Dough for wrappers

      • 3 cups all-purpose flour

      • 1 Tbsp oil

      • 1 cup water

      • 1 pinch salt


      • 1 lb. lean ground lamb or chicken

      • 1 cup onion, finely chopped

      • 1/2 cup green onion, finely chopped

      • 1/2 cup cilantro, chopped

      • 1 tsp garlic, minced

      • 1 tsp fresh ginger, minced

      • 1/2 tsp timur (Szechwan pepper)

      • 1/2 tsp turmeric

      • 1 tsp cumin powder

      • 1 tsp coriander powder

      • 1 tsp freshly ground black pepper

      • 3 fresh red chilies, minced

      • 1 cup Nepali cheese (homemade paneer), roughly crushed (optional)

      • 2 Tbsp clarified butter

      • salt, to taste


      In a large bowl combine flour, oil, salt and water; mix well.

      until dough becomes homogeneous in texture, about 8-10 min.
      Cover and let stand at least 30 minutes Knead well again before
      making wrappers.


      In a large bowl, combine all filling ingredients; mix well.

      Cover and refrigerate at
      least an hour to allow all ingredients to impart their unique flavors.
      This also improves consistency of filling.


      Give dough a final knead. Prepare 1-inch dough balls by
      taking a ball and rolling it between your palms to
      spherical shape.

      Dust working board with dry
      flour. On the board, gently flatten the ball with your palm
      to about a 2-inch circle. Make a few semi-flattened circles; cover
      with a bowl.

      Use a rolling pin to roll out each
      flattened circle into a wrapper. For well-executed momos,
      it's essential that middle portion of wrapper be
      slightly thicker than edges to ensure the structural
      integrity of dumplings during packing and steaming.

      edges of semi-flattened dough with one hand, and with
      the other hand, begin rolling edges of dough out, swirling
      a bit at a time. Continue until the wrapper attains 3-inch diameter
      circular shape.

      Repeat with remaining semi-flattened dough circles. Cover with bowl to prevent from drying.

      packing, hold wrapper on one palm, put in one Tbsp
      filling mixture and with the other hand, bring all edges
      together to the center, making pleats.

      Pinch and
      twist pleats to ensure closure of stuffed dumpling. This holds the key
      to good tasting, juicy dumplings.

      Heat up a
      steamer and oil the steamer rack well. This is critical because
      it will prevent dumplings from sticking.

      Arrange uncooked
      momos in steamer. Close lid and allow steaming until
      dumplings are cooked through, about 10-15 min.

      Take dumplings off steamer and immediately serve. To serve, arrange cooked momos on a plate dressed with tomato achar.