Nepalese Cooking! June 1

Today we spent the rainy afternoon in Byron Bay cooking Nepalese MoMos. These dumplings were easy to make and delicious to eat!

First we chopped the vegetables and mixed them together with some spices.

Then we placed a spoonful of vegetable mixture on each MoMo wrapper and folded them into lovely shapes.

After using up all the vegetable mixture, we steamed and fried the MoMos until they were cooked through. We also prepared some tomato achar (dipping sauce) to go with the MoMos.


Finally – the best part – we ate all the MoMos! 🙂


For those who want to try making MoMos at home, here is the full recipe:


Prepare the filling

Finely dice or grate:
– ¼ of a green cabbage
– 2 large carrots
– 125g green beans
– 1 small onion

Combine diced vegetables in a large bowl and sprinkle generously with salt. Mix well, then leave to sit to draw the water out of the vegetables. After 10 minutes, squeeze the excess water out of the vegetables and drain.

Add on top of vegetable mixture:
– 3 Tbsp curry powder
– 2 tsp salt
– 1 Tbsp soy sauce
– 1½ tsp cumin powder
– 2 cloves crushed garlic

Heat 2 Tbsp of oil in a pan. Make a well in the spices on top of vegetables, then pour hot oil into the well and mix everything together.


Make the MoMos

Prepare the steamer by lining with baking paper. Spoon 1 Tbsp of vegetable filling on each wrapper then fold into shape. Place MoMos into prepared steamer in a single layer, making sure they are not touching each other. Steam for 20 minutes or fry over medium-high heat for 5-7 minutes each side.


Prepare the tomato achar (dipping sauce)

Finely dice 1 small onion and 2 cloves garlic. Fry garlic and onion well in a small saucepan, then add ½kg diced tomato. Add:
– ½ tsp turmeric
– 3 tsp salt, to taste
– 3 tsp cumin powder
– 2 tsp curry powder
– 1 tsp soy sauce

Boil for 5 minutes, stirring constantly, then add 1 Tbsp of water and simmer, covered, for 5 minutes. Remove from heat and stir through 2 Tbsp chopped fresh coriander.




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