The Best Nepali Traditional Momo Recipe You Can Make at Home

Ask any Nepali what comfort food means to them, and chances are the answer will be momo. These soft, juicy dumplings are more than just a snack. They are a memory of family gatherings, street-side stalls, and lazy winter afternoons warmed by a plate of steaming hot momo. While everyone has their own style, and every home does it a bit differently, there’s something special about the traditional recipe that brings people together in the most comforting way.

If you’ve ever tasted momo and wondered how to make them yourself, you’re in the right place. This is a step-by-step guide to preparing traditional Nepali momo at home. Nothing too fancy, just real, honest cooking you can enjoy with friends or family. So roll up your sleeves and get ready for a little flour on your hands and a whole lot of flavour on your plate.

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What is Momo, Really?

At their heart, momo are dumplings filled with meat or vegetables, wrapped in thin dough, and steamed until tender. But that definition hardly does them justice. They’re soft on the outside, juicy on the inside, and best served with a generous dollop of homemade achar (spicy dipping sauce). While the roots of momo-making are believed to come from Tibet, Nepal has truly made this dish its own.

Now let’s get to it.

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Ingredients You’ll Need

For the Dough:

• 2 cups all-purpose flour
• A pinch of salt
• ¾ cup water (add more if needed)

For the Filling (traditional meat version):

• 500g minced chicken or buffalo (you can use turkey or beef if you like)
• 1 medium onion, finely chopped
• 4 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 2 tablespoons fresh coriander leaves, finely chopped
• 1 tablespoon spring onion or chives, chopped
• 2 tablespoons vegetable oil
• Salt to taste
• ½ teaspoon turmeric (optional)
• ½ teaspoon ground cumin or momo masala (if available)

If you’re going for a vegetarian version, replace the meat with a mix of grated cabbage, carrots, mushrooms, and a handful of paneer or tofu.

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For the Tomato Achar (Dipping Sauce):

• 3 medium tomatoes
• 2 dried red chillies (or fresh if you like it hot)
• 1 teaspoon sesame seeds
• 1 teaspoon mustard seeds
• 1 clove of garlic
• Salt to taste
• A splash of oil
• Fresh coriander to finish

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Step 1: Prepare the Dough

Start by mixing the flour and salt in a large bowl. Slowly pour in the water and begin kneading. This part takes a bit of patience, but it’s worth it. You want a dough that is soft but not sticky. Once it’s smooth, cover it with a damp cloth and let it rest while you prepare the filling.

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Step 2: Make the Filling

In another bowl, combine all the filling ingredients. If you’re using meat, mix gently until everything is evenly blended. Don’t overwork it, or the filling will get tough when cooked. If it looks too dry, add a tablespoon of water or oil to keep it moist. Let it sit for 15 to 20 minutes so the flavours settle in.

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Step 3: Shape the Momos

Now comes the part that may seem a little intimidating at first, but gets easier (and more fun) as you go.

Break off a small piece of dough, about the size of a walnut. Roll it into a ball, then flatten it slightly with your hands. Use a rolling pin to roll it into a thin circle, around 3 inches wide. The centre should be slightly thicker than the edges.

Place a spoonful of filling in the middle, then bring the edges together to close it. There’s no single correct way to fold momo. Some people pleat them into fancy shapes, while others go with a simple half-moon fold. What matters is that they’re sealed well so the filling stays inside.

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Step 4: Steam the Momos

Place the finished momo on a lightly greased steamer tray. Make sure they’re not touching, as they’ll stick together once they start cooking.

Bring water to a boil in the bottom of your steamer, then place the tray above it. Cover and steam the momo for about 10 to 12 minutes. They’re done when the dough looks glossy and slightly translucent. If you’re not sure, cut one open to check that the filling is cooked through.

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Step 5: Prepare the Achar (Dipping Sauce)

While the momo are steaming, you can whip up a simple but flavourful tomato-based achar. Roast the tomatoes directly over a flame or in a dry pan until the skin blisters. Set them aside to cool, then peel off the skin.

In a small pan, heat a little oil and fry the sesame seeds, mustard seeds, garlic, and chillies for a minute or two. Blend everything together with the roasted tomatoes and salt. Add a splash of water if the sauce feels too thick. Finish with a few fresh coriander leaves for a burst of freshness.

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Time to Eat

Place the freshly steamed momo on a warm plate and serve them with a generous spoonful of the achar on the side. The first bite is always the best. That soft dough giving way to juicy filling, the hint of garlic and ginger, and the kick of spicy sauce—it’s the kind of dish that brings silence to a busy room because everyone is too busy eating.

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A Few Tips to Make It Even Better

• If you have leftover filling, it works great as a stuffing for flatbreads or even in sandwiches the next day.
• If you want to make a big batch, freeze uncooked momo on a tray, then transfer to a bag once solid. They can go straight into the steamer without thawing.
• Don’t worry if your folds aren’t perfect. They’ll taste just as good.

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Final Thoughts

Making momo at home might take a little effort, but it’s one of those meals that turns into an experience. Whether you’re making them with family on a Sunday afternoon or teaching a friend how to fold them over a cup of tea, it’s about more than just food. It’s about slowing down, using your hands, and sharing something that feels honest and warm.

Try the recipe, make it your own, and don’t be surprised if it becomes a tradition in your kitchen too. Because once you make momo from scratch, there’s no going back.