Momo Recipe

Make the dough

In a large mixing bowl, combine 3 cups all-purpose flour and 1 tsp salt. Make a well in the center and add 11 oz warm water and 1 tbs vegetable oil. Mix with a spoon until shaggy, then knead by hand on a lightly floured surface for 8–10 minutes until the dough is smooth and elastic.

Cover the dough with a damp towel or plastic wrap and let it rest at room temperature for 30 minutes. Resting relaxes the gluten and makes rolling easier.

Prepare vegetables

Place the shredded cabbage in a bowl, sprinkle with a pinch of salt, toss and let sit 5–10 minutes. Squeeze out excess water through a clean kitchen towel or your hands. This prevents watery filling.

Cook aromatics (optional but recommended)

Heat 1 tbs vegetable oil in a skillet over medium heat. Add the finely minced 1/2 cup onion and cook 2–3 minutes until translucent. Add 3 minced garlic cloves and 1 tbs grated ginger; cook 30–45 seconds until fragrant. Remove from heat and let cool slightly.

Combine filling

In a large bowl, add 1 lb ground pork, the squeezed cabbage, cooked aromatics, 3 sliced scallions, 2 tbs soy sauce, 1 tsp sesame oil, 1 tsp salt, 1/2 tsp black pepper and optional 1 tsp chili flakes. Mix thoroughly with a spoon or your hands until well combined and slightly sticky. Taste a small pinch by cooking it in a microwave or pan and adjust seasoning if necessary.

Roll wrappers

Divide rested dough into two pieces. Roll one piece into a log and cut into about 15 equal pieces (repeat with second piece). Keep pieces covered so they don't dry. Take one piece, flatten it with your palm, then roll with a small rolling pin to a thin circle about 3 inches (7–8 cm) in diameter; edges should be thinner than center. Repeat until all wrappers are ready.

Fill and pleat

Place about 1 heaping teaspoon (adjust as needed) of filling in the center of a wrapper. Fold and pleat the edges to seal the momo — you can make classic pleated round momos, round purse shapes, or simple half-moon seals. Ensure a tight seal so no juices escape during steaming.

Steam the momos

Line a bamboo steamer or metal steamer basket with parchment paper with holes or lightly oil it to prevent sticking. Arrange momos with a little space between them. Bring 1–2 inches of water to a boil in a pot that fits your steamer. Place steamer over boiling water, cover, and steam for 10–12 minutes (for pork) or 8–10 minutes (for chicken/vegetarian) until wrappers become slightly translucent and filling is cooked through. Avoid over-steaming or water dripping onto the momos.

If pan-frying (to make 'kothey' style), heat 1–2 tbs oil in a nonstick pan, place momos in a single layer, fry 2–3 minutes until bottoms brown, then add 1/4 cup water, cover immediately and steam until water evaporates and bottoms crisp (6–8 minutes).

Combine 1/2 cup ketchup, 1 tsp soy sauce, 1 tsp vinegar, 1 tsp chili garlic sauce and 1/2 tsp sesame oil in a small bowl. Adjust salt, heat, and acidity to taste. For a spicier Nepalese-style achar, pulse together dried red chilies, garlic, tomatoes and oil in a blender and cook briefly with salt.

Serve momos hot with the dipping sauce. Garnish with extra sliced scallions or a sprinkle of sesame seeds if desired. Leftover steamed momos can be refrigerated for 2 days or frozen for up to 1 month; reheat by steaming or pan-frying from thawed.