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Nepali Momos

  • Baking — 20 minutes

  • Preparation — 25 minutes

  • Servings — 20



  • 2 cups of wheat flour
  • 1 cup and 1/3 of water (or more if needed)


  • 500g of Dalisa Mexican Sausages
  • 3 green onions, minced
  • 1 tbsp of fresh ginger, minced
  • 3 garlic cloves, minced
  • A handful of fresh coriander
  • 1 jalapeno pepper
  • Oil



  1. Mix together the flour and water in a bowl or in a mixer with a dough blade. Knead the dough well until it's firm and flexible. Cover and let rest for 1 hour.
  2. Dust working board with dry flour. Roll the dough and form circles of about 6 to 10 cm.


  1. Cook the Dalisa sausage according to the method prescribed on the packaging. Let cool and chop finely.
  2. In a bowl, mix all the ingredients for the stuffing.
  3. Place a teaspoon of filling in the middle of your previously cut dough circles.
  4. Using your finger, lightly wet the outer rim with water. Pinch the top of the momo, to pleat and tighten as you close so it looks like a little pouch.
  5. Oil the momos and steam them for about 5 to 10 minutes, depending on the thickness of your dough. Avoid sticking them together when cooking.
  6. Serve with compote or chutney for a mouthful full of flavour.
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