Pan-Fried Tibetan Momo with Spiced Ground Lamb Filling

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

Golden pan-fried dumplings stuffed with aromatic ground lamb and Tibetan spices, served with a tangy dipping sauce for a satisfying appetizer or snack. This Asian Fusion-inspired dumpling recipe, ready in about 45 minutes, pairs all-purpose flour, water, ground lamb for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 water
• 12 oz ground lamb
• 1 small, finely chopped onion
• 3, minced garlic cloves
• 1 tsp, grated ginger
• 1 tsp, toasted and ground cumin seeds
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp vegetable oil
• 2 tbsp soy sauce
• 1 tbsp vinegar
• 1/2 tsp chili flakes

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

Instructions

1. Step 1: In a large bowl, combine 2 cups all-purpose flour with 3/4 cup water. Mix and knead until a smooth dough forms, about 5 minutes. Cover and let rest for 20 minutes.
2. Step 2: In a skillet over medium heat, add 1 tbsp vegetable oil and sauté 1 small finely chopped onion, 3 minced garlic cloves, and 1 tsp grated ginger for 3 minutes until fragrant and translucent.
3. Step 3: Add 12 oz ground lamb, 1 tsp toasted ground cumin seeds, 1 tsp salt, and 1/2 tsp black pepper. Cook, breaking up the meat, for 5-7 minutes until browned and cooked through. Remove from heat and cool slightly.
4. Step 4: Divide the dough into 20 equal pieces. Roll each piece into a 3-inch circle. Place 1 tbsp lamb filling in the center of each circle, then fold and pinch the edges to seal a half-moon shape.
5. Step 5: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium heat. Arrange momos in the skillet and cook for 3 minutes until the bottoms are golden brown.
6. Step 6: Add 1/4 cup water to the skillet and cover immediately. Steam the momos for 6 minutes until the dough is cooked and tender.
7. Step 7: For the dipping sauce, mix 2 tbsp soy sauce, 1 tbsp vinegar, and 1/2 tsp chili flakes in a small bowl.
8. Step 8: Serve the pan-fried momos hot with the tangy dipping sauce, enjoying the crisp bottoms and juicy spiced lamb filling.