How to Make Authentic Nepali Momo at Home

If there is one dish that every Nepali person in the UK craves on a cold evening, it is momo. These soft, steamed dumplings — filled with spiced meat or vegetables and served with a fiery achar — are Nepal's most beloved street food. And the good news is that with the right ingredients, you can make them at home, right here in the UK.

In this guide we'll walk you through everything: the dough, the filling, the fold, and the all-important jhol momo sauce. Once you make them yourself, you'll never want the frozen kind again.

What Makes Nepali Momo Different?

Momo originated in Tibet but became deeply rooted in Nepali food culture, especially in the Kathmandu Valley. Unlike Chinese dim sum, Nepali momo uses a thin, slightly chewier wrapper and a boldly spiced filling — usually buff (water buffalo), chicken, pork or a spiced vegetable mix. The magic is in the masala: a blend of ginger, garlic, onion, coriander and Nepali momo masala powder that gives the filling its distinctive warmth.

The other thing that sets Nepali momo apart is how it is served. Jhol momo — literally "soup momo" — comes drenched in a tangy, tomato-based sauce that is smoky, spicy and deeply satisfying. It is the version you find on street corners in Kathmandu, and it is the version worth learning to make at home.

What You'll Need

For the dough: 

• 500g momo flour (plain maida flour — fine and white for a smooth, pliable wrapper) 

• A pinch of salt 

• Water, added gradually until a smooth, firm dough forms

•  500g minced buff, chicken, pork or a mix of cabbage, carrot and tofu for a vegetarian version 

• 1 medium onion, very finely diced 

• 4 cloves garlic, grated 

• 1 thumb-sized piece of fresh ginger, grated 

• 2 tablespoons Nepali Momo Masala  A handful of fresh coriander, finely chopped  Salt to taste  2 tablespoons neutral oil

💡 Tip: Use Nepal Foods Momo Masala for the most authentic flavour — it contains the exact spice blend used in Nepali momo stalls and is hard to replicate from scratch.

Step 1: Make the Dough

Mix the flour and salt in a large bowl. Add water a little at a time, kneading as you go, until you have a smooth, firm dough — it should not stick to your hands. Cover with a damp cloth and rest for at least 30 minutes. This makes the dough easier to roll out thinly.

Step 2: Prepare the Filling

Combine the minced meat or vegetables with all the other filling ingredients in a bowl. Mix well until everything is evenly distributed. The filling should smell fragrant and spiced — taste a tiny bit to check the seasoning before you start filling.

Step 3: Roll and Fill

Divide the dough into small balls (about the size of a marble). Roll each one into a thin circle roughly 8–9cm in diameter — the edges should be slightly thinner than the centre so the wrapper doesn't become too thick when folded. Place a heaped teaspoon of filling in the centre. Fold the wrapper over and begin pleating the edge: pinch a small fold, then another, working your way around to seal the momo into a crescent or round shape. The pleating takes practice — don't worry if your first few are a little rough.

Step 4: Steam

Line your steamer basket with lightly oiled baking paper or cabbage leaves to stop the momo sticking. Arrange them with a little space between each one. Steam over boiling water for 12–14 minutes. They are ready when the wrappers look translucent and slightly shiny.

Step 5: Make the Jhol Momo Sauce

The quickest way to make authentic jhol momo is to use Nepal Foods Instant Jhol Momo Mix. Simply add 2 tablespoons of the powder to a bowl, pour over 200ml of hot water, stir well and your sauce is ready. It gives you the exact tangy, smoky, spicy flavour of the real thing in under two minutes.

If you want to make it from scratch, roast and blend together: 3 tomatoes, 2 dried red chillies, 1 teaspoon sesame seeds, half a teaspoon of Sichuan pepper (timur), a clove of garlic and a splash of water until smooth. Season with salt and a squeeze of lemon.

Serving Suggestions

Serve your momo steaming hot, piled into a bowl and generously topped with jhol sauce. Add a spoonful of fresh tomato achar on the side if you have it. Eat immediately — momo are best the moment they come off the steamer.

💡 Tip: Make a big batch and freeze the uncooked momo on a tray before transferring to a bag. Steam from frozen for 16–18 minutes. Shop Momo Flour, Momo Masala and Instant Jhol Momo Mix at Nepal Foods Online — everything you need, delivered to your door.