Pan-Fried Tibetan Momos with Spiced Ground Lamb Filling

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Delicate Tibetan-style dumplings filled with a savory mix of ground lamb and aromatic spices, pan-fried to a golden crisp for a satisfying texture contrast. This Asian-inspired dumpling recipe, ready in about 70 minutes, pairs all-purpose flour, warm 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 6, 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 lb ground lamb
• 1 cup finely chopped onions
• 3 minced garlic cloves
• 1 tbsp grated ginger
• 1/4 cup chopped cilantro
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp vegetable oil

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Instructions

1. Step 1: In a large bowl, combine 2 cups all-purpose flour with 3/4 cup warm water, mixing until a soft dough forms. Knead on a lightly floured surface for 7-8 minutes until smooth and elastic, then cover and rest for 30 minutes.
2. Step 2: Meanwhile, in another bowl, mix 1 lb ground lamb with 1 cup finely chopped onions, 3 minced garlic cloves, 1 tbsp grated ginger, 1/4 cup chopped cilantro, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp salt, and 1/2 tsp black pepper until fully combined.
3. Step 3: Divide the dough into 24 equal pieces and roll each into a 3-inch thin circle. Place about 1 tablespoon of the lamb filling in the center of each circle.
4. Step 4: Fold the dough around the filling, pleating and pinching edges to seal tightly, forming half-moon shaped momos.
5. Step 5: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium heat. Add momos in batches, cooking for 3-4 minutes per side until golden brown and crispy on the bottom, then add 1/4 cup water to the skillet, cover immediately, and steam for 5 minutes until filling is cooked through.
6. Step 6: Remove the lid and cook for an additional 1-2 minutes to evaporate excess moisture and re-crisp the bottoms before serving hot.