Steamed Tibetan Momos with Spiced Ground Lamb Filling

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Soft steamed dumplings filled with a savory blend of ground lamb, ginger, and traditional Tibetan spices, perfect as a comforting appetizer or snack. This asian-inspired dumplings ready in about 65 minutes pairs all-purpose flour, water (for dough), ground lamb for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 (for dough)
• 1 lb ground lamb
• 1 small yellow onion, finely chopped
• 2 cloves garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1/2 tsp black pepper
• 1/2 tsp dried Tibetan chili flakes
• 1 tbsp vegetable oil
• as needed water (for steaming)

Instructions

1. Step 1: In a large bowl, combine 2 cups all-purpose flour and 3/4 cup warm water, mixing until a smooth dough forms. Knead for 8-10 minutes until elastic, then cover and let rest for 30 minutes.
2. Step 2: While the dough rests, heat 1 tbsp vegetable oil in a skillet over medium heat. Add 1 small finely chopped yellow onion, 2 minced garlic cloves, and 1 tbsp grated fresh ginger, sautéing for 3 minutes until fragrant.
3. Step 3: Add 1 lb ground lamb to the skillet, breaking it apart and cooking for 5-6 minutes until browned.
4. Step 4: Stir in 2 tbsp soy sauce, 1/2 tsp black pepper, and 1/2 tsp dried Tibetan chili flakes, cooking for another 2 minutes to meld flavors. Remove from heat and cool slightly.
5. Step 5: Divide the dough into 24 equal pieces. Roll each piece into a 3-inch circle on a floured surface.
6. Step 6: Place about 1.5 tbsp lamb filling in the center of each dough circle, then pleat and seal the edges to form momos.
7. Step 7: Arrange momos in a steamer basket lined with parchment paper and steam over boiling water for 12-15 minutes until the dough is tender and filling is cooked through.
8. Step 8: Serve hot with a side of chili sauce or soy dipping sauce.