Nepal

Momo: Nepali Steamed Dumplings with Tomato-Sesame Achar

A home recipe for Nepali momo, steamed chicken dumplings with a roasted tomato and sesame achar. Covers folding, a juicy filling, jhol momo, store-bought wrappers, freezing, why dumplings tear, steaming without a bamboo steamer and substitutes for timur.

This recipe was translated from the Japanese original by the Sekai Gohan editorial team. Read the original (Japanese)

  • Prep1 hr
  • Cook20 min
  • Total1 hr 20 min
  • Serves4 servings
  • LevelIntermediate

Nepali chicken momo, steamed and arranged on a plate with a red achar on the side

Lift the steamer lid, and the kitchen turns into Kathmandu

Dumpling day always makes a bit of a mess. A bowl of kneaded dough, chopped onion, the smell of ginger, a small dish of water at your elbow. These are the same ingredients you might use for pan-fried potstickers, but roll the wrappers thin, line them up in a steamer, and you land somewhere else entirely: Nepali momo (मम).

Momo are thin wheat-flour wrappers filled with meat or vegetables, steamed and eaten with a spicy tomato-based achar. They are Nepal's national snack. On the streets of Kathmandu you find them everywhere, from tiny eateries to dedicated momo shops, and at home they are a sociable dish: someone folds, someone steams, someone makes the achar, and the roles sort themselves out.

A plate of steamed Nepali momo
Fresh from the steamer, momo live or die by a thin wrapper and the juices inside

The first question at home is whether to make your own wrappers or use store-bought dumpling wrappers. The short answer: for your first batch, large store-bought wrappers work. To get closer to a true momo texture, though, make the wrapper a little thicker than you would for potstickers, work the filling until it is sticky enough to hold its juices, and serve it with a roasted tomato and sesame achar instead of a soy-vinegar dip.

If dal bhat (in Japanese) is Nepal's everyday meal, momo are what you make when people get together. This recipe centers on a home-style version with ground chicken, then branches out to a buff-style momo, veg momo and jhol momo. Along the way it separates what you can swap freely from what should stay as the backbone of the flavor.

About the name

In English it is written momo, and in Nepali मम. As a dish name, people rarely fuss over singular and plural and simply say "momo."

Where the dish comes from: from Tibetan trade to Nepali tables

Momo on a Nepali plate with two sauces
In Nepal, momo often come with a red chili sauce and a sesame-based achar

Momo are hard to trace to a single origin. Smithsonian Magazine notes that momo are widely believed to have taken root in Nepal through trade with Tibet, while several other stories survive as well, involving Newar merchants (the Indigenous people of the Kathmandu Valley) and migration across the Himalayan region.

What matters here is that momo are not simply "Tibetan dumplings": they picked up new aromas in Nepal. Tibetan-style momo tend toward a plain, ginger-forward flavor, while Nepali momo use garlic, onion, cumin, coriander, timur (Nepali Sichuan pepper) and cilantro, and come with plenty of tomato or sesame achar.

Around Kathmandu you commonly see white steamed momo, kothey momo browned on one side, jhol momo in a thin spicy broth, and fried momo. Water buffalo buff momo are a classic too, but buffalo meat is hard to find in most home kitchens, so ground chicken or ground pork is the realistic choice.

Type Its place in Nepal Making it at home
Steamed momo The most basic. Steamed and served with achar The one to make first. Least likely to go wrong
Buff momo Filled with water buffalo. Popular in Kathmandu Get close with a beef-pork mix or ground pork
Chicken momo Easy to handle at home and in Nepali restaurants abroad Ground chicken thigh is the easiest
Veg momo Cabbage, mushrooms, tofu, cheese and more Use pressed tofu and mushrooms to make up for the lack of meat juices
Jhol momo Served under a thin, spicy broth Make it by thinning the achar with water
Kothey momo Browned on one side, then steamed A good match for store-bought dumpling wrappers

The difference from Japanese or Chinese-style potstickers lies not in a crisp bottom but in steam and sauce. Potstickers get a crunchy base and are dipped in soy-vinegar or chili oil. Momo are steamed until the wrapper turns soft and springy, and are eaten for the aromas of tomato, sesame, chili, garlic and timur. Hold on to that, and the same flour and ground meat become a very different dish.

Ingredients (serves 4, about 28 momo): plan the juices and the achar first

Momo on a white plate with a red sauce
Momo come down to the balance of wrapper, filling and achar. Don't overstuff them

For 4 people, plan on about 28 momo for a light meal. To make it a full dinner, add a simple dal and stir-fried greens from dal bhat (in Japanese), so the meal isn't just meat and flour.

