Hey All!!!

Wish you a Happy Dussehra and Subho Bijoya. Hope you all had a great time during this festive season.

Well today I am back with a new recipe, this time with MOMO, a type of Tibetian Dumpling, commonly made in Tibet, Nepal, Bhutan, Sikkim, Assam, Manipur, Nagaland, Meghalaya, Himachal Pradesh and West Bengal (particularly in the Darjeeling district).

Let me share some points before starting the recipe.

There are different varieties of Momos. Most common are C-Momo, Kothey Momo and Fried Momo, the most common items served in the restaurants across Tibet and Nepal.

C-Momo consists of Momos served in a hot and spicy sauce consisting of onions, capsicums etc., usually served with a bowl of clear chicken soup. Fried Momos are prepared by deep frying the Steamed Momos and Kothey Momos are pan-fried. 

The filling may be of several mixtures as mentioned below:

  1. Meat: Meat like minced / ground beef, turkey or pork combined with the following: chopped onions, garlic, ginger and cilantro (fresh coriander) / coriander. If you are not comfortable with having either beef or pork, chicken can be used. The mixture is usually spiced with salt, pepper and often well ground cumin. You may add finely pureed tomatoes, though many variations are possible as per your taste and availability of ingredients. Mix your meat and you are ready. Don’t cook the meat separately, it will get cooked inside the wrappers.
  2. Vegetables: Cut the following veggies into very small shredded pieces – green cabbage, carrots, broccoli flowrets, cilantro, and other as per your liking, just make sure, you chop everything finely.
  3. Potato: This is very similar to the Indian Samosas and it makes one great Momo!! Cook potatoes, leaving them firm and not mushy.
  4. Cheese: Usually fresh cheese / cottage cheese, this variety is mostly used in Bhutan and Sikkim. Crush the cheese and you may also mix finely chopped onions and capsicum or use cheese only. The wrapping procedure is similar.
  5. Sweet Momo: I have never tried but heard of this kind of Momo. Snickers or Mars Bar are used in original sweet Momo and is avaialbe only in the touristic areas of Nepal.

Ingredients (Makes approx 30 Momos)

For Dough:

  1. 4 cups Refined White Flour (Maida)
  2. 1 tsp Salt
  3. ½ tsp Baking Powder / Yeast
  4. 1 tbsp White Oil
  5. ¾ cup Water / as required

For Filling: It can be as discussed above like Non-Veg, Veg or Potato. The measurement is as follows:

  1. 750 gms Minced Meat / Vegetables (Green Cabbage, Carrots, Broccoli, etc.), finely chopped
  2. 2 large Onions, chopped
  3. 1 large Capsicum, finely chopped
  4. 2 medium sized Potatoes, diced into small square pieces
  5. 1 tbsp Garlic, chopped / grated
  6. 1 tbsp Ginger, chopped / grated
  7. 1 large Tomato, finely chopped
  8. 1 bunch, Cilantro (Fresh Coriander), finely chopped
  9. bunch, Coriander leaves, finely chopped
  10. tsp Cumin, well ground
  11. tsp Vinegar
  12. tsp Salt / to taste
  13. 1/4 tsp Black Pepper (optional)


  1. For the Dough, mix Flour, Salt and Baking Powder / Yeast with a little warm water and knead to a stiff dough. (White flour / Maida is generally preferred and the little yeast / baking soda is added to give a more doughy texture to the finished product).
  2. For the Filling, heat oil, add onion, ginger and garlic. Saute till onions turn translucent and then add the minced Meat. (For Veg Momos, saute some onion, ginger and garlic with sliced tomatoes to form the veggie base). Add black pepper, mix and turn off the heat.
  3. The filling is ready. Rely more on fresh spices than old powders.
  4. For Potato Filling, saute the same veggie base as above, add chopped tomatoes, cumin, salt and black pepper. Cook the tomatoes completely with the onion/spice base, keeping on a low heat. Add the potatoes to the spice base, saute for a few minutes until the potatoes are a little tender but not too mushy. You may add few drops of water. Turn off the heat and the Potatoes are ready to be wrapped.

