Momos & Dumplings
How to Freeze Momos and Steam Them From Frozen
Freeze uncooked momos spaced apart on a lined tray until firm, then move them to a labelled freezer-safe bag or container at 0°F (-18°C) or below.
Momos & Dumplings
Momos are Nepal's best-loved street food and the dish most cooks outside the region want to learn first. This collection covers the whole process from a simple flour-and-water dough through filling, pleating, and steaming — with the ratios written down precisely so your first batch works, not just your fifth. Every recipe here is built for an ordinary home kitchen: a basic bamboo or metal steamer, supermarket-available ingredients, and honest notes on where substitutions change the result. Where a filling contains ground meat, we give the safe internal temperature alongside the visual cues.
Momos & Dumplings
Momo Dough Ingredients: Mix, Rest and Roll Thin Wrappers
Momo dough can be made with all-purpose flour, water and salt. For this batch, use 250 g flour, 125–140 g water and 1/2 teaspoon fine salt.
Momos & Dumplings
Beyond the Basic Momo: Fillings, Folds, and Every Way to Cook Them
To make 30 momos, knead 250 g all-purpose flour with 125–140 ml water and 1/2 teaspoon salt, rest 30 minutes, then divide into 12–13 g pieces.
Momos & Dumplings
Nepali Momo Recipe: Juicy Steamed Dumplings From Scratch
Nepali momos are steamed dumplings made from a stiff flour-and-water dough wrapped around a spiced filling, most commonly chicken.