20 Delicious Nepalese Momo Recipes Spicy

Oh, the joy of biting into a perfectly spiced Nepalese momo! Whether you’re a seasoned home cook or just starting to explore the vibrant world of Himalayan cuisine, our roundup of 20 deliciously spicy momo recipes is sure to inspire your next kitchen adventure. From fiery fillings to comforting broths, these dumplings promise a flavor-packed journey. Ready to dive in? Let’s get cooking!

Spicy Chicken Momo

Lately, I’ve found myself craving the comforting embrace of Spicy Chicken Momo, a dish that whispers of distant mountains and bustling street corners. It’s a recipe that feels like a warm hug, with each bite offering a spicy, savory escape from the everyday.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 lb ground chicken (thigh meat adds juiciness)
• 1 tbsp ginger paste (freshly made is my preference)
• 2 tbsp garlic paste (again, fresh is best)
• 1/2 cup finely chopped onions (I find yellow onions add a nice sweetness)
• 2 tbsp vegetable oil (extra virgin olive oil can work in a pinch)
• 1 tsp cumin powder (toasted and ground at home for maximum flavor)
• 1/2 tsp turmeric powder (adds a beautiful golden hue)
• 1 tsp red chili powder (adjust based on your heat preference)
• Salt to taste (I start with 1 tsp and adjust from there)
• 1/2 cup water (room temperature helps the dough come together smoothly)

Instructions

1. In a large bowl, combine the all-purpose flour and a pinch of salt. Gradually add water, kneading until a smooth, elastic dough forms. Cover and let it rest for 30 minutes. Tip: The dough should be soft but not sticky.
2. While the dough rests, heat vegetable oil in a pan over medium heat. Add onions, ginger paste, and garlic paste, sautéing until golden.
3. Add the ground chicken, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes.
4. Stir in cumin powder, turmeric powder, red chili powder, and salt. Cook for another 2 minutes, then remove from heat to cool. Tip: Letting the filling cool makes it easier to handle.
5. Divide the dough into small balls. Roll each into a thin circle, about 4 inches in diameter.
6. Place a spoonful of the chicken filling in the center of each circle. Fold and pleat the edges to seal, creating a momo shape. Tip: A little water on the edges helps seal them better.
7. Steam the momos in a steamer lined with parchment paper for 10 minutes, or until the dough is translucent and the filling is cooked through.

As you bite into these momos, the spicy, aromatic filling contrasts beautifully with the soft, chewy wrapper. Serve them with a side of tangy tomato chutney for an extra layer of flavor, or enjoy them as is, letting the spices speak for themselves.

Vegetable Steamed Momo

How quietly the morning unfolds, much like the gentle steam that rises from a basket of freshly made momos. Today, let’s embrace the simplicity and warmth of Vegetable Steamed Momo, a dish that whispers comfort with every bite.

Ingredients

• 2 cups all-purpose flour (I find that sifting it once makes the dough extra smooth)
• 1/2 cup water, warm to the touch (just like a comforting bath)
• 1 tbsp vegetable oil (a drizzle to bring the dough together)
• 1 cup finely chopped cabbage (the crunchier, the better for texture)
• 1/2 cup grated carrots (for a sweet, colorful pop)
• 1/4 cup chopped green onions (their sharpness balances the dish beautifully)
• 1 tsp grated ginger (freshly grated, it’s irreplaceable)
• 1/2 tsp salt (just enough to awaken the flavors)
• 1/4 tsp black pepper (a gentle warmth that lingers)

Instructions

1. In a large bowl, combine the all-purpose flour and salt. Gradually add warm water and vegetable oil, mixing until a dough forms. Tip: Knead for at least 5 minutes to ensure the dough is elastic and smooth.
2. Cover the dough with a damp cloth and let it rest for 30 minutes. This patience rewards you with a more pliable dough.
3. While the dough rests, mix cabbage, carrots, green onions, ginger, and black pepper in a bowl. Tip: Squeeze the cabbage slightly to remove excess water, preventing soggy momos.
4. Divide the dough into small balls, about the size of a walnut. Roll each into a thin circle, aiming for even thickness to ensure uniform cooking.
5. Place a spoonful of the vegetable mixture in the center of each circle. Fold and pleat the edges to seal the momo. Tip: A little water on the edges helps them stick better.
6. Steam the momos in a bamboo or metal steamer lined with parchment paper for 10 minutes over boiling water. They’re done when the skin turns translucent and the filling is hot.

Nowhere does simplicity shine brighter than in the tender bite of a Vegetable Steamed Momo, its flavors a humble yet profound celebration of vegetables. Serve them with a side of spicy tomato chutney or enjoy their unadorned beauty, straight from the steamer.

Buff Momo with Sesame Sauce

How the gentle steam rises from the plate, carrying with it the comforting aroma of spices and dough, a reminder of the simple joys that cooking brings into our lives. Today, let’s embrace the warmth of homemade Buff Momo with Sesame Sauce, a dish that feels like a hug in every bite.

