Fresh Dough Wrappers or Store-Bought Wrappers

Fresh momo dough is made by mixing flour with water and kneading until the dough becomes smooth. Making dough is a matter of personal preference. Some cooks prefer white all-purpose flour to whole wheat flour because it makes a smooth and elastic dough, while others like to mix two parts white flour with one part whole wheat. Either way, the dough is kneaded until it is slightly sticky, then allowed to rest at room temperature for at least a half hour covered with a damp kitchen cloth, and then rolled out very thin and cut into three-inch circles. Making your own dough wrappers is time-consuming, but the result is rewarding. If you have the time you may find homemade wrappers a bit less fussy to work with, and your momos will be tastier than those made with purchased wrappers. Experienced Nepali cooks pride themselves on rolling the thinnest possible wrappers.