Egg Momos
Delicate steamed dumplings filled with a savory, spiced egg and vegetable mixture. A popular Tibetan-influenced street food from the Himalayan foothills, these juicy momos are perfect with a fiery red chutney and warm soup.
For 4 servings
- prep · ~10 min
Hard boil the eggs.
Place 5 eggs in a saucepan, cover with cold water, and bring to a rolling boil. Boil for 8 minutes, then drain and transfer to ice water. Once cool, peel and crumble them into small pieces. Set aside.
TIPOlder eggs peel much easier than fresh ones. Add a pinch of salt to the boiling water to prevent cracking. - knead · ~20 min
Make the momo dough.
Mix all-purpose flour and salt in a bowl. Add oil and rub it into the flour. Gradually add lukewarm water and knead for 8-10 minutes until a smooth, firm dough forms. Cover with a damp cloth and rest for 20 minutes.
TIPThe dough should feel like soft play-dough—not sticky or crumbly. Adjust with a teaspoon of water or flour if needed. - saute · ~8 min
Prepare the egg filling.
1.Heat 2 tsp oil in a pan over medium heat.2.Sauté minced garlic and ginger until fragrant (30 seconds).3.Add chopped onions and green chili; cook until soft and translucent (4-5 minutes).4.Add the crumbled boiled eggs, soy sauce, black pepper, and a pinch of salt.5.Stir-fry for 2 minutes until everything is well combined.6.Remove from heat and let it cool completely. Mix in fresh coriander and spring onions.TIPEnsure the filling is completely cool before you start assembling, or the steam will tear the delicate wrappers. - assemble · ~15 min
Shape the egg momos.
Divide the rested dough into 20 equal small balls (about the size of a cherry tomato). Roll each ball on a lightly floured surface into a thin 3-inch circle. Place a tablespoon of the egg filling in the center. Pleat and seal the edges tightly to form the momo pouch.
TIPKeep the dough balls you're not working on covered with the damp cloth to prevent them from drying out. - steam · ~12 min
Steam the momos to perfection.
Lightly grease the steamer basket with oil to prevent sticking. Arrange the shaped momos in the basket, ensuring they don't touch each other. Steam over rapidly boiling water for 10-12 minutes, until the wrappers look translucent and glossy.
TIPDo not open the lid during the first 8 minutes of steaming; the sudden drop in temperature can cause the momos to collapse. - serve · ~1 min
Serve the egg momos hot.
Carefully remove the momos from the steamer. Serve immediately while hot and steaming with spicy red chutney or a clear soup.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rest the dough for a full 20 minutes; it relaxes the gluten for easier rolling and prevents tearing.
- 2Use crumbled boiled eggs that are fully cooled; warm filling makes the dough soggy and hard to seal.
- 3Roll momo wrappers from the edges inward for a thin center and slightly thicker edges—this prevents leakage.
- 4Pleat and pinch the top firmly; any gap will burst open during steaming and release the filling.
- 5Line the steamer basket with cabbage leaves or a lightly oiled cloth to keep momos from sticking without extra grease.
- 6Steam over high heat with the lid tightly closed; low heat yields tough, chewy wrappers instead of soft ones.
Adapt it for your goals.
Cheesy egg momos
Add 2 tablespoons of grated processed cheese or crumbled paneer to the cooled egg filling before stuffing. This gives a creamy, indulgent texture that melts slightly during steaming—great for kids or those who love richer fillings.
high protein momosHigh-protein momos
Replace one egg with ¼ cup of finely minced cooked chicken or tofu, and add a tablespoon of roasted chickpea flour (besan) to the filling. This boosts protein content and adds a heartier bite, ideal for post-workout meals or filling lunches.
jain style eggless momosJain-style eggless momos
Omit the eggs entirely and substitute with a mixture of mashed boiled potatoes, grated paneer, and finely chopped spinach. This version is completely Jain-friendly (no onion or garlic), so replace the onion with asafoetida and the garlic with a pinch of hing for a similar savory depth.
Why this is on our healthy list.
Rich in High-Quality Protein
Eggs provide complete protein with all essential amino acids, supporting muscle repair and satiety. Each serving (about 4-5 momos) delivers roughly 10-12 grams of protein from the eggs alone.
Good Source of Choline
Egg yolks are one of the best dietary sources of choline, a nutrient that supports brain health, memory, and liver function. A single serving of these momos covers a significant portion of daily choline needs.
Low in Added Sugar and Preservatives
This homemade momo recipe uses whole, fresh ingredients with no added sugar or artificial preservatives, making it a clean, balanced option compared to store-bought frozen dumplings.
Frequently asked questions
Yes, but the wrapper will be denser and less translucent. Substitute half the all-purpose flour with whole wheat flour for a nuttier flavour and extra fibre, and add an extra tablespoon of water if the dough feels stiff.