Ingredients

• 2 cups all-purpose flour (I find that sifting it makes the dough lighter)
• 1 lb ground buffalo meat (the leaner, the better for a tender filling)
• 1 tbsp ginger paste (freshly made if you can, it’s a game-changer)
• 2 cloves garlic, minced (because what’s a momo without garlic?)
• 1/2 cup finely chopped onions (I like them almost translucent in the mix)
• 1 tbsp soy sauce (low sodium works just fine here)
• 1 tsp sesame oil (toasted, for that deep, nutty flavor)
• 1/4 cup water (room temperature, to bind the dough)
• Salt to taste (I start with 1/2 tsp and adjust from there)
• For the sesame sauce: 1/4 cup tahini, 2 tbsp water, 1 tbsp lemon juice, 1 tsp honey, and a pinch of salt (whisked until smooth)

Instructions

1. In a large bowl, combine the all-purpose flour and water to form a soft dough. Knead for about 5 minutes until smooth, then cover and let it rest for 30 minutes. Tip: The dough should feel like your earlobe when it’s ready.
2. While the dough rests, mix the ground buffalo meat, ginger paste, minced garlic, chopped onions, soy sauce, sesame oil, and salt in another bowl. Tip: Mixing with your hands ensures everything is evenly distributed.
3. Divide the dough into small balls, then roll each into a thin circle about 3 inches in diameter. Tip: Keep unused dough covered to prevent drying.
4. Place a spoonful of the meat mixture in the center of each dough circle, then fold and pleat the edges to seal the momo. Tip: A little water on the edges helps them stick together better.
5. Steam the momos in a steamer lined with parchment paper for 10 minutes over boiling water. Tip: They’re done when the dough is translucent and the meat is cooked through.
6. Serve the momos hot with the sesame sauce on the side. Whisk the tahini, water, lemon juice, honey, and salt together until smooth for the sauce.

When you bite into these momos, the tender dough gives way to the juicy, flavorful filling, with the sesame sauce adding a creamy, tangy contrast. Try serving them on a bed of crisp lettuce for an unexpected crunch that complements the soft texture beautifully.

Paneer Momo for Vegetarians

Comfort comes in many forms, and today, it arrives in the shape of Paneer Momo, a vegetarian twist on the traditional dumpling that cradles soft, spiced paneer within its tender embrace. This dish is a quiet celebration of textures and flavors, perfect for those evenings when you crave something both familiar and new.

Ingredients

• 2 cups all-purpose flour (I find the dough comes together beautifully with this)
• 1/2 cup water (warm to the touch, it makes the dough more pliable)
• 1 cup crumbled paneer (homemade or store-bought, but I love the freshness of homemade)
• 1/2 cup finely chopped onions (they add a sweet crunch)
• 1 tbsp minced garlic (because garlic makes everything better)
• 1 tbsp minced ginger (for that warm, spicy note)
• 1 tbsp vegetable oil (my kitchen staple for sautéing)
• 1/2 tsp turmeric powder (for color and earthiness)
• 1 tsp cumin powder (it brings a smoky depth)
• Salt to taste (I start with 1/2 tsp and adjust)
• 1/4 cup chopped cilantro (for a fresh finish)

Instructions

1. In a large bowl, combine the all-purpose flour and warm water to form a smooth dough. Cover with a damp cloth and let it rest for 30 minutes. Tip: The resting time makes the dough easier to roll.
2. While the dough rests, heat vegetable oil in a pan over medium heat. Add onions, garlic, and ginger, sautéing until the onions turn translucent, about 3 minutes.
3. Add the crumbled paneer, turmeric, cumin, and salt to the pan. Stir well to combine and cook for another 2 minutes. Remove from heat and mix in the cilantro. Tip: Let the filling cool slightly for easier handling.
4. Divide the dough into small balls, about the size of a walnut. Roll each ball into a thin circle, roughly 3 inches in diameter.
5. Place a spoonful of the paneer mixture in the center of each circle. Fold the edges over the filling, pleating to seal. Tip: A bit of water on the edges helps seal the momos better.
6. Steam the momos in a steamer lined with parchment paper for 10 minutes, or until the dough becomes translucent.

When you bite into these momos, the soft dough gives way to a spiced, creamy paneer filling, with the cilantro adding a bright note. Serve them with a side of spicy tomato chutney or enjoy them as they are, steaming hot and full of comfort.

Jhol Momo with Spicy Broth

As the morning light filters through my kitchen window, I find myself drawn to the comforting embrace of making Jhol Momo with Spicy Broth, a dish that warms the soul as much as it delights the palate.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra lightness)
• 1 lb ground chicken (thigh meat adds juiciness)
• 1/2 cup finely chopped onions (yellow ones for sweetness)
• 2 tbsp minced garlic (freshly crushed is my preference)
• 1 tbsp grated ginger (for that sharp, clean bite)
• 1/2 tsp turmeric powder (a sunny hue and earthy flavor)
• 4 cups chicken broth (homemade if you have it)
• 2 tbsp vegetable oil (a neutral canvas for flavors)
• 1 tsp cumin seeds (toasted lightly before using)
• 2 dried red chilies (adjust for your heat tolerance)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. In a large bowl, mix the all-purpose flour with just enough water to form a stiff dough. Cover and let it rest for 30 minutes. Tip: The dough should feel like your earlobe when pinched.
2. While the dough rests, combine ground chicken, onions, garlic, ginger, and turmeric in another bowl. Mix until just combined. Tip: Overmixing can make the filling tough.
3. Roll the dough into small circles, about 3 inches in diameter. Place a spoonful of filling in the center of each circle. Fold and pleat the edges to seal the momo. Tip: Keep unused dough covered to prevent drying.
4. Heat vegetable oil in a pot over medium heat. Add cumin seeds and dried red chilies, sautéing until fragrant, about 30 seconds.
5. Pour in the chicken broth and bring to a gentle boil. Carefully add the momos, ensuring they’re not overcrowded. Simmer for 10 minutes, or until the momos float to the surface.
6. Season the broth with salt, adjusting as needed. Serve the Jhol Momo hot, with the spicy broth ladled over.

