Family Recipe: How to Wrap and Cook Nepalese-Style Momos/Dumplings

Updated on January 1, 2020
rosika profile image

My family and I have become addicted to these little delights, and we eat momos almost every month.

Nepalese-style momos/dumplings served with tomato chutney/sauce.
Nepalese-style momos/dumplings served with tomato chutney/sauce. | Source

The mouth-watering smell and the smoke coming out from the freshly steamed momos/dumplings in the Momo Parlour was very popular in the suburb where I grew up.

I wasn’t aware of the popularity of these dumplings until I first went to pick up my brother from his after-school program, and the Momo Parlour was just opposite from his program. The shop lady would sell momos, including freshly made tomato chutney/sauce wrapped in banana leaves. It soon became my favourite.

Since then, I have become addicted to these little delights. My family and I eat them almost every month. My little son enjoys messily wrapping the momos, and I love watching him do it.

Momos in Nepal

Momo is a very popular food in Nepal and Tibet. Nepali-style momos taste quite different: lightly spicy, very juicy and quite soft. According to Wikipedia, the idea of making these wonderful appetizers was bought to Nepal by Newari traders from Tibet during 1930s. Since then, it has become part of the family meal in almost all of the Nepali homes.

Making momo is a family chore here. All the family members are involved in preparing and cooking it. Involving the kids and the invited guests in wrapping the dumplings is common, which makes preparing this dish a fun activity to do.

3.8 stars from 10 ratings of Momos/Dumplings

Cook Time

Prep time: 25 min
Cook time: 20 min
Ready in: 45 min
Yields: serves 5 people 10 dumplings each

Instructions for Making Your Own Momo Wrappers

(Skip this step if you would prefer to use wonton wrappers.)

  1. Mix the water and the flour and knead into a soft dough (the dough shouldn't be sticky).
  2. Cover it and let it rest for half an hour.
  3. Divide the dough into 50 small balls of 3–4 cm.
  4. Sprinkle some flour over the little dough balls (to avoid the balls sticking to the rolling pin while rolling and, also, to make the rolling of balls easy) .
  5. Finally, roll each pieces in a round shape of about 3–4 inches in diameters (see the pictures).

Ingredients for Momo Filling

  • 50 round-shaped wonton wrappers, (or 2 cups of all purpose flour and 1/3 cup of water to make your own dough)
  • 250 gm chicken/lamb, minced
  • 1 medium onion, finely diced
  • 6 garlic cloves minced
  • 2–5 cm ginger minced
  • 1 teaspoon of roasted cumin seeds
  • 1 teaspoon of roasted coriander seeds
  • 1/2 cup fresh green shallot thinly chopped
  • 1/2 cup of mushrooms finely chopped
  • 1 medium tomato finely chopped
  • 2 green chlli finely chopped or minced (optional)
  • 1/2 teaspoon of turmeric (optional: very common in nepali dish though)
  • 2 tablespoons of sunflower oil/melted butter
Click thumbnail to view full-size
Cumin seeds, coriander seeds, garlic, ginger and chili pasteShallot, coriander, mushroom and onion chopped.Butter (about to be melted)Turmeric and butter added to the momo mixture.The momo mixture
Cumin seeds, coriander seeds, garlic, ginger and chili paste
Cumin seeds, coriander seeds, garlic, ginger and chili paste
Shallot, coriander, mushroom and onion chopped.
Shallot, coriander, mushroom and onion chopped.
Butter (about to be melted)
Butter (about to be melted)
Turmeric and butter added to the momo mixture.
Turmeric and butter added to the momo mixture.
The momo mixture
The momo mixture

Instructions for Preparing Momo Filler

  1. Make the paste of roasted cumin and coriander seeds, garlic, ginger and chili.
  2. Add all other ingredients listed for filling, except turmeric and oil/melted butter, in a bowl. Add the above paste to the to the mixture.
  3. Now, add the turmeric at the top of the mixture and add the hot oil/butter to the mix (Adding hot oil/butter to the turmeric lets the bitterness of the turmeric subside—see in the picture).
  4. Mix all well and leave the mixture in the freeze for about half an hour.
Click thumbnail to view full-size

How to Wrap Dumplings/Momo

(See video to learn how to wrap the dumplings in three different ways).

  1. Moisten the inside edge of the wrapper by brushing some water.
  2. Fill the wonton wrap with a teaspoon full of mixture and wrap by bringing all the edges together. You need some practice. However, don’t panic if wrappings don’t look perfect, because they will still taste delicious.

How to Cook Momos

  1. Spray some oil to the dumpling steamer and add the dumplings in the steamer. Keep each dumplings close, but they shouldn’t be touching each other, otherwise it will be difficult to separate them after they are cooked.
  2. Let the water come to boil before adding the steamer filled with dumplings to the heat so as to avoid the sticking of the dumplings to the steamer and to each other.
  3. Steam for about 20 minutes and serve it with tomato chutney.

Dumpling ready to be steamed.
Dumpling ready to be steamed.

Ingredients for Tomato Chutney/Sauce

  • 1 tablespoon of sunflower oil or any oil you prefer
  • 2 tablespoon of roasted sesame seeds
  • 5 medium tomatoes divided into 4 pieces each (choose sour-tasting tomatoes)
  • 1 teaspoon of salt or as desired\
  • 2 hot green chili (optional)
  • 1/4 teaspoon Timur/Szechwan pepper (optional: spice commonly used in Nepali food, found in Asian store; looks like black pepper)
  • 2–3 cloves of garlic
  • 2–4 cm of ginger.
  • 3/4 cup of chopped fresh coriander

Here is all the ingredients required to cook tomato chutney/sauce: tomatoes, oil, sesame seeds, garlic, ginger, coriander, chili, Timur/Szechwan pepper  and salt.
Here is all the ingredients required to cook tomato chutney/sauce: tomatoes, oil, sesame seeds, garlic, ginger, coriander, chili, Timur/Szechwan pepper and salt.

