Nepali Chicken Momos with Tomato Chutney

Name: Nepali Chicken Momos with Tomato Chutney
Prep time: 60 min
Cook time: 15 min
Yield: 40 momos
Cuisine: Nepali
Ingredients: 400 g · 3¼ cups all-purpose flour; 200 ml · ¾ cup water, for the dough; 500 g · 1 lb ground chicken, thigh; 150 g · 1 onion onion, finely chopped; 30 g · 2 tbsp ginger-garlic paste; 20 g · ½ cup cilantro, chopped; 30 g · 3 stalks spring onion, chopped; 30 ml · 2 tbsp vegetable oil or melted butter; 4 g · 1 tsp momo masala or garam masala; 8 g · 1½ tsp salt; 300 g · 3 tomatoes tomatoes, for the chutney; 20 g · 2 tbsp sesame seeds, toasted, for the chutney; 5 g · 4 chilies dried red chilies, for the chutney; 1 g · ½ tsp Sichuan pepper (timur)

🍽 Serves 40⏱ Prep 60 min🔥 Cook 15 min⏳ Rest 30 min🌍 Nepali

Juicy steamed chicken dumplings with ginger, garlic and coriander, served with a roasted tomato and sesame chutney.

📍 Kathmandu · Nepal

The story of the dish

Momos came to Nepal through Newar traders who travelled to Tibet; today they are Nepal's favourite street food.

The name: From the Tibetan mog mog, a steamed dumpling.

Ingredients

Ingredient	EUg · ml	UScups · spoons
all-purpose flour	≈ 400 g	≈ 3¼ cups
water for the dough	≈ 200 ml	≈ ¾ cup
ground chicken thigh	≈ 500 g	≈ 1 lb
onion finely chopped	≈ 150 g	≈ 1 onion
ginger-garlic paste	≈ 30 g	≈ 2 tbsp
cilantro chopped	≈ 20 g	≈ ½ cup
spring onion chopped	≈ 30 g	≈ 3 stalks
vegetable oil or melted butter	≈ 30 ml	≈ 2 tbsp
momo masala or garam masala	≈ 4 g	≈ 1 tsp
salt	≈ 8 g	≈ 1½ tsp
tomatoes for the chutney	≈ 300 g	≈ 3 tomatoes
sesame seeds toasted, for the chutney	≈ 20 g	≈ 2 tbsp
dried red chilies for the chutney	≈ 5 g	≈ 4 chilies
Sichuan pepper (timur)	≈ 1 g	≈ ½ tsp

≈ amount suggested from similar recipes

Tools & equipment

Item	UAEamazon.ae	USamazon.com
4layer Ss steamer/30cm1x8	🛒 Buy	🛒 Buy
Dji Osmo Pocket 3 Creator Combo	🛒 Buy	🛒 Buy

Also used: rolling pin · mixing bowl · blender

Method

Knead flour and water into a firm, smooth dough; rest 30 minutes.
Mix chicken, onion, ginger-garlic, herbs, oil, masala and salt; add 2 tbsp cold water for juiciness.
Roll small thin wrappers, fill with a spoon of filling and pleat closed.
Steam on an oiled steamer for 10 to 12 minutes.
Chutney: roast tomatoes and chilies, then blend with toasted sesame, timur, garlic and salt.
Serve the momos hot with the chutney.

👨‍🍳 Chef’s tips

Roll the edges of the wrappers thinner than the centre so the pleats are not doughy.

📱 Scan to watch me cook ityoutu.be/ktRy9_-oA3QEvery step on video, and new recipes every week: subscribe on YouTube.

Nutrition per portion estimate · 1 of 40

45kcal

3 gprotein

5 gcarbs

1 gfat

Allergens

GlutenMilkSesame

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▶ Watch me cook it: youtu.be/ktRy9_-oA3Q

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