Velvety soft momos bathed in a fiery broth offer a contrast that’s both comforting and exhilarating. Try serving them with a side of crisp, pickled vegetables for an added crunch.

Kothey Momo (Pan Fried)

Gently, the aroma of pan-fried momo fills the kitchen, a comforting reminder of the simple joys in life. This Kothey Momo, with its crispy bottom and tender top, is a dish that speaks to the soul, offering a perfect balance of textures and flavors.

Ingredients

• 2 cups all-purpose flour (I find that this amount makes just the right number of momos for two people to share.)
• 1/2 cup water (Warm water works best to bring the dough together smoothly.)
• 1 cup ground chicken (For a juicier filling, I like to use thigh meat.)
• 1 tbsp soy sauce (This adds a depth of flavor that’s irreplaceable.)
• 1 tsp minced garlic (Freshly minced garlic makes all the difference.)
• 1/2 tsp ginger paste (A little goes a long way in brightening the filling.)
• 2 tbsp vegetable oil (For that perfect golden crust.)
• Salt to taste (I always start with a pinch and adjust as needed.)

Instructions

1. In a large bowl, combine the all-purpose flour and warm water to form a smooth dough. Cover with a damp cloth and let it rest for 30 minutes. This resting period makes the dough easier to work with.
2. While the dough rests, mix the ground chicken, soy sauce, minced garlic, ginger paste, and salt in a bowl. The filling should be well combined but not overmixed to keep it tender.
3. Divide the dough into small balls, about the size of a walnut. Roll each ball into a thin circle, aiming for about 3 inches in diameter.
4. Place a teaspoon of the chicken filling in the center of each dough circle. Fold and pleat the edges to seal the momo, ensuring no filling escapes during cooking.
5. Heat the vegetable oil in a non-stick pan over medium heat. Arrange the momos in the pan, leaving space between each. Cover and cook for 10 minutes, or until the bottoms are golden and crispy.
6. Remove the lid and add 1/4 cup of water to the pan. Be careful as the oil may splatter. Cover again and cook for another 5 minutes, allowing the momos to steam and cook through.
7. Uncover and let the momos sit for a minute to crisp up further. Serve hot with your favorite dipping sauce.

As you bite into the Kothey Momo, the contrast between the crispy base and the soft, juicy filling is nothing short of magical. For an extra touch, serve them on a bed of lightly dressed greens to add a fresh contrast to the rich flavors.

Chilly Momo Stir Fry

Sometimes, the simplest dishes bring the most comfort, especially when they carry the warmth of home and the spark of something new. This Chilly Momo Stir Fry is my go-to when I crave something that’s both familiar and exciting, a dish that dances on the line between hearty and light.

Ingredients

• 1 tbsp extra virgin olive oil (my kitchen staple for its fruity note)
• 1 cup frozen momos (thawed, because they crisp up better)
• 1/2 cup bell peppers, sliced (I love the color and crunch of red ones)
• 1/4 cup onions, thinly sliced (they caramelize beautifully)
• 2 cloves garlic, minced (for that punch of flavor)
• 1 tbsp soy sauce (I opt for low-sodium to control the saltiness)
• 1 tsp chili flakes (adjust to your heat preference)
• 1/2 tsp sugar (just a pinch to balance the flavors)

Instructions

1. Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
2. Add the thawed momos to the skillet, arranging them in a single layer. Let them cook undisturbed for 3 minutes to develop a golden crust.
3. Flip the momos and add the bell peppers and onions. Stir gently to combine, cooking for another 4 minutes until the vegetables start to soften.
4. Push the momos and vegetables to one side of the skillet. Add the minced garlic to the empty space and sauté for 30 seconds until fragrant.
5. Mix everything together, then drizzle the soy sauce over the top. Sprinkle with chili flakes and sugar, stirring well to coat evenly.
6. Cook for an additional 2 minutes, allowing the flavors to meld. Tip: Keep the heat medium to prevent the soy sauce from burning.

Lightly crispy on the outside with a tender bite, the momos soak up the savory-sweet sauce, while the vegetables add a fresh contrast. Serve it straight from the skillet for a cozy, shareable meal that’s as vibrant as it is comforting.

Cheese and Spinach Momo

Beneath the soft glow of the kitchen light, there’s something deeply comforting about folding these little pockets of joy, each one a tiny promise of warmth and flavor. Cheese and Spinach Momo, a dish that feels like a hug, is my go-to when the world outside feels too loud.

