Family recipe: How to Wrap and Cook Nepalese style Momos/Dumplings

4 stars from 6 ratings of Momos/Dumplings
Nepalese style Momos/Dumplings served with Tomato chatney/sauce.
Nepalese style Momos/Dumplings served with Tomato chatney/sauce. | Source

Nepalese style Dumplings

The mouth-watering smell and the smoke coming out from the freshly steamed momos/dumplings in the 'Momo Parlour' was very popular in the suburb where I grew up.

I wasn’t aware of the popularity of the Momos in the area until I discovered it when I first went to pick up my brother from his after-school tuition, and the 'Momo Parlour' was just opposite to his tuition. The shop lady would sell Momos, including freshly made tomato chutney/sauce, wrapped in Banana leaves. It soon became my favourite.

Since then, I am addicted to momo. I and my family eat it almost every month. My little son enjoys wrapping the Momos in his messy ways, but I love watching him do it.

Little information about Momo in Nepal: Momo is a very popular food in Nepal and Tibet. Nepali style momos taste quite different - lightly spicy, juicy and soft. According to Wikipedia, the idea of making momo was bought to Nepal by Newari traders of Nepal from Tibet during 1930s, and since then it has become part of the family meal in almost all of the Nepali homes.

Making momo is a family chore in Nepal. All the family members are involved in preparing and cooking it. Involving the kids and the invited guests in wrapping the dumplings is common in the place, which makes preparing this dish a fun activity to do.

The recipe for Nepalese Style Dumplings:

Cook Time

  • Prep time: 25 min
  • Cook time: 20 min
  • Ready in: 45 min
  • Yields: serves 5 people 10 dumplings each

Ingredients For Momo Filling

  • 50 Round shaped Wonton Wrappers, (Or 2 cups of all purpose flour and 1/3rd cup of water to make your own dough).
  • 250 gm Chicken/lamb, minced
  • 1 medium onion, finely diced.
  • 6 garlic cloves minced
  • 2-5 cm ginger minced
  • 1 teaspoon of roasted cumin seeds
  • 1 teaspoon of roasted Coriander seeds
  • Half a cup of fresh green shallot thinly chopped.
  • Half a cup of mushrooms finely chopped.
  • One medium medium tomato finely chopped
  • 2 green chilli finely chopped or minced (optional).
  • Half a teaspoon of turmeric (optional- very common in nepali dish though)
  • 2 tablespoon of sunflower oil/melted butter
All the ingredients required to cook tomato chatney/sauce- Tomatoes, oil, sesame seeds, garlic, ginger, corriander, chilli, Timur/Szechwan pepper  and salt
All the ingredients required to cook tomato chatney/sauce- Tomatoes, oil, sesame seeds, garlic, ginger, corriander, chilli, Timur/Szechwan pepper and salt

Ingredients for Tomato chutney/Sauce:

  • 1 tablespoon of sunflower oil or any oil you prefer.
  • 2 tablespoon of roasted Sesame seeds
  • 5 medium tomatoes divided into 4 pieces each (chose sour tasting tomatoes)
  • 1 teaspoon of salt or as desired.
  • 2 hot green chilli (optional)
  • ¼ teaspoon timur /Szechwan pepper (optional- spice commonly used in nepali food, found in Asian store; looks like black pepper)
  • 2-3 cloves of garlic
  • 2-4 cm of ginger.
  • Three fourth cup of chopped fresh corriander

Click thumbnail to view full-size

Instruction for making your own Momo Wrappers

(Skip this step if you would prefer to use wonton wrappers)

  1. Mix the water and the flour and knead into a soft dough (the dough shouldn't be sticky).
  2. Cover it and let it rest for half an hour.
  3. Divide the dough into 50 small balls of 3-4 cm.
  4. Sprinkle some flour over the little dough balls (to avoid the balls sticking to the rolling pin while rolling and, also, to make the rolling of balls easy) .
  5. Finally, roll each pieces in a round shape of about 3-4 inches in diameters (see the pictures).

Click thumbnail to view full-size
Cumin seeds, corriander seeds, garlic, ginger and chilli pasteShallot, corriander, mushroom and onion chopped.Butter (about to be melted)Turmeric and butter added to the Momo mixture.The Momo mixture
Cumin seeds, corriander seeds, garlic, ginger and chilli paste
Cumin seeds, corriander seeds, garlic, ginger and chilli paste
Shallot, corriander, mushroom and onion chopped.
Shallot, corriander, mushroom and onion chopped.
Butter (about to be melted)
Butter (about to be melted)
Turmeric and butter added to the Momo mixture.
Turmeric and butter added to the Momo mixture.
The Momo mixture
The Momo mixture

Instruction for Preparing Momo Filler

  1. Make the paste of roasted cumin and coriander seeds, garlic, ginger and chilli.
  2. Add all other ingredients listed for filling, except turmeric and oil/melted butter, in a bowl. Add the above paste to the to the mixture.
  3. Now, add the turmeric at the top of the mixture and add the hot oil/butter to the mix (Adding hot oil/butter to the turmeric lets the bitterness of the turmeric subside- see in the picture).
  4. Mix all well and leave the mixture in the freeze for about half an hour.

