Recipe
Chicken Momo
Nepal's defining street food: thin wheat wrappers pleated around spiced chicken and steamed until the skins turn glassy. Served with a tomato-sesame achar that matters as much as the dumpling.
Published August 14, 2026
- Prep
- 45 min
- Cook
- 15 min
- Total
- 1 hr
- Serves
- 4
- Level
- Medium
Ingredients
14 itemsWrappers
- 400 gAll-purpose flour
- 200 mlWater · lukewarm
- 1 tspSalt
Filling
- 500 gChicken mince
- 2 piecesRed onion · finely chopped
- 6 clovesGarlic · minced
- 1 tbspGinger · grated
- 1 bunchCoriander leaves · chopped
- 1 tspCumin powder
- 0.5 tspTimur (Sichuan pepper) · ground
- 2 tbspMustard oil
Achar
- 4 piecesTomatoes
- 3 tbspSesame seeds · toasted
- 3 piecesDried red chillies
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Method
- 01
Mix the flour and salt, add the lukewarm water a little at a time, and knead into a firm, smooth dough. Cover and rest for 30 minutes.
- 02
Combine the chicken, onion, garlic, ginger, coriander, cumin, timur, mustard oil and salt. Mix hard with your hand for two minutes so the filling holds together.
- 03
Roll the dough into a rope, cut into 24 pieces, and roll each into a thin round about 8 cm across, keeping the edges thinner than the centre.
- 04
Place a spoon of filling in the middle of a wrapper and pleat the edges shut, sealing tightly so no steam escapes.
- 05
Oil the steamer tray, arrange the momo without letting them touch, and steam over rolling water for 12 to 14 minutes until the wrappers look glassy.
- 06
For the achar, char the tomatoes and chillies in a dry pan, then blend with the toasted sesame seeds and salt into a coarse sauce.
- 07
Serve the momo hot, straight from the steamer, with the achar alongside.