🇳🇵 NepalCatalog recipe
Juicy minced chicken dumplings pleated tight and steamed until translucent, dunked in a smoky tomato-sesame chutney that bites back with chili.
For 4 servings.
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Knead the flour with about 150 ml water and a pinch of salt into a smooth, stiff dough; cover and rest 20 minutes.
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.
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.
Spoon filling into each wrapper, gather the edge up around your thumb and pinch into tight pleats to seal.
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.
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.
Serve the momo hot from the steamer with the achar for dipping.
Momo entered the Kathmandu Valley along Tibetan and Newari trade routes and has since become Nepal's most universal snack, made with chicken, buffalo or vegetables depending on the kitchen. Every momo house is judged less on the wrapper than on its achar, the dipping chutney that gives the stall its reputation. Street carts sell them by the plate at every hour, and no single filling or fold counts as the 'correct' one.
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