Mo Mo (momo) – म:म:

Momo (dumpling)

Momo (Nepali: म:म:) is a type of dumpling native to the Nepali part of the Himalayas and to Tibet.

Momos are a traditional delicacy in Nepal, Tibet, Bhutan, Uttarakhand, Sikkim, Darjeeling district and Ladakh. They are one of the most popular fast food in Nepal and many other South Asian region populated with people of Nepali origin and people of hilly origin.

Momos are made with a simple flour-and-water dough—white flour is generally preferred.  The filling may be one of the several  meat or veggie mixtures. In Nepal, chicken, goat meat, buffalo meat, and pork are the most popular. Minced meat is combined with any or all of the following: shredded cabbage, any chopped green leafy veggies, onions/shallots, garlic, ginger, and cilantro/coriander. Some people also add finely pureed tomatoes and soya-sauce.

Here is my variation of Mo Mo (म:म:) Recipe:
Dough for wrappers:
  • 4 cups all-purpose flour
  • 1 tablespoon oil
  • water, as required
  • 1 pinch salt


  • 2 lbs ground chicke (or meat of your choice)
  • 1 cup onion, finely chopped
  • 2 cups cabbage, finely chopped
  • 1/2 cup green onion, finely chopped
  • 1/2 cup fresh cilantro, finely chopped
  • 1 tbsp fresh garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1/2 teaspoon turmeric
  • 2 tbsp cumin powder, or momo masala if available
  • 3 tablespoons cooking oil
  • salt (to taste)
  • crushed pepper (to taste)

Dough: In a large bowl combine flour, oil, salt and water.Mix well, knead until the dough becomes homogeneous in texture, about 8-10 minute. Cover and let stand for at least 30 minute.

Filling: In a large bowl combine all filling ingredients.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.

Prepare 1-in. dough balls.Use a rolling pin to roll out each flattened circle into a wrapper. For packing filling, hold wrapper on one palm, put one tablespoon of filling mixture and with the other hand bring all edges together to the center, making the pleats.The filling is enclosed either in a round pocket or in a half moon shape or crescent. Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling.

Heat up water in the a steamer bottom. Oil the steamer rack well to prevent momo from sticking to the steamer. Place the prepared momos in the steamer rack, close the lid and steam for about 10 minutes.   Dumplings (Momo) are served peeping hot along with tomato and sesame sauce (गोलभेडा र तिल को अचार)or any chutney of your choice.


MoMo dipping sauce (गोलभेडा र तिल को अचार) recipe


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Sunita has been passonate about cooking since she was about seven years old. Trying new and fusion recipe (mixing western receipes with eastern spices) has been her hobby. This site is an ongoing collection of her experimented and proven recipes. Catch up with Sunita at Google+.

4 comments on “Mo Mo (momo) – म:म:

  1. Didi
    Momo is incomplete without achaar sauce(, it is only here( Chinese/ Japanese people use Soy sauce as the dip)! I was hoping for your version of achaar recipe too!

  2. Jenisha on said:

    Bhauju, How amazing does it feels to be sharing this recipe to my American friends who are curious to find about momos. Saves a whole bunch of my times. Thanks for the recipe!!

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