Momo (Nepali Dumplings)
25 Jun 2020

Momo (Nepali Dumplings)

25 Jun 2020

So I was talking to my colleagues at work about food and dumplings and yummy stuff to eat, when Shu mentioned momos. Momos are Nepalese dumplings, she said, and you eat them with chutney.

To me, that sounded simply wonderful. I have always loved dumplings, and I also thoroughly enjoy making them especially the pleating part which I find most therapeutic. However, the dumplings I’m used to have always been the East Asian variety (mandu, wonton, gyoza), and I’ve tried Filipino molo which isn’t too different either. Now here I was, presented with a more exotic variety of dumpling, filled with flavorful spices and herbs like cumin and coriander and cilantro, and I simply couldn’t wait to experience it.

I found the recipe of a supposedly authentic version of momo from the Nepali Authentic Dining website. The salt levels were waaaaay off I feel, so I adjusted it to more sane levels lol. Other recipes appeared to be more Indian than Nepalese, and I wasn’t sure of their authenticity so I gave them all a pass for now.

Guys, seriously, momos are amazing. Imagine biting into soft dumpling skin to enjoy its juicy, meaty filling bursting with South Asian flavors. Dip them in the hot and spicy tomato chutney to add even more layers of flavor. This definitely will go into my dumpling rotation.

Momo (Nepali Dumplings)


For the dumplings

  • 500 grams minced buffalo (authentic!) OR beef OR chicken
  • 1 onion, grated
  • 4 tablespoons ginger garlic paste
  • 1 red chili OR 4 red bird’s eye chili (cili padi), seeded and finely chopped
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ground turmeric
  • 1 1/2 teaspoons ground coriander (ketumbar)
  • 1 1/2 teaspoons ground cumin (jintan putih)
  • 1/2 cup cilantro (daun ketumbar), finely chopped
  • 2 tablespoons cooking oil
  • 2 (200 gram) packages gyoza wrappers, OR make your own

For the achar (chutney)

  • 5 tomatoes, chopped
  • 1 tablespoon plus 1 1/2 teaspoons sesame seeds
  • 1 1/2 teaspoons cumin (jintan putih)
  • 1 tablespoon cooking oil
  • 2 tablespoons garlic ginger paste
  • 1 tablespoon red chili paste (cili boh)
  • 1 1/2 teaspoons ground coriander (ketumbar)
  • 1 1/2 teaspoons ground turmeric
  • 1 teaspoons salt
  • 1 1/2 teaspoons tamarind paste OR juice from 1/4 lemon
  • 1 cup water


Make the filling. In a large mixing bowl, add the minced meat, onion, garlic ginger paste, chili, salt, turmeric, coriander, cumin, cilantro and oil.

Using an electric mixer or a wooden spoon, stir the mixture in one direction only, until thoroughly combined.

Assemble the dumplings. Working with one wrapper at a time, add a tablespoon of filling onto the center of the wrapper.

Moisten the edges of the skin with water, and pleat according to your preference. Here‘s a super useful video on a few ways of doing it. The first style is my personal preference, although here I’m using the second style. Repeat for the remaining filling.

Grease the bottom of your steamer basket with oil, to prevent the momos from sticking. Arrange the momos in the steamer basket, being careful to leave some space between them.

Steam the dumplings over high heat, until filling is cooked through, 20 to 30 minutes.

Make the chutney. In a large skillet over medium high heat, add the sesame seeds and cumin and toast, stirring constantly, until browned.

Add the oil to the pan and heat it up.

Add the tomatoes, red chili paste, ginger garlic paste, ground coriander and turmeric and cook, covered, until tomatoes have softened, 2 to 3 minutes.

Add the salt and the water and stir to combine.

Using a hand blender, blitz the sauce into a smooth puree.

Add the lemon juice or tamarind paste and stir to blend.

Serve the dumplings with the achar for dipping. Enjoy!

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