Chicken Momo

Chicken Momo
My friend from Nepal told me her mom made “momo” for breakfast. Another friend suggested let’s have momo after college. But I had no idea what was a momo when I first arrived in India.

Apparently, “momo” is something that melts in your mouth and explodes the juicy flavours at first bite.

Momo is a kind of The Himalayas dumpling similar to Chinese jiaozi. These tiny steamy bites are traditional delicacy in Tibet, Bhutan, Nepal and northern Indian districts.

The thin flour wrappers turn translucent immediately when it hit hot steam revealing succulent lump of ground meat or vegetable. Every bite lets out more juice from the fillings while the silky smooth wraps melt away.

We made chicken momo this afternoon as snack. Yaseen got very excited whenever I worked with dough; he offered his tiny hands to help kneading time to time. Making momo is such a fun process; it is also very simple and easy.

Folding and pleating momo is quite a challenging job for me. There are several ways to fold these delicious dumplings; I am familiar with half moon style or wrapping the filling like what we did with Chinese steamed bun. Or you can fold them the way we did in gyoza post.

Chicken Momo

Ingredients (4 servings)

For the wrappers

1 1/2 cup plain flour

1 tsp oil

A pinch of salt

3/4 cup of water or as enough to make dough

More flour for dusting

For the filling

300 gm minced chicken

1/2 onion- finely chopped

2 tbsp minced garlic

1 tbsp minced ginger

1 tsp ground white pepper

1/2 tsp salt

1 tsp soy sauce


  1. Mix all of the filling’s ingredients in the mixing bowl and keep aside.
  2. Combine flour, oil, and salt in the large mixing bowl, add water and slowly form the dough with your hand. Knead the dough for 10 minutes or until smooth and pliable. Rest the dough for 5 minutes.
  3. Devine the dough into 20 equal parts and roll them into small balls. Roll the dough balls out into small thin disks.
  4. Add the filling in the center of the disk, fold the edge together and make small pleats along the way. Repeat the process to finish the rest of the ingredients.
  5. Steam momos in hot steam basket for 5-7 minutes or until cooked throughly.
  6. Serve hot with spicy tomato sauce.

Our chicken momo was tender and juicy. The wrapper was soft, melting and the chicken was flavourful. Yaseen rushed to the stove when I pulled some hot momo out of the steamer. He couldn’t wait to have a bite so he savoured the steamy momo with the risk of burning his tongue.

Have you ever tried “momo” or make “momo”?

Take care,

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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