Chicken Momos

Nutrition · per serving

Steps

1. 1

   Mix all-purpose flour and salt. Gradually add warm water, kneading until a smooth, firm dough forms. Knead in neutral oil, cover, and set aside while preparing the filling.

   150 g All-purpose flour1/4 tsp Salt75 ml, approximately Warm water1 tsp Neutral oil
2. 2

   Combine chicken mince, cabbage, spring onions, ginger, garlic, green chili, soy sauce, rice vinegar, and sesame oil. Mix until cohesive, but do not overwork the meat.

   250 g Chicken mince100 g Finely shredded cabbage3 Spring onions, finely sliced1 tsp Fresh ginger, grated2 cloves Garlic, finely grated1 Green chili, finely chopped1 tbsp Soy sauce1 tsp Rice vinegar1 tsp Sesame oil
3. 3

   Stir together tomato ketchup, soy sauce, rice vinegar, green chili, and ginger. Set the dipping sauce aside.

   3 tbsp Tomato ketchup1 tbsp Soy sauce1 tbsp Rice vinegar1/2 Green chili, finely chopped1/2 tsp Fresh ginger, finely grated
4. 4

   Bring a steamer to a steady simmer and line the basket with baking parchment, leaving small gaps for steam. Divide the dough into 12 pieces and roll each into a very thin circle, about 8 cm wide. Keep unused dough covered so it does not dry out.

   150 g All-purpose flour1/4 tsp Salt75 ml, approximately Warm water1 tsp Neutral oil
5. 5

   Place about 1 heaped tablespoon of filling in the center of each wrapper. Moisten the edge with water, pleat or gather the wrapper firmly over the filling, and seal completely. Avoid overfilling, or the momos may split.

   75 ml, approximately Warm water250 g Chicken mince100 g Finely shredded cabbage3 Spring onions, finely sliced1 tsp Fresh ginger, grated2 cloves Garlic, finely grated1 Green chili, finely chopped1 tbsp Soy sauce1 tsp Rice vinegar1 tsp Sesame oil
6. 6

   Arrange the momos in the steamer with space between them. Steam covered for 12 to 14 minutes, in batches if necessary, until the wrappers look slightly translucent and the chicken reaches 74°C at the center.

   250 g Chicken mince100 g Finely shredded cabbage3 Spring onions, finely sliced1 tsp Fresh ginger, grated2 cloves Garlic, finely grated1 Green chili, finely chopped1 tbsp Soy sauce1 tsp Rice vinegar1 tsp Sesame oil
7. 7

   Serve the hot momos immediately with the dipping sauce. Garnish with extra sliced spring onion or chili if desired.

   3 Spring onions, finely sliced1 Green chili, finely chopped3 tbsp Tomato ketchup1 tbsp Soy sauce1 tbsp Rice vinegar1/2 Green chili, finely chopped1/2 tsp Fresh ginger, finely grated

Origin & History

Momos are steamed dumplings associated with Himalayan food traditions and are especially popular in Nepal, Tibet, Bhutan, and northern India. Indian versions commonly use spiced meat or vegetables and are served with a bright chili-tomato dipping sauce.