Nepalese beef momo

Name: Nepalese beef momo
Prep time: 60 min
Cook time: 10 min
Total time: 70 min
Yield: 4 servings

Posted: 13/08/2025Updated: 15/08/2025

Beef momo consisting of spiced minced beef in soft dough, and steamed until tender.

Serve with a tomato achar dipping sauce along with a fresh salad or pickled vegetables.

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Preparation: 60 minutesCooking: 10 minutes

Ingredients

Adjust servingsServings

Beef filling

250 grams Minced beef 20%
1 small Brown onion
2 Spring onions
2 teaspoons Garlic, minced
2 teaspoons Ginger, minced
1 tablespoon Fresh coriander, finely chopped
1.5 tablespoons Light soy sauce
1 teaspoon Ground cumin
0.25 teaspoon Turmeric powder (optional)
Salt, to taste
Ground black pepper, to taste

Dough

275 grams Plain flour
175 grams Water
1 teaspoon Salt

Instructions

Beef filling

Combine all ingredients in a bowl and mix gently until evenly incorporated.
Let marinate in the fridge for 30–60 minutes (roughly when the dough is ready).

Dough

Combine the flour and salt in a large bowl. Gradually add the water while mixing until a rough dough forms.
Knead for 8–10 minutes until smooth and elastic.
Cover and let rest for 30 minutes at room temperature.

Assembly

Divide the dough into 24 small balls.
Roll each ball into a thin circle about 2-3mm thick.
Place a spoonful of filling in the centre, then fold and pleat into a round pouch or half-moon.
Lightly oil the steamer tray and arrange momo without touching.
Steam over boiling water for 8–10 minutes until dough is cooked and filling is juicy.

My notes

Cooking tips

Rolling the dough: Dust lightly with flour to prevent sticking while rolling. Keep the edges slightly thinner than the centre so pleating is easier and the top seals well.
Round pouch shape: To shape the round pouch, begin creating small pleats along the edge of the wrapper, folding each pleat slightly over the previous one. Work around the circle until all edges are pleated. Once the pleating is complete, gather the pleats to the centre top and pinch firmly to seal the momo.
Half-moon shape: Fold the wrapper in half over the filling to form a semicircle. Press the edges together firmly to seal. To make the characteristic ridged edge, pinch the dough along the seam in small folds, working from one side to the other.

Alternative ingredients

Finely chopped cabbage and carrots can be added for additional fillings.

Storage instructions

Allow the beef momo to cool completely.

Refrigeration: Keep in an airtight container in the fridge for 1-2 days.
Freezer: Freeze momo individually on a tray to prevent sticking. Once frozen, transfer them to a freezer-safe bag or container. They will last up to 2 months.

Re-heating instructions

Steaming: Bring water to a boil in a steamer. Place refrigerated or frozen momo in the steamer tray. Steam for 8–10 minutes (fresh) or 12–15 minutes (frozen) until heated through.
Microwave: Place momo in a microwave-safe dish. Cover with a damp paper towel to retain moisture. Microwave on medium power for 1–2 minutes (fresh) or 3–4 minutes (frozen).
Stove: Heat a non-stick pan with a little oil. Fry momo until the bottom is golden, then add a splash of water and cover to steam for 2–3 minutes.

Nutrition and dietary facts

Dairy-free

Per serving:Calories: 421kcal (19%), Protein: 23.7g (39%), Fat: 11.4g (14%), Saturated fat: 4g (27%), Carbohydrates: 52g (19%), Sugars: 1.2g (5%), Fibre: 2.5g (8%)

Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.