🇳🇵 Nepal · Chicken
Chicken Momo
Juicy hand-folded dumplings served steaming hot with a bright tomato and sesame achar.
Behind the plate
Momo is the kind of food that turns preparation into part of the meal. One person portions the filling, another folds, and a tray of small dumplings quickly becomes something the whole table has made together.
This version keeps the chicken filling savoury and succulent, then balances it with a sharp roasted tomato achar. The first fold may not be perfect, but a well-sealed dumpling tastes every bit as good as an elegant one.
Why this recipe works
Chicken thigh mince stays tender in the steam, while ginger, spring onion and sesame build flavour without making the filling wet. Resting the mixture helps the seasoning settle before folding.
The recipe
Ingredients
- 500 g chicken thigh mince
- 1 small red onion, very finely chopped
- 3 spring onions, finely sliced
- 2 tbsp fresh coriander, chopped
- 1 tbsp fresh ginger, grated
- 3 garlic cloves, crushed
- 1 tbsp light soy sauce
- 1 tsp toasted sesame oil
- ½ tsp ground cumin
- ½ tsp fine salt
- 24 round momo or dumpling wrappers
- A little neutral oil, for the steamer
- Nepali Momo Ko Achar, prepared from the linked recipe, for serving
Method
- Make the filling. Mix the chicken, onion, spring onion, coriander, ginger, garlic, soy, sesame oil, cumin and salt until evenly combined. Cover and rest in the fridge for 15 minutes.
- Prepare the linked Momo Ko Achar ahead of service. Keep it covered and chilled until the momo are ready.
- Place one wrapper in your palm and add about 1 heaped teaspoon of filling to the centre. Lightly wet the rim with water.
- Fold the wrapper into a half-moon and press out any trapped air. Pinch or pleat the edge firmly so the dumpling is completely sealed. Repeat with the remaining wrappers.
- Lightly oil a steamer basket and arrange the momo with space between each one. Work in batches rather than crowding the basket.
- Steam over rapidly simmering water for 10–12 minutes, or until the wrappers look glossy and the chicken is fully cooked through.
- Lift the momo out carefully and serve immediately with the tomato-sesame achar on the side.
Chef’s notes
- Keep the unused wrappers covered with a lightly damp towel so their edges do not dry out.
- Cook a teaspoon of filling in a small pan before folding the batch; taste it and adjust the seasoning.
- Do not let the water touch the steamer basket, and check that it has not boiled dry between batches.
At the table
Serve six momo per person as a starter, or make them a meal with extra achar, a crisp cucumber salad and hot milk tea.