Fried Momos

If you’re obsessed with momos (like me!), you’re at the right place. This modern take on traditional dumplings might be one of my favourite guilty pleasures — from the inviting crispy exterior to the juicy spiced vegetable filling, fried momos are irresistable!

Frying makes almost anything better, wouldn’t you agree? These fried momos are a fun twist on traditional steamed momos — delicious, succulent Nepali or Tibetan vegetable dumplings.

They boast the same gorgeously spiced, aromatic, fresh and tasty filling. Only this time, it’s encased in a crunchy, bubbly, layer of fried dough that’s almost too good to believe.

Unfortunately, momos aren’t yet well known outside Nepal, Tibet, and India (where they’ve become a beloved street-food). It’s very hard to find decent momos in the U.K., and after being taught how to prepare them by some Nepali friends, I nearly always make them at home.

It’s much easier than you’d think to make drool-worthy, street-style fried momos from the comfort of your own kitchen.

In this recipe post, I’ll list everything you’ll need for this recipe, share all the tips and tricks my friends armed me with, include step-by-step photos, serving suggestions, and much more. Let’s get to it!

🥣 What are Momo Wrappers Made Of?

• Plain flour: The main ingredient for momo wrappers. It is also known as AP flour in the US and “maida” in India.
• Baking powder: The secret to fried momos with the best texture. Without baking powder, the dough can become rubbery or chewy; with this added ingredient, it’s perfect. Don’t mistake baking soda — the two aren’t interchangeable.
• Salt: Just a pinch to enhance the flavours.
• Water: Adjusts the consistency of the momo dough. Hot water works best.

🥟 What are Momos Made Of?

The filling for momos isn’t that different from my vegetable gyoza.

You’ll only need a handful of ingredients: vegetables, aromatics, and spice seasonings.

The spices are where these fried momos totally come to life and differentiates itself from other dumpling recipes.

• Mixed vegetables: Traditionally, vegetable momos include just two vegetables: cabbage and carrots. I’ve chosen that here, although there’s scope for more experimentation (read about this below!). Use mild cabbage such as white or napa cabbage (Chinese leaf).
• Onion: Both red onions (sub for shallots) and green onions (scallions/spring onions) are added to our fried momos. Both are sweet and mild.
• Green chillies: Sharp and fruity, green chillies add bursts of heat to our filling. Jwala chillies are my first choice.
• Momo masala: This is the KEY ingredient for amazing momos. For the best results, seek out the Nepali brand “Century” special momo masala. In a pinch, though, you can make your own — that’s what I’ve done for these photos. This fried momo post includes a special recipe for my version of momo masala!
• Garlic: Potent and punchy, but mellows down to a complimentary sweetness.
• Ginger: Adds warmth and slight pepperiness.
• Salt and pepper: Amplifies the other flavours, plus adds a hint of sharp peppery heat.
• Fresh coriander: Provides a zesty layer of fresh herbiness to the momos.

You can find the full list of ingredients, including quantities, in the recipe card.

🫑 Fried Momo Variations and Customisations

Honestly, I love traditional fried momos. There’s no reason to change something that’s already perfect.

That said … If you want to play around with flavours, there’s so much to work with here.

For example, you can add different vegetables. Bell peppers (capsicum) work well, as do mushrooms (shiitake for more of an East-Asian flavour), grated cauliflower, broccoli, and even small amounts of potato.

It’s also easy to add protein while keeping these fried momos vegan and vegetarian.

All you need to do is add grated fresh paneer (for the vegetarian version), khoya (a slightly sweeter variant), or firm tofu (for vegans). It’s such an effortless way to add more nutrition to this appetizer.

🧑‍🍳 Step-by-Step Instructions for Fried Momos

I won’t lie to you: Making momos (or any homemade dumplings, really) takes time.

The more practice you get, the quicker the process is.

That’s not to say it’s hard, though. Actually, it’s an easy process — especially with simple step-by-step instructions like these.

Personally, I love making momos either with my family (that speeds things up a LOT!) or while catching up on my favourite T.V. shows.

How to Make Momo Wrappers

Of course, you can always skip this step and use store-bought wrappers.

I’m not embarrassed to admit I’ve done the same on many occasions — it’s such a time-saver. I buy frozen gyoza wrappers (pick round, not square ones) from the local Asian supermarket.

However, there’s no denying that homemade dumpling dough tastes infinitely superior. Plus, you can store/freeze freshly rolled dumpling rounds for next time.

