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Nepali momos

Momos are more than just dumplings. They’re a delicious way to bring people together, and Chef Gyanendra Sharma of Aama Nepalese Cuisine shares his take on this beloved Nepali classic so you can make them at home.

Photo Credit: Jennifer Jones

Since Chef Gyanendra (Chef G) and wife Tara Poudel opened Aama Nepalese Cuisine in Cochrane, there’s been an insurgence of interest in Nepali momo.

These delicious and adorable dumplings are a staple of Nepali cuisine and make for a great centerpiece to a family meal. Even better, why not recruit your friends and family to make momo together? Here’s Chef G’s recipe.

Recipe by Chef Gyanendra (Chef G) Sharma
Nepali momos
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Nepali Momos

These handmade Nepali momos are packed with flavour and perfect for sharing. Try Chef G’s version at home for a fun and tasty cooking experience.
Author Chef Gyanendra

Equipment

  • 1 steamer pan

Ingredients

Dough

  • 4 cups all-purpose flour
  • pinch of salt
  • 1 tbsp cooking oil
  • 1.5 cups water

Momo Filling

  • 2 lbs ground yak, or substitute chicken, pork, beef or goat
  • 1 cup white onion, chopped
  • 1 cup fresh cilantro, chopped
  • 1 cup green onion, chopped
  • 4 tbsp garlic, minced
  • 4 tbsp peeled ginger, minced
  • 4 tbsp cooking oil
  • salt and pepper to taste
  • 6 tbsp ground Momo Masala (combination of ground cumin, ground coriander, turmeric, dry ginger, mace, fenugreek seed, mustard seed, cassia, cinnamon)
  • cooking spray

Instructions

Dough

  • In a large mixing bowl, combine all dough ingredients, and then knead the dough well until it is medium-firm and  flexible. Cover the dough and let it rest for about 1.5 hours.

Momo

  • While your dough is resting, combine all filling ingredients in a large bowl.
  • Spray a steamer pan with non-stick cooking spray.
  • When the dough is ready, break off a 1 Tbsp piece of dough and form into a ball. Place the ball on a flat surface and roll it into a 4inch round with a rolling pin. Repeat the process with the remaining dough.
  • Place 1 Tbsp of the filling in the middle of a wrapper. Holding the wrapper in your left hand, use your right thumb and index finger to pinch the edges of the wrapper together. Pinch and fold until the edges of the circle close up and form a round ball. Place the momo in the steamer pan.
  • Fill the steamer pot halfway with water and bring to a boil. Set the steamer pan containing the momos on top of the pot and cover with the lid. Steam momos until cooked, about 9 to11 minutes.
  • Serve with chutney,soy sauce, jhol (a spicy tomato-based broth) or any other favourite dipping sauces.

Notes

Find yak meat at Kelly + Sons Specialty Meats in Crossroads Market, Community Natural Foods and other vendors in Calgary.