Ingredients

• 2 cups all-purpose flour (I find that sifting it makes the dough silkier)
• 1/2 cup water, warm to the touch (just like a soothing bath)
• 1 cup spinach, finely chopped (I love the pop of green against the white dough)
• 1 cup grated mozzarella cheese (the meltier, the better in my book)
• 1 tbsp olive oil (extra virgin, for that fruity whisper)
• 1/2 tsp salt (a pinch here truly seasons the soul of the dish)

Instructions

1. In a large bowl, combine the sifted all-purpose flour and salt, creating a well in the center for the water.
2. Gradually pour the warm water into the well, mixing with your fingers until a shaggy dough forms. Tip: If the dough feels too sticky, a dusting of flour on your hands works wonders.
3. Knead the dough on a lightly floured surface for about 10 minutes, until it’s smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes. This patience pays off in tenderness.
4. While the dough rests, mix the chopped spinach and grated mozzarella in a bowl. The olive oil joins this party to bind them together with a glossy sheen.
5. Divide the dough into small balls, about the size of a walnut. Roll each ball into a thin circle, aiming for uniformity so they cook evenly.
6. Place a teaspoon of the spinach and cheese mixture in the center of each circle. Fold and pleat the edges to seal, creating a little pouch. Tip: A dab of water on the edges helps them stick better.
7. Steam the momos in a steamer lined with parchment paper for 10 minutes, or until the dough turns translucent and the filling is visibly hot. Tip: Keep the steam at a consistent medium to avoid soggy bottoms.

Zesty with the freshness of spinach and the gooey delight of mozzarella, these momos are a textural dream. Serve them with a side of spicy tomato chutney for a contrast that dances on the palate.

Mushroom and Cheese Momo

Under the soft glow of the morning light, there’s something deeply comforting about wrapping delicate dough around a savory filling, a ritual that feels both ancient and intimately personal. Today, let’s embrace the quiet joy of making Mushroom and Cheese Momo, a dish that marries the earthy depth of mushrooms with the creamy embrace of cheese, all encased in a tender, steamed wrapper.

Ingredients

• 2 cups all-purpose flour (I find that sifting it once makes the dough extra smooth)
• 1/2 cup warm water (just enough to wake up the flour)
• 1 tbsp olive oil (extra virgin, for that fruity whisper)
• 1 cup finely chopped mushrooms (button or cremini, their earthy notes are perfect here)
• 1/2 cup grated cheese (a mix of mozzarella and cheddar melts beautifully)
• 1/4 tsp salt (to whisper to the flavors)
• 1/4 tsp black pepper (freshly ground, for a little kick)

Instructions

1. In a large bowl, combine the all-purpose flour and warm water, stirring gently until a shaggy dough forms. Tip: The dough should feel soft but not sticky; adjust with a sprinkle of flour or a drop of water as needed.
2. Knead the dough on a lightly floured surface for about 5 minutes, until it’s smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes. This patience rewards you with pliable dough.
3. While the dough rests, heat the olive oil in a pan over medium heat. Add the chopped mushrooms, salt, and black pepper, sautéing until the mushrooms release their moisture and it evaporates, about 5 minutes. Let the mixture cool slightly, then stir in the grated cheese.
4. Divide the rested dough into small balls, about the size of a walnut. Roll each ball into a thin circle, aiming for about 3 inches in diameter.
5. Place a spoonful of the mushroom and cheese filling in the center of each dough circle. Fold the edges over the filling, pleating to seal tightly. Tip: A little water on your fingertips can help seal stubborn edges.
6. Steam the momos in a steamer lined with parchment paper or cabbage leaves to prevent sticking, over boiling water for 10 minutes. Tip: Keep the steam consistent; a vigorous boil ensures fluffy momos.

Yielding to the first bite, the momo reveals a burst of creamy, umami-rich filling, contrasted by the tender, slightly chewy wrapper. Serve them with a side of spicy tomato chutney or simply enjoy their unadorned elegance, a testament to the beauty of simplicity.

Sweet Potato Momo

Amidst the quiet of the morning, the thought of sweet potato momos brings a warmth to the heart, a simple yet profound joy that comes from blending the earthy sweetness of sweet potatoes with the delicate embrace of steamed dough.

Ingredients

• 2 cups all-purpose flour (I find that sifting it makes the dough lighter)
• 1 large sweet potato, peeled and cubed (about 2 cups, the orange-fleshed ones are my favorite for their natural sweetness)
• 1 tbsp olive oil (extra virgin, for that fruity note)
• 1/2 tsp salt (I like to use Himalayan pink salt for its subtle minerality)
• 1/4 cup water (room temperature, to help bind the dough)
• 1 tsp cumin powder (toasted, for a deeper flavor)
• 1/2 tsp turmeric powder (for a hint of color and earthiness)

Instructions

1. In a large mixing bowl, combine the all-purpose flour and salt, then gradually add water to form a smooth dough. Cover with a damp cloth and let it rest for 30 minutes. Tip: The resting period makes the dough more pliable.
2. Meanwhile, steam the sweet potato cubes until tender, about 15 minutes, then mash them in a bowl with olive oil, cumin, and turmeric until smooth. Tip: A fork works best for mashing to avoid lumps.
3. Divide the dough into small balls, then roll each into a thin circle about 4 inches in diameter. Tip: Keep the unused dough covered to prevent drying.
4. Place a spoonful of the sweet potato mixture in the center of each circle, then fold and pleat the edges to seal the momo.
5. Steam the momos in a steamer lined with parchment paper for 10 minutes over medium heat. Tip: Ensure the water is boiling before adding the momos for even cooking.

