---
title: Momo (Nepali Steamed Chicken Dumplings)
servings: 4
prep time: 40 minutes
cook time: 20 minutes
source: https://mycibora.com/recipes/chicken-momo
---

Gather @all-purpose flour{300%g}, @ground cumin{1%tsp}, @ground coriander{1%tsp}, @tomato{4}, @dried red chili{3} and @sichuan peppercorn{0.5%tsp}.

Knead the flour with about 150 ml water and a pinch of @salt{1%tsp} into a smooth, stiff dough; cover and rest 20 minutes. ~{20%minutes}

Mix the @ground chicken{500%g} with @onion{1}, @garlic{4%clove}, @ginger{20%g}, @spring onion{4%stalk}, cumin, coriander, @soy sauce{1%tbsp}, @sesame oil{1%tsp} and salt. Beat hard in one direction until the mixture turns sticky and pale.

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. ~{13%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{2%tbsp}, 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.