🥟 Steamed Chicken Momo
चिकेन मम:
Nepal's most beloved dumpling — juicy spiced chicken wrapped in thin dough and steamed to perfection. A staple at every Nepali gathering.
🧂 Ingredients(serves 4)
- ·2 cups Plain flour (maida)
- ·¾ cup, warm Water
- ·500 g Chicken mince
- ·1 cup Cabbage, finely shredded
- ·1 medium Onion, finely diced
- ·1 tbsp Fresh ginger, grated
- ·4 cloves Garlic, minced
- ·½ tsp, crushed Timur (Sichuan pepper)The signature Nepali momo spice
- ·½ tsp Cumin powder
- ·¼ tsp Turmeric
- ·½ cup, chopped Coriander, fresh
- ·1 tbsp Mustard oil
- ·1 tbsp Soy sauce
- ·to taste Salt
🛒 Where to buy
Nepali-specific ingredients and where to find them:
🌾Plain flour (maida)
🥩Chicken mince
🥬Cabbage, finely shredded
🥬Onion, finely diced
🥬Fresh ginger, grated
🥬Garlic, minced
🌶️Timur (Sichuan pepper)— The signature Nepali momo spice
🌶️Turmeric
🥬Coriander, fresh
💡 Tips
- •Timur is non-negotiable for authentic flavour — find it at any Nepali grocery shop.
- •Don't skip the resting time for the dough — it makes rolling much easier.
- •Keep finished momos covered with a damp cloth while you steam batches.
- •Freeze uncooked momos on a tray, then bag them — steam from frozen for 18 minutes.
👨🍳 Method
- 1
Mix flour with warm water and a pinch of salt. Knead into a smooth, firm dough. Cover and rest for 30 minutes.
- 2
Combine chicken mince, cabbage, onion, ginger, garlic, timur, cumin, turmeric, coriander, mustard oil, and soy sauce. Mix well and season with salt.
- 3
Divide dough into small balls (about the size of a marble). Roll each into a thin circle roughly 8 cm wide.
- 4
Place a teaspoon of filling in the centre of each wrapper. Fold and pleat the edges to seal — the classic half-moon or round pleated shape both work.
- 5
Lightly oil a steamer basket. Steam momos in batches for 12–15 minutes until the skin is translucent and filling is cooked through.
- 6
Serve immediately with achar (tomato or sesame chutney).