The art of wrapping dumplings/momo

How to wrap the Dumplings/Momo:

(See video to learn how to wrap the dumplings in 'three' different ways).

  1. Moisten the inside edge of the wrapper by brushing some water.
  2. Fill the wonton wrap with a teaspoon full of mixture and wrap by bringing all the edges together. You need some practice. However, don’t panic if wrappings don’t look perfect, because they will still taste delicious.



Dumpling ready to be steamed.
Dumpling ready to be steamed.

To cook Momos

  1. Spray some oil to the Dumpling steamer and add the dumplings in the steamer. Keep each dumplings close, but they shouldn’t be touching each other, otherwise it will be difficult to separate them after they are cooked.
  2. Let the water come to boil before adding the steamer filled with dumplings to the heat so as to avoid the sticking of the dumplings to the steamer and to each other.
  3. Steam for about 20 minutes and serve it with tomato chutney.

Click thumbnail to view full-size
Roasting ginger, garlic and salt in oil.Added tomatoe to the pan and cooked it untill it is soft.Made the paste in mixture.The final version of Tomato chatney.
Roasting ginger, garlic and salt in oil.
Roasting ginger, garlic and salt in oil.
Added tomatoe to the pan and cooked it untill it is soft.
Added tomatoe to the pan and cooked it until it is soft.
Made the paste in mixture.
Made the paste in mixture.
The final version of Tomato chatney.
The final version of Tomato chatney.

Instructions to prepare the Tomato Chutney:

  • Heat oil in the pan. Add ginger, garlic and salt, and fry until brown (see the picture to find out how they may look when roasted. Now, add the tomatoes, cover the pan and let it cook until tomatoes are just soft.
  • Add all the remaining ingredients, including above mix, in the mixture and make a thin paste. The momo paste should be thin but not runny. If the chutney is too thick you can add some hot water to make it a bit thin.

Thank you for reading. Involve your family and friends in making Momos and enjoy!


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Comments 18 comments

kelleyward 4 years ago

Congrats on winning! Fantastic recipe hub!


rosika profile image

rosika 4 years ago Author

Thank you kelleyward!...

this is a very healthy recipe!


Damodar Bashyal profile image

Damodar Bashyal 4 years ago from Banksia, Sydney, Australia

Congratulations on winning!


travel_man1971 profile image

travel_man1971 4 years ago from Bicol, Philippines

Wow! A first-rated hub! Congrats on your winning.

Here in the Philippines, our cuisine is mostly influenced by Chinese cooking, so, we also have varieties of dumplings, like the popular siopao.


rosika profile image

rosika 4 years ago Author

Thank you so much for your comeent...would love to try siopao...have you got the recipe in your hubs! i'll have a look!


anglnwu profile image

anglnwu 4 years ago

Congratulations on winning. Very well presented with good pictures.


rosika profile image

rosika 4 years ago Author

Thank you for visiting anglnwu!


cloverleaffarm profile image

cloverleaffarm 4 years ago from The Hamlet of Effingham

Finally got to check out your winning recipe. These sound delicious. I've never cooked anything with a steamer other than vegetables. I love that it takes tomato chutney! I make batches of green tomato chutney (regular and spicy) every year, and have to keep finding recipes for it. Thanks so much for sharing this great recipe. Voted up+, and shared.


rosika profile image

rosika 4 years ago Author

Thank you for your vote and share cloverleaffarm...tomato chutney is really yummy, I love it, you should give it a try!


Purple Perl profile image

Purple Perl 4 years ago from Bangalore,India

Thanks for the step by step recipe instructions. We love momos and we have a shop closeby selling Darjeeling momos. Made just like this and served with the same chutney. Will try making this at home now. Congrats too!


rosika profile image

rosika 4 years ago Author

Thanks for your comment purple perl..try it and let me know....


Rusticliving profile image

Rusticliving 4 years ago from California

These look delicious! Congrats. Wanna try this asap. Thumbs up and shared :) Lisa


Anamika S profile image

Anamika S 4 years ago from Mumbai - Maharashtra, India

I always stop by the Momo Parlor at the Mall whenever I am there around 4-6. I have never attempted to make it at home but I guess I will give it a try. Thanks for the awesome hub, voted up!


sunrise002sunset@yahoomail.com 3 years ago

i like it


rosika profile image

rosika 3 years ago Author

Thank you sunrise!


Vacation Trip profile image

Vacation Trip 3 years ago from India

I love momos and it can be accompanied with a hot cup of soup too. Thanks for sharing.


rosika profile image

rosika 3 years ago Author

Thanks for your comment vacation trip!.......I too love having soup that comes with momo!


billybuc profile image

billybuc 3 years ago from Olympia, WA

I see you won something with this hub. Congratulations my friend. Do you live in Nepal? If so your English is excellent. From your profile I saw the word "mum" and thought you must be from England. Anyway, after all of that, very nice job on this recipe.

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