I've taught dozens of people how to fold momos, and the same three things trip everyone up.

1. The dough is too thick

If your wrapper is thicker than a coin, the momo will be chewy and heavy. Roll it thin — almost translucent at the edges. The center can stay slightly thicker to hold the filling.

2. Too much filling

I know — you want a packed momo. But overstuffing = tearing. Use about 1 tablespoon of filling per momo. Once you nail the fold, you can push it to 1.5.

3. You're not sealing with water

Dry edges don't stick. Dab a tiny bit of water around the edge before you pinch. That's the difference between momos that hold up in the steamer and momos that fall apart.

Master these three things and you're already ahead of 90% of home cooks.

If you want the full breakdown — dough recipe, filling ratios, folding technique, steaming times — I teach it all inside Momo Masterclass. Come join us 🥟