Go Back
Chicken momos recipe​ - Image 3

Chicken Momos with Tomato Chutney

Tender, steamed dumplings filled with a savory, spiced chicken mixture, served with a vibrant and spicy tomato chutney. A beloved street food made accessible for the home cook.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Himalayan/Nepalese
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour plus extra for dusting
  • 0.5 tsp salt for the dough
  • 0.75 cup warm water approximately, for the dough
  • 1 lb ground chicken preferably thigh meat for juiciness
  • 1 cup finely chopped cabbage about 1/4 of a small head
  • 0.5 cup finely chopped onion yellow or red
  • 0.25 cup finely chopped cilantro stems and leaves
  • 3 cloves garlic minced
  • 1 inch ginger minced
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 0.5 tsp ground black pepper
  • 0.5 tsp salt for the filling, or to taste
  • 1 fresh green chili like serrano or Thai, finely chopped (optional for heat)

Equipment

  • Large mixing bowls
  • Bamboo or metal steamer
  • Rolling Pin
  • Parchment paper or cabbage leaves (for lining steamer)
  • Food processor or blender (for chutney)

Method
 

  1. Make the dough by combining flour and salt in a bowl. Gradually add warm water, mixing until a shaggy dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic. Cover with a damp cloth and rest for 30 minutes.
  2. Prepare the filling by combining ground chicken, cabbage, onion, cilantro, garlic, ginger, soy sauce, sesame oil, black pepper, salt, and green chili (if using) in a large bowl. Mix vigorously in one direction for 2-3 minutes until the mixture becomes sticky and cohesive.
  3. Divide the rested dough into 24 equal pieces. Roll each piece into a thin, 3.5-inch circle, keeping the center slightly thicker than the edges. Cover the wrappers with a damp cloth to prevent drying.
  4. Place a heaped teaspoon of filling in the center of a wrapper. Pleat and seal the edges to form a half-moon or a round pouch shape. Ensure the seal is tight. Repeat with remaining wrappers and filling.
  5. Line a steamer basket with parchment paper or cabbage leaves. Arrange momos in a single layer, not touching. Steam over vigorously boiling water for 12-15 minutes until the wrappers turn translucent and the filling is cooked through.
  6. While momos steam, make the chutney by blending 4 chopped tomatoes, 2 dried red chilies (soaked), 3 garlic cloves, 1 inch ginger, and a pinch of salt until smooth. Heat 1 tbsp oil in a pan, add 1/2 tsp cumin seeds, then pour in the puree. Simmer for 8-10 minutes until thickened.

Notes

Chef's Tips:
• Resting the dough is non-negotiable; it relaxes the gluten for easier rolling.
• Do not overfill the wrappers, or they will burst during steaming.
• Serve immediately for the best texture, with the hot chutney on the side.
Food Safety:
• Ensure ground chicken reaches an internal temperature of 165°F (74°C).
• Do not leave prepared, uncooked momos at room temperature for more than 1 hour.