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

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

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.

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.