Main Course
Steamed Lamb Momo: Nepalese Juicy Dumplings
Original name: Steamed Lamb Momo
About this dish
Steamed lamb momo are the heart of Nepalese street food and family gatherings, found everywhere from Kathmandu's bustling lanes to cozy kitchen tables in the hills. These bite-sized dumplings wrap a juicy, aromatic filling of minced lamb, onion, ginger, garlic, and warming spices in a simple flour-and-water dough, then steam until tender and glossy.
Served with a fiery tomato-sesame achar, they're a hands-on dish that brings people together. In Nepal, momo are often eaten as a snack or light meal, but they easily become the centerpiece of a meal with a side of soup or salad.
Ingredients
UK and US measurements are both included for every recipe.
All-purpose flour
grain300 g
Imperial measurement: 2 1/2 cups
Water
liquid180 ml
Imperial measurement: 3/4 cup
Salt
seasoning1/2 tsp
Ground lamb
protein500 g
Imperial measurement: 1 lb
Onion, finely chopped
vegetable1 medium (150 g)
Imperial measurement: 1 medium
Ginger, grated
spice1 tbsp
Garlic, minced
spice3 cloves
Ground cumin
spice1 tsp
Ground coriander
spice1 tsp
Turmeric powder
spice1/2 tsp
Salt (for filling)
seasoning1 tsp
Black pepper
spice1/2 tsp
Tomato, chopped (for achar)
vegetable2 medium
Sesame seeds, toasted (for achar)
other2 tbsp
Dried red chilies (for achar)
spice2-3
Lemon juice (for achar)
liquid1 tbsp
Fresh cilantro, chopped (for garnish)
herb2 tbsp
Method
Make the dough
PT40MIn a large bowl, mix flour and salt. Gradually add water and knead until a smooth, firm dough forms, about 5-7 minutes. Cover and let rest for 30 minutes.
Prepare the filling
PT10MIn a bowl, combine ground lamb, chopped onion, grated ginger, minced garlic, cumin, coriander, turmeric, salt, and black pepper. Mix well until evenly combined.
Shape the momo
PT30MDivide dough into small balls (about 20-25). Roll each into a thin circle (about 3-4 inches diameter). Place a spoonful of filling in the center. Fold and pleat the edges to seal, forming a half-moon or round shape.
Steam the momo
PT15MArrange momo in a steamer basket, leaving space between them. Steam over boiling water for 12-15 minutes, until the dough is glossy and the filling is cooked through.
Make the achar (dipping sauce)
PT10MWhile momo steam, blend tomatoes, toasted sesame seeds, dried red chilies (if using), lemon juice, and a pinch of salt into a smooth paste. Adjust to taste.
Serve
PT2MServe hot momo with the achar on the side, garnished with fresh cilantro.
Equipment
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Nutrition facts
Tips
- Keep the dough covered while shaping to prevent it from drying out.
- For juicier momo, add a tablespoon of water or broth to the filling and mix until absorbed.
- Pleat the edges tightly to avoid filling leaking during steaming.
- If you don't have a steamer, use a metal colander set over a pot of boiling water, covered with a lid.
Serving suggestions
- Serve with tomato-sesame achar and a sprinkle of fresh cilantro.
- Pair with a light cucumber salad or a bowl of clear soup.
- For a complete meal, serve with steamed rice or roti.
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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.