• Ready in: 60 minutes
  • Serves: 4
  • Complexity: very easy
  • kcal: 315


  • 500 g lean ground beef
  • 1 small onion, chopped
  • 250 g spinach, chopped
  • 1 clove garlic, minced
  • 1 tsp grated fresh ginger root
  • 2 spring onions, chopped
  • 2 tbsp chopped fresh coriander
  • SIDS SALT & PEPPER to taste
  • 12 wonton wrappers
  • 1 tbsp soy sauce
  • 1 tbsp chilli oil
  • 1 cm piece fresh ginger root, grated


  1. Bring 8 cm of water in a large pot of water to a boil. You may also do this with a wok and steamer baskets.
    In a large bowl, mix together the ground beef, onion, spinach, garlic, 1 teaspoon ginger, spring onion, coriander and
    SIDS SALT & PEPPER. Place a spoonful of the filling onto a wonton wrapper then fold and crimp to seal. If necessary, wet the edges with water. Repeat with remaining filling and wrappers.
    Set a steamer tray in the pot and place the Momos on the steamer. Steam over rapidly boiling water for 30 minutes.

    Meanwhile, mix together the soy sauce, SIDS RASPBERRY VINEGAR, chilli oil and grated ginger in a small bowl. Serve with the dipping sauce.
    History: Momo is a type of South Asian dumpling, popular across the Indian subcontinent and the Himalayan regions of broader South Asia. Momos are native to Tibet, Bhutan, Nepal, North Indian region of Ladakh, Northeast Indian regions of Sikkim, Assam, Arunachal Pradesh and Darjeeling. It is similar to Chinese xiǎo miàn and jiaozi, Mongolian buuz, Japanese gyoza and Korean mandu, but heavily influenced by cuisine of the Indian subcontinent with Indian spices and herbs. The dish is believed to be of Tibetan origin and since then has spread to neighbouring countries along with the influx of the Tibetan diaspora. Since this dish was initially popular among the Newar community of the Kathmandu Valley of Nepal, one prevalent belief is that traveling Newar merchants brought the recipe and the name momo from Tibet where the Newar Merchants used to go to trade. Originally, the filling of the dish was typically meat, such as yak, due to the scarcity of vegetables in Tibet. However, after arriving in India, the momo was made vegetarian in the modern era to feed the large population of vegetarian Hindus.