Egg Momo

Momo is a type of South Asian dumpling; native to Tibet, Nepal, Bhutan, Sikkim state and Darjeeling district of India.


 For Dough

(1 Cup= 250ml)

  • All purpose flour – 2  Cups
  • Salt – To taste
  • oil- 3 Tsp

For Filling

  • Cabbage (Finely chopped)- 1/2 Cup
  • Corn- 1/2 Cup
  • Spring Onion- 1⁄2 Cup
  • Salt- To taste
  • Eggs-6
  • Garlic Powder/ Fresh minced garlic- 2 Tsp
  • Onion Powder- 2 Tsp
  • Green chillies (finely chopped) – 4
  • Extra light Olive oil – 2 Tsp


Preparing the outer cover of Momos:

  • Take the all purpose flour (maida), salt and oil in a bowl and mix it.
  • Add water in parts and knead to firm dough.
  • Cover the dough and keep aside for 30 minutes.

For the Filling

  • Take a heavy bottom pan, add oil to it.
  • Place on low heat and add fresh minced garlic, green chillies & Green onion.
  • Add Veggies. Cook for 10mins.
  • Add Beaten Eggs. Cover the pan for 5mins, and then mix it properly.
  • Lastly add Salt & onion powder. Mix nicely. Switch off the gas don’t overcook the mixture. Allow the mixture to cool.

Shaping the Momos

  • Make marble sized balls from the dough.
  • Dust some flour and roll them into thin round discs.( Thin edges and little bit thick center)
  • Place some filling in the center.
  • Pinch the edges one by one. Bring together all the pinched folds in the center to make momos shape, seal the edges properly applying water on inner edges before folding.

Steaming Momos

  • Heat up a steamer, Place greased cabbage leaves on steamer rack.
  • Arrange uncooked dumplings in the steamer rack on cabbage bed.
  • Close the lid, and allow steaming until the dumplings are cooked through, about 10 minutes.
  • Take dumplings off the steamer and serve immediately with Chili tomato Dip.


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