Growing Chefs! Ontario Yam’s Famous Momos

Yam’s Famous Momos

Our good friend Chef Yam from Momo’s at The Market shared this recipe with us for traditional Nepalese dumplings. His version is made with ground pork but is equally delicious with beef or chicken
Serves 8


1/2 kilogram ground pork1/4 cup soy sauce1 medium onion, finely diced2 cloves garlic, finely minced1 tablespoon ginger, finely minced1 teaspoon turmeric1/2 tablespoon ground cumin1/4 cup cilantro, finely chopped

For the dough

3 cups flour1 cup water

For the sauce

5 pounds roma tomatoes, chopped1/2 onion, finely chopped4 cloves garlic, minced1 tablespoon ginger, minced2 teaspoons turmeric1 teaspoon cumin4 small sichuan peppercorns, crushed Salt to taste
Cutting boardChef knifeMeasuring cupsMeasuring spoonsSpatulaBaking sheetParchment paperImmersion blenderTongsLarge pot with steamerMedium potWooden spoonBowls of various sizesTasting spoonsClean dish towelTasting spoons

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Measure the ground pork and the soy sauce into a large bowl.

Finely chop the onion, garlic, and ginger, and add them into the bowl with the pork.

Remove the leaves from the stem of the cilantro and discard the stems. Finely chop the leaves and add them to the bowl with the pork.

Measure out the turmeric, cumin, coriander, and garam masala. Add the spices to the ground pork mixture and mix together well.

To make the dough, mix together the flour and 1 cup of water with a good pinch of salt. Knead 5 – 6 minutes until the dough is stretchy and elastic. Cover with plastic wrap to rest for at least 30 minutes.

Finely dice the onion and garlic for the sauce. Dice the tomatoes. Mince the ginger.

Measure out the turmeric, cumin, and sichuan peppercorns.

Get Cooking!

Add all of the sauce ingredients to a large pot and season with salt to taste. Simmer for 2030 minutes, and blend with an immersion blender.

Divide the dough into balls (each should weigh about 15g). Dust your work surface with flour and roll the balls into thin circles using a rolling pin.

Spoon about 1 teaspoon of filling in the centre of one circle, then use your thumb and forefinger to pinch together an edge of the dough into a fold.

Continue to pinch along the edge of the circle and work your way all the way around.

Bring all the pinched edges of the circle together to cover the filling and twist the top to seal it. Repeat with the rest of the dough and filling.

Fill a bamboo steamer with water, layer the base with baking parchment, and pierce some holes in it.

Working in two to three batches, place the momos on the baking parchment and steam for 10 mins. They should look transparent and not feel sticky when fully cooked. Keep warm while you steam the rest.