Making Nepali Momos
Dear All,
I really enjoy eating momos… Momos are dumplings native to Tibet and Nepal. It is on of my favorite foods. One of our Ladrang kitchen staff named Ramesh is very skilled in making momos as he had experience from his previous job. Last week, Ramesh made some momos and I tried it – it was delicious! His was slightly spicy, which added a great kick to the momos… but for those who can’t take spice, it’s very easily omitted from the recipe.
I tweeted a picture of the momos and someone responded that they would like the recipe for it… They are delicious, healthy and these ones are vegetarian! I would like to share with all of my blog readers the recipe…
Do try out this simple recipe, and make it for your friends and family. There is also a video on how to make momos…. hosted by KB Thapa, Sarah Yap and Mr Ramesh!!
I thank Ramesh, Kb, and Sarah for this wonderful video and recipe. If any of you make these momos according to our recipe here, please let me know. Leave a comment. I will find it interesting how it turned out.
Tsem Rinpoche
How to Make Momos
Ingredients:
Momo filling
| Cauliflower | 2 small bunches |
| Leek | 1 stalk |
| Chinese cabbage | 1/4 |
| Oyster mushrooms | 1 hand full |
| Broccoli | 1/2 bunch |
| Carrot | 1 medium sized |
| Russet Potato | 2 |
| French Beans | 1 bunch |
| Large Onions | 2 |
| Garlic | 15 cloves |
Momo filing seasoning
| Masala powder | 1 tablespoon |
| Coriander powder | 1 tablespoon |
| Cumin powder | 1 tablespoon |
| Chili powder (optional) | 1 tablespoon |
| Salt | 1/2 tablespoon |
Momo wraps
| Multipurpose flour | 400 g |
| Water | As needed |
Momo sauce – Chutney
| White Sesame Seeds | 500 g |
| Tomato | 1 large |
| Coriander | 3 bunch |
| Chilli Powder (optional) | As much as desired |
| Large Lime | 2 |
| Water | As needed |
Method
Preparing momo filling
- Clean and skin (whichever required) all the ingredients.
- Place the cauliflower, broccoli, french beans, cabbage, onions, garlic, leek, russet potato, oyster mushroom and carrot into a medium sized pot, fill it with water and boil.
- Once boiled, remove it from the pot, drain the ingredients.
- Cut the vegetables into small pieces and place them in individual bowls.
- Heat up a pan with 5 tablespoons of oil. Fry the minced onion and garlic until it turns brown and give off a nice fragrance.
- Pour in the masala, cumin, salt and coriander powder. Mix and cook well.
- Pour in the chili powder and stir well. This is optional.
- After the onion and garlic is fried well, mix it with the rest of the minced ingredients. Then set aside.
Preparing momo wrap
- Pour 400 g of multipurpose flour into a mix bowl.
- Pour a little water and mix the flour until it turns into soft dough.
- Be very careful with this as to not mix too much water, which will make the dough watery.
- Keep the excess dough wrapped by a piece of cloth to prevent it from drying.
- Kneed the required amount of dough to make the amount of momo wraps you want.
- Make small sized ball of dough about the size of a golf ball, use a rolling pin to flatten it.
- Bring the steamer into a boil.
- Take the momo filling and insert it at the center of the flattened dough, wrap it.
- Place the wrapped momo into a steam tray that has been brushed with some oil to prevent it from sticking to the base of the steamer.
- Once the whole steam tray is filled, place the steam tray on the steamer and cover it. Let it steam for 15 minutes.
Preparing chutney
- Boil the tomato in the pot until the outer skin of the tomato peels off.
- Take the sesame seed and heat it on a pan without oil. Pan fry it until it turns brown.
- Take the fried sesame seed and place it into a blender. Blend it until it becomes fine.
- Place the boiled tomato without the skin into the blender along with some of the water it was boiled in. Blend it until mixed well. Add as much water as you want, according to your taste. If you prefer your chutney to be watery, you can add more water.
- Pour the mix into a bowl.
- Chop the coriander finely and place it into the mix. Stir the mix.
- You can also add some chili powder into the chutney if you like it spicy. It is not necessary.
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I have the opportunities to try different types of Nepalese momo when I was in Nepal recently. This type of dumpling is very nice. Glad that we can have momo in Malaysia too and it’s vegetarian, available in Kechara Oasis. Thank you Rinpoche for sharing this recipe and having Kechara Oasis. It gives more choices for those who are vegetarian.
Thank you Rinpoche for sharing this video on making of Nepali Vegetarian Momos.
Basically, Momos is a wrapping that’s a dough made of flour and water with a filling inside (meat, vegetables, etc).
We should make a right choice for no killing animals for food. Thus, to do the filling inside, vegetables are more suitable for it.
