Nepali
Chicken Momo with Tomato Sesame Achar
Soft steamed Nepali dumplings filled with juicy spiced chicken and served with a smoky tomato-sesame achar. The filling is seasoned with ginger, garlic, cumin, coriander, and a little timur for the familiar warmth of momo shops in Nepal.
Watch it madeProject Food Nepal · 3:03
Ingredients
- All-purpose flour1 1/2 cups
- Warm water1/2 cup, as needed
- Salt3/4 tsp, divided
- Ground chicken thigh250g
- Red onion, very finely chopped1/2 cup
- Green cabbage, very finely chopped1/3 cup
- Fresh cilantro, chopped2 tbsp
- Spring onion, finely chopped2 tbsp
- Ginger, grated1 tbsp
- Garlic, grated1 tbsp
- Ground cumin1 tsp
- Ground coriander1 tsp
- Turmeric1/4 tsp
- Timur or Sichuan pepper, ground1/4 tsp
- Melted ghee or mustard oil1 tbsp
- Ripe tomatoes2 medium
- Dried red chilies2
- Sesame seeds2 tbsp
- Garlic clove1
- Ginger1/2 inch piece
- Lemon juice1 tsp
- Water for steamingas needed
- Oil for greasing steamer1 tsp
Method
- Mix the flour with 1/4 tsp salt, then add warm water little by little and knead for 6 to 8 minutes into a smooth, firm dough.
- Cover the dough with a damp cloth and rest it for at least 30 minutes.
- For the achar, dry-toast the sesame seeds until nutty, then remove them from the pan.
- Char or pan-roast the tomatoes and dried red chilies until the skins blister and soften.
- Blend the roasted tomatoes, chilies, toasted sesame seeds, garlic clove, ginger, lemon juice, and a pinch of salt into a smooth achar, adding a spoonful of water only if needed.
- For the filling, combine ground chicken, onion, cabbage, cilantro, spring onion, grated ginger, grated garlic, cumin, coriander, turmeric, timur, melted ghee or mustard oil, and 1/2 tsp salt.
- Mix the filling firmly with your hand or a spoon for 2 to 3 minutes until sticky and well combined.
- Divide the rested dough into 16 small balls and keep them covered so they do not dry out.
- Roll each ball into a thin circle about 3 inches wide, keeping the center slightly thicker than the edges.
- Place about 1 tablespoon filling in the center of each wrapper.
- Pleat the edges around the filling and pinch closed tightly to form round momo.
- Grease a steamer tray lightly with oil and arrange the momo with space between them.
- Bring water in the steamer to a strong boil, then steam the momo for 10 to 12 minutes until the wrappers turn glossy and the chicken is cooked through.
- Rest the momo for 1 minute before serving hot with the tomato sesame achar.
Common questions
Can I substitute timur in Chicken Momo filling if I can't find it?
Yes. Use a mix of Sichuan pepper and a little black pepper for a similar citrusy, numbing bite. If you only have black pepper, use less and add extra ginger or a tiny squeeze of lemon in the achar.
How long does it take to make Chicken Momo from start to finish?
Plan for about 1.5 to 2 hours total. The dough needs at least 30 minutes resting, and shaping the momos usually takes the longest. If you work quickly, steaming takes only 10 to 12 minutes.
What are the most common mistakes when making momo dough and filling?
The biggest mistakes are adding too much water, under-kneading the dough, and making the filling too wet. Also avoid skipping the mixing step for the filling; it should feel sticky so the momos stay juicy and hold together.
Can I store uncooked Chicken Momos or the tomato sesame achar?
Yes. Freeze shaped uncooked momos on a tray, then bag them for up to 1 month. The achar keeps in the fridge for about 5 days in a sealed container. Reblend with a splash of water if it thickens.
What should I serve with Chicken Momo and tomato sesame achar?
Serve the momos hot with the achar on the side for dipping. They pair well with extra green chutney, a light soup, or a simple salad of cucumber and onion. A squeeze of lemon brightens the plate.