Momo Dumplings Recipe – A Steamed Street Food Classic from Nepal

Difficulty:

2/5

Serves:

16 PEOPLE

Prep Time:

24 minutes

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Momo Dumplings (Nepal)

Soft, savory, and delicately spiced, Momo Dumplings are Nepal’s most iconic street food Recipe—a dish that unites people across the Himalayas through comforting bites of dough-wrapped perfection. This flavorful version, featured on Global Street Eats with Chef Devan Rajkumar, highlights how simple ingredients—fresh vegetables, bold aromatics, and fragrant masala spices—combine to create an irresistible taste of Nepal.

The Inspiration

Momos are the soul of Nepalese street food culture. Found steaming hot from Kathmandu markets to roadside stalls along mountain trails, these delicate dumplings carry both Indian and Tibetan influences while proudly standing as a symbol of Nepal’s own identity. Traditionally filled with meat or vegetables and served with spicy chutneys, momos bring people together—with every fold and twist of the wrapper telling a story of heritage and home cooking.

For Global Street Eats, Devan Rajkumar brings that same warmth and authenticity to a home kitchen setting. His take on vegetable momo dumplings focuses on balance: bright carrots, earthy bok choy, aromatic shallots, and a colorful mix of spices that make every bite lively. When paired with chili oil or tangy tomato chutney, these steamed dumplings become a flavorful connection between comfort and adventure.

Ingredients

16 round dumpling wrappers
1 carrot, roughly chopped
8 bok choy, green parts only
3 small shallots, diced
½ inch ginger knob, grated
2 cloves garlic, grated
2 green Thai chilis, chopped
½ tsp (2.5ml) ground turmeric
½ tsp (2.5ml) garam masala
2 tbsp (29.6ml) chopped cilantro
½ tsp (2.5ml) salt
½ tsp (2.5ml) white pepper
1 tbsp (14.8ml) canola oil
Chili oil, for serving
Tomato chutney, for serving

Methods

Heat a skillet over medium heat. Add the canola oil along with the shallots, ginger, garlic, and Thai chilis and cook, stirring, until the shallots start to turn translucent, about 4 minutes.
Pulse the carrot and bok choy in a food processor to chop. Add the vegetables to the skillet along with the turmeric, garam masala, salt, and white pepper and cook, stirring occasionally, for about 5 minutes.
Take the skillet off the heat and stir in the cilantro. Allow the filling to cool completely before proceeding.
Place 2 tsp filling in the center of a dumpling wrapper. Hold the wrapper in one hand and use the fingers of the other to bring up the sides. Pinch and turn to twist the dumpling wrapper and bring together at the top. It’s ok if the top of the dumpling is a little open.
Bring water to a boil in a large pot or wok set with a steamer basket lined with parchment paper. Working in batches, add the momo to the steamer basket and cook for 15 minutes.
Serve with chili oil and tomato chutney.

Serving Suggestions

Momos are best enjoyed right out of the steamer when they’re soft, hot, and glistening with steam. Serve them with chili oil for heat and a rich, garlicky tomato chutney for brightness—the two condiments create a perfect pairing that enhances the dumplings without overpowering them. In Nepal, momos are a street food favorite eaten at any time of day, often sold from small roadside stalls whose scent draws in passing crowds. For a complete meal, pair the dumplings with a warm vegetable noodle soup known as thukpa, or serve them family-style with extra dipping sauces so everyone can customize their spice level.

If you’re feeling creative, drizzle a small amount of chili oil on top of the steamed momos before serving to give them extra flavor and a beautiful sheen. No matter how you present them, these momos deliver the warmth, spice, and heart that make Nepal’s street food culture so loved around the world.

Final Thoughts

This Momo Dumplings Recipe combines the soulful simplicity of Nepalese street food with the refined balance taught by Chef Devan Rajkumar on Global Street Eats. Each dumpling embodies the best of Himalayan cooking—fresh vegetables, bold aromatics, gentle warmth from spices, and the ritual of sharing food made by hand.

Quick to prepare yet rich with heritage, momos prove that street food can be both humble and sophisticated. Whether you’re exploring new flavors or craving cozy comfort, this recipe offers a heartfelt way to experience Nepal’s culinary landscape from your own kitchen.

Find more recipes from Global Street Eats here!