Unwrapping the steamer reveals momos with a tender, slightly chewy exterior giving way to a creamy, spiced sweet potato filling. Serve them with a drizzle of chili oil or a side of crisp cucumber salad for a contrast in textures and flavors.

Lentil Stuffed Momo

Curling up with a warm bowl of lentil stuffed momo feels like a quiet celebration of flavors, a simple yet profound joy that turns any meal into a moment of reflection.

Ingredients

• 1 cup lentils, rinsed and drained (I find green lentils hold their shape beautifully)
• 2 cups all-purpose flour, plus extra for dusting (a soft, fine flour makes the dough silky)
• 1/2 cup water, at room temperature (just enough to bring the dough together)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 small onion, finely diced (the sharper the onion, the more depth it adds)
• 2 cloves garlic, minced (freshly minced garlic is irreplaceable here)
• 1 tsp cumin powder (toasted and ground cumin seeds are my secret weapon)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, for a little kick)

Instructions

1. In a large bowl, combine the flour and water, kneading until a smooth dough forms. Cover with a damp cloth and let it rest for 30 minutes. Tip: The dough should feel like your earlobe—soft but not sticky.
2. Meanwhile, heat the olive oil in a pan over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
3. Stir in the lentils, cumin, salt, and black pepper, cooking for another 5 minutes until the flavors meld. Remove from heat and let it cool slightly. Tip: Letting the filling cool prevents the dough from tearing when shaping.
4. Divide the dough into small balls, about the size of a walnut. Roll each ball into a thin circle, about 3 inches in diameter.
5. Place a spoonful of the lentil filling in the center of each circle. Fold the edges over the filling, pinching to seal. Tip: A little water on your fingertips helps seal the edges more securely.
6. Steam the momos in a steamer lined with parchment paper for 10 minutes, or until the dough is translucent and the filling is hot. Serve immediately.

Each bite of these momos offers a tender embrace of dough, giving way to the hearty, spiced lentils inside. Try serving them with a side of tangy tomato chutney for a contrast that brightens the earthy flavors.

Tandoori Momo with Yogurt Dip

Evenings like these call for something that warms the soul yet dances on the palate, a dish that bridges the comfort of home with the thrill of the unfamiliar. Tandoori momo with yogurt dip is just that—a tender embrace of spices and textures, perfect for when the sun dips low and the world slows down.

Ingredients

• 1 lb ground chicken (I find thigh meat adds juiciness)
• 1 cup all-purpose flour (for that perfect dough elasticity)
• 1 tbsp tandoori masala (the heart of the dish, don’t skimp)
• 1/2 cup plain yogurt (full-fat for creaminess)
• 2 tbsp lemon juice (freshly squeezed, it makes a difference)
• 1 tsp garlic paste (because powder just won’t do)
• 1 tsp ginger paste (same as garlic, fresh is best)
• 1 tbsp vegetable oil (a neutral canvas for the spices)
• 1/2 tsp salt (to awaken all the flavors)

Instructions

1. In a large bowl, mix the ground chicken with tandoori masala, garlic paste, ginger paste, lemon juice, and salt until well combined. Let it marinate for 30 minutes in the fridge—this patience pays off in flavor.
2. While the chicken marinates, combine the flour with 1/4 cup water in another bowl, kneading until a smooth dough forms. Cover with a damp cloth and let it rest for 20 minutes. This rest period is crucial for a pliable dough.
3. Divide the dough into small balls, then roll each into a thin circle. Place a spoonful of the chicken mixture in the center, then fold and pleat the edges to seal the momo. A tip: keep a small bowl of water nearby to moisten the edges for easier sealing.
4. Heat the vegetable oil in a pan over medium heat. Arrange the momos in the pan, ensuring they don’t touch. Cover and cook for 10 minutes, then uncover and cook for another 5 minutes until the bottoms are golden and crispy.
5. For the yogurt dip, whisk together the yogurt with a pinch of salt and a drizzle of lemon juice. Serve alongside the momos for a cool contrast.

Steaming hot, the momos offer a crispy bottom with a juicy, spiced filling that’s beautifully offset by the cool, tangy yogurt dip. Try serving them on a platter with the dip in the center, encouraging everyone to gather around and share.

Chicken Kothey Momo

Lately, I’ve found myself drawn to the comforting embrace of Chicken Kothey Momo, a dish that whispers stories of distant lands and shared tables. Its delicate folds and savory filling offer a moment of pause in our bustling lives.

