Step by step for making homemade mo:mo wrappers. They are easy and so much more delicious than the store-bought kind.
You guys, I am dedicating this week to mo:mo (Nepali dumplings) because so many of you were curious about it + I love all things mo:mo. I shared soup dumplings (jhol mo:mo) about 4 years ago and I think it’s time for some updates, new recipes & tips I have learned. So, instead of lumping mo:mo recipe into one large post, I am breaking it down into three sections : homemade mo:mo wrappers, mo:mo filling, and achar (tomato sauce) that goes with the mo:mo. Today is all about mo:mo wrappers – the outer skin that houses mo:mo filling. I am sharing an easy homemade version plus few recommendations on store-bought kind too. Homemade mo:mo wrappers are easy to make + they taste so much more delicious than the store-bought ones. It is typically made with all purpose flour + water. I have seen some recipes that use salt but I don’t. There are different types of dumpling wrappers and depending on the method of cooking (steaming vs. boiling vs. panfrying), the ratio of flour to water and the thickness of dough can vary from one recipe to another. Also, it’s a matter of personal preference how thin, thick, or large you like your mo:mos. I generally use my hand to mix the dough but feel free to use a food processor or mixer especially if you are doing a large batch. The dough should be smooth and soft to touch. And definitely let the dough rest for 30 minutes or so. It helps the dough become soft, more elastic and easy to work with. If the dough is too soft, you can add a little flour to prevent it from sticking. I think many people find rolling part to be a bit challenging and I totally get it. It comes with practice and the right consistency of dough makes a big difference. Some people take a small piece of dough and roll it individually into perfect circles while others roll the dough into rectangle (or whatever shape) and use a glass (or anything circle with a sharp edge) to cut them into circles. I prefer the later method as it is much simpler and it makes perfect circle every single time. The dough may look really tiny but it stretches and puffs up once it steams. Making homemade dumpling wrappers is not everyones cup of tea as it requires some work & can be quite laborious if you are the only person doing all the work. I love to make homemade wrappers for a small crowd or if I have extra set of hands to help because after trying so many different store-bought wrappers, I am totally convinced that mo:mos made with homemade wrappers ARE THE BEST. With that being said, I am not against using store-bought dumpling wrappers either. They are very convenient esp if you are making mo:mo for a large crowd. I usually get dumpling wrappers from an Asian grocery store but you can get Nasoya wonton wrappers at selected grocery stores like Walmart, Kroger etc. My fav. dumpling wrapper is “Twin Marquis” dumpling wrappers as they are slightly larger than most wrappers and has a good thickness. Gyoza/potsticker wrappers pretty decent too but they are slightly smaller and thinner so it cooks faster compared to dumpling wrappers.
Few tips when using homemade & store-bought wrappers:
- When making homemade mo:mo wrappers, keep the surface well-floured to prevent the wrappers from sticking. You can make wrappers few hours ahead of time but do not overlap them as they will stick with each other.
- Do not roll the mo:mo wrappers too thin or thick. It should be thick enough to comfortably hold the filling.
- If using store-bought wrappers, make sure to thaw them in advance if they are in frozen or if are in the refrigerator, leave them in room temperature so they are pliable enough to fold and wrap. Sometimes I microwave wrappers (not the frozen ones) for 10-15 seconds to make them slightly soft. Frozen store-bought wrappers are a bit tricky when it comes to the microwave; sometimes they work well using the defrost setting but I haven’t been successful 100% of the time.
- Homemade mo:mo wrappers typically won’t require water to seal the edges but most store-bought mo:mo wrappers do.
- Depending on the thickness and size of the mo:mo wrapper, the cooking time will vary so be mindful of that. Use the same type of mo:mo wrapper in one steamer basket to ensure even steaming and cooking of mo:mo.
I hope you guys will give Homemade mo:mo wrappers a try and let me know if you can tell a difference between homemade mo:mo wrappers vs. store-bought ones. Also, keep your eyes out for #nepalimomoweek for more mo:mo inspiration and recipes from fellow Nepali bloggers! I plan on featuring their creations on my instagram and maybe do a roundup later this week. Please come back Wednesday for mo:mo filling and folding post.
- 2 cups all-purpose flour + more for dusting and rolling
- ¾ cup warm water
- In a medium bowl, add flour and slowly pour water.
- Mix everything and knead the dough for 8-10 minutes until it comes smooth.
- Let it rest for 30 minutes or so covered.
- Dust a clean surface with flour.
- Divide the dough into 4 sections.
- Take one section and roll it into large rectangle about ⅛th inch thickness. It shouldnt be too thin or thick.
- Use a glass or something similar about 5" diameter to cut them into circles.
- Repeat the remaining process with the remaining dough and leftover edges.