Steamed Nepalese meat momos

Steamed Nepalese meat momos

I Love India
Martin Poole

Momos are a Nepalese dumpling similar to a Chinese one, but made with Nepalese/Indian ingredients. Calcutta is full of momo houses and, whenever I go, I have to eat in them at least once. You are given a menu full of options, steamed and pan-fried and stuffed with as many fillings as the chef can imagine, everything from mutton to vegetables – even paneer. The traditional dipping sauce recipe I give here is fiery and tomato-ey, but I often mix some finely chopped ginger, garlic and green chillies into soy sauce and that normally hits the spot without much fuss. Momos are easy to make, fun and really satisfying.

The dough can be made in advance, but will soften as it sits. You can form the momos just before your friends arrive and have the steamer ready and the kettle boiling so, when your friends are settling in, all you need to do is light the flame.


Quantity Ingredient

For the filling

Quantity Ingredient
250g minced pork, lamb or chicken thigh
10g coriander stalks and leaves, finely chopped
handful green peas, defrosted, (optional)
1/4 small red onion, finely chopped
20g spring onions, finely chopped
1/2-1 teaspoon green chillies, finely chopped
3 large garlic cloves, finely grated or finely chopped
15g see method for ingredients, (peeled weight)
3/4 teaspoon see method for ingredients, fresh if possible
2 teaspoons dark soy sauce
1/2 teaspoon freshly ground black pepper
2 good pinches of salt
vegetable oil, for the steamer basket
see method for ingredients, to serve

For the dough

Quantity Ingredient
100g plain flour, plus more to dust
good pinch of salt
5 tablespoons cold water, pus more to seal


  1. Mix together all the ingredients for the filling. (You can fry a little of it to test the seasoning, if you like.) Cover and leave this one to rest for 1 hour in the fridge.
  2. For the dough, mix the flour and salt together in a large bowl and add the water slowly, mixing well to create a medium-stiff dough. Knead well and add a little more water if the dough splits. Cover with a damp dish towel, or wrap in cling film (plastic wrap), and leave to rest for 20 minutes.
  3. Take out the dough and knead well again. Roll it into 2 long sausage shapes about 2cm in diameter. Mark the halfway point with a knife and then further mark each half into 6 sections, giving you 24 equal pieces.
  4. Cut one sausage of dough at a time, covering the remainder each time to prevent the rest drying out. Roll each piece out thinly, on a lightly floured surface, into a 7.5cm circle about 1mm thick.
  5. Place 1½–2 tsp of the filling into the centre of each skin. I hold the momo in my left hand with my thumb on the stuffing. With my right hand I seal the tops together, folding a little as I go. My thumb from the left hand presses the filling down to make sure there is none in the sealed edges. Basically, you need to enclose the filling in the dough without any tears; you can do it any way which feels easy.
  6. Oil the surface of a steamer basket, or line with greaseproof paper. Arrange the momos on the oiled surface as you make them, leaving some space between them as they expand a little. Cover and steam on a rolling boil for 11–13 minutes. Serve immediately with Spicy Charred Tomato Chutney.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again