Pan-Fried Tibetan Momos with Cabbage-Pork Filling

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tibetan dumplings pan-fried to golden perfection with a juicy filling of finely chopped pork and cabbage, perfect as a savory snack or appetizer. This Asian fusion recipe, ready in about 65 minutes, pairs all-purpose flour, warm water, ground pork for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 50 min Cook: 15 min Serves 4 Asian cuisine 350 cal/serving

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Ingredients

2 cups all-purpose flour
3/4 cup warm water
10 oz ground pork
1 cup, finely shredded green cabbage
3 stalks, chopped green onions
2 cloves, minced garlic
1 tsp, minced ginger
1 tbsp soy sauce
1 tsp sesame oil
3 tbsp vegetable oil

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Instructions

Step 1: In a large bowl, combine 2 cups all-purpose flour and 3/4 cup warm water, mixing and kneading for 8 minutes until smooth. Cover and let rest for 30 minutes.
Step 2: In a separate bowl, mix 10 oz ground pork, 1 cup finely shredded green cabbage, 3 chopped green onions, 2 minced garlic cloves, 1 tsp minced ginger, 1 tbsp soy sauce, and 1 tsp sesame oil until well combined.
Step 3: Roll dough into a log and divide into 16 equal pieces. Roll each piece into a thin circle about 3 inches in diameter, place 1 tbsp filling in the center, and pinch edges to seal into round momos.
Step 4: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium heat. Arrange momos flat side down and fry for 3 minutes until bottoms are golden brown.
Step 5: Carefully add 1/4 cup water to the skillet, cover immediately, and steam momos for 7 minutes until filling is cooked and wrappers are tender. Remove lid and cook 1 more minute to crisp bottoms if desired. Serve hot.