Chicken Momo Recipe (Nepali Momo Recipe) (2024)

Experience the amazing flavors of homemade Nepali chicken momo with this easy-to-follow recipe. These tasty dumplings, filled with seasoned minced chicken, are a perfect meal for any time of the day!

Nepali Momo

Momo is Nepal’s most popular street food. It is made with dough wrap filled with meat or veggies and served with a dipping sauce called momo achar or a soup sauce called Jhol sauce.

It’s a must-try food whenever you visit Nepal. What I love about Momo is that they can be enjoyed as a snack, appetizer, or main course.

In Nepal, the Buff momo is the most popular type, and it’s my personal favorite. However, momo can be made with any meat (chicken, pork) or even a vegetarian option.

Making momo may take a while, but the end result is definitely worth it, and it’s a fun experience. With the right ingredients and techniques, anyone can make a delicious batch of momos at home.

Here is a simple and easy Nepali chicken momo recipe.

Ingredients For Nepali Momo Recipe

Meat: You can buy ground chicken from a local grocery store or make mince at home using a blender. I usually use chicken thighs, as they are extra juicy, but if you prefer, you can use chicken breast instead.

Vegetables Cabbage, white onion, ginger, garlic, and cilantro.

Spices: Turmeric, red chili powder, and Momo masala powder.

Seasoning: Fenugreek seed, black pepper, salt, and soy sauce.

Oil: Any vegetable cooking oil

Momo Wrapper Making Momo wrappers is the most time-consuming. However, if you want to save time, you can buy a ready-made wrapper from the grocery store, but here for this recipe, I am making it from scratch.

All-purpose flour: You can use any purpose flour suitable for baking. If you want a healthier option, you can also use wheat flour.

Water Lukewarm water

Instructions

Step 1: Chop the vegetables; cabbage, and onion. Add them to a blender and blend for 20-30 seconds.

Step 2: Transfer the minced vegetables to a bowl with ground chicken.

Tips: If you want to chop vegetables by hand, that’s fine—but I prefer to use a blender. It’s faster and easier, and it gives me more control over the consistency of my mixtures. Make sure not to overdo it while using the blender.

Step 3: Add soy sauce, momo masala powder, ginger garlic paste and salt. Combine all ingredients and set it aside.

Step 4: Heat oil in a pan on medium heat. Add fenugreek seeds. Cook until the seeds turn brown. Then add turmeric powder and red chili powder and cook it for a few seconds.

Step 5: Pour oil into the bowl. Next, add cilantro, mix well, and set it aside.

Step 6: Add a cup of flour to a bowl and slowly add warm water to the dough. Knead the dough until it is smooth. Cover it for 10 minutes.

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Step 7: Now, make a small round dough and use your hands to roll out the circle.

Step 8: Then, use a rolling pin to roll out a circle on a wooden surface similar to the one in our picture.

Step 9: Place one tablespoon of filling in the center of the wrapper.

Step 10: Lift the sides and start pleating the wrapper towards the center. Press gently and close when joining the pleats to form a round-shaped dumpling.

Step 11: Make a batch of momo. While there are various shapes you can choose from, I prefer round ones as they are easier to make.

Step 12: Grease the steamer pan with oil and arrange the momo in the pan accordingly.

Step 13: Add warm water to the steamer pot and simmer on medium heat. Steam it for 25-30 minutes on medium heat.

Step 14: Once cooked, let it cool for a few minutes before removing the momo. Finally, serve it withmomo acharorjhol acharandlassi.

Serving Suggestions

When it comes to serving Nepali momo, there are a few options to consider.

• One popular choice is to serve momo with a spicy tomato-based achar. This achar is made by blending tomatoes, chilies, garlic, ginger, cumin, coriander, and other spices to create a tangy and flavorful dipping sauce.

• Another way to serve momo is with a jhol or soupy sauce made with peanuts and tomatoes. This sauce is made by mixing ground peanuts with water, tomato puree, and spices such as cumin, coriander, and garam masala.

Variations

Here are some popular variations of Nepali momo:

Sadeko Momo: Sadeko means “marinated” in Nepali, and this variation involves marinating the momo in a spicy mixture of chili, garlic, and spices.

Chili Momo: Chilli momo is another popular variation perfect for spice lovers. It is usually prepared by frying steamed momo and then cooking it in a thick gravy sauce made with tomato, onion, and bell pepper.

Tandoori Momo: Tandoori Momo is a fusion of Indian and Nepali cuisine. It is marinated in a mixture of yogurt and tandoori spices before being grilled or baked.

How To Store Momo?

Here are some tips on how to store momo:

Refrigerate: If you have leftover momo, store it in an airtight container and refrigerate it. Momo can be stored in the refrigerator for up to 2-3 days. When you are ready to eat it, steam it for a few minutes or even microwave it until it is heated through.

Freeze: If you want to store Momo for a longer period, you can freeze them. Place the momo in an airtight container or freezer bag and freeze them. Frozen momo can last for up to 2-3 months. When you are ready to eat them, steam them for 25-30 mins and serve them with momo achar.

Other Momo Recipe

Chili Momo Recipe

Sadeko Momo Recipe

Vegetarian Momo Recipe

Spicy Momo Achar Recipe

Jhol Momo Achar Recipe

See Also

Big Rig Pasta | Oregano's Copycat Recipe

Vegetarian Momo Recipe