 Momo Wrapping:


  1. The key to making the Momos is that the wrappers are completely closed, no open spaces in the wrappers. (If there are openings in the wrappers your meat will dry out and you won’t get to taste all that delicious juice).
  2. The key to a successfully cooked Momo (one that does not fall apart) will be the way you roll out the small base / wrap. Take a small portion of the dough (like we take for puri / luchi) and roll out a circular disc on a flat base.
  3. Make the middle portion of the wrap to be a bit thicker than the edges so that the stuffing doesn’t seep through.
  4. There are a variety of ways to wrap Momos, the final shape can be circular (like a pin wheel) or long tapering shape.
  5. The size of your wrapper will determine the amount of meat / potato / veggie you will require for stuffing, usually one full teaspoon or one and half teaspoon is enough.
  6. Hold wrapper and place the stuffing inside. Be careful, not to put too much of stuffing inside or else the base may come open.
  7. Fold the wrapper like a semi circle or gather the whole wrapper on the top like a gift wrapper and start pleating.
  8. Make the pleats small, and you’ll need to slightly swirl the Momo to accommodate your pleating hand.
  9. The Momos / Dumplings are then cooked (Steamed). The Steamed Momos may also be pan-fried or deep-fried after being steamed.

To Steam:


  1. These are the most juiciest!! There are generic steamers which are readily available in the market. They are actually tiered pans fitting into one another over an empty bottom and under a lid. A medium sized multi-unit steamer can be used.
  2. Oil the pans well (the oil should be applied at the beginning of steamimg each batch, after wiping the steamer so that the Momos don’t stick to the steamer and comes out easily after steaming).
  3. Place the Momos side by side and leave space in between so that the Momos don’t stick to each other.
  4. After bringing your water to a boil, place the steamer with the Momos and cover. It usually takes about 15-20 minutes on a high boil to cook, possibly a couple minutes longer.
  5. One sure way to tell whether the Momos are cooked or not is by touching the Momos. If they don’t leave a sticky residue on your fingers, you’ll know they are done.
  6. And after a few attempts, you will know it’s done, by seeing the change of colour of the wrapper. You can prick with a small toothpick, if it comes out nicely, you will know your Momos are done.

To Fry:


  1. Fry in a well-oiled pan for about the same time on low heat in a covered pan. Fry the Momos on low-medium heat.
  2. You may slightly stir these Momos so they don’t get stuck. The Momos can be deep fried or pan-fried as per your choice.
  3. Finally, enjoy the Momos with a clear meat / vegetable soup with Momo Sauce.

Here’s the recipe for Momo Sauce


  1. 1 tbsp chopped Ginger
  2. 1 tbsp chopped Garlic
  3. 1 tbsp chopped Green onions
  4. 2 Tomatoes, chopped
  5. ½ cup Onions, diced
  6. 1 bunch Cilantro / Coriander Leaves, chopped
  7. ½ tsp Garam Masala Powder
  8. 1 tsp Red Pepper Flakes / ½ tsp Chili Powder
  9. ½ tsp Salt (as per taste)
  10. A pinch Turmeric
  11. 1 tsp White Vinegar
  12. 1 cup / 200 ml Water

Direction: Mix all the ingredients together and make a puree in the mixer. Strain and keep in a serving bowl. Adjust the thickness of the sauce by adding a little white vinegar.

Hope you all enjoy the recipe!!!!

You can check my other recipes:

Recipe of a new Sweet Dish

Tempura – Try it out!!!

Last 5 posts by Malini


  1. Jane Stevens

    Malini, this is very detailed and sounds positively delicious. I have never tried or heard of momo, so I am very keen to try it out.

  2. Anonymous

    I only had momos in Dilli Haat. This is very good thanks. I tried tempura, it was v good

  3. Khushi

    Malini, thanks for posting this recipe and the nice pictures. I also did not know all the facts about momos you have posted. very interesting.

  4. Anonymous

    thanks everyone………..

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