Hand-folded Nepalese chicken dumplings with a juicy aromatic filling and roasted tomato-sesame achar.
Momo are among Nepal’s most loved dumplings. The wrapper is simple flour-and-water dough; the character comes from a moist, highly seasoned filling and the bright achar served alongside.
- Prep
- 1 hour
- Cook
- 20 minutes
- Total
- 1 hour 20 minutes
- Serves
- 6
- Cuisine
- Nepalese
- Course
- Main Dish, Snack
The recipe
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Before you start
Knead and rest the dough, mix the filling without overworking it, roll small wrappers, pleat the momo and steam only until the dough is tender and the chicken is fully cooked.
Ingredients
Quantities change with servings; cooking times stay the same.
Equipment
- Mixing bowls paid link
- Rolling pin paid link
- Bamboo or metal steamer paid link
- Blender or mortar and pestle paid link
Method
-
Mix flour and salt. Add water gradually and knead for 8 to 10 minutes until smooth. Cover and rest 30 minutes.
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Combine all chicken-filling ingredients. Chill while preparing the wrappers.
-
Roast or char the tomatoes until softened. Blend with toasted sesame, chilies, garlic, ginger, timur, lemon and salt into a textured achar.
-
Divide dough into 32 pieces. Roll each into a thin 9 cm circle, keeping the center slightly thicker than the edge.
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Place about 20 g filling in each wrapper. Pleat and seal firmly.
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Arrange in a lightly oiled steamer without touching. Steam for 10 to 12 minutes, until the chicken is fully cooked and the wrappers are tender.
-
Serve hot with tomato achar.
Chef’s notes
- Keep unused dough covered so it does not dry out.
- Do not overfill; the pleats must seal completely.
- Leave space between momo because they expand slightly during steaming.
Tips and variations
- A little fat in the chicken mince keeps the filling juicy.
- Roasting the tomatoes concentrates the achar and gives a lightly smoky note.
- Momo can also be filled with buffalo, pork or vegetables.
Serve with
Serve immediately with generous tomato achar and, if desired, a second hot chili sauce.
Storage
Freeze uncooked momo in a single layer, then bag once solid for up to 1 month. Steam from frozen, adding several minutes. Refrigerate cooked momo for up to 2 days.
Nutrition per serving (estimated)
- 410 kcal
- Calories
- 27 g
- Protein
- 50 g
- Carbohydrates
- 12 g
- Fat
Allergens
Contains gluten and sesame.
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Questions
Can I use store-bought wrappers?
Yes, but homemade flour-and-water wrappers give the most traditional texture.
Why are my momo dry?
The filling may be too lean or the dumplings may be oversteamed. Use moist mince and stop cooking as soon as the center is done.
