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Momo are Nepalese steamed dumplings filled with seasoned meat or vegetables and served with a flavorful tomato and chili chutney. They are popular as a snack, shared meal, or comforting street-food dish. This easy recipe explains how to prepare the filling, fold the dumplings, and steam them at home.

Ingredients (Makes about 24 momo)

For the Dumplings

  • Momo wrappers or round dumpling wrappers: about 24
  • Ground chicken, pork, or finely chopped vegetables: 400 g
  • Cabbage: 150 g, finely chopped
  • Onion: 1 small, finely chopped
  • Carrot or spring onion: 1 small handful, finely chopped
  • Ginger paste: 1 tablespoon
  • Garlic: 1 tablespoon
  • Momo Masala: 1–2 tablespoons
  • Chili powder: to taste
  • Salt and cooking oil: as needed

For the Tomato Chutney

Instructions

  1. Combine the ground meat or vegetables with cabbage, onion, carrot or spring onion, ginger paste, garlic, Momo Masala, chili powder, salt, and a small amount of oil. Mix until the filling is evenly seasoned.
  2. Place one wrapper in your hand and add about one tablespoon of filling to the center. Moisten the edge with water, then fold and pinch the wrapper closed. Repeat with the remaining wrappers and filling.
  3. Lightly oil a steamer basket and arrange the momo with a little space between each one so they do not stick together.
  4. Steam over boiling water for 10–12 minutes, or until the wrappers look slightly glossy and the filling is fully cooked.
  5. For the chutney, drain the canned tomatoes if they are very liquid, then blend or pound them with garlic, chili, cumin, lemon juice, and salt until mostly smooth.
  6. Serve the hot momo immediately with the tomato and chili chutney.

Tips for Delicious Momo

Keep the filling moist but not watery so the wrappers are easy to fold and do not tear. Do not overfill the dumplings, and leave enough space in the steamer for the hot air to circulate. For a vegetarian version, replace the meat with cabbage, mushrooms, carrots, and other finely chopped vegetables.

For an authentic Nepalese flavor, try Momo Masala with ginger paste, garlic, and whole cumin for the chutney.