Momo – Masala MOMO (Nepali Food Recipe)

(Spicy Dumplings, Kathmandu Style)


Dough for wrappers:

  • 5 cups all-purpose flour
  • 1 tablespoon oil
  • Water as required
  • Pinch of salt


  • 2 lbs. lean ground lamb/pork/buffalo
  • 1 cup onion, finely chopped
  • 1 cup fresh cilantro, minced
  • 1 tablespoon fresh garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1/4 teaspoon timur (Szechwan pepper)
  • 1/4 nutmeg, grated
  • 1/4 teaspoon turmeric
  • 1 tablespoon curry powder, seafood masala or MOMO masala
  • 1 tablespoon garam masala
  • 3 fresh red chilies, minced
  • 3 tablespoons cooking oil
  • Salt and Pepper


  • For stuffing mixture, combine all filling ingredients in a large mixing bowl.
  • 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.
  • In a large bowl combine flour, oil, salt and water.
  • Mix well; knead until the dough becomes homogeneous in texture, about 10 minutes.
  • Cover and let stand for at least 15 min.
  • Knead well again before making wrappers.
  • Prepare 1-in. diameter dough balls.
  • It is recommended to work with a dozen or so balls at a time to prevent from drying.
  • Take a dough ball, roll between your palms to spherical shape.
  • Dust working board with dry flour.
  • On the board gently flatten the ball with your palm.
  • Then roll out into 3-in diameter wrapper.
  • Repeat with the remaining dough balls.
  • 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, while making pleats.
  • Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling.
  • Heat up a steamer, oil the steamer rack well.
  • This is critical because it will prevent dumplings from sticking.
  • Arrange uncooked MOMOs in the steamer with some space left between the dumplings.
  • Close the lid, and allow steaming until the dumplings are cooked through, about 10-15 min.
  • Take the dumplings off the steamer, and immediately serve.
  • Alternatively, you can place uncooked dumplings directly in slightly salted boiling water and cook until done, approximately 10 minutes.
  • You may also slightly sauté cooked dumplings in butter before serving.
  • To serve, arrange the cooked MOMOs on a plate dressed with hot MOMO achar of your choice.

Author: Tulsi Regmi

Originally posted 2010-01-07 16:10:33.

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