Chicken Momos (Himalayan Steamed Dumplings)
Local name: मोमो
In short: Juicy chicken, ginger and garlic wrapped in thin dough and steamed, served with a fiery roasted tomato chutney. A Himalayan street food made at home. It takes about 1 h 25 min in total and makes 4 servings.
- Prep
- 1 h
- Cook
- 25 min
- Resting
- 30 min
- Total
- 1 h 25 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 470 kcal
Momos are small steamed dumplings eaten across the Himalayan regions of India, from Sikkim and Darjeeling to Ladakh, and now sold on street corners in most big cities. This version is filled with juicy chicken, ginger, garlic and coriander, and served with a fiery tomato and chili chutney. The wrappers are rolled thin at the edges and pleated tight. Steam them in batches and eat them straight from the basket.
Instructions
- Mix the flour and salt, add the oil and warm water and knead for 8 minutes into a firm, smooth dough. Cover and rest for 30 minutes.
- Mix all the filling ingredients in a bowl and stir in one direction for 2 minutes until sticky and well combined. Chill for 20 minutes.
- For the chutney, char the whole tomatoes in a dry skillet over high heat for 8 minutes until blistered and soft. Blend with the drained chilies, garlic, lime juice, salt, sugar and coriander until smooth.
- Divide the dough into 24 pieces of about 17 g. Roll each into a thin round of about 8 cm (3 in), keeping the edges thinner than the center.
- Place 1 tbsp of filling in the center of a wrapper. Pleat the edges up and around the filling, pinching to seal the top tightly. Cover the finished momos with a damp cloth.
- Line a steamer basket with parchment or oiled cabbage leaves. Steam the momos in two batches, a little apart, over boiling water for 10 to 12 minutes, until the wrappers are glossy and the filling reaches 74°C (165°F).
- Serve hot straight from the steamer with the tomato chutney.
Tips
- Use chicken thighs rather than breast, and add the splash of water to the filling. Both keep the momos juicy.
- For vegetable momos, swap the chicken for 300 g (3 cups) finely chopped cabbage, squeezed dry, plus 100 g grated carrot. Crisp the bases of steamed momos in a little oil for a pan-fried version.
Questions and answers
Can I freeze momos?
Yes. Freeze the uncooked momos in a single layer on a tray, then bag them for up to 3 months. Steam straight from frozen for about 15 minutes.
Why are my momo wrappers tough?
The dough may have been too dry, rolled too thick, or steamed too long. Keep the dough covered, roll the edges thin and steam only until the wrappers turn glossy.
What are momos usually served with?
A spicy tomato or chili chutney is standard, often with a small bowl of clear soup. Fried or pan-seared momos may come with a mayonnaise-based dip.
How long does it take to make Chicken Momos (Himalayan Steamed Dumplings)?
About 1 h 25 min in total: 1 h of preparation and 25 min of cooking.
How many calories are in Chicken Momos (Himalayan Steamed Dumplings)?
About 470 kcal per serving, with 25 g of protein, 54 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 470 kcal |
|---|---|
| Protein | 25 g |
| Carbohydrates | 54 g |
| Fat | 17 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 1200 mg |
Estimated values, calculated from the ingredients.