1. Step one: In a large mixing bowl, add the plain flour, baking powder, and salt. Mix well.
2. Step two: Add the hot water and knead to a soft, supple dough.
3. Step three: Rest the dough for at least 30 minutes. An hour is ideal.
4. Step four: Knead the dough again for one minute. Once kneaded, separate into 25 small, even balls. Roll each ball into smooth rounds.

Making the Momo Filling

1. Step one: Finely chop, slice, or grate your mixed vegetables.
2. Step two: Add them to a large bowl along with chopped onions, green chillies, ginger, garlic, green onions, fresh coriander, salt, pepper, and momo masala.
3. Step three: Massage the mixture with your hands until the vegetables become softer (this is the same process used in kale salad to tenderise the leaves).

How to Fold Momos

1. Step one: Working one at a time, dust one of the dough balls in flour. Place on a rolling board and flatten. Roll out to a thin round 10cm (4 inches) in diameter.
2. Step two: Place the filling in the centre of the wrapper.
3. Step three: Pleat the edges of the wrapper, bringing them towards the centre. Space the pleats slightly. When they meet in the middle, you can either finish in the shape pictured (classic fold) or pinch the top to seal (easier option).
4. Step four: Repeat with all the remaining momos.

How to Cook Fried Momos

1. Step one: Heat oil in a deep-fat fryer, deep-sided kadai, or wok until it reaches 165 degrees Celsius (330 Fahrenheit).
2. Step two: Carefully lower the momos into the oil one by one. Don’t overcrowd the fryer. Fry until deep golden brown, then remove and drain the excess oil on a metal tray. Repeat for all remaining momos.

Of course, you can air fry or bake your momos for a healthier option. Don’t expect quite the same levels of even golden-brown perfection, but this is a great option, especially for those of you not comfortable with deep-frying at home.

😍 Tips to Make the Best Fried Momos

Making your dough from scratch? Only use hot water. It’s a simple step, but a crucial one. Hot water allows us to create a soft dough and roll the wrapper beautifully thin. I’ve experimented with cold water and it simply isn’t as effective.

Don’t skip resting the momo dough. Just like many breads, resting the dough lends it elasticity, making it easier to work with (rolling and folding) and tastier to eat.

Nobody appreciates snacks that look golden brown and crisp but don’t deliver.

The easiest way to ensure your fried momos stay light and crunchy is by frying the dumplings at the right temperature — if the oil isn’t heated enough, they’ll soak up fat and become soggy, while if the oil is too hot they’ll easily burn and not cook through.

Secondly, make certain you don’t overcrowd the pan/deep fat fryer. The momos need ample room to move around in the oil so they’re evenly browned from all sides.

Finally, don’t use kitchen towel/tissue paper to drain the fried momos of excess oil. Instead, using a wire tray will ensure the momos stay crispy!

❓FAQs

🍱 Storing and Reheating Fried Momos

To store fried momos, place them in an air-tight container and refrigerate for up to four days.

To freeze fried momos, arrange the dumplings on a baking tray and place them in the freezer for three hours. Once frozen, remove the dumplings and transfer them to a freezer-safe bag.

This method works with both cooked and uncooked dumplings. They can be reheated straight from frozen — no need to thaw.

To reheat fried momos, preheat the oven to 200 degrees C (392 F). Place the momos in the oven and cook for five minutes, until heated. Protect with a baking tray to avoid overbrowning. Alternatively, you can use a tawa or non-stick pan, but this delivers less crisp results.

🍜 Fried Momos Serving Suggestions

Without a doubt, the most drool-worthy and scrumptious way to serve fried momos is with a special momo chutney — a spicy blend of tomatoes, dried chillies, aromatic ginger, garlic, and sesame.

In a pinch though, you can use plain old tomato ketchup. The umami-packed condiment works surprisingly well with a ton of crispy Asian snacks like paneer samosas, sabudana vada, gluten-free onion bhaji, and these gorgeous fried momos.

Want something more substantial? Fried momos work beautifully as an appetiser for a bigger feast. Dishes such as mushroom Manchurian, plain chow mein (or paneer hakka noodles!), chilli paneer, or even vegan tantanmen ramen are perfect matches. I’m hungry just thinking about it!

As you can see, there are many options: serving Nepalese or Tibetan cuisine would be the most traditional, Indo-Chinese is a must-try, and even Chinese or Japanese dishes naturally complement the fried momos. It’s the cook’s choice!