Momos (ॐ मोमो) are the dumplings of Tibet, Nepal, Bhutan, and parts of India. They look similar to Chinese dumplings but the flavor is completely different — driven by garam masala, Sichuan pepper, garlic, and the fiery red tomato-sesame dipping sauce (achar) that accompanies them. Here's the authentic recipe.
What makes momos different from Chinese dumplings?
- Spice profile. Garam masala, turmeric, cumin, coriander — South Asian flavors, not Chinese.
- More garlic, more ginger. Momos use far more aromatics per pound of filling than Chinese dumplings.
- Tomato-based dipping sauce. Not soy. The achar is the star.
- Always steamed, never boiled. Boiled momos aren't really momos.
- Distinctive pleated round shape. Like a small pouch with a twisted top.
The momo dough
- 3 cups (375g) all-purpose flour
- 1 cup (240ml) warm water
- 1 tablespoon vegetable oil
- ½ teaspoon salt
Combine flour and salt. Mix in oil and water. Knead 8 minutes until smooth and elastic. Cover and rest 30 minutes.
Classic chicken momo filling
- 1 lb (450g) ground chicken (thigh meat)
- 1 large yellow onion, finely chopped
- 6 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 2 green chilies, finely chopped (optional, for heat)
- ¼ cup fresh cilantro, chopped
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Mix everything in a bowl. Don't overwork — momo filling stays slightly looser than Chinese dumpling filling.
Vegetable momo filling
- 2 cups cabbage, finely chopped, salted, drained
- 1 cup carrot, finely chopped
- 1 medium onion, finely chopped
- 1 cup mushrooms, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon garam masala
- 1 teaspoon cumin
- 1 tablespoon vegetable oil
- Salt to taste
- Fresh cilantro, chopped
Sauté the vegetables briefly in oil to soften (don't fully cook), cool, then mix with the rest.
Shaping momos: the pouch fold
This is the most distinctive thing about momos. Practice on the first few — don't worry about perfection.
- Roll dough into a long log. Cut into walnut-sized pieces.
- Roll each piece into a thin circle (about 90mm), thicker in the center, thinner at edges.
- Place 1 tablespoon of filling in the center.
- Lift the edges up and around the filling.
- Pleat the top edges as you go around, gathering them into a small twisted knot.
- Pinch the top closed.
For a faster method, use a wooden STAMPLING™ stamp to make half-moon momos instead — less authentic looking but much faster.
Steam the momos
Line a bamboo steamer with parchment paper or cabbage leaves (lightly oil the parchment). Place momos with space between them. Steam over rapidly boiling water for 12–15 minutes (longer than Chinese dumplings because the filling is denser).
The achar (dipping sauce) — the soul of momos
This fiery tomato-sesame sauce is what makes momos unforgettable. Don't skip it.
- 3 medium tomatoes, roasted until charred
- 3 dried red chilies, soaked in hot water 10 min
- 3 tablespoons sesame seeds, toasted
- 4 cloves garlic, roasted
- 1 tablespoon ginger
- Juice of 1 lime
- 1 teaspoon cumin seeds, toasted
- Salt to taste
- Cilantro for garnish
Blend everything into a coarse paste. Adjust heat by adding or removing chilies. The sauce should be thick, spicy, slightly sour, and deeply savory.
Variations
Jhol momo: Momos served floating in a spicy soup-version of the achar. Hugely popular in Kathmandu.
Kothey momo: Pan-fried first, then steamed — like Chinese potstickers but Tibetan-style.
Buff momo: Made with ground buffalo or beef. Common in Nepal.
More dumpling traditions
Momos belong to the global filled-dough family along with Chinese jiaozi, Japanese gyoza, Korean mandu, and Polish pierogi. See our guide to filled dough traditions for context.
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Tip: if you're making a big batch and want a clean, leak-proof seal every time, a dumpling stamp seals the whole edge in one motion — no pinching, no weak spots. We make the STAMPLING maple-wood stamp set for exactly that. See how it works → · Why dumplings burst →