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These Homemade Nepalese Chicken Momo are soft, savory dumplings filled with a fragrant mixture of minced chicken, fresh coriander, spring onions, celery, garlic, chilli powder, cumin, salt, and olive oil.
Each dumpling is wrapped in a simple homemade flour dough, then carefully folded before being steamed until cooked.
The result is a tender wrapper surrounding a flavorful, aromatic chicken filling.
The filling combines warm cumin and chilli notes with the freshness of coriander and spring onions, while garlic adds a savory depth.
Finely chopped celery contributes another layer of freshness without overpowering the chicken.
Steaming keeps the momo soft and delicate, making them especially enjoyable when served hot alongside the accompanying achaar dipping sauce.
The achaar brings a lively contrast to the dumplings.
Tinned tomatoes provide the base, while deseeded chilli, toasted Szechuan peppercorns, garlic, coriander, olive oil, and ground cumin create a spicy, aromatic sauce with a distinctive peppery character.
Briefly warming the sauce makes it a fitting companion for freshly steamed momo.
Although folding the dumplings takes a little patience, the process is straightforward once the wrappers are prepared.
Keeping the wrappers covered prevents them from drying while you work, making them easier to shape and seal.
These Nepalese-inspired dumplings offer a delicious combination of soft texture, seasoned chicken, and bold dipping sauce in every bite.
Classic Chicken Momo Dumplings
Ingredients
Equipment
Method
- Make the Dough: Combine the plain flour, salt, and warm water in a mixing bowl, adding more water only if the dough is too dry.
- Knead the Dough: Knead the mixture for 5 minutes until it develops an elastic texture.
- Rest the Dough: Wrap the dough in cling film and leave it to rest for 20 minutes.
- Shape the Dough: Roll the rested dough into a long sausage shape, then cut it into pieces about 1 inch in size.
- Roll the Wrappers: Roll each piece into a thin circular wrapper using a rolling pin.
- Keep Wrappers Covered: Place the finished wrappers aside under cling film so they do not dry out while the remaining wrappers are prepared.
- Mix the Filling: Add the minced chicken breast, coriander, celery, spring onions, garlic, chilli powder, ground cumin, salt, and olive oil to a bowl, then mix thoroughly until the ingredients form a cohesive paste.
- Fill the Momo: Place 1 to 2 teaspoons of the chicken mixture in the centre of each wrapper.
- Fold the Dumplings: Slowly crease and pinch the wrapper edges around the filling until the entire circular edge is sealed.
- Steam the Momo: Arrange the filled dumplings in a steamer and cook for 8 minutes.
- Blend the Achaar: Add the tinned tomatoes, deseeded chilli, toasted Szechuan peppercorns, garlic, olive oil, coriander, and ground cumin to a food processor or blender, then blend until combined.
- Warm the Sauce: Transfer the blended achaar sauce to a frying pan or microwave and heat it briefly until warmed.
- Serve the Momo: Transfer the steamed momo to a plate and serve them alongside the warm achaar dipping sauce.
Notes
- Keep the prepared momo wrappers covered with cling film while working to prevent them from drying out.
- The dough should be elastic after 5 minutes of kneading; if it feels too dry, add a little more water as needed.
- Use 1 to 2 teaspoons of filling per wrapper so the dumplings can be folded and sealed properly.
- Pinch the wrapper edges securely around the filling to keep the momo closed during steaming.
- The achaar sauce can be warmed briefly in either a frying pan or microwave before serving.
Chef’s Secret
The most useful technique for these momo is keeping the wrappers protected from air throughout the shaping process.
Once the dough has been rolled and cut, cover the unused pieces and finished wrappers with cling film so they remain workable rather than becoming dry around the edges.
When filling each wrapper, keep the chicken mixture centered and use only 1 to 2 teaspoons, leaving enough wrapper around it to create a secure seal.
As you pinch and crease the edges, work around the filling gradually until the entire circle is closed.
This helps prevent gaps that could allow the filling to escape while steaming.
Keeping the dough and wrappers supple makes the folding process much easier and gives the finished momo a neat shape.
Serving Suggestions
Serve the hot steamed momo immediately on a plate alongside the warmed achaar dipping sauce.
The spicy, aromatic sauce provides a flavorful contrast to the tender chicken filling and soft dumpling wrapper.
For presentation, arrange the momo neatly around a small serving dish of achaar so the dumplings are easy to dip.
A little fresh coriander from the recipe can also be used as a simple garnish if desired.
These Homemade Nepalese Chicken Momo are best enjoyed warm, when the steamed wrappers are soft and the chicken filling is freshly cooked.
The combination of seasoned chicken, fragrant cumin, chilli, coriander, and Szechuan peppercorns makes the dumplings especially satisfying when paired directly with their bold dipping sauce.
Conclusion
Homemade Nepalese Chicken Momo bring together tender steamed dumplings, a savory chicken filling, and a bold achaar dipping sauce.
The soft wrappers and aromatic filling make these momo a satisfying main course inspired by Nepalese cuisine.
Fresh coriander, cumin, chilli, garlic, and toasted Szechuan peppercorns give the dish its distinctive character.
Served warm with achaar, these dumplings make an inviting meal that is enjoyable from the first bite to the last.