Wrappers

Ingredient Amount Substitutes & notes
All-purpose flour 300 g Or 200 g cake flour + 100 g bread flour
Salt 1/2 tsp Seasons the wrapper
Vegetable oil 2 tsp Keeps the wrappers from drying out
Lukewarm water 150–170 ml Adjust to how the dough feels

Chicken filling

Ingredient Amount Substitutes & notes
Ground chicken thigh 450 g About 1 lb. Ground pork or a beef-pork mix also works
Onion 1/2 (100 g) Red onion is closer to Nepali style
Cabbage 120 g Napa cabbage works too. Squeeze out the water
Scallions 2 Thinly sliced
Cilantro 20 g If you don't like it, use more scallions
Garlic 2 cloves Grated
Ginger 1 knob Grated
Ground cumin 1 tsp Toasting and grinding whole seeds boosts the aroma
Ground coriander 1 tsp Worth not skipping
Timur 1/3 tsp If unavailable, a little Sichuan pepper + black pepper
Salt 1 tsp Helps the meat turn sticky
Black pepper 1/3 tsp White pepper is fine
Vegetable oil 1 tbsp Adds juiciness. Don't lean too heavily on sesame oil
Water or chicken stock 2 tbsp Work it in a little at a time

Tomato-sesame achar

Ingredient Amount Substitutes & notes
Tomatoes 3 (about 450 g) Fully ripe is best. Fresh rather than canned
White sesame seeds 3 tbsp Toast whole seeds, then grind; not pre-ground
Dried red chilies 2 Remove the seeds for less heat
Garlic 1 clove Roasting it gives a rounder flavor
Ginger 1 cm Keeps a fresh bite
Mustard oil 1 tbsp If unavailable, rice bran oil + a little hot mustard
Lemon juice 1 tbsp Lime works too
Timur A pinch If unavailable, the tiniest bit of Sichuan pepper
Salt 1/2 tsp, or more Adjust to taste
Water 2–5 tbsp Use more if making jhol momo
Allergy information

This recipe contains wheat, chicken and sesame. If you use store-bought dumpling wrappers, some brands contain soy, egg or dairy. For veg momo, check the labels on both the wrappers and the seasonings as well.

Ingredients and tools for this dish

Timur gives momo a distinctly Nepali lift, but there's no need to buy a big bag at the start. If you can't find it, use a small amount of Sichuan pepper and keep the numbing effect in check. Look for timur at South Asian or Nepali grocery stores, or online.

A bamboo steamer keeps the surface of the wrappers from turning sticky, and you can bring it straight to the table. A metal steamer works too; line it with a cloth or parchment paper so the momo don't stick.

If you are making the achar, toast the white sesame seeds and grind them coarsely in a mortar to bring out their aroma. A food processor is fine, but a slightly grainy texture clings to the momo better than a perfectly smooth one.

Method: don't overfill, and let the steaming time do the cooking

Chicken momo arranged on a plate
Too much filling makes momo hard to seal. Start with less and you'll get better results

Momo look difficult, but most failures come down to three things: overfilling, dried-out wrappers and sticking to the steamer. Getting the moisture of the wrapper and the amount of filling right matters more than perfecting the fold.

  1. Knead the wrapper dough

    In a bowl, combine the flour, salt and oil, then add the lukewarm water a little at a time. Stir with chopsticks at first, and once it comes together, knead by hand for 8 minutes. Stop when it is slightly firmer than an earlobe, cover with plastic wrap and rest for 30 minutes. Resting relaxes the gluten so the wrappers are less likely to tear when rolled thin.

    Nepali momo on a plate, seen from above
    Roll the wrappers thin, but leave the center a little thicker so it can hold the moisture of the filling

  2. Work the filling

    Finely chop the cabbage and onion, toss with a pinch of salt, let sit for 5 minutes, then lightly squeeze out the water. In a bowl, combine the ground chicken, vegetables, aromatics, spices, salt and oil, and mix for 2–3 minutes until sticky. Finally, add the water or chicken stock 1 tbsp at a time, working it in until the meat absorbs it. The Smithsonian article also suggests a ratio of about 60–70% meat to 30–40% onion as easy to work with.

    Nepali momo with a red sauce
    Don't use meat alone: onion and cabbage keep the steamed filling light and juicy

  3. Roll out the wrappers

    Shape the dough into a log and divide it into 28 pieces. Keep them covered with a cloth so they don't dry out, and roll each into a round 8–9 cm across, allowing 30–40 seconds per piece, or 10–12 minutes in all. Keep the center slightly thick and the edges thin. If using large store-bought dumpling wrappers, moisten the edges with water and stretch them slightly before filling so they seal more easily.

    Momo sitting in a soupy jhol
    For jhol momo, steam the momo first, then pour the soupy achar over them

  4. Fill and fold

    Place a heaping teaspoon of filling in the center of each wrapper. On your first try, don't get greedy; less filling is fine. For a half-moon shape, allow 20–30 seconds per momo, about 15 minutes in all, pleating one side of the wrapper as you press it onto the other. For a round, soup-dumpling-style shape, gather the edges little by little and seal them at the center. If the seal is loose, the juices will escape during steaming.