Ingredients

• 2 cups all-purpose flour (I love the way it feels between my fingers, so soft and promising)
• 1 lb ground chicken (free-range, for that extra tenderness)
• 1/2 cup finely chopped onions (they bring a sweet sharpness that’s irreplaceable)
• 2 tbsp minced garlic (because garlic is the soul of flavor)
• 1 tbsp grated ginger (freshly grated, it makes all the difference)
• 2 tbsp vegetable oil (a neutral canvas for our flavors to shine)
• 1 tsp salt (just enough to awaken every ingredient)
• 1/2 tsp black pepper (for a gentle warmth)
• 1/4 cup water (room temperature, to bind our dough with care)

Instructions

1. In a large bowl, combine the all-purpose flour and water to form a smooth dough. Cover with a damp cloth and let it rest for 30 minutes. This patience rewards you with the perfect texture.
2. While the dough rests, mix the ground chicken, onions, garlic, ginger, salt, and black pepper in another bowl. The key here is to mix gently but thoroughly, ensuring every bite is flavorful.
3. Divide the dough into small balls, about the size of a walnut. Roll each ball into a thin circle, aiming for about 4 inches in diameter. A little flour on the surface prevents sticking.
4. Place a tablespoon of the chicken mixture in the center of each circle. Fold the edges over the filling, pleating them to seal. This step is meditative; each pleat is a promise of deliciousness.
5. Heat the vegetable oil in a large pan over medium heat. Arrange the momos in the pan, ensuring they don’t touch. Cover and cook for 10 minutes, then uncover and cook for another 5 minutes until the bottoms are golden and crispy.
6. Serve the momos hot, with a side of your favorite dipping sauce. The contrast between the crispy bottom and the tender top is a delight, a testament to the beauty of simple ingredients transformed.

Each bite of these Chicken Kothey Momos is a journey, the crispy base giving way to a juicy, flavorful filling. They’re perfect for sharing, or not, on a quiet evening when the world seems just a little softer.

Buffalo Momo with Tomato Chutney

How the aroma of spices fills the kitchen, transforming it into a sanctuary of flavors, is something I cherish deeply. Today, let’s embrace the warmth of homemade Buffalo Momo with Tomato Chutney, a dish that dances between spicy and tangy, inviting you to explore its layers.

Ingredients

• 2 cups all-purpose flour (I find the texture just right for the dough)
• 1 lb ground chicken (for a lighter feel, though beef works wonderfully too)
• 1/2 cup finely chopped onions (they add a sweet crunch)
• 2 tbsp Buffalo sauce (the heart of the dish, go for your favorite brand)
• 1 tbsp olive oil (extra virgin, it’s my kitchen staple)
• 1 tsp garlic powder (for that deep, aromatic base)
• 1/2 tsp salt (to bring all the flavors together)
• 1 cup tomato paste (for the chutney, ripe tomatoes make all the difference)
• 1 tbsp sugar (just a hint to balance the acidity)
• 1/2 tsp cumin seeds (they add a lovely earthy note)

Instructions

1. In a large bowl, mix the all-purpose flour with 3/4 cup warm water to form a smooth dough. Cover and let it rest for 30 minutes. Tip: The dough should feel soft but not sticky.
2. While the dough rests, combine ground chicken, chopped onions, Buffalo sauce, olive oil, garlic powder, and salt in another bowl. Mix until well incorporated. Tip: Hands work best for mixing, ensuring even distribution of flavors.
3. Roll the dough into small circles, about 3 inches in diameter. Place a spoonful of the chicken mixture in the center of each circle. Tip: Don’t overfill, or the momos might burst during cooking.
4. Fold the edges of the dough over the filling, pleating to seal. Steam the momos in a steamer over boiling water for 10 minutes. Tip: The momos are done when the dough turns translucent.
5. For the chutney, heat tomato paste, sugar, and cumin seeds in a small pan over medium heat for 5 minutes, stirring constantly. Tip: Let it cool slightly before serving to allow the flavors to meld.

Now the Buffalo Momo with Tomato Chutney is ready to delight. Notice how the spicy kick of the momo perfectly complements the sweet tanginess of the chutney. Serve them hot, perhaps with a side of crisp salad, to complete this comforting meal.

Egg Momo for Breakfast

Flickering morning light finds me in the kitchen, where the quiet hum of dawn invites simplicity. Today, it’s the comforting embrace of Egg Momo, a dish that whispers of warmth and gentle beginnings.

Ingredients

• 2 cups all-purpose flour (I love the rustic touch of unbleached flour)
• 1/2 tsp salt (a fine sea salt brings out the flavors beautifully)
• 3/4 cup water, at room temperature (cold water makes the dough tough)
• 4 large eggs (room temperature eggs blend more smoothly)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp black pepper, freshly ground (for that little kick)
• 1/4 cup green onions, finely chopped (the greener, the better)

Instructions

1. In a large bowl, whisk together the flour and salt until well combined.
2. Gradually add water to the flour mixture, stirring with a wooden spoon until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic. Tip: The dough should spring back when poked.
4. Cover the dough with a damp cloth and let it rest for 30 minutes. This relaxes the gluten, making it easier to roll.
5. While the dough rests, beat the eggs in a bowl with olive oil, black pepper, and green onions until well mixed.
6. Divide the dough into 12 equal pieces. Roll each piece into a thin circle, about 4 inches in diameter.
7. Place a tablespoon of the egg mixture in the center of each dough circle. Fold the edges over the filling, pleating to seal. Tip: A little water on the edges helps them stick better.
8. Steam the momos in a steamer lined with parchment paper for 10 minutes over boiling water. Tip: The momos are done when the dough is translucent and the filling is firm.

