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Chicken Momo (Nepalese Dumplings)

Nepalese · Dinner · Medium

Chicken Momo (Nepalese Dumplings)

Total
1 hr 40 min
Prep
1 hr 5 min
Serves
4
Calories
530
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Pleated dumplings steam around juicy ginger-chicken filling, with a roasted tomato-sesame dipping sauce like the momo served across Nepal.

Finely chopped onion keeps the filling juicy in Chicken Momo (Nepalese Dumplings). The wrappers are rolled thinner at the edges so the pleated tops cook evenly, and a tangy sesame-tomato achar gives the gentle filling a sharp companion.

A slightly firm dough is easier to pleat than a wet one. Keep unused wrappers covered and leave space between dumplings in the steamer, since touching edges can tear when you lift them out.

SavoryTangyGarlickyClassicFreezer FriendlyDairy-freeNut-freeEgg-freeHigh-protein

Method

  1. Mix the flour with 1/4 tsp salt and the water. Knead for until smooth, cover and rest for .

  2. Combine the ground chicken, onion, ginger, two-thirds of the garlic, cilantro, cumin, 1 tbsp vegetable oil and 1/2 tsp salt. Keep chilled while making the sauce.

  3. Toast the sesame seeds in a dry skillet over medium heat for until golden, then transfer to a blender. Add 1/2 tbsp oil to the skillet and cook the tomato and red chili for until blistered and soft. Blend with the sesame, remaining garlic and salt, and lime juice.

  4. Divide the dough into 24 pieces. Roll into 3-inch circles with slightly thinner edges. Place a spoonful of filling in each, pleat the edges together and pinch firmly closed.

  5. Brush steamer trays with the remaining 1/2 tbsp oil. Arrange the momo without touching and steam over actively simmering water for per batch, until the wrappers look translucent and the chicken center reaches 165°F. Allow 2 batches and serve with the sauce.

Forkue tips

  • A stacked steamer can cook both trays together if steam circulates freely; rotate the trays halfway through. The listed time allows two consecutive batches.

Storing and reheating

Refrigerate cooked momo for up to 3 days and re-steam until hot. Freeze uncooked dumplings on a tray, then bag for up to 2 months; steam from frozen until the filling reaches 165°F.

Kitchen gear

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Nutrition per serving, estimated

530Calories
31gProtein
57gCarbs
20gFat

Photo: Gaurav Dhwaj Khadka, CC BY-SA 4.0, via Wikimedia Commons (cropped and enhanced)

Chicken Momo (Nepalese Dumplings): FAQ

Can I use store-bought wrappers?

Yes, round wheat dumpling wrappers work. Dampen their edges before pleating because they are usually drier than freshly rolled dough.

Why are my momo dry inside?

Very lean filling or prolonged steaming can dry them out. Keep the onion and oil in the filling and stop cooking when the chicken reaches its target temperature.

How do I store and reheat Chicken Momo (Nepalese Dumplings)?

Refrigerate cooked momo for up to 3 days and re-steam until hot. Freeze uncooked dumplings on a tray, then bag for up to 2 months; steam from frozen until the filling reaches 165°F.

How long does Chicken Momo (Nepalese Dumplings) take?

About 1 hr 40 min in total: 1 hr 5 min prep and 35 min cooking.

What do I need to make Chicken Momo (Nepalese Dumplings)?

The key ingredients are all-purpose flour, ground chicken, onion, ginger, garlic and cilantro, plus pantry basics.

Any tips for Chicken Momo (Nepalese Dumplings)?

A stacked steamer can cook both trays together if steam circulates freely; rotate the trays halfway through. The listed time allows two consecutive batches.

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