Nepalese Chicken Momos with Tomato Chutney
Chicken Momos
Steamed Nepalese chicken dumplings with a juicy ginger-garlic filling and a bright tomato-sesame chutney for dipping.
Chicken momos are a beloved Nepalese dumpling, usually served hot from the steamer with a sharp tomato achar on the side. This version keeps the wrappers simple and thin, with a seasoned chicken filling that stays juicy without becoming greasy.
The filling gets its flavor from ginger, garlic, onion, scallions, cilantro, and a little garam masala. A spoonful of oil helps lean ground chicken steam gently inside the wrapper, while the cabbage adds moisture and a softer bite.
The tomato chutney is cooked quickly with sesame seeds, cumin, and chile so it tastes rounded rather than raw. It should be spoonable and bright, with enough acidity to balance the dumplings.
Pleating momos takes a little practice, but the recipe is forgiving. Keep the dough covered, roll one wrapper at a time, and seal the edges firmly so the dumplings hold their shape in the steamer.
Nutrition (per serving)
Directions
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1
Mix the flour, 1/2 teaspoon salt, and warm water in a bowl until a shaggy dough forms. Knead for 6 to 8 minutes until smooth, then cover and rest for 30 minutes.
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2
Combine the ground chicken, cabbage, onion, scallions, cilantro, ginger, garlic, soy sauce, 1 tablespoon oil, garam masala, black pepper, and 1/2 teaspoon salt. Mix until the filling feels slightly sticky.
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3
Heat the remaining 1 tablespoon oil in a small skillet. Add the tomatoes cut side down, the dried chile, sesame seeds, cumin, and the remaining 1/4 teaspoon salt; cook for 6 to 8 minutes until the tomatoes soften and the sesame seeds smell toasted.
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4
Transfer the tomato mixture to a blender with the lemon juice and blend until mostly smooth. Add 1 to 2 tablespoons water if needed for a spoonable chutney, then set aside.
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5
Divide the rested dough into 24 small pieces. Keep them covered and roll one piece at a time into a thin 3 1/2-inch round, dusting lightly with flour only if the dough sticks.
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6
Place about 1 tablespoon chicken filling in the center of each wrapper. Pleat or fold the edges together, pinching firmly to seal and keeping the filling enclosed.
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7
Line a steamer basket with parchment or lightly oiled cabbage leaves. Arrange the momos with space between them so steam can circulate.
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8
Steam over briskly simmering water for 12 to 14 minutes, until the wrappers look slightly translucent and the chicken is cooked through.
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9
Serve the hot momos immediately with the tomato chutney, spooning a little chutney over each dumpling or using it as a dipping sauce.
Ingredients
- All-Purpose Flour:2 cups
- Warm Water:3/4 cup
- Fine Salt:1 1/4 teaspoons
- Ground Chicken:1 pound
- Green Cabbage, Finely Chopped:1 cup
- Yellow Onion, Finely Chopped:1/2 cup
- Scallions, Thinly Sliced:3
- Fresh Cilantro, Chopped:1/4 cup
- Fresh Ginger, Grated:1 tablespoon
- Garlic Cloves, Minced:3
- Soy Sauce:1 tablespoon
- Neutral Oil:2 tablespoons
- Garam Masala:1 teaspoon
- Ground Black Pepper:1/2 teaspoon
- Ripe Tomatoes, Halved:3
- Dried Red Chile:1
- Sesame Seeds:2 tablespoons
- Ground Cumin:1/2 teaspoon
- Lemon Juice:1 tablespoon
Tips & Notes
- Keep unused dough pieces covered with a towel so the wrappers do not dry out before shaping.
- If you are new to pleating, fold each wrapper into a half-moon and pinch the edge tightly; the flavor will be the same.
- Do not crowd the steamer basket. Steam in batches if needed so the dumplings cook evenly.
- The chutney can be made a day ahead and chilled. Let it come close to room temperature before serving.
