Step 1 of 6
Momo
Mix flour and salt, add the water and knead 8 minutes to a smooth, firm dough. Cover and rest 30 minutes.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Momo take?
1 hr 55 min all in — 1 hr prep, 25 min cook, 30 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Medium heat.
What allergens should I watch?
This recipe is labelled for Wheat, Sesame. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Dairy-free, Nut-free.
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What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Stockpot, Rolling pin, Mixing bowl, Blender.
How much salt do I put in?
The recipe lists Salt at ½ tsp.
What can I use instead?
Chicken → Buffalo, beef or pork mince. Buff momo is the Kathmandu original. Add a little extra oil for lean meat. Chicken → Finely chopped cabbage, paneer and spring onion. Vegetable momo are standard. Salt and squeeze the cabbage first.
What should I watch for?
Keep unused dough and finished momo covered. They dry out in minutes.
Any tips from this recipe?
Chicken thigh, not breast. The fat keeps the filling juicy through the steaming. Freeze uncooked momo on a tray, then bag them. Steam from frozen, adding 4 minutes. Shop-bought round dumpling wrappers work when you do not want to roll. Wet the edges to seal.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.