Steamed Pork Momos
Snacks • India
How to Make Steamed Pork Momos (Traditional & Healthy Version)
Steamed Pork Momos are a beloved snack originating from the Himalayan regions of India, particularly popular in Sikkim and the North Eastern states. These bite-sized dumplings are a staple at street-side stalls and during family gatherings, offering a delightful blend of soft, thin wrappers and a savory, juicy pork filling. The word 'momo' itself is deeply rooted in the culinary traditions of Tibetan and Nepali communities within India. The taste of Steamed Pork Momos is a harmonious balance of mildly spiced pork, fresh vegetables, and subtle aromatics, all encased in a delicate wheat-based dough. Served hot with fiery tomato-chilli chutney or tangy dip, momos are a crowd-pleaser during monsoon evenings and festive occasions like Losar (Tibetan New Year) or Maghe Sankranti. With growing health awareness, these momos are often made using whole wheat atta and lean pork, making them a lighter, more nutritious alternative to fried snacks. Their simplicity, quick preparation, and wholesome ingredients make Steamed Pork Momos an excellent choice for anyone seeking authentic and healthy Indian street food.
Ingredients(for 6-7 momos per person)
- 1 cup Whole wheat atta (for dough)
- 150 grams Lean pork mince (use boneless, low-fat)
- 1 small, finely chopped Onion (pyaz)
- 1/2 cup, finely shredded Cabbage (patta gobhi)
- 2 tbsp, chopped Spring onion greens (hara pyaz)
- 1 tsp, grated Ginger (adrak)
- 1 tsp, minced Garlic (lahsun)
- 1/2 tsp Black pepper powder (kali mirch)
- to taste Salt
- 1/2 tsp Sesame oil (til ka tel, optional) - optional
- as needed Water (for kneading dough)
Instructions
- 1
In a mixing bowl, combine whole wheat atta with a pinch of salt. Gradually add water and knead to a smooth, firm dough. Cover and set aside for 15 minutes.
10 minutes
Use lukewarm water for softer momo wrappers.
- 2
In another bowl, mix lean pork mince with chopped onion, shredded cabbage, spring onion greens, grated ginger, minced garlic, black pepper powder, and salt. Add a dash of sesame oil for aroma if desired.
5 minutes
Mix the filling gently to retain juiciness.
- 3
Divide the dough into small lemon-sized balls. Roll each ball into a thin circle (about 3-4 inches diameter) using a belan (rolling pin).
5 minutes
Dust lightly with atta to prevent sticking.
- 4
Place a spoonful of pork mixture in the center of each circle. Pleat and fold the edges to seal, forming classic momo shapes.
5 minutes
Don’t overfill; seal tightly to avoid leakage during steaming.
Why This Dish is Healthy
This recipe uses whole wheat atta for extra fiber and complex carbohydrates, aiding digestion and keeping you full longer. Lean pork delivers high-quality protein essential for muscle repair, while the absence of deep frying reduces unnecessary calories and unhealthy fats. Packed with vegetables, these momos offer a nutrient-dense, guilt-free snack that fits well into weight management and diabetic meal plans.
Steamed Pork Momos are rich in protein from lean pork and dietary fiber from whole wheat atta and vegetables like cabbage and onion. Steaming, rather than frying, keeps the fat content low while preserving vitamins such as B12, iron, and zinc from pork, and vitamin C and K from cabbage and spring onions. Using minimal oil and whole grains boosts the nutritional profile, making this snack suitable for balanced diets and active lifestyles.
Pro Tips
- 💡Tip 1: Use finely minced pork for a smoother filling.
- 💡Tip 2: Rest the dough well for softer wrappers.
- 💡Tip 3: Add a little vinegar or lemon juice to the filling for extra zing.
Storage & Serving
Steamed momos are best enjoyed fresh. Store leftovers in an airtight container in the refrigerator for up to 24 hours. Re-steam for 3-4 minutes before serving to retain softness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 65.0 kcal |
