Chicken Momos

Momos are steamed dumplings and are one of Nepal's most traditional dishes. A thin dough wrapper is filled with a seasoned mixture of ground meat and vegetables, folded by hand, then steamed and served with a spicy tomato-based dipping sauce called achar.

Serves: about 4 as a main dish (roughly 24 momos, or 6 per person), or 6-8 as an appetizer.

Total time: about 1 hour 15 minutes, with about 45 minutes of hands-on work. See the time breakdown under Instructions.

Ingredients

• Dough: 2 cups all-purpose flour
• 3/4 cup water
• 1/2 teaspoon salt
• Filling: 1 lb ground chicken
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/4 cup cilantro, chopped
• 1 teaspoon cumin powder
• 1 teaspoon salt
• 1 tablespoon oil
• For serving: tomato achar (dipping sauce), recipe linked in step 7

Dietary Restrictions

Notes on who can and can't eat this recipe as written:

• Contains gluten: the dough is made with all-purpose wheat flour, so it is not safe for people with celiac disease or a gluten intolerance.
• Contains meat: the chicken filling means it is not vegetarian or vegan.
• Halal / kosher: only suitable if the chicken is sourced as halal or kosher.
• Onion and garlic: the filling uses both, so it doesn't fit diets that avoid them (such as Jain or low-FODMAP diets).
• Low-carb / keto: not a good fit because of the flour wrapper.
• Free of dairy, eggs, and nuts: none of the listed ingredients contain them. Check the achar (dipping sauce), since some versions add sesame or peanuts.

Possible swaps: use a gluten-free flour blend for the dough, or replace the chicken with tofu or mixed vegetables for a vegetarian version.

Equipment

• Steamer (a bamboo steamer, a metal steamer insert, or a colander over a pot with a lid)
• Large pot or wok with a tight-fitting lid, for the steaming water
• Large mixing bowl for the dough and another for the filling
• Rolling pin
• Cutting board and knife for chopping the onion, garlic, ginger, and cilantro
• Measuring cups and spoons
• Damp towel or plastic wrap to cover the dough and keep it from drying out
• Cabbage leaves or a light coating of oil to keep the momos from sticking

Instructions

Time breakdown for an experienced cook: about 1 hour 15 minutes total, with about 45 minutes of hands-on work. Make the filling while the dough rests to save time. If your steamer is small and you need to cook two batches, add about 15 minutes.

1. Mix flour, salt, and water into a smooth dough. Cover and rest for 20 minutes. (5 minutes to mix, plus 20 minutes resting)
2. Combine ground chicken, onion, garlic, ginger, cilantro, cumin, salt, and oil in a bowl to make the filling. (10 minutes, done while the dough rests)
3. Roll the dough into small, thin circles. (10-15 minutes)
4. Place a spoonful of filling in the center of each circle and pleat the edges closed. (20-25 minutes for about 24 momos)
5. Arrange momos in a steamer lined with oil or cabbage leaves so they don't stick. (2-3 minutes, while the water comes to a boil)
6. Steam for 12-15 minutes, until the wrapper is translucent and the filling is cooked through. (12-15 minutes per batch)
7. Serve hot with tomato achar (dipping sauce). For a good one to go with momos, try this Nepali-style tomato achar recipe from Dharma Adventures. It's a stovetop recipe, so you can make it while the dough rests or while the momos steam.

Sample Imagery

These images represent the style of photography I plan to use.

Recipe Website References

Non-Recipe Website References

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