Lee's Incredible Momos

Lee's Incredible Momos


"Momos are traditional Tibetan steamed dumplings. Very easy to make and disappear quickly!"

Ingredients 1 h {{adjustedServings}} servings 315 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 18.8g
  • 6%
  • Protein:
  • 25.3 g
  • 51%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 469 mg
  • 19%

Based on a 2,000 calorie diet

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  • Prep

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  1. Bring 3 inches of water in a large pot of water to a boil. You may also do this with a wok and steamer baskets.
  2. In a large bowl, mix together the ground beef, onion, spinach, garlic, 1 teaspoon ginger, green onion, cilantro and salt. Place a spoonful of the filling onto a wonton wrapper; fold and crimp to seal. If necessary, wet the edges with water. Repeat with remaining filling and wrappers.
  3. Set a steamer tray in the pot, and place the momos on the steamer. Steam over rapidly boiling water for 30 minutes. Serve with the dipping sauce.
  4. To make the dipping sauce, mix together the soy sauce, rice vinegar, chili oil and grated ginger in a small bowl.
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Reviews 16

  1. 22 Ratings

Cucina di papa

Here is my Momo tip of the day that got rave reviews from my guest. prepare as instructed but instead of steaming get a nice large non stick skillet on medium heat with a couple Tbls of light oil like EVOO. Place the dumplings in the hot skillet large side down and cook without turning 5 minutes until brown. get a nice tight fitting lid then drizzle a couple of TBLS of water into skillet and slap the lid on let cook for another 5 min or so... Oh Man! Make a nice spicy-sweet dipping sauce and you are rockin! serve em hot! Good luck keeping up with the demand!


I originally reviewed this recipe and gave it lower rating, but I did some research. I really like this recipe and I love the flavor, filling, etc., plus it's easy to make and calls for stuff you have around the house. BUT - when you steam them, YUCK! The wrappers look gross, and they stick together, rip apart, etc. That was what made this UNuseful to me. Maybe this little piece of information will help: when you steam these, you either need to space them apart so they are not touching, OR you need to oil the wonton wrapper (or egg roll wrappers, if you use bigger ones, like I did) so they won't stick. I am excited to try this again.


Momos are actually form Nepal. Instead of onions if you fry shallot till golden and mix it with the meat it'll taste better. Plus there is a different dipping sauce for momos fry some cut tomatoes till the its kinda dry ( you might want to add some water in the pot to take the tomato stuck in the pot out ) and blend it with some fresh cilantro fried garlic chilies and salt to taste. Add some sesame seeds before blending to make the sauce a bit thick so that it sticks to the momos. If you go to some indian store you can buy some spices for momo to add flavor.