Chicken Momos Recipe (Tibetan/Nepalese Style)
Prep Time: 30 minutes
Cook Time: 20 minutes
Serves: 4 (Makes around 20 momos)
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For the Filling:
300g minced chicken (lean, boneless)
1 medium onion, finely chopped
2–3 garlic cloves, minced
1-inch piece of ginger, grated
2 green chilies, finely chopped (optional)
2 tbsp fresh coriander leaves, chopped
1 tbsp soy sauce
½ tsp ground black pepper
Salt to taste
1 tbsp oil (optional, for extra juiciness)
For the Dough:
2 cups all-purpose flour (maida)
½ tsp salt
Water (as needed to knead dough)
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Instructions:
1. Prepare the Dough:
In a bowl, mix flour and salt.
Add water little by little and knead into a firm, smooth dough.
Cover and let it rest for 20-30 minutes.
2. Make the Chicken Filling:
In a bowl, mix minced chicken with onion, garlic, ginger, chilies, coriander, soy sauce, pepper, salt, and oil.
Combine well and keep chilled while the dough rests.
3. Assemble the Momos:
Divide the dough into small lemon-sized balls.
Roll each ball into a thin circle (~3-inch diameter).
Place 1 spoonful of filling in the center.
Fold and pleat the edges to seal the momo (half-moon or round shape).
Repeat for all.
4. Steam the Momos:
Heat water in a steamer. Grease the steamer plate or line it with cabbage leaves/parchment paper.
Place momos in the steamer, leaving space between each.
Steam for 12–15 minutes, until the outer dough becomes shiny and slightly translucent.
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Optional: Pan-Fried Momos (aka Kothey)
Heat 2 tbsp oil in a nonstick pan.
Arrange steamed momos and fry until bottoms are golden brown.
Add ¼ cup water, cover, and steam for another 2–3 minutes.
Serve with:
Spicy momo chutney (tomato-garlic chili dip)
Soy sauce or a squeeze of lemon