Beef Momos with Sweet Chilli Sauce | Juicy Homemade Steamed Dumplings
Soft homemade momos are filled with juicy seasoned beef, fresh herbs, garlic, and spices, then steamed until perfectly tender. Served with a sweet and spicy homemade chilli sauce, these authentic dumplings are perfect for appetizers, family dinners, or weekend cooking projects. Inspired by Tibetan-style beef momos
By Hanan · Salt & Hearth
Published July 11, 2026 · Updated July 27, 2026
Full quantities, times and temperatures · How we make this site
Prep
45 min
Cook
25 min
Total
70 min
Serves
4
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There's a reason momos are the ultimate weekend cooking project — that first bite through a tender, slightly translucent wrapper into juicy, garlicky beef filling is worth every minute of pleating. This recipe builds flavor in layers, starting with garlic-infused water in the dough itself, so even the wrapper carries a hint of savoriness before you even get to the soy-and-sesame-spiked beef inside. The homemade sweet chilli sauce, made from real dried chilies instead of a bottled shortcut, brings a smoky heat and tang that plays perfectly against the richness of the meat. Make these on a lazy Sunday with a pot of tea going, or steam up a batch for a dinner party appetizer that'll disappear in minutes. Once you get the pleating rhythm down, you'll find yourself making these on repeat.
Why you'll love this recipe
- Juicy beef filling packed with real garlic flavor
- Homemade dough beats store-bought wrappers every time
- Sweet chilli sauce made from scratch, no bottle needed
- Great make-ahead project for parties or meal prep
- Steamed, not fried, so it feels lighter
Ingredients
- For the Dough
- 2 cups all-purpose flour
- ½ cup garlic-infused warm water
- 1 garlic clove, minced
- ½ tsp salt
- For the Beef Filling
- 450g (1 lb) lean ground beef
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 3 spring onions, finely sliced
- ¼ cup fresh cilantro, chopped
- 2 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp garam masala
- ½ tsp ground cumin
- ½ tsp black pepper
- Salt to taste
- Sweet Chilli Sauce
- 5 dried red chilies
- 5 garlic cloves
- ⅓ cup water
- ¼ cup white vinegar
- 3 tbsp sugar
- ½ tbsp cornstarch
- ½ tbsp water
- Salt to taste
- For Steaming
- Vegetable oil for greasing the steamer
Ingredient notes & substitutions
- Lean ground beef:
- 80/20 or 85/15 works best here since a little fat keeps the filling juicy after steaming; too lean and the momos can taste dry.
- Garlic-infused water:
- Letting minced garlic sit in warm water for 20 minutes infuses the dough itself with flavor, so don't skip this step even if it feels fussy.
- Sesame oil:
- A little goes a long way — it adds a toasty, nutty backbone to the filling, so stick close to the 1 teaspoon called for.
- Garam masala:
- This is what gives the filling its Tibetan-Indian border flavor; if you don't have it, a pinch of cinnamon and clove can approximate it in a pinch.
- Dried red chilies:
- Soaking them softens their skins so they blend smooth into the sauce; adjust the amount up or down depending on how spicy you like it.
- Cornstarch slurry:
- Mixed with equal parts water before adding, this thickens the chilli sauce just enough to cling to the dumplings without turning it gluey.
Method
- 1
Combine the minced garlic with warm water and let it infuse for 20 minutes.
- 2
Mix the flour, salt, and garlic-infused water to form a firm dough. Knead until smooth, cover, and let rest for 30 minutes.
- 3
Mix together the beef, onion, garlic, spring onions, cilantro, soy sauce, sesame oil, cumin, garam masala, salt, and pepper until well combined.
- 4
Roll the dough into a thin sheet and cut into 3-inch circles.
- 5
Place one tablespoon of beef filling into the center of each wrapper.
- 6
Pleat and seal the momos tightly.
- 7
Steam the momos for 15–18 minutes until the wrappers become tender and slightly translucent.
- 8
Meanwhile, soak the dried chilies in hot water for 10 minutes.
- 9
Blend the softened chilies with garlic, vinegar, sugar, and salt until smooth.
- 10
Simmer the sauce and stir in the cornstarch slurry until slightly thickened.
- 11
Serve the hot steamed beef momos with the homemade sweet chilli sauce.
- 12
Dip a freshly steamed momo into the sweet chilli sauce and enjoy immediately.
Tips
- Use garlic-infused water for a more flavorful dough.
- Keep unused wrappers covered with a damp towel.
- Don't overfill the momos or they'll be difficult to seal.
- Pleat tightly to prevent leaking during steaming.
- Grease the steamer lightly to prevent sticking.
- Steam immediately after shaping for the best texture.
- Serve piping hot with freshly made sweet chilli sauce.
Variations to try
- Swap ground beef for ground pork or ground chicken for a lighter filling
- Add finely chopped cabbage or shredded carrot to the filling for extra texture and moisture
- Pan-fry the steamed momos in a little oil for a few minutes to make crispy pot-sticker style momos
- For a milder sauce, remove the seeds from the dried chilies before soaking and blending
Storage & make-ahead
Store leftover steamed momos in an airtight container in the fridge for up to 3 days; reheat by re-steaming for 3-4 minutes so they don't dry out. The sweet chilli sauce keeps in a sealed jar in the fridge for about a week. To freeze, arrange uncooked, shaped momos on a tray until solid, then transfer to a freezer bag for up to 2 months — steam straight from frozen, adding a few extra minutes to the steaming time. Avoid microwaving leftover momos, as it tends to make the wrappers tough and chewy.
Frequently asked questions
- Why is my dough tearing when I roll it out?
- This usually means the dough wasn't rested long enough or is too dry; make sure you let it rest the full 30 minutes covered so the gluten relaxes, and knead in a few extra drops of water if it feels stiff.
- Can I make the filling ahead of time?
- Yes, you can mix the beef filling up to a day ahead and keep it covered in the fridge; just give it a good stir before filling the wrappers since the liquid from the onions can settle.
- My momos are leaking filling while steaming — what went wrong?
- This is almost always from overfilling or a loose pleat, so stick to about a tablespoon of filling per wrapper and pinch the pleats firmly closed at the top so there's no gap.
- Do I need a bamboo steamer for this recipe?
- Any steamer basket works, whether bamboo or metal, as long as you grease it lightly with oil so the wrappers don't stick; just be sure to leave space between the momos since they'll puff slightly as they cook.
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