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MoMo Recipe

Written By Neerakar on Thursday, December 8, 2011 | 4:08 PM

I have been maintaining this blog, posting recipes, taking pictures for over year and a half, and until now I never mentioned or posted any recipe on Mo:Mo. My sincere apologies!
So what is Mo:Mo? Mo:Mo is basically meat in a wrapper served with side of a sauce that varies from household to household. Chinese and Mongolians have something similar called jiozi and buuz respectively. Mo:Mo originated as Tibetan cuisine and Nepalese people have really taken this dish and made their own. If you roam around the streets of Kathmandu or any other city in Nepal, you can find this dish on every corner. The beauty about Mo:Mo is that you can mix different spices with an array of proteins and craft you own little wonder on a plate. 
There are however, different varieties of Mo:Mo. Steamed, pan-fried (Kothey), and C-Mo:Mo which was named because of the hotness and spiciness of the Mo:Mo. Today I am going to show you my variation of the steamed Mo:Mo with the special Achar (Sauce) I crafted.

Ingredients for the Meat:
1) Chicken and or Pork minced (5 lbs) 
2) Wonton Wrappers 
3) 2 Zucchini finely grated 
4) 6 stems of scallions
7) 3 Red onions very finely chopped 
8) Salt (taste) 
9) 1 stick of melted butter
10) 3-4 table spoon of MoMo Masala (if you dont have momo masala you can also use combination of Cumin, Coriander, Garlic, chili, ginger, fenugreek, powder and 1 teaspoon of sugar).
11) 2 table spoon of ginger garlic paste
12) 1/2 cup of water
Ingredients for Achar(Sauce):
1) 7-8 chopped ripped tomatoes
2) 1/2 Cup of Roasted Sesame seeds
3) 1 and half cilantro bunch
4) fresh lime juice (2 limes)
5) 1 Stick of Cinnamon, 4 cloves, and 3 cardamom
6) 1 teaspoon Cumin and Fenugreek Seeds
7) 5-6 dried red chili
8) 4-5 Cloves of garlic finely chopped                      
9) 1/2 ginger finely chopped

Directions for the Meat:
Start off by chopping the onions in 1/2 inch length. Although I am putting the onions in a food processor for a finer chopping, I cut them first to obtain a nice consistency.
Take a bowl and mix all the ingredients for the meat except for the water. The order really doesn't matter. Just put em right in.  A lot of people asked me why Zucchini? I actually learnt this trick from my friends' sister and trust me it really makes a difference. It adds that little juicier subtleness to the MoMo.
Slowly start mixing all the ingredients. You can use a spatchula if you want, but noting really mixes meat like your bare hands. At this point, slowly start adding water and mix the ingredients thoroughly. It's very essential to taste the meat, so take a small amount on a plate and put it in the microwave for about a minute. Remember taste! taste ! taste ! always the best way to cook.
 You are all ready to start wrapping. In a bowl take some water to the wrapping station. Wetting the tips of the wrappers which will make it easier to wrap. Tell you the truth I am not that good with wrapping momos' and I don't know if I ever will be but it's always good to try. From here on you are all set to  prepare your sauce.

Directions for the Achar:

In a food process, add the roasted sesame seed. You want to make it as fine as possible. If you have mortar and pestle, even better. To that add cilantro and a tiny bit of water. Turn the mixture into a fine paste. Add lime juice to the mixture. If your food processor is not big, you can make it in couple of batches. 

Take it out of the food processor and leave it aside to rest.
In a deep pan heat some oil. Add cinnamon, cloves and cardamom. As it starts turning brown, add the cumin and fenugreek seeds, and wait until they start turning slightly dark. Then add the red chilies. Make sure your vent and windows are open :). As the red chilies start turning dark add the garlic and ginger. Cook it for about a minute and then add the chopped tomatoes. Cook until the tomatoes have completely disintegrated. To that mixture add salt for taste and also now add the cilantro and sesame seed paste. Take it off the heat.
Once it's cooked I like to run it again through a food processor. This really helps to mix the ingredients well and makes the sauce fluffier and lighter.
And there you have it, an absolutely delicious sauce to go with your MoMo.
Bon Apetit 
More pictures below:

Once again I thank you so much for following my blog and giving me inspiration to put up more recipes. Without you guys nothing would have been possible. A big thank you to all  the viewers. Follow me on twitter and Facebook for more updates and share this link with your friends. Once again, thank you.

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About Neerakar


  1. Impressed with the wrapping and it goes without saying with your recipe. Good work.

  2. great pics..great recipe..thanx

  3. Nick, tried you momo recipe last weekend. Momo truns great but Achar that I made had little different taste for some reason. May be I did something worog. But i had to serve like 14 ppl. So, may be thats why I messed up somewhere. i will try it againg some other time. Fried rice is next on my list. and I have recommended you bolg to my company ppl. they really liked it. Thanks and KUDOS. Go NICK

  4. love ur recipe... could you please tell where to find the stainless steel steamer for momos... would appreciate ur response.. thanks

  5. You can find it at amazon.com.