Steamed Momos (Wontons)

Steamed Momos (Wontons)

The Spruce / Julia Hartbeck

Prep: 30 mins
Cook: 15 mins
Total: 45 mins
Servings: 14 to 18 servings
Yield: 14 to 18 dumplings
Nutrition Facts (per serving)
162 Calories
8g Fat
13g Carbs
9g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 14 to 18
Amount per serving
Calories 162
% Daily Value*
Total Fat 8g 11%
Saturated Fat 2g 12%
Cholesterol 26mg 9%
Sodium 185mg 8%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 9g
Vitamin C 1mg 6%
Calcium 14mg 1%
Iron 1mg 6%
Potassium 148mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Steamed Momos from the east Indian state of Sikkim are delicious and easy on the conscience too! You can fill them with any minced meat of your choice. Momos are usually served with fiery Sikkimese tomato chutney and a clear soup called Thukpa.


  • 2 cups all-purpose flour

  • 1 dash salt

  • 17 ounces (500 grams) pork mince

  • 1 large onion, chopped very fine

  • 8 to 10 cloves garlic, chopped very fine

  • 3 tablespoons soy sauce

  • 1 tablespoon chilli sauce

  • 1 teaspoon freshly ground black pepper

  • 1 dash salt, or to taste

  • 3 tablespoons vegetable oil, or sunflower or canola oil

Steps to Make It

  1. Gather the ingredients.

    Steamed Momos (Wontons) ingredients

    The Spruce / Julia Hartbeck

  2. Mix the flour and salt to taste and add a little water at a time to make a stiff dough.

    dough in a bowl

    The Spruce / Julia Hartbeck

  3. Heat the oil in a pan and fry the onions till translucent. Add the garlic and fry till it begins to turn golden.

    onions cooking in a pan

    The Spruce / Julia Hartbeck

  4. Add the meat and brown.

    pork and onions cooking in a pan

    The Spruce / Julia Hartbeck

  5. Add the soy and chilli sauces and mix well.

    seasoned pork mixture cooking in a pan

    The Spruce / Julia Hartbeck

  6. Add the freshly ground pepper and salt to taste and cook till the pork is done.

    pork mixture cooking in a pan

    The Spruce / Julia Hartbeck

  7. Divide the dough into equal-sized balls and roll into very thin circles of roughly 4" diameter.

    rolled out dough

    The Spruce / Julia Hartbeck

  8. Dab a tiny bit of water on the edges of the circle. Put a tablespoon-full of pork in the centre of each circle.

    filling on top of rolled out dough

    The Spruce / Julia Hartbeck

  9. Fold the edges over the pork and pinch and twist to seal or fold the Momo in half (into a semi-circular shape) and pinch the edges shut. Get as creative as you like with shapes, as long as you make sure to seal the edges well.

    sealed dumpling

    The Spruce / Julia Hartbeck

  10. Place the Momos in a steaming dish and cook for 10 to 15 minutes.

    Momos (Wontons) in a steamer

    The Spruce / Julia Hartbeck

  11. Serve piping hot with tomato achaar and Thukpa.

    Steamed Momos (Wontons) served with sauce

    The Spruce / Julia Hartbeck

Recipe Tags: