Appetizer
Steamed Chinese Rice Momo (Jasmine)
About this dish
These delicate steamed dumplings use jasmine rice flour for a fragrant twist on classic Nepali momo. The light, slightly sweet rice wrapper pairs beautifully with a spiced vegetable or meat filling.
Perfect for a comforting appetizer or a weekend project with friends.
Ingredients
UK and US measurements are both included for every recipe.
Jasmine rice flour
grain200 g
Imperial measurement: 1 2/3 cups
Salt
seasoning1/2 tsp
Boiling water
liquid120 ml
Imperial measurement: 1/2 cup
Vegetable oil
fat1 tbsp
Cabbage, finely chopped
vegetable200 g
Imperial measurement: 2 cups
Carrot, grated
vegetable1 medium
Onion, finely chopped
vegetable1 small
Garlic cloves, minced
herb2 cloves
Fresh ginger, grated
herb1 tsp
Soy sauce (or tamari for GF)
seasoning1 tbsp
Black pepper
spice1/2 tsp
Cilantro, chopped
herb2 tbsp
Method
Make rice dough
10 minutesIn a large bowl, mix jasmine rice flour and salt. Add boiling water gradually, stirring with a fork until a shaggy dough forms. Let cool slightly, then knead for 2 minutes until smooth. Cover and set aside.
Prepare filling
10 minutesHeat vegetable oil in a pan over medium heat. Sauté onion, garlic, and ginger for 2 minutes. Add cabbage and carrot, cook for 3 minutes until soft. Remove from heat, stir in soy sauce, black pepper, and cilantro. Let cool.
Shape momo
15 minutesDivide dough into 12 equal pieces. Roll each into a ball, then flatten into a thin circle (about 3 inches wide) on a lightly oiled surface. Place a tablespoon of filling in the center. Fold edges into pleats, pinching to seal.
Steam momo
12 minutesLine a bamboo steamer with parchment paper or lightly oil. Arrange momo without touching. Cover and steam over boiling water for 12 minutes. Remove carefully.
Serve
2 minutesServe hot with momo dipping sauce (soy sauce, vinegar, chili oil). Garnish with extra cilantro if desired.
Equipment
- Large mixing bowl
- Bamboo steamer with lid
- Steamer pot
- Rolling pin
- Parchment paper
Nutrition facts
Tips
- Keep the dough covered with a damp cloth while shaping to prevent drying.
- If the dough cracks, add a splash more warm water and knead again.
- For a non-stick surface, grease your hands and work surface with a little oil.
- These momo freeze well: arrange on a tray, freeze solid, then transfer to a bag. Steam from frozen for 15 minutes.
Serving suggestions
- Serve with a classic tomato achar or a simple soy-vinegar dip. Pair with a light salad or a bowl of clear soup.
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Recipe by
Sita Thapa
Specialises in Nepalese cuisineSita is a dal bhat specialist. She says the secret is burning the garlic just a little.
Describe yourself in three words: Warm, laughing, generous portions.