Prep 15 mins
Cook 45 mins
This stuffed dumpling preparation is one of the most popular dishes in Nepal. This dish is an example of Tibetan influence in Nepali cuisine.
Dough for wrappers
- 946.36 ml all-purpose flour
- 14.79 ml oil
- water, as required
- 0.25 ml salt
- 907.18 g lean ground meat (50% lamb or chicken & 50% pork works best)
- 236.59 ml red onion, finely chopped
- 118.29 ml green onion, finely chopped
- 236.59 ml ripe tomatoes, finely chpped
- 44.37 ml fresh cilantro, chopped
- 14.79 ml fresh garlic, minced
- 14.79 ml fresh ginger, minced
- 1.23 ml nutmeg, freshly grated
- 2.46 ml turmeric
- 14.79 ml curry powder, or momo masala if available
- 3 fresh red chilies, minced (or to taste)
- 44.37 ml cooking oil
- salt and pepper
- Dough: In a large bowl combine flour, oil, salt and water.
- Mix well, knead until the dough becomes homogeneous in texture, about 8-10 minute.
- Cover and let stand for at least 30 minute.
- Knead well again before making wrappers.
- Filling: In a large bowl combine all filling ingredients.
- Mix well, adjust for seasoning with salt and pepper.
- Cover and refrigerate for at least an hour to allow all ingredients to impart their unique flavors.
- This also improves the consistency of the filling.
- Give the dough a final knead.
- Prepare 1-in. dough balls.
- Take a ball, roll between your palms to spherical shape.
- Dust working board with dry flour.
- On the board gently flatten the ball with your palm to about 2-in circle.
- Make a few semi-flattened circles, cover with a bowl.
- Use a rolling pin to roll out each flattened circle into a wrapper.
- For well executed MOMO's, it is essential that the middle portion of the wrapper be slightly thicker than the edges to ensure the structural integrity of dumplings during packing and steaming.
- Hold the edges of the semi-flattened dough with one hand and with the other hand begin rolling the edges of the dough out, swirling a bit at a time.
- Continue until the wrapper attains 3-in diameter circular shape.
- Repeat with the remaining semi-flattened dough circles.
- Cover with bowl to prevent from drying.
- For packing hold wrapper on one palm, put one tablespoon of filling mixture and with the other hand bring all edges together to the center, making the pleats.
- Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling.
- This holds the key to good tasting, juicy dumplings.
- Heat up a steamer, oil the steamer rack well.
- This is critical because it will prevent dumplings from sticking.
- Arrange uncooked dumplings in the steamer.
- Close the lid, and allow steaming until the dumplings are cooked through, about 10 minutes.
- Take dumplings off the steamer and serve immediately.
- Alternatively, you can place uncooked dumplings directly in slightly salted boiling water and cook until done, approximately 10 minutes. Be careful not to over boil the dumplings.
- You may also slightly sauté cooked dumplings in butter before serving.
- To serve, arrange the cooked dumplings (MOMO's) on serving plate with hot tomato achar or any other chutneys as condiment.
HI! Iam Nepali and I was raised in a house where we made dumplings almost twice a month. we started with fresh ground meat and and everything. The recipe here for ground meat looks about right. Making dumpling is actually complicated for beginners considering the numbers of spices that goes in it.I use lots of ginger, garlic, momo masala or meat masala(u can buy it in Indian grocery),turmeric, cumin and coriander powder, loads of onions and green scallions and soy sauce and vinegar. Anyone who wants to leran to make dumpling shoud start in small proportion and when you finally get the desired spices according to your test it will be one of your favorite dish. Trust me I have spoiled my American husband and his many friends.
My stepdaughter and her boyfriend spent a lot of time in Nepal last year and came back raving about momo. I made this as a treat for them, but it came up with mixed reviews. The dough is great, mixes up easily and is a cinch to manipulate into wrappers. It was a bit dry during the mixing so I added an extra teaspoon of oil. For the filling I used all beef. The problem was in the spice mixture. My momo experts declared it was too complicated, that momo is supposed to be a simple meat dumpling. I have to agree with mianbao's review, too much spice, but the dough is worth a try.
Well, this was interesting! Definitely a 5 star recipe from the point of view of cooking enjoyment. These little dumplings are sort of like Chinese Soup Dumplings, which is why the recipe tells us to keep the bottoms thicker. Lazy me rolled out the dough on my pasta machine, and cut it with a round cookie cutter. There wasn't a lot of leakage, however. I made 2/3 of the recipe, getting 40 dumplings. I was glad I didn't pour in the full amount of water when making the dough, because I didn't need about 2 tablespoons. The dough is a pleasure to work with. I didn't have asafetida, so just skipped it. I also went easy on the chilli. The main reason this a 4 and not a 5 is that I felt there was too much spice, especially cumin. If I make these again, I'll cut the cumin in half and rethink the amounts of the other spices. Of course, this is merely personal preference. And it may be quite presumptuous, considering that I am not familiar with Nepali cooking. So, this is JMO. Thank you for sharing your recipe and giving me a lovely rainy Sunday afternoon.