    A deep plate of jhol buff momo
    For a buff-style momo, use a beef-pork mix for extra fat and serve with plenty of jhol

  5. Steam

    Brush the steamer basket lightly with oil, or line it with perforated parchment paper. Arrange the momo with a little space between them, bring the water to a full steam over high heat, then steam for 12–15 minutes. Chicken must be cooked all the way through to the center. The momo are done when the wrappers turn slightly translucent and spring back when pressed with a finger.

    A deep bowl of soup with momo
    Served in soup, the steamed wrappers soften, making a good dinner for cold days

  6. Make the achar and serve

    Roast the tomatoes over an open flame or under a hot broiler for 6–8 minutes, until the skins blacken and split, they smell toasty and the flesh is soft enough to give a little when pressed. Let cool slightly, then peel. Dry-toast the white sesame seeds for 2 minutes, then grind them with the chilies, garlic, ginger, salt and timur. Mix in the roasted tomatoes, lemon juice and mustard oil, and thin with water if it is too thick. The whole thing takes about 10 minutes. Serve generously alongside the momo straight from the steamer.

    A plate of momo with red chili sauce
    Make the achar fairly tart and spicy so it stands up to the juicy momo
Using store-bought dumpling wrappers

Choose large, thick wrappers, and steam rather than pan-fry. Overfilling small wrappers keeps the pleats from closing and they will tear. Store-bought wrappers dry out quickly, so cover them with a damp cloth as soon as they come out of the package.

Getting closer to Nepal in a home kitchen: a decision table

Momo and sauce on a large platter
The impression momo make depends less on pretty pleats than on a thin wrapper, a juicy filling and a fragrant sauce

If you already make dumplings, momo are easy to pick up. But drift toward your usual dumpling ingredients without thinking, and you end up with "potstickers that never got fried" rather than steamed momo. Separate what to keep from what to swap.

Ingredient in question Closer to Nepal Realistic at home Verdict
Wrapper Handmade from flour and water Large store-bought dumpling wrappers Store-bought is fine the first time
Meat Water buffalo, chicken, pork Ground chicken thigh, ground pork Chicken breast alone dries out easily
Aroma Timur, mustard oil A little Sichuan pepper; rice bran oil + hot mustard Too much turns it into a different dish
Sauce Roasted tomato, sesame, chili Tomato, white sesame, lemon Avoid a plain soy-vinegar dip
Vegetables Onion, scallion, cilantro Cabbage, onion, scallion Squeeze out the water
How to eat With plenty of achar Adjust the heat on the plate Serve the chili separately for family meals

The one thing close to irreplaceable is the tomato-sesame achar. The wrapper and meat leave you lots of room, but switch the sauce to soy and vinegar and the dish never leaves the potsticker world. The sweet-tart roasted tomato, the body of sesame, and the aroma of garlic and chili are what pull the plate toward Nepal.

On the other hand, there's no need to stock up on timur or mustard oil. Timur is more citrusy than Sichuan pepper, but a tiny amount of Sichuan pepper points you in the right direction. Mustard oil has a strong aroma, so for your first batch, rice bran oil with a little prepared hot mustard mixed in is plenty.

Branching out: jhol momo, kothey momo and veg momo

Once you've mastered steamed momo, the same folding opens up a lot of possibilities. The easiest at home are jhol momo, made by thinning the sauce; kothey momo, browned on one side; and meatless veg momo.

Choose by what the meal needs rather than by mood, and you won't hesitate. On days you can serve them straight from the steamer, make basic steamed momo; when you're turning frozen momo into dinner, jhol momo; when you're using store-bought wrappers, kothey momo. Veg momo work not only for meat-free days, but also as a small side batch next to meat momo for a change of flavor.

Variation Best for What to add Watch out for
Steamed momo First try, guests, serving in the steamer A thicker achar The wrappers firm up as they cool
Jhol momo Cold days, reheating frozen momo Water or chicken stock, lemon Thin it too much and the flavor goes flat
Kothey momo Store-bought wrappers, when you want a browned side Oil, water, a skillet with a lid Add the steaming water before it burns
Veg momo Meat-free menus, a light side Mushrooms, tofu, cabbage Dries out unless you add some fat

Your shopping list changes with these choices, too. For jhol momo, buy one extra tomato and don't skip the lemon or lime. For kothey momo, choose thick store-bought wrappers that resist tearing, and make sure you have a lid for your skillet. For veg momo, set aside time to press the tofu first. Decide this before you look at the ingredient list, and you won't overbuy spices.

