Steamed Potato Momos with Ginger-Garlic Filling

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Delicate Tibetan dumplings with a savory potato filling spiced with fresh ginger and garlic, steamed to perfection and served with a fiery chili dipping sauce. This Asian recipe (vegetarian), ready in about 50 minutes, pairs all-purpose flour, water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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

• 1 cup all-purpose flour
• 1/4 cup water
• 1/4 teaspoon salt
• 2 medium (about 1 pound), peeled and diced potatoes
• 1 tablespoon, minced ginger
• 1 tablespoon, minced garlic
• 1, finely chopped green chili
• 1/2 teaspoon cumin powder
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil
• 2 tablespoons chili oil
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1/4 teaspoon salt

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Instructions

1. Step 1: In a bowl, combine 1 cup all-purpose flour, 1/4 teaspoon salt, and 1/4 cup water, then knead for 3 minutes until a smooth, elastic dough forms. Cover with plastic wrap and rest for 30 minutes.
2. Step 2: Boil 2 medium potatoes (about 1 pound), peeled and diced, in salted water for 15 minutes until tender. Drain and mash with a fork until smooth.
3. Step 3: Heat 2 tablespoons vegetable oil in a skillet over medium heat, add 1 tablespoon minced ginger, 1 tablespoon minced garlic, and 1 finely chopped green chili, and cook for 2 minutes until fragrant. Stir in 1/2 teaspoon cumin powder and 1/4 teaspoon black pepper, then mix with the mashed potatoes and add salt to taste; cool completely.
4. Step 4: Divide the rested dough into 4 equal portions, roll each into a 3-inch circle on a lightly floured surface, place 1 tablespoon of the cooled filling in the center, fold in half, and crimp the edges tightly with a fork.
5. Step 5: Place the momos in a steamer basket lined with parchment paper, leaving space between each. Steam over boiling water for 12 minutes until the dough is translucent.
6. Step 6: In a small bowl, whisk together 2 tablespoons chili oil, 1 tablespoon rice vinegar, 1 teaspoon sugar, and 1/4 teaspoon salt until the sugar dissolves.