Make Way For the Momo! How to Make Nepalese Dumplings From the Comfort of Your Home

Make Way For the Momo! How to Make Nepalese Dumplings From the Comfort of Your Home

If you're a food lover, you might have already heard of, or even tasted, a famous dumpling called 'momo' a widely loved dish in Nepal.

But if not, boy have we got a treat for you!

Per the internet, the origin of momos dates back to the 14th century, when the Newar Kingdom of Nepal introduced the dish as a royal delicacy from Tibet; only to be savored by the aristocrats and most esteemed elites. But their versatility and straightforward cook style makes momos an excellent dish to adapt into family recipes or for any enterprising street vendor.

A starter momo is made with a simple dough using flour, water, and onions. The filling inside can be any meat and/or most (if not all) vegetables, either separated or combined depending on your own preferences. Mix in some spices such as cumin, coriander, and ginger and you've got yourself a delicious meal ready to be enjoyed. And have no fear! If you're iffy on coriander or ginger makes you itch,  feel free to experiment with your own flavor profiles. At Dumpling Nut, we believe your belly is your business.

In Nepal, momos are usually served with achaar, a Nepalese hot and tangy dipping sauce, so we've included a common recipe for the dip as a bonus round for anyone that wants to go the country mile. Now let's get to the good part!

May be helpful to have these handy:

  • Mixing bowl
  • Fork and/or whisk
  • Kitchen knife
  • Pan
  • Frying Oil
  • Spatula
  • Cloth
  • Rolling Pin
  • Steamer

Total Ingredients:

  •  2 cups of all-purpose flour
  • 1/2 teaspoon of salt
  •  1/2 cup of water
  •  1/2 pound of ground beef or chicken
  • 1 chopped onion
  • 2 cloves of minced garlic
  • 1 tablespoon of minced ginger
  •  1/2 cup of chopped cilantro
  • 1/2 teaspoon of cumin powder
  • Salt and pepper according to your taste




Pt. I - The Dough 

1. In a mixing bowl, add the flour and salt. Mix well.

2. Add the water slowly while you knead the dough.

3. Knead the dough till it turns into a smooth and elastic texture.

4. Cover the dough with a damp cloth and let it rest for at least thirty minutes.

Pt. II - The Filling

1. In a pan, heat oil over medium heat.

2. Add the chopped onion and fry for a few minutes.

3. Add the minced ginger and garlic and fry for another minute.

4. Add the ground meat and fry till it's browned.

5. Add the cilantro, cumin powder, salt, and pepper. Mix well.

6. Let the mixture cool down for a while.

Pt. III - The Momo

1. Divide the dough into small balls, and roll them out into circles with a rolling pin.

2. Add a tablespoon of the filling in the center of the circle.

3. Pinch the edges of the dough together to form a closed pouch.

4. Repeat the process until all of the filling has been used.

5. Place the momos into a steamer and steam them for 10-15 minutes, or until cooked.

6. Serve hot with a dipping sauce like achaar; recipe below:


Bonus Round! Achaar:

Gather Together:

  • Mortar and Pestle
  • Pan
  • Side Plate
  • Blender
  • Jar

 Find these ingredients:

  • 3 cups chopped tomatoes
  • 1 cup chopped onions
  •  1 cup diced green mangoes
  • 3-4 sliced green chilies
  • 2 tbsp mustard oil
  • 2 tbsp sesame seeds
  • 1 tsp fenugreek seeds
  • 1 tsp fennel seeds
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1 tsp salt
  • 2 tsp sugar
  • 3-4 cloves of garlic
  • 1-inch ginger

Now let's get started:

1. Begin by toasting the sesame seeds on low heat until they turn golden brown; then set them aside.

2. In a pestle and mortar or spice grinder, grind fenugreek, fennel seeds, coriander seeds, and cumin seeds into a powder.

3. In a blender, add chopped tomatoes, onions, green mangoes, garlic, ginger, and green chilies. Blend until everything is finely chopped.

4. In a wok or pan, heat mustard oil over medium heat. Add the spice powder and turmeric powder, and once aromatic, add the tomato mixture.

5. Season the mixture with salt and let everything cook for 10-15 minutes, stirring frequently. You'll know it's cooked when the oil starts separating from the achaar.

6. Finally, add sugar and toasted sesame seeds, and let the achaar cool before transferring it to a jar.

And voila! You've got a delicious dipping sauce for you're stuffed dough.

Are you feeling overwhelmed? If so, that's okay. The next time you're ready to try something new (or if you get lucky enough to travel), pick up some momos from a family-run Nepalese restaurant or a local food stall so you can savor the unique flavors and texture the chefs produce. I promise at least some of you will love it enough to try making it at home. 

Thanks for reading! And remember: food is amazing, cultures are amazing, and people can be pretty cool too.

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