Pork Momos
Delicate, juicy steamed dumplings filled with a savory mixture of minced pork, finely chopped onions, ginger, and garlic. These Himalayan-style momos come with a fiery red chutney and make a satisfying snack or light meal that's fun to share.
For 4 servings
- knead · ~10 min
Knead the dough.
Combine all-purpose flour and salt in a large bowl. Gradually add water, mixing as you go, then knead for 8-10 minutes until the dough is smooth, firm, and elastic. Cover with a damp cloth and let it rest.
- rest · ~20 min
Rest the dough for 20 minutes.
TIPResting the dough relaxes the gluten, making it much easier to roll thin circles without the dough springing back. - mix · ~5 min
Prepare the pork filling.
1.In a bowl, combine the pork mince, chopped onion, minced garlic, grated ginger, green chili, soy sauce, oil, pepper, and salt.2.Mix vigorously with your hand or a spoon for 2-3 minutes until the mixture is well combined and slightly sticky.3.Cover and let the filling rest for 10 minutes to allow the flavors to meld.TIPUsing pork mince with a little fat ensures the momos stay juicy and don't taste dry after steaming. - prep · ~20 min
Shape the momos.
1.Divide the rested dough into 24 equal-sized small balls, keeping them covered to prevent drying.2.On a lightly floured surface, roll each ball into a thin 3-inch round disc, keeping the edges slightly thinner than the center.3.Place a heaped tablespoon of the pork filling in the center of each wrapper.4.Fold and pleat the edges to seal the momos into a half-moon or round shape.TIPDon't overfill the wrappers, or they may burst while steaming. A tablespoon of filling is just right for a 3-inch disc. - steam · ~15 min
Steam the momos.
1.Bring the water in the steamer base to a rolling boil over high heat.2.Grease the steamer trays lightly with oil and arrange the momos in a single layer without touching.3.Place the trays in the steamer, cover, and steam for 12-15 minutes until the wrappers look translucent and the filling is cooked through.TIPAvoid lifting the lid during the first 10 minutes of steaming—the constant steam is what cooks them evenly. - serve
Serve immediately with spicy red chutney.
Transfer the hot momos carefully to a serving plate. Serve at once with a fiery tomato-based red chutney or a sesame-based chutney on the side.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Add a splash of cold water to the dough if it feels dry during kneading, but do not overhydrate.
- 2Keep the rolled wrappers covered with a damp cloth to prevent them from drying out while shaping.
- 3Wet your fingers slightly when sealing the momos to help the dough edges stick together firmly.
- 4For extra juiciness, let the seasoned pork filling rest in the fridge for 15 minutes before wrapping.
- 5Arrange the momos at least 1 cm apart on the steamer tray so they don't stick together while cooking.
Adapt it for your goals.
Chicken momos
Substitute ground chicken for pork for a leaner filling that still stays moist when cooked the same way.
spicy schezuanSpicy schezuan
Add 1 teaspoon of schezuan sauce and 1 teaspoon of red chili flakes to the filling for a fiery Sichuan twist.
cheese stuffedCheese-stuffed
Place a small cube of mozzarella or cheddar in the center of each filling for a gooey, melty surprise.
Why this is on our healthy list.
High-Quality Protein
Pork mince provides a complete source of animal protein, which supports muscle repair and satiety.
Rich in Anti-Inflammatory Compounds
Fresh ginger and garlic in the filling contain natural compounds that may help reduce inflammation.
Frequently asked questions
Yes, you can knead the dough up to 6 hours in advance; keep it wrapped tightly in plastic wrap and refrigerate until ready to use.