Mum and I watched this Momo making videos and Mum can’t wait to experiment it. And I can’t wait to try it. very excited and curious to know how it taste like. Thank you Rinpoche and everyone for sharing this Momo making recipe and video. Great job guys! 🙂
Yes ..Momos are delicious…i have taken before when i was in Nepal and Sikkim few years back.They are delicious, healthy and most important momos are vegetarian. I loves eating it so as my friends.My friend try making it but not so successful and now i have the recipes i could try to make.Thank you Rinpoche for sharing this recipe with us.
Samfoonheei, yes they’re very delicious and healthy! I think it’s quite interesting how every culture has a dumpling recipe. Chinese have things like jiaozi and xiao long bao, Malaysians and Singaporeans have wantan, Eastern Europeans and Russians have pierogi or varenyky, Japanese have gyoza, Koreans have mandu…
By the way, until you perfect your recipe, you can also bring your friends to Kechara Oasis (KO) to try them out. KO does a steamed and fried version, and also mothuk, which is momo inside soup!
I like momos! From the recipe it looks easy to make, but sure take time to fine tune the taste and skill to make a moms like momos.
Thank you Rinpoche for sharing the recipe. 🙂
I think I am yet to find a person who isn’t fond of momos! However I am yet to perfect my vegetarian momos’ recipe. It’s either too dry or too salty or not a compatible blend of veggies for the filling. Lol. Momos are all the rage in South West Asia.
Hey Chandra! Have you been able to perfect your momo recipe since your comment? 🙂 🙂 🙂
感恩仁波切的分享与教诲
许多人常询问我们，倘若不吃肉，就会失去了许多精致的美食，然而不尽然的，素食同样的可以成为一道道的精致的美食
许多人询问，吃素总是枯燥无味，然而其实是可以多元化的，就如同佛法一样，有些人觉得佛法枯燥无味，然而佛法确实是博大而精深的
佛法八万四千法门，就如同，不同的食物准备材料，用不同的材料（不需要肉）同样的可以成就一道道的美食佳肴，同样的佛陀八万四千法门都包含在宗喀巴上师瑜伽法里，只要专一的修持此殊胜的法门，我们必定会有所成就的
感恩仁波切，祈愿您长驻在世，常转法轮
Thanks Rinpoche for the sharing. Since i started to be a vegeterian , i start to look for the new way of cooking vegetarian food. This is an interesting recipe because this is a Nepal food.
From the outer look, i think i have eaten momo-liked food at Kechara Oasis before. The one that i had have strong herb aroma, which is special i think. I will definitely try this recipe once i have time to do it.
Thanks for the sharing.
我最爱吃了，看了这视频也学起来了，希望可以依照这个方法作出更多美味素食。谢谢仁波切的分享。
感谢仁波切介绍MOMOS (原产于西藏和尼泊尔的饺子)健康美食。看了好像很美味可口，很想尝试。这是我第一次见到的美食，看样子，有点像本地的印度煎饼。谢谢仁波切分享。
Thank you Rinpoche for sharing this recipe with us. I cannot wait to try this at home. I will definitely try them soon! I remember making momos a long time ago but I forgot how to so this is a great refresher!
The first time I heard about momo is when I visit Kechara Oasis, Kechara Oasis is another department that conceptualize by Tsem Rinpoche that is to promote vegetarianism. It serve very delicious vegetarian food and one of the signature dish is this very own Tibetan dish, momo.
Now the recipe is posted on and many of us can now make our own momo to eat. hehe, really love this dish.
this is the link of Kechara Oasis restaurant:
http://www.kechara.com/dining/
Well…it looks like I need to get to the grocery store!
Thank you Rinpoche for sharing this yummy recipe with us and thank you KB,Sarah and Ramesh make effort to make this wonderful video .
I love momos too.especially momos in Kechara Oasis !! The momos look yummy,I will sharing the recipe with my sister and friends..!!
Yummy! A must try recipe as you will not find it anywhere in any restaurants here in KL, at least. Furthermore, this is RInpoche’s favourite.
Thanks for the sharing. It very nice to have video demonstrate how to do the momos.should try to do it at home.
Rinpoche’s fvb food is south Indian, Tibetan, western and sometime Chinese . If u guys have any delicious recipe please with us here. We will love to make video and share to the world.
Yummy, I love Momos. Its been a while since I have eaten as it is not easily available here. The best Momos I have tasted in Malaysia is from Kechara Oasis.
Thank you, Rinpoche, for sharing this recipe and the video.
I love momos too! Especially when they are deep fried, thank you for sharing the recipe Rinpoche.
Rinpoche loves momos. The other day Rinpoche said that when younger, Rinpoche can eat like 20 momos in one go! (of course they are the small sized momos).
