Nepalese mo mo (dumplings)



For filling:

  • 250 Ground meat
  • 3 finely minced onions
  • 3 spring onions 
  • 1/2 cabbage
  • 1 piece of ginger
  • 1/2 garlic
  • 2 tea spoon ajinamoto
  • salt to taste
  • ground mixed spices
  • 2 table spoon cooking oil
For base or wrapping:
Make a dough out of flour. Wrap it in a plastic and put it in freeze for half an hour. Make a base of small sizes. Another easier option is to buy dumpling wrapper or base from Asian shops.


Mix all the ingredients in a bowl. Take more time on mixing. The more you mix, more juicer your momo becomes. Put it in freeze for 1/2-2 hours, (if you have time and patience) otherwise its no problem to use it immediately. But, more you keep aside the filling, more tastier and juicer it gets. Best if you keep overnight in the freeze. When done wrap as per your liking. Bring water to boil and cook in a steamer for 10 minutes.


About AagooMom

New Mom. Freelance php developer on a break now. Loves gardening, to cook, eat and feed :)

6 responses to “Nepalese mo mo (dumplings)

  1. mouth watering momo’s thank you for the recipe. Will definitely try it since i got a new steamer.

  2. It looks so pretty.. How to wrapped it so nicely like that? can you do a tutorial post one day?

  3. Thank you for the like on my blog on Chicken Dijon! I hope that you try it!

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