Tibetan Momos

White plate full of Tibetan Momo dumplings, circling little dishes of dipping sauces.

Momos are dumplings that originated in Tibet and Nepal and are also popular in Bhutan and certain regions of India. They’re usually wrapped in a simple dough of white flour and water and are stuffed with combinations of veggies, tofu, meat or cheese such as Tibetan hard cheese or paneer.  

These little “pockets of joy” are traditionally shaped into circular purses or half-moons (like potstickers) and then steamed and served with dipping sauce such as the tomato-based chutney recipe here. You can vary the fillings, but be sure to include any water-heavy vegetables at the first step so they get salted and drop their liquid before the momos are assembled.


  • Dough 
  • 2 cups all-purpose flour, plus more as needed 
  • 1 Tbsp oil 
  • ¾ cup water 
  • ½ tsp salt 
  • Filling 
  • 2 cups shredded green cabbage 
  • ¾ cup shredded carrot 
  • ½ cup thinly sliced green onions, green and white parts 
  • 2 tsp salt, plus more to taste 
  • 1 Tbsp minced ginger 
  • 3-4 cloves garlic, minced 
  • ¼ cup cilantro, minced 
  • ¼ lb extra firm tofu, crumbled 
  • 1 tsp pepper 
  • 2 tsp oil 


Whisk together salt and flour in a mixing bowl. Add oil and water, mixing everything together. Knead dough on a floured workspace, adding more flour as needed until dough is smooth and barely sticky. Put dough back into mixing bowl, cover with damp towel and rest 30 minutes. 

Toss and combine shredded carrot and cabbage and sliced green onions in a large mixing bowl with 2 tsp salt. After 5-10 minutes, using a nut milk bag, layered cheesecloth or a tea towel, squeeze out extra water.  

Discard water and add vegetables back to mixing bowl, along with garlic, cilantro, ginger, tofu, oil and pepper. Taste/adjust salt as needed. 

Once dough has rested ½ hour, divide in half. Put half back under damp towel and roll out the other half on a lightly floured surface until very thin…as thin as you can get it. Flip and rotate dough, dusting with more flour so it doesn’t stick as you roll it again. 

Cut dough into 3 ½” – 4” circles. Put dough scraps back under damp towel. 

Taking one wrapper at a time with your non-dominant hand, add about 1 Tbsp filling in center and fold/pinch wrapper together. Place finished momos on a lightly oiled plate and repeat. 

Fill a steamer pot with water and bring to a boil over medium-high heat. Lightly grease a steamer basket and place momos in with a little space between each one. Steam about 5 minutes, until dough is no longer sticky when touched. Remove using tongs and repeat with remaining momos. 

Serve dumplings warm, with chutney dipping sauce.