There are two types of Nepalis living abroad: those who have found a good momo place near them, and those who are still looking. If you're in the second group — or if the nearest Nepali restaurant is 45 minutes away — this guide is for you.
The good news: everything you need to make proper momo is available at Woolworths or Coles. No specialty imports required. The dough is plain flour and water. The filling is chicken mince, cabbage, and a few pantry staples. The achar is fresh tomatoes and spices.
This recipe makes about 24 momo — enough for two people as a main meal, or four as a starter. Expect about 45 minutes of prep and 15 minutes to steam.
What You Need — All from the Supermarket
The Dough
Plain flour ✓ Woolworths2 cups
Salt½ tsp
Warm water¾ cup
Chicken Filling
Chicken mince ✓ Woolworths500g
Cabbage, finely chopped ✓ Woolworths1 cup
Spring onions, finely chopped ✓ Woolworths3 stalks
Garlic cloves, minced ✓ Woolworths4 cloves
Fresh ginger, grated ✓ Woolworths1 tsp
Ground cumin ✓ Woolworths1 tsp
Turmeric ✓ Woolworths½ tsp
Sesame oil ✓ Asian aisle1 tbsp
Soy sauce ✓ Woolworths1 tsp
Salt and black pepperto taste
Tomato Achar (Dipping Sauce)
Ripe tomatoes ✓ Woolworths3 medium
Dried red chillies ✓ Woolworths3–4
Garlic cloves ✓ Woolworths3 cloves
Cumin seeds ✓ Woolworths½ tsp
Fresh coriander ✓ Woolworthssmall bunch
Salt and lemon juiceto taste
Ingredient Substitutes for Australia
Traditional Nepali momo uses a few ingredients that are hard to find outside of Nepali grocery stores. Here's what to use instead:
Traditional ingredient
Australian substitute
Buffalo mince
Chicken mince or pork mince — both work well. Chicken is lighter; pork is richer and closer to buffalo in fat content.
Jimbu (dried herb)
Skip it. Or add a tiny pinch of dried thyme for an aromatic note — not authentic but gives some herbal depth.
Timur (Sichuan pepper)
Regular black pepper. Timur has a citrusy, numbing quality — you won't replicate it perfectly but black pepper still works.
Lapsi (in achar)
A squeeze of lemon juice. It won't taste the same but adds the tartness lapsi brings to the sauce.
Wonton wrappers
If you want a shortcut, frozen wonton wrappers from any Asian grocery (or some Woolworths) work — just be aware the texture is slightly thinner than hand-rolled momo dough.
Step-by-Step Recipe
Part 1: The Dough
1
Mix the dough
Combine 2 cups of plain flour and ½ tsp salt in a large bowl. Slowly add ¾ cup of warm water, mixing as you go. The dough should come together into a firm but pliable ball — not sticky, not crumbly. Add water a tablespoon at a time if it's too dry.
2
Knead and rest
Knead for 8–10 minutes until the dough is smooth and elastic. Cover with a damp tea towel and rest for 30 minutes. This is non-negotiable — resting develops the gluten and makes the dough much easier to roll thin without tearing.
Dough tip: The dough should be stiffer than bread dough but softer than pasta dough. If you can press a finger in and it springs back slowly, it's right.
Part 2: The Filling
3
Prepare the vegetables
Finely chop 1 cup of cabbage — as fine as you can get it. Salt it lightly, wait 5 minutes, then squeeze out the excess water with your hands. This prevents the filling from becoming watery inside the momo. Do the same with the spring onions.
4
Mix the filling
In a large bowl, combine the chicken mince, drained cabbage, spring onions, minced garlic, grated ginger, cumin, turmeric, sesame oil, and soy sauce. Mix thoroughly with your hands until everything is evenly distributed. Season with salt and pepper. Taste a small amount (or fry a tiny piece in a pan) to check seasoning before you start filling.
Part 3: Rolling and Folding
5
Roll the wrappers
Divide the rested dough into quarters. Roll each quarter into a long rope about 2cm thick. Cut into small pieces (about the size of a large marble — roughly 15g each). Flatten each piece with your palm, then roll into a circle about 8–9cm in diameter. The edges should be slightly thinner than the centre so the pleats hold properly when folded.
6
Fill and fold
Place a heaped teaspoon of filling in the centre of each wrapper. Hold the wrapper in your non-dominant hand, then use your dominant hand to pleat and seal the edges — fold small sections of the edge over each other in a continuous motion, pinching firmly to seal as you go. Work around the circle until you reach the starting point, then twist and pinch to close the top. Don't overfill — the seal needs to hold during steaming.
First time folding? Don't worry about getting the pleats perfect. Even a half-moon fold (like a Chinese dumpling) will steam just as well — press the edges firmly together and crimp with a fork if you need to. The taste is identical.
Part 4: Steaming
7
Steam for 12–15 minutes
Grease your steamer basket with oil or line with baking paper (poke holes in the paper so steam can rise). Place momo about 1cm apart — they expand slightly. Bring water to a rolling boil, place the steamer over it, cover, and steam for 12–15 minutes. The dough should turn from opaque white to slightly translucent and feel firm when pressed gently. Do not lift the lid during steaming.
No steamer? Place a heatproof plate on top of a small bowl inside a large pot. Add water below the bowl level, bring to boil, place momo on the plate and cover the pot with a lid. It works perfectly.
Part 5: The Achar
8
Make the tomato achar
In a dry pan over medium-high heat, dry roast 3 halved tomatoes, 3–4 dried red chillies, 3 garlic cloves, and ½ tsp cumin seeds until charred and blistered — about 8–10 minutes, turning occasionally. Let cool slightly, then blend with fresh coriander, salt, and a squeeze of lemon juice. The charring is what gives momo achar its distinctive smoky depth. Taste and adjust chilli and salt.
Steamed vs Pan-Fried (Kothey Momo)
Steamed momo is the classic. But if you want to try kothey momo — pan-fried on one side — steam them first for 10 minutes, then pan-fry in a lightly oiled non-stick pan until the bottom is golden and crispy. The contrast of the crispy base and soft top is excellent.
Common Mistakes to Avoid
Dough too soft: Adds too much water and the wrappers tear during folding. The dough should feel firm.
Filling too wet: Always salt and drain the cabbage. Watery filling makes soggy momo that fall apart.
Overfilling: The seal won't hold and they burst during steaming. A heaped teaspoon is enough.
Not enough water in the steamer: Check the water level if steaming a large batch — you don't want it to dry out halfway through.
Lifting the lid: Steam escapes and the momo cook unevenly. Keep it closed for the full 12 minutes.
🥟 Have a momo question?
Can't find a specific ingredient? Want to try a different filling? Ask NepaliFoodGPT — it knows every regional variation of momo, what substitutes work, and how to troubleshoot common folding problems.
Nutrition (Per 6 Momo)
A serving of 6 steamed chicken momo provides approximately 320 kcal, 22g protein, 38g carbs, and 8g fat. The filling is lean and protein-rich; the calories come primarily from the dough. Pan-fried kothey momo adds roughly 60–80 kcal per serving from the oil.
Figures calculated using food science principles from USDA FoodData Central, based on this recipe's specific ingredient ratios. Results will vary with portion size and filling. About our methodology →