Jhol momo

Jhol means a thin broth or sauce. Add water or chicken stock to the tomato-sesame achar and adjust with salt and lemon. As a guide, use 4 tbsp achar to 150 ml warm water. Put the steamed momo in a bowl and pour the jhol over them. On a cold day, you'll want to drink the broth after the momo are gone.

Kothey momo

Lightly oil a skillet and brown one side of the momo over medium heat for 2 minutes. Once browned, add 80 ml water, cover and steam-fry for 7–8 minutes. On days you use store-bought wrappers, kothey momo hide their weaknesses, and they go over well with anyone used to pan-fried dumplings.

Veg momo

Sauté 150 g pressed firm tofu, 150 g chopped mushrooms and 150 g cabbage, and season with garlic, ginger, cumin, coriander and salt. Without meat fat, add 1 tbsp butter or oil so the filling doesn't turn dry. The Smithsonian article also mentions adding fat to vegetable versions because they dry out easily.

Rounding it out as dinner

Eating nothing but a big pile of momo leans heavily on flour and meat. Add stir-fried greens, a cucumber achar or a simple dal to balance the table. For a South Asian feel, the raita and tangy onions from tandoori chicken side dishes (in Japanese) work here as well.

Troubleshooting: torn, tough or dry momo

Momo failures resemble potsticker failures, but not quite. Because they are steamed, wrappers that absorb too much moisture tear, and a filling short on fat or moisture seizes up inside the wrapper like a meatball.

Problem Cause Fix
Wrappers tear Wrapper too thin, too much filling, loose seal Leave the center thicker and use a heaping teaspoon of filling
Wrappers are tough Too little water in the dough, not rested enough Add a bit more lukewarm water and rest for 30 minutes or more
Filling is dry Only chicken breast, too little oil and moisture Use ground chicken thigh and work in 2 tbsp water
Sticks to the steamer No oil, momo packed too close Use oil, napa cabbage leaves or perforated parchment
Tastes like potstickers Eaten with soy-vinegar, too much garlic and sesame oil Go back to the tomato-sesame achar
Undercooked Not steamed long enough, filling too big Steam 12–15 minutes and chop the vegetables finely

You might think you shouldn't overwork the filling, as with burgers, but momo need a certain amount of stickiness. Without it, the juices separate during steaming and run to the bottom of the wrapper. After adding the salt, mix for 2–3 minutes, until your hand starts to feel a little heavy.

If you make your own wrappers, don't use too much dusting flour. Excess flour keeps the seams from sticking. Don't stack rolled wrappers, and cover them with a damp cloth if they start to dry. It's a small detail, but it makes a big difference.

Storage and make-ahead: freeze them before steaming

If you're making momo ahead, freezing them before steaming is easiest. Line a tray with parchment paper, arrange the filled momo so they don't touch, and freeze. Once frozen, transfer to a freezer bag and use within about 2–3 weeks.

Steam frozen momo straight from the freezer, without thawing. Add 3–5 minutes to the usual steaming time. Thawed momo absorb moisture and tear more easily.

Steamed momo keep in the refrigerator until the next day. Re-steaming is better than the microwave for reheating. If you do use the microwave, arrange them on a plate, sprinkle with 1 tsp water and cover loosely with plastic wrap. Browning leftovers the next day, kothey style, also makes dried-out wrappers less noticeable.

Keep the achar in a clean container in the refrigerator for about 3 days. Because it contains sesame, it loses its aroma quickly and isn't suited to long storage. If you make extra, use it as a sauce for steamed chicken, roasted eggplant or samosas (in Japanese).

More dishes to make alongside

  • How to make dal puri (in Japanese) - uses many of the same ingredients and aromas from the region.

Frequently asked questions

Q1. Do store-bought dumpling wrappers make them less authentic?

A little, but it's fine for a first try. Choose large, thick wrappers and don't let them dry out before steaming. Once you're comfortable, making them from flour gets you closer to that soft, springy wrapper.

Q2. Can I use ground pork instead of ground chicken?

Yes. Ground pork has more fat, so it gives juicier results. In Nepal, buff momo made with water buffalo are popular too; a beef-pork mix gives a similarly satisfying result.

Q3. Can I make them without timur?

Yes. Timur helps give momo their distinct aroma, but it isn't essential. A tiny amount of Sichuan pepper and a little extra black pepper point in a similar direction. Use too much and the flavor leans Chinese, so go easy.

Q4. What if I don't have a bamboo steamer?

Set a small plate in a deep pot, place a perforated metal plate or heatproof plate on top, cover and steam. Oil the bottom of the momo or line the plate with napa cabbage or cabbage leaves to keep them from sticking.

Q5. How do I adjust the heat for kids?

Leave the chili out of the filling and go light on the chili in the achar. Adults can add chili oil or chilies on their plates. Once the heat is mixed into the filling, you can't take it out.

Sources