How to Make Momos at Home: Complete Recipe with Electric Steamer

The Momo Dough Recipe

Momo dough needs just two ingredients: all-purpose flour (maida) and water. The right ratio is 2 cups flour to about 3/4 cup water. Knead until smooth. Rest for 30 minutes.

Ingredients:

• 2 cups all-purpose flour (maida) — about 250 grams
• 3/4 cup warm water — about 180ml
• Pinch of salt

Steps:

1. Put flour and salt in a bowl.
2. Add water slowly. Mix with your hand as you pour.
3. Knead for 5-7 minutes until the dough is smooth and soft.
4. Cover with a damp cloth. Rest for at least 30 minutes.

Why rest the dough? Fresh dough tears when you roll it thin. Resting makes the gluten relax. After 30 minutes, the dough rolls thin without breaking.

Fillings: Veg and Chicken

Veg Momo Filling:

• 1 cup finely chopped cabbage
• 1/2 cup grated carrot
• 1/4 cup chopped spring onions
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tbsp soy sauce
• 1 tsp sesame oil
• Salt and pepper to taste

Important: Stir-fry the vegetables for 2-3 minutes first. Raw veggies release water during steaming and make momos soggy. Cook out the moisture before filling.

Chicken Momo Filling:

• 250g minced chicken
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 green chili, finely chopped
• Salt and pepper to taste

Mix all ingredients raw. Chicken momo filling does not need pre-cooking — it cooks through during steaming.

How to Wrap Momos (4 Shapes)

Wrapping is the hardest part for beginners. Start with the simple half-moon shape. Once you master that, try pleated rounds.

1. Divide the dough — Pinch off small balls, about the size of a large marble (15-20g each).
2. Roll thin — Use a rolling pin to flatten each ball into a thin circle (3-4 inches wide). The edges should be thinner than the center.
3. Add filling — Place 1 tablespoon of filling in the center.
4. Seal — For half-moon: fold in half and press edges to seal. For pleated: hold the momo in one hand, use the other to fold tiny pleats along the edge while pressing shut.

Tip: Dab a tiny bit of water on the edges before sealing. This acts like glue and stops the momo from opening during steaming.

Steaming Momos in an Electric Cooker

The InstaCuppa 1.2L cooker comes with a stainless steel steamer tray. Here is how to use it for momos.

1. Add 400-500ml water to the pot.
2. Set to HIGH (600W). Wait for boiling (4-5 minutes).
3. Oil the steamer tray lightly or line with parchment paper.
4. Place 6-8 momos on the tray. Leave gaps for steam flow.
5. Set the tray on top of the pot. Cover with glass lid.
6. Steam for 12-15 minutes. Do not open the lid.
7. Check: wrappers should be translucent and glossy.

Steaming time: 12-15 minutes on HIGH (600W). Times may vary based on momo size and altitude.

Red Chili Chutney Recipe (Momo Sauce)

No momo is complete without the fiery red chutney. This takes 5 minutes.

• 6-8 dried red chilies (soaked in warm water for 10 min)
• 4 cloves garlic
• 1 small tomato
• 1 tsp vinegar
• Salt to taste
• 2 tbsp water

Blend everything into a smooth paste. Adjust chilies for your spice tolerance. This chutney stores for a week in the fridge.