Nepali Momo

Momo are traditional steamed dumplings popular across Nepal and Tibet. They feature thin dough wrappers filled with flavorful minced meat or vegetables, seasoned with aromatic herbs and spices. Steamed to perfection, momos are soft and juicy and often served with spicy dipping sauces. They have become beloved street food and comfort food throughout the Himalayan region and around the world.

Ingredients

For the Dough:

• 4 cups all-purpose flour

• 1 1/2 cups room temperature water

• Or store-bought momo/dumpling wrappers (4-inch rounds)
  

For the Filling:

• 1 1/4 pounds ground chicken

• 1 1/4 pounds ground pork (or more ground chicken)

• 1 cup chopped fresh cilantro

• 1 cup green onions, chopped

• 1/2 cup chopped onions

• 4 tablespoons garlic, minced

• 4 tablespoons peeled ginger, minced

• 2 tablespoons ground cumin

• 1 tablespoon ground coriander

• 2 tablespoons salt

• 1/2 teaspoon black pepper

• Nonstick cooking spray

Directions

1. Prepare the Dough (optional):

   In a large bowl, combine the flour and water. Knead until the dough is medium-firm and flexible. Cover and let rest for 1 hour.

   
   

   If using store-bought wrappers, skip this step.

   
   

2. Make the Filling:

   In a large bowl, mix together ground chicken, ground pork, cilantro, green onions, onions, garlic, ginger, cumin, coriander, salt, and pepper until well combined.
   

3. Form the Wrappers:

   If using homemade dough, break off 1/2-ounce pieces and roll each into a 4-inch round on a lightly floured surface. If using store-bought wrappers, skip this step.
   

4. Prepare the Steamer:

   Spray a steamer pan lightly with nonstick cooking spray.
   

5. Assemble the Momo:

   Place about 1 tablespoon of filling in the center of each wrapper. Using your fingers, pinch and pleat the edges to seal the momo into a small satchel shape. Arrange the momos in the steamer pan without overcrowding.
   

6. Steam the Momo:

   Fill a steamer base halfway with water and bring to a boil.

   
   

   Grease the steamer basket or line it with parchment paper or cabbage leaves. Place the momos in the basket, leaving space between each for expansion. Cover tightly and steam for 11–15 minutes, depending on the size of the momos, until cooked through.

   
   

   Remove from heat, keep covered for 1 minute, then remove the lid and let them sit uncovered for another minute before serving. Enjoy!