Momos (Nepalese Steamed Dumplings)
- 30m Prep Time
- 15m Cook Time
- 1h 15mReady In
These Nepalese steamed dumplings, known as momos, are filled with a savory pork mixture and served with chutney. They are a popular street snack in India.
Ingredients
- 500 g plain/all-purpose flour
- salt
- 1 L chicken stock or water
- 400 g pork belly skin off
- 1 onion roughly chopped
- garlic chopped
- 3 sprig fresh coriander/cilantro chopped
- 2.46 ml salt
Nutrition (per serving, estimated)
Estimated based off 6 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 8.39 mg
- Iron: 0.17 mg
- Magnesium: 2.67 mg
- Phosphorus: 24 mg
- Potassium: 64.6 mg
- Zinc: 0.18 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 500 g plain/all-purpose flour
- salt
- 1 L chicken stock or water
- 2.46 ml salt
Prepare
- 400 g pork belly, skin off
- 1 onion, roughly chopped
- Chop garlic
- Chop 3 sprig fresh coriander/cilantro
Let's Cook
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Step 1.
Place the pork belly, onion, garlic, coriander, and salt in a food processor. Blend to a medium paste. Transfer to a bowl, cover, and chill for 30 minutes.
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Step 2.
While the filling chills, put the flour and a pinch of salt in a large bowl. Gradually add 6–9 tablespoons water, mixing with your hands or a spoon to form a stiff but pliable dough. Cover with a damp cloth or plastic wrap and let rest for 15–20 minutes.
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Step 3.
After the dough has rested, lightly flour a work surface. Roll the dough into a log and cut into 40 equal pieces. Roll each piece into a ball. Using a rolling pin, roll each ball into a 5cm (2-inch) circle, keeping the edges thinner than the center.
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Step 4.
Place a generous teaspoon of the chilled filling in the center of each dough circle. Gather the edges up around the filling and crimp them together at the top, sealing tightly. Use a little water on your fingers to help the dough stick if needed. Ensure no flaps of dough remain. Set the finished dumplings aside on a floured tray.
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Step 5.
Fill the bottom of a steamer with 1 litre (4¼ cups) chicken stock or water and bring to a boil over high heat. Reduce the heat to maintain a simmer.
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Step 6.
Lightly oil the steaming basket. Arrange a batch of dumplings in the basket, leaving a little space between them. Place the basket over the simmering stock, cover, and steam for 12–15 minutes, until the dough is cooked through and the filling is hot. Remove and keep warm while steaming remaining batches. Serve warm with chutney.