Although the process of making the momo looks quite long, it’s actually very easy to make and you can even make extra and freeze it! Very easy.
Thank you Rinpoche sharing Nepali Momos and also the recipe. Yeah , i have another vegetarian food to share with my family and friends . Sure will make it for my family 🙂
I LOVE MOMOS!!! How can anyone not like them! They are super delicious. I especially like the ones that are fried served with chili and vinegar! Momos in Kechara Oasis are very good too! Its a must try! Shall try and make it if I have the time. Hehe.. Thank you Rinpoche for sharing such a delicious recipe!
Like Momo so much, now i can try to make Momo by self my self.
Thank You Rinpoche for sharing.
Best Regards : ERic kksiow
But how come the momos in kechara restaurant in viva home does not have the same ingredients? They dont have the chutney but instead its chili flakes in oil. And they put cheese in the momos in kechara restaurant. Is there anywhere in malaysia we can get this original momos?
Thank you for sharing the recipes of these lovely Tibetan momos. I remember vaguely that my mum and I made momos before but now I want to do it again 😀 Thanks for sharing. Looks so yummy.
I love momos too… and the batch of momos sent to Manjushri Hill a week ago was delicious!!! The recipe here looks simple and straightforward so any kitchen klutz can do it. For Malaysians or visitors to Malaysia, we can try momos at our very own Kechara Oasis http://www.kechara.com/dining/ in Jaya One (Petaling Jaya) and Viva Home Mall (KL)… they are yummy!
Thank You for sharing the recipe with us Rinpoche! The Momos look really delicious ! Can’t wait to make some myself..hehe..
I also read about Aunty Joy’s comment about Uncle KB, hahaha! Uncle KB is really funny! Hehe..
Dear Rinpoche,
Yum Yum, How nice and delicious the Momo’s look, it makes my mouth drool just looking at the screen!
I definitively want to try out the recipe soon as I love Momo’s too and nothing sure beats something extraordinary from the Himalayas!
I also watched the video on how the Momo’s are made and my my…. It does look as if we now have our very own Kechara Cooking Show with the first episode on Momo’s, the start of the video was a bit funny how KB walks in, introduces his self as well Sarah and Ramesh… KB is really good at playing host!
Thank you Rinpoche for sharing all this information!
Love
Jutika
babu KB so damn impressive when he made the first step into the screen. Like the Nepali version of Vanna White LOL
Jokes aside, this is indeed Rinpoche’s all time favourite food. Rinpoche said when he was young, his mom would make momos and the then young Rinpoche could gobble up 30 at one meal.
So folks, if you’re bored with the same old things on your dining table, why not try something exotic from the land of the Himalayas?
Yum yum Momos!!! It’s been a long time since I last sank my teeth into one. I know that there is also a fried version, for people who love crunchy food. But I like the steamed version, dipped in vinegar and ginger like David mentioned.
Thank You Rinpoche for this article.
These momos looked so delicious and it’s also very healthy for consumption. Thank you for sharing.
Wow! Momos looks yummy. However, I think the momos would taste real good in Chinese vinegar and ginger, kinda like the ones they serve with Shanghainese dumplings. Nonetheless, I tried one momo and it was de-li-cious! However, I found the seasoning a tad bit too spicy even for me. Nepalese do have a superstrong taste buds to be able to withstand that kinda of spicyness.
When I was in Nepal, every loved momos and it has kinda taken on as a local delicacy and a fastfood takeout food along with the local indigenous street-food although it is mainly Tibetan in origin. However, the best momos are always homecooked and to be consumed when it is just cooked. The skin is most tender then.
Thank you Rinpoche for making this video & recipe available for all of us! It looks simple to make, I will definitely try it out & share this recipe with my friends.
The Nepali momos resembles a lot like Chinese dumplings.Will definitely try it out.Thank you for sharing the video and recipe with us.
Hurray !! I can cook our Rinpoche favorite Momos at home now !! Thank you
Hehehe…looks yummy!!! Thank you for sharing Rinpoche and well done Sarah, KB and Ramesh 🙂
Yum yum yum!!!
Wow Babuji KB sure looks like a Bolywood star in here! Heard KB took his role really seriously and even wore cologne although no one can smell him on YouTube hehe.
Bravo guys, you all did a great job and Ramesh is a Momo God! Not only was the momos delicious (just had some)… this video was very well made I must say and I enjoyed watching it very much. Everyone looked and played their part well.
I think we can soon start a chain of momo restaurants, I am sure it’ll be a great hit! 🙂
Thank you Rinpoche for sharing this recipe with us. We have admired these Nepali Momos from a distant but now you have even made a video on how to make them.
I will definitely try them out later. Thanks for sharing!