Pan-Fried Tibetan Momos with Ground Lamb and Aromatic Spices

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

Savory Tibetan dumplings filled with spiced ground lamb, pan-fried to a golden crisp and served with a tangy dipping sauce. This Asian fusion recipe, ready in about 55 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
• 1 lb ground lamb
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp ginger, grated
• 1 tbsp soy sauce
• 1 tsp ground cumin
• 1 tsp ground coriander
• 3 tbsp vegetable oil
• to taste salt
• 1/2 tsp black pepper
• 2 tbsp rice vinegar
• 1/2 tsp chili flakes
• 1 tbsp fresh cilantro, chopped

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Instructions

1. Step 1: Combine 2 cups all-purpose flour and 3/4 cup water in a bowl. Knead for 10 minutes until smooth and elastic. Cover with a towel and let rest for 30 minutes.
2. Step 2: In a mixing bowl, combine 1 lb ground lamb, 1 medium finely chopped onion, 3 minced garlic cloves, 1 tsp grated ginger, 1 tbsp soy sauce, 1 tsp ground cumin, 1 tsp ground coriander, salt to taste, and 1/2 tsp black pepper. Mix thoroughly.
3. Step 3: Roll the dough into a long cylinder and cut into 20 equal pieces. Roll each piece into a thin 3-inch diameter circle.
4. Step 4: Place about 1 tbsp lamb filling in the center of each circle. Fold edges up and pleat to seal tightly into a half-moon shape.
5. Step 5: Heat 3 tbsp vegetable oil in a large non-stick skillet over medium heat. Add momos in a single layer and fry for 3-4 minutes until the bottoms are golden brown.
6. Step 6: Carefully add 1/4 cup water to the pan and cover immediately. Steam the momos for 6-8 minutes until fully cooked and the water evaporates.
7. Step 7: Mix 2 tbsp rice vinegar, 1/2 tsp chili flakes, and 1 tbsp chopped fresh cilantro to make a dipping sauce. Serve momos hot with this tangy sauce.