Pan-Fried Tibetan Momo Dumplings with Spicy Tomato Sauce

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

Tibetan-style pan-fried dumplings filled with seasoned ground meat or vegetables, served with a vibrant, tangy tomato and chili dipping sauce. This Asian Fusion-inspired dumpling recipe, ready in about 60 minutes, pairs all-purpose flour, water, ground lamb or beef for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup warm water
• 1/2 lb ground lamb or beef
• 1 cup finely chopped green cabbage
• 1 small finely chopped onion
• 2 minced garlic cloves
• 1 tsp minced ginger
• 1 tbsp soy sauce
• 1/2 tsp black pepper
• to taste salt
• 3 tbsp vegetable oil
• 1/2 cup tomato sauce
• 1/2 tsp red chili flakes
• 1 tbsp rice vinegar
• 1 tsp sugar

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: To make the momo dough, combine 2 cups all-purpose flour with 3/4 cup warm water in a bowl. Knead for 8-10 minutes until smooth and elastic, then cover and rest for 30 minutes.
2. Step 2: For the filling, mix 1/2 lb ground lamb or beef with 1 cup finely chopped green cabbage, 1 small finely chopped onion, 2 minced garlic cloves, 1 tsp minced ginger, 1 tbsp soy sauce, 1/2 tsp black pepper, and salt to taste in a bowl.
3. Step 3: Divide the dough into 20 equal pieces and roll each into a 3-inch circle. Place 1 tbsp filling in the center of each circle, then fold and pleat the edges to seal into dumplings.
4. Step 4: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium heat. Place the dumplings flat side down and fry for 2-3 minutes until the bottoms are golden brown.
5. Step 5: Add 1/4 cup water to the skillet, cover, and steam the dumplings for 6-7 minutes until cooked through and the water evaporates.
6. Step 6: Meanwhile, stir together 1/2 cup tomato sauce, 1/2 tsp red chili flakes, 1 tbsp rice vinegar, and 1 tsp sugar in a small bowl for the spicy dipping sauce.
7. Step 7: Serve the hot pan-fried momos with the tangy tomato chili sauce for dipping.