How to Make Nepali Momo (Chicken & Veg), Step by Step

For the dough: all-purpose flour (maida), water and a pinch of salt. For the filling: ground meat (buff/keema or chicken) or finely chopped vegetables and paneer, plus onion, garlic, ginger, coriander and momo masala. For the achar: tomatoes, dried red chilli, garlic, toasted sesame and a pinch of timur (Sichuan pepper).

Mix maida with a little salt, then add water gradually and knead into a firm, smooth dough — firmer than roti dough so the wrappers hold their pleats. Cover and rest 20–30 minutes while you make the filling.

Combine your ground meat (or veg + paneer) with finely diced onion, minced garlic and ginger, chopped coriander, a splash of oil, salt, and a generous spoon of momo masala. Mix well — the onion moisture keeps the filling juicy. Keep it cold until you wrap.

Roll the dough into a rope, cut small pieces, and roll each into a thin round wrapper with thicker centre and thin edges. Place a spoon of filling in the middle and pleat the edges up and around into a purse (or fold into a half-moon for the simplest shape), pinching to seal.

Oil the steamer tray so the momo don’t stick, arrange them with space between, and steam over boiling water for about 10 minutes (a couple of minutes longer for larger or frozen momo) until the wrappers turn glossy and the filling is cooked through.

Char or boil the tomatoes, then blend with toasted sesame seeds, dried red chilli, garlic, salt and a pinch of ground timur for that citrusy, tongue-tingling finish. This tomato-sesame achar — not soy sauce — is what makes Nepali momo distinct.