What Is Buff Momo?
Buff Momo (बफ मोमो) is Nepal’s most iconic street food — steamed dumplings filled with spiced minced buffalo (buff) meat, served with fiery tomato achar. In Kathmandu, buff momo is the king of street food. Every neighbourhood has its momo stall, every family has its recipe, and every Nepali has a strong opinion on who makes the best ones.
Buffalo meat (buff) is deeply significant in Newari and broader Nepali culture. In the UK, beef mince is the closest and most widely available substitute — it produces an equally rich, flavourful momo.
Ingredients for Buff Momo (Makes 30–35 Momos)
For the Dough:
- 300g plain flour (all-purpose)
- 150ml warm water
- Pinch of salt
For the Filling:
- 500g minced beef (substitute for buff) or minced lamb
- 1 medium onion, very finely chopped
- 4 spring onions, finely sliced
- 4 garlic cloves, minced
- 1 inch fresh ginger, grated
- 2–3 green chillies, finely chopped
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- ½ tsp timur (Nepali Sichuan pepper), crushed — optional but authentic
- 2 tbsp mustard oil or vegetable oil
- Salt and black pepper to taste
- Large handful fresh coriander, finely chopped
For the Tomato Achar (Dipping Sauce):
- 3 tomatoes, charred (see our Golbheda Ko Achar recipe)
- 4 dried red chillies, roasted
- 3 garlic cloves, roasted
- 1 tsp sesame seeds, toasted
- Salt to taste
- Pinch of timur
Choose Your Momo Steamer
For a stacked steaming setup, try our 9-inch, 3-tier momo steamer. It includes a base pot, three steaming tiers and a lid. Leave space between dumplings and follow the manufacturer's filling and heating instructions. Induction compatibility has not been confirmed; contact MasalaMart before ordering if you need it for an induction hob.
How to Make Buff Momo — Step by Step
Step 1: Make the Dough
Mix flour and salt in a large bowl. Gradually add warm water, mixing as you go, until a firm dough forms. Knead for 8–10 minutes until smooth and elastic — the dough should be firmer than bread dough. Cover with a damp cloth and rest for 30 minutes. This resting is essential — it relaxes the gluten and makes the dough much easier to roll thin.
Step 2: Make the Filling
Combine all filling ingredients in a large bowl. Mix thoroughly with your hands until everything is evenly distributed. The filling should be well-seasoned — taste a small amount fried in a pan and adjust salt, chilli, and spices before filling the momos. The filling can be made the night before and refrigerated.
Step 3: Roll the Wrappers
Divide the dough into 4 portions. On a lightly floured surface, roll one portion into a thin log and cut into small pieces (about the size of a large marble — 15–18g each). Roll each piece into a thin round disc, about 8–10cm in diameter. The edges should be slightly thinner than the centre — this creates a good seal when pleating.
Alternatively: Roll the whole portion thin (2mm) and cut circles with a round cutter or glass.
Step 4: Fill and Pleat
Place a heaped teaspoon of filling in the centre of each wrapper. Don’t overfill — this is the most common mistake. Bring the edges of the wrapper up around the filling and pleat/pinch to seal, working around the edge in small folds, twisting the top to finish. The classic Nepali style is a half-moon or round dumpling with a twisted top knot.
Place filled momos on a lightly oiled plate or tray, covered with a damp cloth to prevent drying.
Step 5: Steam the Momos
Line your steamer basket with lightly oiled parchment or a damp cloth. Arrange momos with space between each (they will expand slightly). Steam over vigorously boiling water for 12–15 minutes until the wrappers turn slightly translucent and the filling is cooked through.
Test one: Cut a momo in half — the filling should be completely cooked with no pink remaining.
Important safety note: The timings above are a guide, not a guarantee. Dumpling size, filling and equipment affect cooking time. Colour and wrapper appearance alone do not confirm that minced meat is safely cooked. Use a food thermometer and follow current food-safety guidance for your filling. Follow the steamer instructions, do not let the base boil dry, use suitable hand protection and lift the lid away from your face.
Step 6: Make the Achar
While the momos steam, prepare the tomato achar. Char tomatoes over a gas flame or under a grill. Roast dried chillies and garlic in a dry pan. Blend everything together with toasted sesame seeds and a pinch of timur. Season with salt. The achar should be thick and slightly chunky.
Step 7: Serve
Arrange steamed momos on a plate and serve immediately with tomato achar on the side. In Kathmandu, momos are eaten hot, dipped generously in achar.
Momo Variations
- Kothey Momo (Pan-fried): Steam first, then pan-fry in a little oil until the bottom is golden and crispy. The most popular variation after steamed.
- C-Momo (Chilli Momo): Steamed momos tossed in a fiery sauce of chilli, garlic, and soy sauce — a modern Kathmandu street food favourite
- Jhol Momo: Momos served in a soupy, spiced tomato broth rather than dry achar
- Fried Momo: Deep-fried until crispy all over — great for parties
- Chicken Momo: Replace beef mince with chicken mince — slightly lighter in flavour
Tips for the Best Buff Momo
- Thin wrappers: The wrapper should be thin enough to see your hand through it when held up to light. Thick wrappers become doughy and heavy when steamed.
- Don’t overfill: A heaped teaspoon is enough. Overfilled momos burst during steaming.
- Well-seasoned filling: Always fry a small amount of filling and taste before filling momos. Raw meat filling is hard to adjust after sealing.
- Oil the steamer: Momos stick badly to ungreased surfaces. Always oil or line your steamer.
- Serve immediately: Momos toughen as they cool. Have everything ready before steaming.
- Make in batches: Freeze uncooked momos on a tray before transferring to a bag. Steam from frozen, adding 3–4 minutes to cooking time.
Where to Buy Momo Ingredients in the UK
Mustard oil, timur, and fresh Nepali spices are available at MasalaMart — delivered across the UK with free delivery on orders over £50.
Shop Momo Ingredients at MasalaMart →
Frequently Asked Questions
Can I use beef or lamb instead of buffalo?
This recipe offers beef or lamb mince as substitutes. Their flavours differ from buffalo, so adjust the seasoning to your preference.
Where can I buy a momo steamer in the UK?
Our 9-inch, 3-tier momo steamer includes a base pot and lid. Check the product page for current price and availability.
How many momo can the steamer hold?
It depends on dumpling size and spacing. Avoid overcrowding the tiers or covering steam openings.
Is the steamer induction-compatible?
Induction compatibility has not been confirmed. Please contact MasalaMart before ordering if you need it for an induction hob.
How do I stop momo sticking?
Leave gaps between dumplings and prepare the steaming surfaces as permitted by the manufacturer's instructions. If using a liner, choose a suitable food-safe perforated liner that leaves steam openings clear.
How do I check the filling is cooked?
Do not rely on steaming time or meat colour alone. Use a food thermometer and follow current food-safety guidance for the meat used.
How should I clean the steamer?
Let it cool completely, then follow the manufacturer's care instructions. Dishwasher suitability has not been confirmed.