Raju Tuladhar is a friend of Seva Canada's. He is a Nepali trekking guide and an accomplished tapestry artist. Years ago, he took care of our team of local and visiting staff, donors and board members, when we travelled to the remote area of Bajura, Nepal, to set up a Community Eye Centre. 

He invited us to his home in Kathmandu. His lovely and gracious wife, Gita Gurung, treated us to homemade momos, a traditional Nepalese dumpling. They were so delicious we asked for her recipe so we could share it with you, our donors. Please enjoy! 

Gita Gurung Making Momos

Gita Gurung making her tasty momos

Total time: 2hr 40min 

•    4 cups all-purpose flour (add more as required)
•    1 tbsp oil 
•    1 ½ cups room temperature water
•    1 pinch of salt

•     200 grams paneer
•     300 grams green cabbage
•    1¼ onions
•    ½ tsp salt
•    1 tbsp momo masala (can be purchased at specialty stores, online on Amazon or https:/ /liamfoods.ca/)
•    1 tbsp coriander
•    1 tbsp cumin powder
•    1 tbsp mustard oil

•     250g tomatoes
•     2 garlic cloves
•     ½ tsp cumin seed
•     1 tbsp mustard oil
•     ½onion
•     fresh green coriander
•     1 green chili
•     1 tbsp roasted sesame seeds
•     salt to taste



  1. In a large bowl, combine 4 cups flour, 1 tbsp oil, a pinch of salt and 1 ½ cups of room temperature  water.
  2. Mix well, and knead until the dough becomes a smooth ball.
  3. Add more flour as needed to keep it from sticking.
  4. Put back in the bowl, cover with a damp cloth and let rest for at least 30 minutes.


  1. Finely chop the paneer, cabbage and onions.
  2. Add 1 tbsp momo masala, ½ tsp salt, 1 tbsp coriander, 1 tbsp cumin powder, 1 tbsp mustard oil and mix together by hand and put to the side.
Mixed Momo Ingredients

Mixed ingredients


  1. Sauté 250g of tomatoes, 2 garlic cloves, ½ tsp cumin, 1 tbsp mustard oil and ½ an onion.
  2. Let it cool down.
  3. Blend with coriander, 1 tbsp roasted sesame seeds and 1 green chili depending on hotness desired, until smooth.
  4. Salt to taste.
Example of finished raw momo

An assembled momo

To make the wrappers:

  1. Break off a 1 inch piece of dough (weighing approximately ½ oz) and form it into a ball. Place the ball on a flat surface and roll it into a thin 3- to 4-inch circle with a rolling pin, ensuring that the middle portion of the wrapper is slightly thicker than the edges. This will keep the dumplings together during filling and steaming.
  2. Place 1 tbsp of the filling in the middle of a wrapper. For packing, hold the wrapper on one palm, and with the other hand bring all edges together to the center, making pleats. Moisten the edge of the wrapper with water before sealing.
  3. Pinch and twist the pleats to ensure the complete closure of the stuffed momo. 
  4. Spray a steamer pan with cooking spray. 
  5. Place the momo in the prepared steamer pan.
  6. Repeat with remaining wrappers and filling.
  7. Fill the steamer pot halfway with water and bring to a boil. Set the steamer pan with the momos on
  8. top of the pot and cover with a tight lid. Steam the momos until cooked through, 8 to 9 minutes.
Momos in a steamer

Finished momos in the steamer 

Option and our recommendation: Make your momos crispy by putting them into a sprayed frying pan
once steamed.

Raju and Gita enjoying their finished momos

Gita Gurung and Raju enjoying their delicious momos! 

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