Nepali Momo (Steamed Chicken Dumplings)
Local name: मोमो
In short: Hand-pleated wheat dumplings filled with spiced chicken, onion, cabbage, ginger and coriander, steamed until juicy and served with chili sauce. 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
- 560 kcal
Momo are the dumplings Nepal eats at street stalls, in cafes, on trekking routes and at home for family gatherings. The wrapper is a plain flour dough rolled thin at the edges, and the filling is traditionally water buffalo, though chicken, pork and vegetable versions are everywhere. Ginger, garlic, cumin and a little timur or black pepper keep the filling bright. Steam them until juicy and eat them with a tomato achar or any hot chili sauce.
Instructions
- Mix the flour and salt. Add the warm water and oil gradually and knead for 8 minutes until smooth and elastic. Cover and rest for 30 minutes.
- Salt the chopped cabbage lightly, leave for 5 minutes, then squeeze out the liquid. Mix with all the remaining filling ingredients and knead with your hand for 2 minutes until the mixture feels sticky. Chill until needed.
- Divide the dough into 30 equal pieces. Keep them covered. Roll each into a round about 7 cm (3 in) across, thinner at the edges than in the middle.
- Put 1 heaped tablespoon of filling in the center of a wrapper. Pleat the edges up and around, turning as you go, then pinch the top closed.
- Brush a steamer tray with oil. Arrange the momos 2 cm (3/4 in) apart so they do not stick together.
- Steam over boiling water for 10 to 12 minutes in batches, until the wrappers look slightly translucent and the filling reaches 74°C (165°F).
- Serve hot with tomato achar or chili sauce.
Tips
- Water buffalo (buff) is the classic filling in Nepal. Ground pork or lamb works too, and a mix with about 20 percent fat keeps the filling juicy.
- Keep unused wrappers under a damp cloth, or they dry out and crack when you pleat them. Roll the dough pieces in small batches.
Questions and answers
Can I freeze momos?
Yes. Freeze raw, filled momos on a tray, then bag them. Steam straight from frozen for 14 to 16 minutes until the filling reaches 74°C (165°F).
What is jhol momo?
It is momo served in a warm, spiced tomato and sesame soup called jhol. It is a popular way to eat them in Kathmandu.
How do I stop momos sticking to the steamer?
Brush the tray with oil, or line it with cabbage leaves or baking paper with a few holes poked in it. Leave space between the dumplings.
How long does it take to make Nepali Momo (Steamed Chicken Dumplings)?
About 1 h 25 min in total: 1 h of preparation and 25 min of cooking.
How many calories are in Nepali Momo (Steamed Chicken Dumplings)?
About 560 kcal per serving, with 30 g of protein, 58 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 30 g |
| Carbohydrates | 58 g |
| Fat | 20 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
