Momos are a popular Tibetan and Nepali dish that has gained popularity worldwide. They are dumplings filled with a variety of savory fillings and are typically served with a dipping sauce. Here’s a basic recipe for making momos:


  • For the dough:
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • Water, as needed
  • For the filling:
  • 1 cup finely chopped vegetables (cabbage, carrots, bell peppers, etc.)
  • 1 cup minced meat (chicken, pork, or lamb), or use tofu for a vegetarian option
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon cooking oil
  • Salt and pepper to taste
  • For the dipping sauce:
  • 2 tablespoons soy sauce
  • 1 tablespoon vinegar
  • 1 teaspoon chili sauce (optional)
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced
  • 1/2 teaspoon sugar


  1. In a large bowl, combine the all-purpose flour and salt for the dough. Gradually add water and knead until you have a smooth and elastic dough. Cover the dough and let it rest for about 30 minutes.
  2. Meanwhile, prepare the filling. In a pan, heat the oil over medium heat. Add the minced garlic and ginger, and sauté for a minute until fragrant. Add the chopped onions and cook until they become translucent.
  3. Add the minced meat or tofu to the pan and cook until it is cooked through and browned. If using meat, ensure it is finely minced. If using vegetables only, cook them until they are tender.
  4. Add the chopped vegetables to the pan and cook for a few minutes until they are slightly softened. Season with soy sauce, salt, and pepper. Stir well to combine all the ingredients. Remove from heat and let the filling cool.
  5. Divide the dough into small portions and roll each portion into a thin, circular wrapper. You can use a rolling pin to achieve this. Ensure the edges are thinner than the center to make sealing easier.
  6. Place a spoonful of filling in the center of each wrapper. Fold the wrapper in half to form a half-moon shape. Pinch and pleat the edges together to seal the momo. Repeat this process for the remaining dough and filling.
  7. Prepare a steamer by filling a pot or steamer basket with water and bringing it to a boil. Lightly grease the steamer tray or line it with cabbage leaves to prevent sticking.
  8. Arrange the momos in the steamer tray, leaving some space between each to prevent sticking. Steam the momos for about 10-12 minutes or until the wrappers become translucent and the filling is cooked through.
  9. While the momos are steaming, prepare the dipping sauce. In a small bowl, combine soy sauce, vinegar, chili sauce (if using), sesame oil, minced garlic, and sugar. Mix well until the sugar is dissolved.
  10. Once the momos are cooked, remove them from the steamer and serve them hot with the dipping sauce.

Enjoy your homemade momos! Feel free to experiment with different fillings and adjust the seasonings according to your taste.

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