Momo (Nepali Steamed Chicken Dumplings)

Method

1. 1

   Knead the flour with about 150 ml water and a pinch of salt into a smooth, stiff dough; cover and rest 20 minutes.

2. 2

   Mix the ground chicken with onion, garlic, ginger, spring onion, cumin, coriander, soy sauce, sesame oil and salt. Beat hard in one direction until the mixture turns sticky and pale.

   💡 This vigorous mixing, not egg or breadcrumbs, is what keeps the filling juicy and holds it together.

3. 3

   Roll the dough into a thin log, cut into 24 pieces, and roll each into a small round wrapper, thinner at the edge than the center.

4. 4

   Spoon filling into each wrapper, gather the edge up around your thumb and pinch into tight pleats to seal.

5. 5

   Arrange the dumplings in an oiled steamer basket without touching and steam over rapidly boiling water until the wrappers turn translucent and the juices run clear, 12–14 minutes.

6. 6

   Meanwhile char the tomatoes and dried chilies under a broiler or in a dry skillet until blistered, then blend with the remaining garlic, toasted sesame seed, ground sichuan pepper and a splash of water into a coarse, smoky achar.

7. 7

   Serve the momo hot from the steamer with the achar for dipping.