It is said that momos have originated in Tibet and around Himalayan regions. They are steamed or fried dumplings with a minced meat or vegetable filling, and best served piping hot and with a spicy tomato sauce. They are healthy and tasty and available in street shops as well as in 5 star menus. Now they come in different colors, sizes ; fried or steamed; variety of fillings; they put it in soup.

Ingredients :-

For the Momos dough

  • All purpose flour: 1.5 cups
  • water to knead
  • salt to taste.

For the filling

  • Chicken mince: 200 gm
  • Butter: 2 tbsp
  • Salt to taste
  • Onion chopped: 1 large
  • Carrot chopped: 1 grated
  • Cabbage shredded: 1/4 cup
  • Ginger & garlic chopped: 1 tbsp
  • Pepper powder: 1 tsp
  • Soya sauce: 1 tsp
  • Coriander chopped: 1 tbsp
  • Garam masala: 1 tsp
  • Egg: 1
  • Vegetable oil- 2 table spoon.
  • Vinegar: 1 tsp


  • Take a bowl add all purpose flour, salt, vegetable oil and water, mix it and knead it to medium stiff dough and rest it for 10 minutes.
  • Take another bowl and add all the ingredients for the filling and mix it well with hands.
  • Take dough and divide them in to equal portions shape them into balls and roll out thinly, put a teaspoon of the filling in the middle and bring all edges together into any fancy fold.
  • Put water in La-Forte multipurpose kettle and put Steamer over it.
  • Steam momos on La-Forte steamer of about 15 minutes.
  • Serve this hot with a tangy sauce.
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