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Chicken MoMo recipe
Prep Time
1hr
Cook Time
10min
Total Time
1hr 10min
NepaleseAppetiserSnackNon-Vegetarian

A popular Nepalese dumpling filled with a flavorful chicken mixture and steamed to perfection.

Ingredients

8 Servings
(1 serving = 10 piece)

Keema

  • 1kg
    chicken, ground minced
  • 3/4kg
    onion, finely chopped
  • salt to taste
  • 2tbsp
    MSG (Ajinomoto) or chicken cube
  • 3tbsp
    momo masala
  • 1tbsp
    ginger paste
  • 1tbsp
    garlic paste
  • 1/2cup
    spring onion, finely chopped
  • 1/4cup
    green coriander, chopped
  • 2tbsp
    dark soy sauce
  • 40g
    butter

Momo Wrapper

  • 4cup
    all-purpose flour
  • 1 1/3cup
    water

Method

Keema Preparation

  1. Combine all ingredients together and let it rest in the refrigerator for around 30 minutes.

Momo Wrapper

  1. Add the flour and water to a mixing bowl. Stir using a wooden spoon or your hands to combine. Alternatively, this can be done in a stand mixer with the dough hook attachment on low speed. Continue mixing until all the water is absorbed. If using a stand mixer, remember to scrape down the sides of the bowl until all the flour and water combine.

  2. Remove and place the dough on a counter and knead it for 2 to 3 minutes. You do not need to dust the surface with flour unless the dough is very sticky. The dough is supposed to be slightly tacky, but not sticky.

  3. After a few minutes of kneading, you should get a pretty smooth ball of dough. It need not be a super smooth dough, some dimples on the surface are okay. Place the dough back into the bowl, and cover it with a damp towel to let it rest for 20-60 minutes.

Wrapping and Pleating Momos

  1. Once the dough has rested, take it out of the bowl and knead it a few times. Make a hole in the center of the dough with your finger. Then use your fingers to stretch out that hole in the center. Keep stretching out the dough and rotating it until you get a large ring. Keep rolling out the rope until it is about 1 ½ inches in diameter.

  2. Now, cut out smaller pieces of dough, each weighing about 12 grams. Take each piece of dough and roll it into a ball. Using the fleshy part of your palm, flatten each ball of dough into a disc, about 2 inches in diameter. Lightly dust each disc with flour. Using a rolling pin, roll out each individual piece into a very thin round wrapper. They need to be thin enough such that they appear to be slightly translucent. Thicker wrappers tend to taste very doughy so be sure to make it as thin as you can.

    Step 3.1: Now, cut out smaller pieces of dough, each weighing about 12 grams
  3. Now place about a tablespoon of the prepared filling in the center of the rolled-out wrapper. Shape and seal the wrappers to ensure that they are properly sealed.

Steaming Momos

  1. Prep the steamer by adding water in the bottom container. Place the steamer on a flame and bring the water to a boil.

  2. Place the shaped momos in a steamer lined with parchment paper. Ensure that they are not sticking to each other.

  3. Cover the lid of the steamer and allow to steam for 6 minutes on a medium flame. Once done, remove from the steamer and serve immediately.

Tips & Tricks

  1. Ensure the dough is slightly tacky but not sticky for the best results.

  2. Make sure the momo wrappers are thin enough to be slightly translucent to avoid a doughy taste.

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