a dish that’s become a go-to for cozy nights in or impressing friends with a kick of heat. Honestly, I love making these on weekends when I have a little extra time to savor the process, and the aroma alone is worth the effort!
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
- For the momo dough: 2 cups of all-purpose flour, a pinch of salt, and about ¾ cup of warm water—just enough to bring it together without being sticky.
- For the filling: 1 pound of ground chicken (or swap for veggies if you prefer), 1 finely chopped onion, 2 minced garlic cloves, 1 tablespoon of grated ginger, 2 tablespoons of soy sauce, and a splash of sesame oil for that nutty flavor.
- For the Schezwan sauce: ¼ cup of tomato paste, 2 tablespoons of chili garlic sauce (I like the store-bought kind for convenience), 1 tablespoon of rice vinegar, and a couple of teaspoons of sugar to balance the heat.
- For the spicy dip: ½ cup of plain yogurt, 1 tablespoon of chopped cilantro, a squeeze of lime juice, and a dash of chili powder—adjust to your spice level!
- For cooking: 2 tablespoons of vegetable oil and a large pot with a steamer basket.
Instructions
- In a large bowl, combine 2 cups of all-purpose flour and a pinch of salt, then gradually add ¾ cup of warm water while mixing with your hands until a smooth dough forms—knead it for about 5 minutes until elastic, then cover with a damp cloth and let it rest for 15 minutes to relax the gluten.
- While the dough rests, heat 1 tablespoon of vegetable oil in a skillet over medium heat, then sauté 1 finely chopped onion for 3–4 minutes until translucent.
- Add 2 minced garlic cloves and 1 tablespoon of grated ginger to the skillet, cooking for another 1–2 minutes until fragrant.
- Stir in 1 pound of ground chicken, breaking it up with a spoon, and cook for 5–7 minutes until no pink remains, then mix in 2 tablespoons of soy sauce and a splash of sesame oil before removing from heat to cool slightly.
- Roll the rested dough into a log and cut it into 20 equal pieces, then roll each piece into a thin circle about 3 inches in diameter—tip: dust with a little flour to prevent sticking.
- Place a spoonful of the cooled filling in the center of each dough circle, then pinch the edges together to form pleats, sealing tightly to avoid leaks during steaming.
- Fill a large pot with 2 inches of water and bring to a boil over high heat, then arrange the momos in a single layer in a steamer basket lined with parchment paper.
- Steam the momos for 10–12 minutes until the dough turns translucent and the filling is cooked through—tip: avoid overcrowding to ensure even cooking.
- For the Schezwan sauce, heat 1 tablespoon of vegetable oil in a small saucepan over medium heat, then add ¼ cup of tomato paste and 2 tablespoons of chili garlic sauce, stirring for 2–3 minutes until bubbly.
- Mix in 1 tablespoon of rice vinegar and a couple of teaspoons of sugar, cooking for another 1–2 minutes until thickened, then set aside.
- For the spicy dip, whisk together ½ cup of plain yogurt, 1 tablespoon of chopped cilantro, a squeeze of lime juice, and a dash of chili powder in a small bowl until smooth—tip: chill it in the fridge for 5 minutes to enhance the flavors.
- Serve the steamed momos hot with the Schezwan sauce drizzled on top and the spicy dip on the side.
Finally, these momos boast a tender, chewy wrapper with a juicy, savory filling that pairs perfectly with the bold, fiery Schezwan sauce—the spicy dip adds a cool, creamy contrast that balances the heat beautifully. I love serving them straight from the steamer for a fun, interactive meal, or you can get creative by pan-frying the leftovers for a crispy texture the next day!
Sweet and Sour Momo with Tamarind Glaze
Wondering how to jazz up your usual dumpling night? I was too, until I stumbled upon this sweet and sour momo with tamarind glaze during a cozy winter potluck last year—it’s become my go‑at for impressing guests without spending hours in the kitchen. Trust me, the tangy-sweet combo is pure magic.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– A pack of 20 round dumpling wrappers (about 6 inches each)
– 1 pound of ground chicken
– 2 cloves of garlic, minced
– 1 tablespoon of grated fresh ginger
– A splash of soy sauce (about 2 tablespoons)
– A pinch of salt and black pepper
– 1 cup of water for steaming
– ½ cup of tamarind paste
– ¼ cup of brown sugar
– 1 tablespoon of rice vinegar
– A couple of green onions, thinly sliced for garnish
– 1 tablespoon of vegetable oil
Instructions
1. In a medium bowl, combine the ground chicken, minced garlic, grated ginger, soy sauce, salt, and black pepper until well mixed.
2. Place a dumpling wrapper on a clean surface and spoon about 1 tablespoon of the chicken mixture into the center.
3. Fold the wrapper in half to form a half-moon shape, pressing the edges firmly to seal—if it’s sticky, dip your finger in water to help it stick.
4. Repeat steps 2–3 until all the filling is used, placing the sealed momos on a lightly floured tray to prevent sticking.
5. In a small saucepan over medium heat, combine the tamarind paste, brown sugar, and rice vinegar, stirring constantly until the sugar dissolves and the mixture thickens slightly, about 5 minutes.
6. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
7. Arrange the momos in the skillet in a single layer and cook for 3–4 minutes until the bottoms are golden brown and crispy.
8. Carefully pour the 1 cup of water into the skillet, cover immediately with a lid, and reduce the heat to medium-low to steam the momos for 8–10 minutes until the wrappers are translucent and the filling is cooked through.
9. Remove the lid and let any remaining water evaporate, about 1 minute.
10. Drizzle the tamarind glaze over the momos in the skillet, tossing gently to coat them evenly.
11. Transfer the momos to a serving plate and sprinkle with the sliced green onions.
Crispy on the outside and juicy inside, these momos soak up the glaze for a sticky, finger-licking finish—I love serving them straight from the skillet with extra glaze for dipping. The tamarind adds a bright tang that cuts through the richness, making them irresistible as a party appetizer or a fun weeknight dinner.
Summary
A world of flavor awaits in these 20 authentic Nepalese momo recipes! From classic steamed dumplings to creative twists, there’s a perfect bite for every home cook. We hope you’re inspired to roll up your sleeves and try making some. Don’t forget to leave a comment telling us your favorite and share your culinary journey by pinning this article on Pinterest. Happy cooking!
