Steamed Momos Recipe (Indian Dumplings)

Steamed Momos (Wontons)

The Spruce / Julia Hartbeck

Prep: 40 mins
Cook: 30 mins
Total: 70 mins
Servings: 16 servings
Yield: 16 dumplings
Nutrition Facts (per serving)
123 Calories
5g Fat
13g Carbs
6g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 123
% Daily Value*
Total Fat 5g 7%
Saturated Fat 1g 7%
Cholesterol 15mg 5%
Sodium 104mg 5%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 2%
Total Sugars 0g
Protein 6g
Vitamin C 1mg 3%
Calcium 9mg 1%
Iron 1mg 5%
Potassium 91mg 2%
*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 are meat filled dumplings from the east Indian state of Sikkim. You can fill them with any minced meat of your choice. These dumplings are usually served with fiery tomato chutney and a clear soup called thukpa.

“You might have some extra pork after you’ve filled your buns, but don't’s delicious served over rice. Don’t fret over making the perfect-looking Momo when you’re assembling, just make sure to make a tight seal. They look pretty no matter when they plump up from steaming.” —Carrie Parente

Steamed Momos (Wontons) Tester Image
A Note From Our Recipe Tester


  • 2 cups all-purpose flour, more for dusting

  • Dash of salt, or to taste

  • 2 tablespoons vegetable oil, or sunflower or canola oil

  • 1 small onion, chopped very fine

  • 4 to 5 cloves garlic, chopped very fine

  • 9 ounces (250 grams) pork mince

  • 1 1/2 tablespoons soy sauce

  • 1 1/2 teaspoons chilli sauce

  • 1/2 teaspoon freshly ground black pepper

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, about 6 tablespoons total, to make a stiff dough. Place the dough on a clean work surface and knead until smooth, dusting the surface with flour if needed. Cover with a lightly damp kitchen towel while you work on the filling.

    dough in a bowl

    The Spruce / Julia Hartbeck

  3. Heat the oil in a pan and fry the onion 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. Let the filling cool to room temperature while you roll out the dough.

    pork mixture cooking in a pan

    The Spruce / Julia Hartbeck

  7. Divide the dough into 16 equal-sized balls and roll into very thin circles of roughly 4" diameter, dusting the surface with flour if needed.

    rolled out dough

    The Spruce / Julia Hartbeck

  8. Dab a tiny bit of water on the edges of the circle. Put a tablespoon 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

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