Appetizer

Aloo Tama Momo (Steamed Bamboo Shoot Dumplings)

Original name: Steamed Bamboo Shoot Momo

Prep

45 mins

Cook

20 mins

Servings

NepaliMediumSnackVegetarianGluten FreeDairy Free

About this dish

These steamed momos are a beloved Nepali street food, featuring a juicy filling of bamboo shoots (tama), potatoes, and spices wrapped in a delicate dough. My version is generous with the filling and uses a classic timmur-achiote blend for that unmistakable Himalayan flavor.

A perfect snack or light meal that brings the warmth of Nepali kitchens to your home.

Ingredients

UK and US measurements are both included for every recipe.

Bamboo shoots (tama)

vegetable

200 g

Imperial: 1 1/2 cups

Potatoes

vegetable

2 medium (about 300 g)

Imperial: 2 medium (about 1 1/2 cups mashed)

Onion

vegetable

1 medium (about 100 g)

Imperial: 1 medium (about 1/2 cup)

Garlic

herb

4 cloves

Ginger

herb

1-inch piece (15 g)

Imperial: 1-inch piece

Green chilies

vegetable

2 (adjust to taste)

Coriander leaves

herb

2 tbsp (8 g)

Imperial: 2 tbsp

Ground cumin

spice

1 tsp

Timmur pepper (Sichuan pepper)

spice

1 tsp

Salt

seasoning

1 tsp (or to taste)

Vegetable oil

fat

2 tbsp

All-purpose flour (or gluten-free blend)

grain

2 cups (250 g)

Water

liquid

about 1/2 cup (125 ml), warm

Method

Prepare the filling

10 mins

Finely chop the bamboo shoots. In a mixing bowl, combine bamboo shoots, mashed potatoes, onion, garlic, ginger, green chilies, coriander, cumin, timmur, and salt. Mix well. Heat oil in a small pan and pour over the mixture, then stir to combine. Set aside.

Make the dough

20 mins

In a large bowl, combine flour and a pinch of salt. Gradually add warm water and knead into a soft, smooth dough. Cover with a damp cloth and let it rest for 15 minutes.

Shape the momos

25 mins

Divide the dough into small balls (about 1 inch diameter). On a lightly floured surface, roll each ball into a thin circle, about 3 inches in diameter. Place a heaping teaspoon of filling in the center. Pleat the edges and gather at the top to seal. Repeat with remaining dough and filling.

Steam the momos

20 mins

Grease the steamer basket or line with cabbage leaves. Arrange momos in a single layer without touching. Steam over high heat for 15-20 minutes, until the wrapper is translucent and cooked through.

Serve hot

2 mins

Carefully remove momos from steamer. Serve immediately with momo chutney or tomato achar. Enjoy while warm!

Equipment

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Nutrition facts

360 kcal

Calories

10 g

Protein

65 g

Carbohydrates

8 g

Fat

6 g

Fiber

800 mg

Sodium

Tips

For a gluten-free version, use a certified gluten-free flour blend, add a bit more water if the dough feels dry.
To save time, prepare the filling a day ahead and refrigerate, the dough is best made fresh.
If you can't find timmur pepper, substitute with a mixture of black pepper and a tiny pinch of Sichuan pepper or lemon zest for a similar citrusy note.
Don't overstuff the momos: a heaping teaspoon per wrapper is plenty, otherwise they might burst open during steaming.

Serving suggestions

Serve hot with a side of spicy tomato achar or garlic-chili chutney. A squeeze of fresh lemon juice over the momos brightens the flavors beautifully.

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Recipe by

Sita Thapa

Specialises in Nepalese cuisine

Sita 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.