Nepalese Momo’s

first momos

It’s been an emotional couple of weeks in our house.  We’ve felt the emotional rock of the earth quakes that have hit Nepal.

As you know we visited Nepal nearly two years ago, but before that, years ago, J lived and worked there for a long time. He worked as a mountain guide in the Khumbu Valley. Hiking to Everest Base Camp (EBC) was the beginning of some very long adventures for him. He would work alongside Nepalese Sherpa’s and porters, Nepalese yak farmers and cooks, while taking Westerners up these unimaginably spectacular peaks. He became friends with Nepalese and Westerners, those who returned to climb different mountains each climbing season.

He spent months in Kathmandu each year, both before and after these trips. Learning the ins and outs of the streets, the customs and culture. He was welcomed into families and homes.

He’s been able to call and chat to some of his friends. Those that he knows in Kathmandu have been lucky, but other’s at EBC not so.

You can head over here to read J’s thoughts.

I wanted to make him a Nepalese meal, something that we had loved when visiting. So I grabbed my never used Nepalese cookbook, one I picked up while over there, and found the perfect recipe. Momo’s were my first meal in Nepal, I loved them, and we ate them a lot. I was lucky enough to get a lesson while over there, from a friend of J’s mum. She spoke no English, and when I asked if I could help, she just laughed.

filling momo making momos

I’m sharing my take on the recipe. But before I do, I have something to ask of you. My mum and dad write a blog too, it’s called Our Hiking Blog. J has written an ebook that is sold over there, it’s called Remember to Breathe – How to Trek to Everest Base Camp. It has detailed information about hiking to Everest Base Camp and about staying in Kathmandu.

proud of momo

When the first earthquake hit, J and Dad decided to donate all profits they have made so far, and any further sales of the book to All Hands Volunteers, until September 30th. The trekking season has closed this year, in fact I don’t even think you can fly into Nepal at the moment, but if you’ve ever thought you might be interested in the trek please buy this book. One day soon they’ll need trekkers and tourists. Even if you’re not interested in the trek but like a good read with pretty pictures, from a person with years of experience, please buy this book. If you think you’d like to add this trip to your bucket list, or add reading the book to your bucket list, head over and buy it. It’s $9.99, and 100% of the profits are going to people in need.

steaming momo

When J called his friend Murari, he asked what they needed, what we could do, his response was simple, “We need bless.” So even if you don’t buy this book, keep Nepal in your thoughts, they have a long way to go to get back to where they once were.

our homemade momo

Nepalese Momo’s
Author: Clare Reilly
Prep time:
Cook time:
Total time:
  • Packet of wonton wrappers
  • Momo filling
  • 3/4 cup finely shredded cabbage
  • 250 gm chicken thigh
  • 1 medium onion
  • 1/2 tsp black pepper
  • 1/2 tsp turmeric
  • 1 1/2 tsp ground cumin
  • 1/2 tsp cinnamon
  • 1 tsp curry powder
  • 1/2 vegetable oil
  • 1/4 cup water
  • pinch of salt
  • Momo Sauce
  • 1 tin of tomatoes
  • 1 cup fresh coriander
  • 4 cloves of garlic
  • 1 cm of ginger
  • juice of one lemon
  • 1 tsp dried chilli
  • 1 tablespoon of ghee
  • 1/4 tsp fenugreek seeds
  • pinch of asafetida
  1. To finely shred cabbage put through grater blade of food processor.
  2. Measure and add to large bowl.
  3. Put S Shaped blade into processor and chop onion until very fine. Remove an add to bowl with cabbage.
  4. Put chicken into food processor and process until minced. Add to the onion and cabbage.
  5. Add remaining ingredients.
  6. Use hands to squelch until all ingredients are combined.
  7. Watch YouTube video about how to make momo/dumplings.
  8. Steam for 6 minutes.
Momo Sauce
  1. Place first 6 ingredients into blender. Blend until blended.
  2. Fry fenugreek and asafetida in ghee until black.
  3. Add tomato sauce to saucepan (watch for splatters). Stir together and remove from heat.
  4. Serve momo’s with sauce cold.


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