I call this my favorite winter food!! (Nepali MOMO Recipe )

November 10, 2015

As much as I hate cold snowy winter, the thought of one comfort food makes me happy. Yes I am talking about MOMO (dumplings). I don’t know much of a ย history behind this deliciousness but I can say this is one of the ย most popular dish in Nepal. This dish is served with the side of tomato achar. Be it in the street of marketplaces or in the restaurants , you will always find this dish in the menu. I can never say no to MOMO. It is my winter comfort food. I have been making MOMO for many years and through many trial and error I have come up with this recipe and I think I have done a good job as my friends have always complimented me on this dish ๐Ÿ˜€ .

Finely chopped green onions and cilantro

Chopped red onions

Fenugreek leaves, butter, ginger garlic paste, mustard oil , cumin /coriander powder , momo masala

Sichuan Pepper (Timur)

Soy sauce

All the ingredients with minced pork in a bowl

Filling is ready to be wrapped ๐Ÿ˜€ย 


Momo wrapping in the process.


Round shaped and half moon shaped momo

Cooked momo in the steamer

Ready to be served ๐Ÿ˜€

Serve it steamed or pan fried (Kothey) ๐Ÿ˜€


Cuisine: Nepali
Prep time: 
Cook time: 
Total time: 
  • 1.5 pound ground pork
  • 1 medium size red onion
  • 1 bunch of green onion
  • ½ cup cilantro
  • 1.5 table spoon Butter
  • 1.5 table spoon mustard oil
  • 1 teaspoon fenugreek leaves
  • 1 tablespoon cumin/coriander powder
  • 2 tablespoon momo masala or meat masala
  • 1 tablespoon ginger paste
  • 1 teaspoon garlic paste
  • ½ teaspoon sichuan pepper (Timur)
  • 1 teaspoon salt
  • 2.5 tablespoon soy sauce
  1. Any kind of ground meat can be used ( chicken, beef, pork, goat). I have used ground pork in this recipe.
  2. Finely chop the green and red onions and pour it in a medium size bowl with the minced pork in it.
  3. Now add all the above mentioned ingredients in the same bowl and mix it very well.
  4. Once the filling is ready its time to wrap this deliciousness.
  5. I made my own dough from scratch but to make our life easier , wrapper are sold in any Asian grocery stores.
  6. MOMO can be made in different shapes ,the most common are round and half moon shapes.
  7. Place 2 teaspoon of filling in the center of the wrapper .
  8. Pinch the dough together in a full circle until the filling is enclosed inside the wrapper.
  9. Make sure to grease your steamer pan with some oil or pam spray so the momo doesn't stick to the surface.
  10. Place the momo in the steamer pan.
  11. Now the cooking part, there are many ways you can cook momo pan fry it, cook it in a soup ,deep fry it however steaming is the most common way momo is served .
  12. Half fill the steamer pot with water and let it boil in high heat.
  13. Once the water comes to a boil, place the steamer pan on top of the pot and let it cook for 8-10 min.
  14. Another way to tell if your momo is cooked to see if it looks transparent and is not sticky.
  15. Make sure not to over cook, succulent juicy momo are the best and one of the secret behind making juicy momo is to cook it for the right amount of time. Over cooking is going to make your momo very dry.
  16. Once its ready serve hot with a side of tomato sauce (achar).


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  • Reply Mash November 17, 2015 at 7:21 pm

    I am drooling over these momo!! Very excited for more and more recipes!!

    Mash <3

  • Reply Moheeta November 26, 2015 at 5:49 am

    Do you have a recipe for achar as well?

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