The Art of Crafting Momo
From kneading dough to the perfect pleat โ every ICP momo is made by hand using techniques passed down since 2009.
Prepare the Dough
We mix fine all-purpose flour (maida) with just the right amount of warm water and a pinch of salt. The dough is kneaded for 10โ15 minutes until smooth and elastic โ no oil, no yeast. For our Buckwheat Momo, we use phapar atta for that earthy, nutty flavour.
Prepare the Filling
Minced buff, chicken, or mutton is mixed with finely chopped onion, garlic, ginger, green chilli, fresh coriander, sesame oil, soy sauce, salt and pepper. For veg momos โ we use cabbage, carrot, tofu, and paneer. Everything is mixed by hand until the filling holds together.
Roll the Wrappers
The rested dough is divided into small balls (about 10g each). Each ball is rolled into a thin circle (8โ9cm diameter) using a small rolling pin โ thinner at the edges, slightly thicker at the centre so the momo holds its shape without tearing during steaming.
Fill and Pleat
A spoonful of filling is placed at the centre of the wrapper. The edges are then pleated and crimped in a precise pattern โ the traditional "half moon" fold has 8โ10 pleats, while the round momo has a spiral top pleat. Each momo is sealed tightly so no steam escapes.
Steam, Fry or Cook
Steamed momos go into a bamboo steamer over boiling water for exactly 12 minutes. Fried momos are deep-fried at 180ยฐC for 4โ5 minutes until golden. Kothey momos are first pan-fried in oil for a crispy base, then a splash of water is added and they're covered to steam the top.
The Achar (Dipping Sauce)
No momo is complete without our house-made tomato achar. Tomatoes, dried red chilies, garlic, ginger, timur (Sichuan pepper) and sesame seeds are roasted together, then ground into a thick, smoky-spicy dipping sauce. For Jhol Momo, we make a separate sesame-tomato soup broth.
Packed and Delivered
Your momos are packed in food-grade containers with the achar on the side. For delivery orders, we use specially insulated packaging to keep the momos hot and steamy until they reach your door. Delivery within Matepani, Pokhara takes 30โ45 minutes on average.
๐ Buff Filling
Our most traditional filling โ water buffalo meat is finely minced with double the ginger for a robust, earthy flavour that pairs perfectly with spicy achar.
- Minced buff + fat (80/20 ratio)
- Double ginger, garlic, onion
- Timur, green chilli, coriander
- Sesame oil, soy sauce, salt
๐ Chicken Filling
Light and delicate โ minced chicken thigh (not breast) is used for juiciness. Seasoned more gently so the chicken flavour shines through.
- Minced chicken thigh
- Garlic, ginger, spring onion
- Light soy, white pepper, salt
- Sesame oil, fresh coriander
๐ Mutton Filling
The richest and most aromatic filling โ mutton mince with a warming spice blend. Slightly coarser grind for a heartier texture that holds well in Jhol broth.
- Coarse minced mutton
- Garam masala, cumin, coriander
- Onion, garlic, ginger, chilli
- Fresh mint, salt, black pepper
๐ฅฆ Veg Filling
A mix of fresh vegetables finely chopped and lightly cooked to remove moisture. Tofu adds protein and binds the filling so it doesn't fall apart when steamed.
- Cabbage, carrot, green peas
- Firm tofu (crumbled)
- Garlic, ginger, spring onion
- Sesame oil, soy sauce, pepper
Now You Know the Craft ๐ฅ
Every momo you order is made with this exact process โ by hand, fresh, every day in Matepani, Pokhara.
Order Now โ