Simple and delicious homemade Beef Momos recipe Himalayan regions recipe

BEEF MOMOS HOME MADE RECIPE

Here's a simple and delicious homemade Beef Momos recipe – just like the ones you'd find in the Himalayan regions (Nepal, Tibet, or Northeast India), but made in your own kitchen.

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🥟 Homemade Beef Momos Recipe

🔸 Prep Time: 45 minutes

🔸 Cook Time: 20 minutes

🔸 Servings: 4 (makes around 20–25 momos)

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📝 Ingredients

For the Dough:

• 2 cups all-purpose flour (maida)

• 1/2 tsp salt

• Water (as needed to knead)

• 1 tsp oil (optional, for softness)

For the Beef Filling:

• 250g ground beef (lean)

• 1 medium onion – finely chopped

• 3–4 garlic cloves – minced

• 1-inch ginger – minced

• 2 green chilies – finely chopped (optional for heat)

• 2 tbsp coriander (cilantro) leaves – finely chopped

• 1/2 tsp ground cumin

• 1/2 tsp garam masala or momo masala (if available)

• Salt – to taste

• 1 tbsp soy sauce (optional, for extra umami)

• 1 tbsp oil (to keep the filling moist)

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🍳 Instructions

Step 1: Prepare the Dough

1. In a mixing bowl, combine flour and salt.

2. Slowly add water while kneading to form a smooth, firm dough.

3. Cover with a damp cloth and let it rest for at least 30 minutes.

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Step 2: Make the Beef Filling

1. In a bowl, mix all filling ingredients thoroughly.

2. Make sure the beef is not too wet; it should be sticky but not dripping.

3. Let the filling sit for 10–15 minutes to marinate slightly.

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Step 3: Shape the Momos

1. Divide dough into small balls (about 1-inch in size).

2. Roll each ball into a thin circle (3–4 inches wide).

3. Add 1 tbsp of beef filling in the center.

4. Fold and pleat edges to seal — you can do half-moon or round shapes (like dumplings).

5. Place them on a lightly floured tray to avoid sticking.

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Step 4: Steam the Momos

1. Heat water in a steamer and grease the steamer tray or line with cabbage leaves/parchment paper.

2. Arrange momos with some space in between.

3. Steam for 12–15 minutes over medium heat until the dough looks shiny and cooked.

   • (Cut one open to check if unsure – the meat should not be pink.)

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Here’s Step 5 to Step 10 of the Beef Momos Recipe, continuing from where we left off:

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✅ STEP 5: Prepare the Steamer

• Add water to your steamer base and bring it to a boil.

• Lightly grease the steamer tray or line it with parchment paper or cabbage leaves to prevent sticking.

• Ensure there's enough space between each momo for steam to circulate.

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✅ STEP 6: Steam the Momos

• Place the shaped momos into the steamer in a single layer.

• Cover and steam for 12–15 minutes on medium heat.

• You’ll know they’re done when the wrapper turns shiny and slightly translucent, and the dough is firm to touch.

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✅ STEP 7: Check for Doneness

• To be sure, take out one momo and cut it open.

• The beef inside should be fully cooked – no pink or raw bits.

• If undercooked, steam for another 2–3 minutes.

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✅ STEP 8: Prepare to Serve

• Once cooked, remove momos carefully using tongs or a spoon.

• Let them sit for a minute before serving (they’ll be very hot!).

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✅ STEP 9: Serve Hot with Chutney

• Serve your momos with a spicy tomato chutney, soy sauce, or chili garlic dip.

• You can also serve them in a hot soup for a jhol momo variation.

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✅ STEP 10: Store Leftovers (Optional)

• Fridge: Store leftover momos in an airtight container for up to 2 days. Reheat by steaming again or pan-frying.

• Freeze: Freeze uncooked momos on a tray, then store in a ziplock bag for up to 1 month. Steam directly from frozen for 15–18 mins.

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Great! While traditional momo recipes usually wrap up by Step 10 (since they're simple), I’ll extend the recipe with Step 11 to Step 20, adding valuable tips, variations, and serving ideas to enhance your momo-making experience — especially useful if you're making them often or for guests.

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✅ STEP 11: Try Pan-Fried (Kothey) Momos

• After steaming, heat 1 tbsp oil in a nonstick pan.

• Place momos flat-side down and let them brown and crisp up for 2–3 minutes.

• Add 2–3 tbsp water and cover with a lid to steam-fry for another 3–4 minutes.

• These are pan-fried momos (called kothey in Nepali).

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✅ STEP 12: Make Deep-Fried Momos (Crunchy Style)

• Heat oil in a deep fryer or deep pan.

• Carefully drop in steamed momos and fry until golden brown.

• Drain on paper towels. Serve hot with chili sauce or mayo.

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✅ STEP 13: Create “Jhol Momos” (Momo in Spicy Soup)

• Make a spicy, tangy tomato-based soup (add sesame, garlic, chilies, and a bit of broth).

• Pour it over steamed momos in a bowl.

• Garnish with coriander and serve warm — perfect for cold weather!

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✅ STEP 14: Experiment with Fillings

• Add chopped vegetables like:

  • Cabbage

  • Carrot

  • Spring onions

  • Mushrooms

• You can also try cheese and beef or beef with noodles (shyafaley style).

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✅ STEP 15: Use Store-Bought Wrappers (Shortcut)

• If short on time, use readymade wonton or dumpling wrappers from an Asian store.

• Keep them covered with a damp cloth while filling to prevent drying.

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✅ STEP 16: Batch Prep for Freezing

• Shape your momos and place them on a tray lined with parchment paper.

• Freeze until solid, then transfer to a ziplock bag.

• To cook: Steam from frozen for 15–18 minutes — no need to thaw.

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✅ STEP 17: Serve with Authentic Momo Chutney

• Blend roasted tomatoes, garlic, sesame seeds, red chilies, salt, and a splash of lemon juice.

• Cook briefly to thicken. Cool and serve — this chutney makes the dish!

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✅ STEP 18: Add Aromatics for Flavor Boost

• Mix 1 tsp of toasted sesame oil or a few drops of mustard oil into the beef filling.

• Optional: Add a little beef broth or finely grated tomato for juicier filling.

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✅ STEP 19: Serve as a Party Appetizer

• Arrange momos on a platter with small bowls of:

  • Momo chutney

  • Soy sauce + vinegar + chili oil

  • Garlic mayo or spicy ketchup

• Add toothpicks for easy grabbing.

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✅ STEP 20: Clean Up Tips

• Momo dough can stick to steamers. Use cabbage leaves or parchment.

• Soak steamer trays in hot water immediately after use to make cleaning easier.

• Leftover beef filling? Use it for stuffed parathas or meatballs.

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✅ Conclusion: Homemade Beef Momos

Making homemade beef momos is a rewarding experience that brings together simple ingredients, comforting flavors, and hands-on preparation. From kneading the dough to shaping and steaming the momos, every step adds a personal touch that makes them extra special.

Whether you enjoy them steamed, pan-fried, or in a spicy soup (jhol style), momos are a versatile dish that can be customized with your favorite flavors and fillings. Paired with a spicy chutney, they make a perfect snack, appetizer, or even a main course.

So gather your ingredients, get your hands messy, and enjoy the satisfaction of crafting one of the most beloved street foods right in your kitchen. 🥟✨

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