Nepali Momo (Nepalese Meat Dumplings)

"This stuffed dumpling preparation is one of the most popular dishes in Nepal. This dish is an example of Tibetan influence in Nepali cuisine."
photo by The Tallest Taste photo by The Tallest Taste
photo by The Tallest Taste
photo by sudiphamal photo by sudiphamal
photo by prkandel photo by prkandel
photo by Angela B. photo by Angela B.
photo by sudiphamal photo by sudiphamal
Ready In:




  • 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.
  • Assembly:

  • 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.

Questions & Replies

  1. Can these be prepared a day prior to steaming? Would love recipes for some of the sauces to serve them with
  2. I don’t see the cooking instructions for the filling for the Nepali Momos? I’m guessing that all the ingredients are put into a pot and cooked all together. But for how long? I’m cooking it for the first time tonight.


  1. 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.
  2. 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.
  3. My favorite recipe
  4. Momo sounds so good. I love dumplings but these sound over the top!!!
  5. My daughter and I made these together!
    • Review photo by Angela B.


  1. My daughter and I made these together!



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