Pork Momo Recipe (Nepali Pork Dumplings)

Ingredients

• 454 g (1 lb)minced pork
• about 150 g (1½ cups)chopped cabbage
• about 160 g (1 cup)chopped onion
• about 8 g (2 tbsp)chopped coriander
• about 15 g (2½ tbsp)chopped spring onion
• 1 tbspmomo masala
• 30 ml (2 tbsp)oil or unsalted butter
• to tastesalt
• ½ tbspminced garlic
• 1 tbspminced ginger
• 1 tbspsoy sauce
• 1 tspblack pepper
• 1 packetdumpling wrappers
• 240 ml (1 cup)water, for wrapping
• 2.4 litres (10 cups)water, for steaming

Instructions

1. 1

   Mix the filling

   In a large bowl, combine the minced pork and chopped vegetables. Add the momo masala, black pepper, soy sauce and salt, then mix thoroughly. Leave the filling to rest for 10–15 minutes so the flavours can blend.

2. 2

   Fill the wrappers

   Set a dumpling wrapper on a flat surface and place a spoonful of filling in its centre. Moisten the edges lightly with water, then fold and pleat the wrapper to seal it. Make a half-moon or round shape, depending on the wrapper.

3. 3

   Prepare the steamer

   Lightly grease the steamer basket with oil or cooking spray to help prevent sticking. Arrange the momos inside without crowding them.

4. 4

   Steam the momos

   Steam over medium heat for about 20–25 minutes. Remove the cooked momos and leave them to cool for a few minutes before serving hot with momo achar.

What are pork momos?

Momos are dumplings associated with Nepal and neighbouring Himalayan regions, commonly filled, folded and steamed. This version pairs minced pork with vegetables and spices, then serves the dumplings with achar for a tangy, spicy contrast.

A short rest gives the filling time to settle, while steaming keeps the wrappers tender and the pork juicy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 386 calories, 26g protein, 8g carbs, 29g fat.

Pork supplies much of the protein and fat, with the oil or butter adding further fat. The wrappers provide most of the carbohydrates, with smaller contributions from the vegetables. Serve with extra vegetables or a fresh salad to balance the plate.

Build a well-seasoned filling

Pork: minced pork gives the filling its savoury richness and provides much of its protein and fat.

Vegetables and aromatics: cabbage, onion, spring onion, coriander, garlic and ginger bring freshness and texture. Chop them finely so the filling is easy to portion and the wrappers close neatly.

Seasoning: momo masala, soy sauce, black pepper and salt bring warmth and savouriness. Taste the mixture only if you are comfortable sampling raw pork; otherwise, season carefully and cook a small portion fully to check.

Seal the wrappers securely

Use a modest spoonful of filling in the centre, leaving a clear border around it. Too much filling can make the wrapper difficult to pleat or cause it to split during steaming.

Dampen the edge lightly, then press the folds together firmly. Keep the unused wrappers covered while shaping so their edges do not dry out.

Steam without crowding

Leave a little space between each dumpling in the basket so steam can circulate and the wrappers do not stick together. Cook in batches if the basket is full.

Steam over medium heat for 20–25 minutes, as directed. The filling should be cooked through; if in doubt, check one dumpling before serving the batch.

Timing the preparation

The recipe gives a total time of 70 minutes, including mixing, resting, shaping and steaming. The 10–15-minute filling rest can happen while you set out the wrappers and prepare the steamer.

Shaping takes longer at first, so work steadily and keep the remaining wrappers covered. If steaming in batches, allow extra time beyond the stated 20–25 minutes for each batch.

Serve with achar

Serve the momos hot with tomato achar or jhol achar on the side. A tangy, spicy dip complements the rich pork filling without needing to change the dumplings themselves.

For a more complete plate, add a crisp salad or lightly cooked vegetables alongside the dumplings.

Recipe notes & tips

• Chop the vegetables finely so they mix evenly into the pork.
• Rest the filling for the full 10–15 minutes before shaping.
• Keep the wrappers covered while you work to stop them drying out.
• Use only a little water on the wrapper edges; excess can make them slippery.
• Leave space between the momos in the steamer basket.
• Serve the momos soon after steaming for the best texture.

Variations

• Extra ginger: add a little more minced ginger for a brighter, warmer filling.
• More cabbage: increase the chopped cabbage for a vegetable-forward texture.
• Butter option: use unsalted butter instead of oil as listed.
• Chilli dip: serve with a chilli-forward achar for more heat.
• Round folds: shape the wrappers into rounds instead of half-moons.

Common mistakes to avoid

• Overfilling: too much filling makes the wrapper hard to seal; use a modest spoonful.
• Dry wrapper edges: they may not stick together; moisten them lightly with water.
• Crowded steamer: the momos can stick together; cook them in batches if needed.
• Loose pleats: gaps can open during steaming; press each fold firmly to seal.
• Skipping the rest: the flavours have less time to blend; leave the filling for 10–15 minutes.

How to store

Refrigerate leftover cooked momos in an airtight container for up to 3 days. Reheat them in a steamer until hot throughout; microwaving may soften the wrappers.

Frequently asked questions