Velvety dough gives way to a softly set, peppery egg filling, a contrast that’s both comforting and invigorating. Serve these momos with a drizzle of chili oil or a side of crisp cucumber slices for a refreshing bite.

Fish Momo with Herbs

Remembering the first time I tasted Fish Momo with Herbs, it was like a gentle whisper of the ocean, mingled with the earthy tones of fresh herbs, a dish that speaks to the soul as much as it delights the palate.

Ingredients

• 1 cup all-purpose flour (I find that sifting it makes the dough lighter)
• 1/2 lb fresh white fish fillet, finely minced (salmon works wonderfully here too)
• 2 tbsp fresh cilantro, chopped (the more, the merrier for me)
• 1 tbsp fresh dill, chopped (its slight bitterness balances the fish beautifully)
• 1 tsp ginger paste (freshly made if you have the time)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1/4 cup water, at room temperature (cold water can make the dough tough)
• 1 tbsp olive oil (extra virgin, for that fruity note)

Instructions

1. In a large bowl, combine the all-purpose flour and salt, whisking them together to ensure even distribution.
2. Gradually add the room temperature water to the flour mixture, kneading until a smooth, elastic dough forms. Tip: Let the dough rest for 30 minutes covered with a damp cloth to relax the gluten.
3. While the dough rests, mix the minced fish, cilantro, dill, ginger paste, and olive oil in another bowl until well combined. Tip: Chilling the filling for 15 minutes makes it easier to handle.
4. Divide the dough into small, equal-sized balls, then roll each ball into a thin circle about 4 inches in diameter.
5. Place a tablespoon of the fish filling in the center of each dough circle, then fold and pleat the edges to seal the momo. Tip: A bit of water on the edges helps seal them better.
6. Steam the momos in a steamer lined with parchment paper for 10 minutes over boiling water. Ensure the water is at a rolling boil before adding the momos.

The texture of these Fish Momo with Herbs is delightfully tender, with the filling offering a juicy burst of flavor. Serve them with a side of spicy tomato chutney or simply enjoy their delicate taste on their own.

Pumpkin Momo with Spicy Sauce

Kindly imagine a quiet afternoon, the kind where the light slants just so, and the kitchen beckons with the promise of warmth and spice. Today, we’re embracing the gentle art of making Pumpkin Momo with Spicy Sauce, a dish that marries the earthy sweetness of pumpkin with the fiery embrace of spices, all wrapped in tender dough.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 cup pumpkin puree (homemade or canned, but the former has a deeper flavor)
• 1 tbsp vegetable oil (a neutral oil works best here)
• 1 tsp salt (I prefer sea salt for its subtle crunch)
• 1/2 tsp turmeric powder (for that golden hue and a hint of earthiness)
• 1/2 cup water (room temperature, to help the dough come together smoothly)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1 tbsp ginger, grated (fresh is key for that zing)
• 1 tbsp soy sauce (I opt for low-sodium to control the saltiness)
• 1 tsp chili flakes (adjust to your heat preference)
• 1 tbsp sesame oil (for finishing, it adds a nutty aroma)

Instructions

1. In a large bowl, combine the all-purpose flour and salt. Gradually add water, mixing until a dough forms. Knead for 5 minutes until smooth. Tip: Let the dough rest under a damp cloth for 30 minutes to relax the gluten.
2. While the dough rests, mix pumpkin puree, turmeric, half the minced garlic, and half the grated ginger in a bowl. This will be your filling.
3. Divide the dough into small balls, about the size of a walnut. Roll each into a thin circle, aiming for about 3 inches in diameter.
4. Place a teaspoon of the pumpkin filling in the center of each dough circle. Fold and pleat the edges to seal the momo. Tip: Keep a small bowl of water nearby to moisten the edges for easier sealing.
5. Steam the momos in a steamer lined with parchment paper for 10 minutes over boiling water. They’re done when the dough is translucent and the filling is hot.
6. For the sauce, heat vegetable oil in a pan. Add the remaining garlic and ginger, sautéing until fragrant. Stir in soy sauce, chili flakes, and a splash of water. Simmer for 2 minutes, then drizzle with sesame oil.

Gently bite into a momo, and you’ll find the filling soft yet vibrant, the dough tender with just enough chew. The spicy sauce clings to each bite, a bold contrast to the pumpkin’s sweetness. Serve them on a platter with extra sauce for dipping, or alongside a crisp salad for a light meal.

Chocolate Momo for Dessert

Whispering the sweet promises of chocolate into the humble embrace of momo, this dessert is a tender rebellion against the ordinary, a quiet celebration of fusion that feels like home.

