Chicken Momo

Chicken Momo is a lighter take on Kathmandu’s favorite dumpling, with a tender filling and punchy tomato-sesame achar.

Ingredients

• 2 1/2 cups All-purpose flour
• 3/4 cup Water, for the dough
• 500 g Chicken mince, from thigh
• 2 medium Onion, finely chopped
• 1 1/2 tbsp Garlic, minced
• 1 tbsp Ginger, minced
• 3/4 cup, chopped Spring onion and coriander
• 1 tsp each Cumin and coriander powder
• 1/2 tsp Timur (Sichuan pepper), ground
• 1/2 tsp Garam masala
• 2 tbsp Vegetable oil
• 4 Tomato, for the achar
• 3 tbsp White sesame seeds
• 3 Dried red chili, for the achar
• to taste Salt

Steps

1. Makes about 30 momo, three plates of ten. Knead the flour, salt and water into a firm dough and rest it 30 minutes under a damp cloth.
2. Use thigh mince rather than breast; breast dries out in the steamer and the filling turns crumbly.
3. Squeeze the water out of the chopped onion, then mix it with the mince, garlic, ginger, herbs, cumin, coriander, timur, garam masala, oil and salt.
4. Roll each dough ball into a 3-inch round, thinner at the rim than in the centre.
5. Fill with a heaped teaspoon and pleat the edge closed, sealing firmly so no juice escapes.
6. Oil the steamer tiers, space the momo apart, and steam over a rolling boil for 10-12 minutes until the wrappers go translucent.
7. For the achar, char the tomatoes over a flame, peel, and grind with toasted sesame, the dried chilies, a garlic clove and salt.
8. Serve immediately; momo left sitting in the steamer stick to the tier and split.

Nutrition

You might also like

• Pork Momo
• Buff Momo
• Samosa
• Aloo Chop

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