Instructions for Preparing Tomato Chutney

  1. Heat oil in the pan. Add ginger, garlic and salt, and fry until brown (see the picture to find out how they may look when roasted. Now, add the tomatoes, cover the pan and let it cook until tomatoes are just soft.
  2. Add all the remaining ingredients, including above mix, in the mixture and make a thin paste. The momo paste should be thin but not runny. If the chutney is too thick you can add some hot water to make it a bit thin.

Thank you for reading. Involve your family and friends in making momos and enjoy!

Click thumbnail to view full-size
Roasting ginger, garlic and salt in oil.Added tomatoes to the pan and cooked it until it is soft.Made the paste in mixture.The final version of tomato chutney.
Roasting ginger, garlic and salt in oil.
Roasting ginger, garlic and salt in oil.
Added tomatoes to the pan and cooked it until it is soft.
Added tomatoes to the pan and cooked it until it is soft.
Made the paste in mixture.
Made the paste in mixture.
The final version of tomato chutney.
The final version of tomato chutney.

Comments

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    • profile image

      Kimberle Burke 

      8 days ago

      Hi! I'm lost here. I can't find the ingredients/measurements to make the wrapper by hand. I can't wait to try this!

      Thank you!

      k.

    • bhattuc profile image

      Umesh Chandra Bhatt 

      17 months ago from Kharghar, Navi Mumbai, India

      Well presented and nicely explained.

      Momo is originally a Nepalese dish but it has become very popular in India also.

      It is available mostly as street food. It has a unique flavour and liked by the younger generation most.

    • profile image

      Nepali Momo 

      2 years ago

      That is amazing! Keep posting new recipes please.

    • profile image

      Jyoti Dhungana 

      3 years ago

      where are you now rosika?

    • billybuc profile image

      Bill Holland 

      7 years ago from Olympia, WA

      I see you won something with this hub. Congratulations my friend. Do you live in Nepal? If so your English is excellent. From your profile I saw the word "mum" and thought you must be from England. Anyway, after all of that, very nice job on this recipe.

    • rosika profile imageAUTHOR

      rosika 

      7 years ago

      Thanks for your comment vacation trip!.......I too love having soup that comes with momo!

    • Vacation Trip profile image

      Susan 

      7 years ago from India

      I love momos and it can be accompanied with a hot cup of soup too. Thanks for sharing.

    • rosika profile imageAUTHOR

      rosika 

      7 years ago

      Thank you sunrise!

    • profile image

      sunrise002sunset@yahoomail.com 

      7 years ago

      i like it

    • Anamika S profile image

      Anamika S Jain 

      8 years ago from Mumbai - Maharashtra, India

      I always stop by the Momo Parlor at the Mall whenever I am there around 4-6. I have never attempted to make it at home but I guess I will give it a try. Thanks for the awesome hub, voted up!

    • Rusticliving profile image

      Liz Rayen 

      8 years ago from California

      These look delicious! Congrats. Wanna try this asap. Thumbs up and shared :) Lisa

    • rosika profile imageAUTHOR

      rosika 

      8 years ago

      Thanks for your comment purple perl..try it and let me know....

    • Purple Perl profile image

      Esther Shamsunder 

      8 years ago from Bangalore,India

      Thanks for the step by step recipe instructions. We love momos and we have a shop closeby selling Darjeeling momos. Made just like this and served with the same chutney. Will try making this at home now. Congrats too!

    • rosika profile imageAUTHOR

      rosika 

      8 years ago

      Thank you for your vote and share cloverleaffarm...tomato chutney is really yummy, I love it, you should give it a try!

    • cloverleaffarm profile image

      Healing Herbalist 

      8 years ago from The Hamlet of Effingham

      Finally got to check out your winning recipe. These sound delicious. I've never cooked anything with a steamer other than vegetables. I love that it takes tomato chutney! I make batches of green tomato chutney (regular and spicy) every year, and have to keep finding recipes for it. Thanks so much for sharing this great recipe. Voted up+, and shared.

    • rosika profile imageAUTHOR

      rosika 

      8 years ago

      Thank you for visiting anglnwu!

    • anglnwu profile image

      anglnwu 

      8 years ago

      Congratulations on winning. Very well presented with good pictures.

    • rosika profile imageAUTHOR

      rosika 

      8 years ago

      Thank you so much for your comeent...would love to try siopao...have you got the recipe in your hubs! i'll have a look!

    • travel_man1971 profile image

      Ireno Alcala 

      8 years ago from Bicol, Philippines

      Wow! A first-rated hub! Congrats on your winning.

      Here in the Philippines, our cuisine is mostly influenced by Chinese cooking, so, we also have varieties of dumplings, like the popular siopao.

    • Damodar Bashyal profile image

      Damodar Bashyal 

      8 years ago from Banksia, Sydney, Australia

      Congratulations on winning!

    • rosika profile imageAUTHOR

      rosika 

      8 years ago

      Thank you kelleyward!...

      this is a very healthy recipe!

    • profile image

      kelleyward 

      8 years ago

      Congrats on winning! Fantastic recipe hub!

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