Ingredients

• 2 cups all-purpose flour (I love the way it feels between my fingers, soft and promising)
• 1/2 cup cocoa powder (the darker, the better for that deep, soulful chocolate flavor)
• 1/2 cup sugar (because every rebellion needs a little sweetness)
• 1/2 cup water (just enough to bring the dough together, not too much)
• 1/4 cup melted butter (unsalted, to let the chocolate shine)
• 1 tsp vanilla extract (a dash of warmth in every bite)
• A pinch of salt (to balance the sweetness, just a whisper)

Instructions

1. In a large bowl, whisk together the all-purpose flour and cocoa powder until they’re fully united, no streaks remaining.
2. Gradually add the sugar, mixing gently to avoid a cloud of sweetness escaping into the air.
3. Create a well in the center of your dry ingredients, then pour in the water, melted butter, and vanilla extract. Stir with a wooden spoon until a dough begins to form.
4. Turn the dough onto a lightly floured surface and knead for about 5 minutes, until it’s smooth and elastic. If it sticks, a little more flour can be your friend.
5. Divide the dough into small, equal portions, rolling each into a ball. Flatten slightly between your palms, then let them rest for 10 minutes under a damp cloth to prevent drying.
6. Heat a steamer over medium heat until the water is boiling vigorously. Place the momos in the steamer, ensuring they’re not touching, and steam for 10 minutes. The steam should be dancing around them, not escaping in great gusts.
7. Remove from the steamer and let them cool for a minute before serving. The momos should be tender, with a glossy sheen from the steam.

Rich in flavor and surprisingly light in texture, these chocolate momos are a delightful paradox. Serve them warm, with a dusting of powdered sugar or a drizzle of melted chocolate, for a dessert that’s as playful as it is profound.

Garlic Butter Momo

Perhaps it’s the way the garlic butter clings to each delicate fold of the momo, or maybe it’s the warmth that seems to hug you from the inside out, but this dish feels like a quiet moment of comfort in a bustling world.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup water (warm to the touch, about 110°F)
• 1/2 lb ground chicken (thigh meat for more flavor)
• 2 tbsp unsalted butter (European-style is my favorite for its richness)
• 3 cloves garlic (minced, the more the merrier in my book)
• 1/2 tsp salt (I use Himalayan pink for its subtle minerality)
• 1/4 tsp black pepper (freshly ground, it makes all the difference)
• 1 tbsp vegetable oil (for steaming, any neutral oil works)

Instructions

1. In a large bowl, combine the all-purpose flour and warm water to form a dough. Knead for 5 minutes until smooth. Cover with a damp cloth and let rest for 30 minutes. Tip: The dough should feel like your earlobe when it’s ready.
2. While the dough rests, mix the ground chicken, half of the minced garlic, salt, and black pepper in a bowl. Set aside for the flavors to meld.
3. Divide the dough into small balls, about 1 inch in diameter. Roll each ball into a thin circle, aiming for about 3 inches in diameter. Tip: Keep unused dough covered to prevent drying.
4. Place a teaspoon of the chicken mixture in the center of each dough circle. Fold and pleat the edges to seal, creating a momo shape. Tip: A little water on the edges helps seal them better.
5. Heat the vegetable oil in a steamer over medium heat. Arrange the momos in the steamer, ensuring they don’t touch. Steam for 10 minutes, or until the wrappers are translucent.
6. In a small saucepan, melt the butter over low heat. Add the remaining minced garlic and sauté for 1 minute until fragrant. Brush this garlic butter over the steamed momos before serving.

Now, the garlic butter momos are ready to delight. The wrappers are tender with a slight chew, the filling juicy and aromatic, and the garlic butter adds a luxurious finish. Serve them on a platter with a side of spicy tomato chutney for a contrast that sings.

Spinach and Corn Momo

Wandering through the flavors of the world, I stumbled upon a dish that feels like a warm hug on a chilly evening—Spinach and Corn Momo. It’s a delightful twist on the traditional dumpling, blending the earthy tones of spinach with the sweet crunch of corn, wrapped in a tender dough.

Ingredients

• 2 cups all-purpose flour (I love using King Arthur for its consistency)
• 1 cup fresh spinach, finely chopped (baby spinach works wonders here)
• 1/2 cup sweet corn kernels (fresh or frozen, but thawed if using frozen)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp salt (I prefer Himalayan pink salt for its subtle flavor)
• 1/4 cup water (room temperature, to bind the dough)
• 1/2 tsp cumin powder (for that earthy warmth)
• 1/4 tsp black pepper (freshly ground, if possible)

Instructions

1. In a large mixing bowl, combine the all-purpose flour and salt. Gradually add water, kneading until a smooth, elastic dough forms. Cover with a damp cloth and let it rest for 30 minutes.
2. Heat olive oil in a pan over medium heat. Add the chopped spinach and corn, sautéing for 2-3 minutes until the spinach wilts.
3. Stir in cumin powder and black pepper, mixing well. Remove from heat and let the filling cool to room temperature.
4. Divide the dough into small, equal-sized balls. Roll each ball into a thin circle, about 3 inches in diameter.
5. Place a spoonful of the spinach and corn filling in the center of each dough circle. Fold and pleat the edges to seal the momo.
6. Steam the momos in a steamer lined with parchment paper for 10-12 minutes over boiling water, ensuring they’re cooked through.
7. Serve hot with a side of spicy tomato chutney or a light soy dipping sauce.

Delightfully tender with a burst of flavors, these momos are perfect for sharing. The spinach adds a subtle bitterness, beautifully balanced by the sweetness of corn, making each bite a harmonious blend of tastes and textures.

Conclusion

Kickstart your culinary adventure with these 20 Delicious Nepalese Momo Recipes Spicy, offering a treasure trove of flavors to explore. Perfect for home cooks eager to spice up their meal rotation, each recipe promises a delightful journey into Nepalese cuisine. Don’t forget to try them out, share your favorite picks in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos