Kathmandu Buff Style Momo

About This Recipe

Kathmandu Buff Style Momo is a Nepali dumplings with measured ingredients, clear heat levels, practical timing and recipe-specific doneness checks.

Equipment

• ✓ Mixing bowl
• ✓ Rolling pin
• ✓ 9 cm cutter or small bowl
• ✓ Steamer

Ingredients

• 700 g beef, trimmed and cut as required
• 30 ml neutral oil
• 10 g fine salt
• 3 g black pepper
• 450 g finely minced filling
• 350 g plain flour for wrappers
• 350 g tomato and sesame chutney
• 350 g plain flour
• 180 ml warm water
• 6 g salt for dough
• 120 g onion, finely chopped
• 20 g ginger
• 15 g garlic
• 4 g cumin
• 350 g tomato sesame chutney

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

1. Make the dough: Combine the flour, salt and warm water. Knead for 8–10 minutes until smooth, cover and rest for 30 minutes.
2. Prepare the filling: Mix the beef filling with onion, ginger, garlic, oil and spices until evenly seasoned and lightly sticky.
3. Make the chutney: Cook the tomatoes until soft, then blend with toasted sesame, chilli, salt and lemon until smooth.
4. Divide the dough: Roll the rested dough into a rope and divide it into equal 18–20 g pieces.
5. Roll the wrappers: Roll each piece into a 9 cm round, keeping the centre slightly thicker than the edge.
6. Fill and pleat: Place a measured spoonful of filling in the centre. Pleat and seal firmly so no filling escapes.
7. Steam: Arrange in a lightly oiled steamer and steam over rapidly boiling water for 10–12 minutes.
8. Check doneness: Cook minced beef until it reaches 71°C throughout.
9. Rest briefly: Leave the momo in the open steamer for 2 minutes so the wrappers set.
10. Serve: Serve immediately with the tomato-sesame chutney.

Chef Notes & Tips

Chef tip: complete the mise en place before cooking Kathmandu Buff Style Momo. Control the heat rather than rushing, taste only with a clean spoon and use a thermometer when the recipe includes meat, poultry or seafood.

Ingredient Substitutions

• ↔ Beef stock → low-salt vegetable stock
• ↔ Beef cut → another slow-cooking or quick-cooking cut suited to the same method
• ↔ Dairy cream → unsweetened oat cream

Food Safety & Doneness

Cook minced beef until it reaches 71°C throughout. Keep raw beef separate from ready-to-eat ingredients and refrigerate leftovers within 2 hours.

Serving & Plating

Use a warm plate, keep portions neat and add the final herbs, seeds or sauce immediately before serving.

Storage

Cool promptly and refrigerate in a sealed container for up to 3 days. Reheat only once until steaming hot. Freeze only when the texture of the dish is suitable.

Nutrition & Dietary Information

Calories: 560 kcal

Protein: 38 g

Carbohydrates: 48 g

Fat: 21 g

Approximate values per serving. Actual nutrition varies with brands, trimming, cooking loss and portion size.