Momo (dumplings) is one of Nepal’s most popular dishes which can be eaten as an entree or as mains. It’s a dumpling filled with meat or vegetables as well. It is eaten with tomato pickle (golbheda ko achar). It is one of the must have food items in the restaurants as well.






Skill level

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  • 500 g chicken mince (using thigh meat)
  • ½  red onion, finely chopped
  • ¼ cup coriander, finely chopped
  • 2 tsp fresh minced ginger
  • 2 tsp minced garlic
  • ½ tsp ground coriander
  • ¼ tsp turmeric
  • ¼ tsp ground cumin
  • 1 long green chilli, finely chopped
  • 2 tbsp vegetable oil or melted butter
  • salt to taste
  • 60 round wonton wrappers (see Note)

Tomato pickle (Golbheda ko achar)

  • 1 tbsp mustard oil
  • 2 tsp minced garlic
  • 2 tsp minced ginger
  • ¼ tsp fenugreek seed
  • 1 dried long red chilli, finely chopped
  • 1 pinch of Jimbu (mountain herbs) (see Note)
  • 500 g ripe tomatoes
  • ¼ cup coriander, chopped
  • 1 pinch ground Sichuan pepper (Timur) (see Note)


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Resting time 15 minutes

For the tomato pickle (achar), pour mustard oil into a small saucepan and place over medium heat. When the oil is hot add garlic and ginger, fry for a few seconds or until starting to turn light golden. Add fenugreek seed, dried chillies, jimbu, and stir for few more seconds until fenugreek is starting to turn golden. Add chopped tomatoes and cook for 10 minutes, stirring occasionally until reduced and starting to thicken. Set aside to cool, then blend until smooth.

For the momos, place all ingredients in a large bowl mix to combine. Cover and set aside for 10 to 15 minutes to develop flavour.

Place a steamer with water in the base over high heat. Lay out 6 wrappers on the bench, and moisten around the top edge of each wrapper using a wet finger. Place half a flat tablespoon of mixture in the centre of each wrapper, and almost fold in half. Gradually bring sides together from one end whilst making a few pleats in one side and curving the momo so it sits upright. Another traditional shape is a moneybag with a small steam vent in the centre of the top. Repeat with remaining wrappers and filling.

Steam for 8-10 minutes, or until wonton wrappers are tender.  Serve immediately with tomato pickle or other condiments.


• Wonton wrappers are available in supermarkets or Asian food stores. Jimbu and timur are available from Nepali food stores, or use Sichuan pepper and grind to a fine powder using a mortar and pestle, sieve to remove husks.


Photography by Alan Benson. Styling by Michelle Noerianto.