Momo
मम · མོག་མོག་ · mok mok
Himalayan filled dumplings central to everyday food culture in Nepal and Tibetan communities. They are commonly shared with spicy tomato or sesame sauces.
About this dish
Himalayan filled dumplings central to everyday food culture in Nepal and Tibetan communities. They are commonly shared with spicy tomato or sesame sauces. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Nepali chicken momo
Dough
- 300 g all-purpose flour
- 165 ml water
- 1/2 tsp salt
- 15 g flour for dusting
Filling
- 400 g ground chicken thigh
- 1 onion (120 g), finely minced
- 2 tsp minced ginger
- 3 garlic cloves, minced
- 20 g cilantro, chopped
- 1 tbsp neutral oil
- 1/2 tsp ground timur
- 1/2 tsp garam masala
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp water
Serve
- 150 g prepared tomato-sesame momo achar
- 1
Dough: 300 g all-purpose flour; 165 ml water; 1/2 tsp salt; plus the remaining ingredients listed for this component. Knead dough ingredients until smooth; cover and rest 30 minutes. Add water gradually and knead until firm and smooth; cover the full rest.
- 2
Filling: 400 g ground chicken thigh; 1 onion (120 g), finely minced; 2 tsp minced ginger; plus the remaining ingredients listed for this component. Mix all filling ingredients thoroughly and keep refrigerated. Mince aromatics finely and stir filling in one direction until liquid is absorbed. Keep chilled.
- 3
Divide dough into 30. Roll into 9 cm circles with thicker centers. Add about 1 tbsp filling; gather and pinch pleats into a closed pouch, or seal a pleated crescent. Thin rims more than bases, keep unused dough covered and seal all gaps.
- 4
Serve: 150 g prepared tomato-sesame momo achar. Steam on lightly oiled perforated parchment over boiling water 12-15 minutes, until chicken reaches 74°C/165°F. Serve with achar. Time from steady steam with water below the basket. Check a middle dumpling's poultry temperature, lift without tearing and serve achar separately.
Note
Timur is Nepali Sichuan pepper, not ordinary black pepper. This recipe specifies chicken; other momo fillings need their own seasoning and cooking checks. Dusting flour or starch is separate from the mixed dough; use only what is needed on the work surface.