Momo
Nepal and Tibet's iconic steamed dumplings — thin dough wrappers filled with spiced minced buffalo, chicken or vegetable, pleated and steamed, served with a fiery tomato-sesame achaar (chilli sauce). The snack-food heartbeat of Kathmandu.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Dough: mix flour, salt and water into a firm, smooth dough. Knead 8 minutes. Cover and rest 30 minutes.
About 5 min
Filling: combine all filling ingredients. Mix well — the moisture from the cabbage keeps the filling juicy.
About 11 min
Roll dough thinly (about 2mm). Cut into 8–9 cm circles. Place 1 tbsp filling in the centre.
About 11 min
Pleat the momo: hold the wrapper in one palm, filling in the centre. Using the other hand, fold the edge over slightly and pleat/fold in small increments around the circumference, pinching each pleat to the previous one. End by twisting the top closed. The traditional Nepali pleat creates a half-moon or round shape.
About 11 min
Steam in a lightly oiled bamboo steamer or steamer basket over boiling water for 12–15 minutes.
About 11 min
Achaar: blend char-roasted tomatoes, dried chillies, garlic, sesame seeds, timur and salt until smooth. The sauce should be fiery, smoky and tangy. Serve momo hot with achaar.
About 3 min
Nutrition per serving (estimate)
- Calories
- 380
- Protein
- 26 g
- Carbs
- 44 g
- Fat
- 10 g
- Fibre
- 3 g
- Sugar
- 4 g
- Sodium
- 640 mg
Contains: gluten, soy, sesame
You might also cook
Recipe by Boon Tools.