Momo are Nepali-style filled dumplings, commonly steamed and served with a boldly seasoned dipping sauce called achar. This version wraps ginger-garlic chicken and cabbage in a simple wheat dough, then pairs the tender dumplings with a tomato and toasted-sesame sauce. Momo fillings, shapes, and sauces vary across Nepal and neighboring Himalayan communities, so this is one practical home-style variation rather than a single definitive version.
Ingredients
- For the wrappers: 2 cups (250 g) all-purpose flour, plus a little extra for rolling
- ¾ cup (180 ml) lukewarm water, added gradually
- For the chicken filling: 1 lb (450 g) ground chicken
- 1½ cups (150 g) finely chopped green cabbage
- ½ cup (75 g) finely chopped yellow onion
- 1 tablespoon (15 g) finely grated fresh ginger
- 2 garlic cloves (6 g), finely grated or minced
- ¼ cup (10 g) chopped fresh cilantro
- 1 tablespoon (15 ml) soy sauce
- 1 tablespoon (15 ml) neutral oil
- ¾ teaspoon (4.5 g) fine salt
- ¼ teaspoon (0.5 g) ground black pepper
- 1 teaspoon (5 ml) neutral oil for the steamer trays
- For the tomato-sesame achar: 2 medium tomatoes (about 300 g)
- 2 tablespoons (18 g) sesame seeds
- 1 small dried red chile (about 2 g), stem removed; use less or omit for a milder sauce
- 1 garlic clove (3 g), peeled
- 1 tablespoon (15 ml) rice vinegar or white vinegar
- ¼ teaspoon (1.5 g) fine salt, plus more to taste
- 2 tablespoons (30 ml) water, plus more as needed to blend
All-purpose flour makes a supple, easy-to-roll wrapper. The cabbage adds moisture and texture to the chicken; chop it finely so the filling fits neatly inside each round. Fresh red chiles can be hard to find in some shops, so this recipe uses a dried chile for the achar. A pinch of red pepper flakes is a useful substitute, though the sauce will have a slightly different flavor. Sesame is an important part of this sauce’s nutty character; if you cannot use it, leave it out and expect a lighter, less rounded achar.
Instructions
- Make and rest the dough, about 30 minutes including resting. Put the flour in a mixing bowl and gradually stir in the lukewarm water until shaggy clumps form. You may not need every drop, or you may need a teaspoon more, depending on the flour. Knead on a clean counter for about 8–10 minutes, until smooth and firm but not dry. Cover the dough with an upside-down bowl or a damp, clean towel and let it rest for 20 minutes. Resting relaxes the dough, making it easier to roll thinly without springing back.
- Prepare the achar while the dough rests, about 10 minutes. Heat a dry skillet over medium heat. Toast the sesame seeds, stirring, for 2–3 minutes until fragrant and lightly golden; transfer them to a plate so they do not continue to toast. In the same skillet, cook the whole tomatoes, turning occasionally, until softened and blistered in spots, about 6–8 minutes. Let them cool enough to handle. Blend the tomatoes with the toasted sesame, dried chile, garlic, vinegar, salt, and water until mostly smooth. Add a little more water if needed to make a spoonable sauce, then taste and adjust the salt or vinegar. Set aside.
- Mix the filling, about 10 minutes. If the chopped cabbage looks especially wet, squeeze it gently in a clean towel; removing excess water helps prevent soggy wrappers. In a bowl, combine the ground chicken, cabbage, onion, ginger, garlic, cilantro, soy sauce, oil, salt, and black pepper. Mix just until evenly combined. Avoid packing the mixture tightly or working it for a long time, which can make the cooked filling dense. Keep the raw chicken mixture refrigerated if you are not ready to shape the dumplings right away.
- Divide and roll the wrappers, about 15 minutes. Cut the rested dough into 24 equal pieces and keep the pieces covered while you work. Roll each piece into a ball, then use a lightly floured rolling pin to make a round about 3½ inches (9 cm) across. Aim for a thin edge and a slightly thicker center: the edge folds more easily, while the center supports the filling. If the dough keeps shrinking, cover it and let it rest for another 5 minutes before continuing.
- Fill and shape the momo, about 20 minutes. Place about 1 tablespoon of filling in the center of each wrapper. Bring the edges up around the filling and pleat or pinch them together firmly at the top, leaving no gaps. A simple half-moon fold works too: fold the wrapper over the filling and press the edges together, keeping the seam sealed. Do not overfill. Set shaped dumplings on a lightly floured tray, with space between them, and cover loosely so the wrappers do not dry out.
- Set up the steamer and cook, about 20 minutes. Brush steamer trays lightly with oil, or line them with perforated parchment. Arrange the momo in a single layer with a little space between each one; they expand slightly and should not touch. Add water to the pot below the steamer tray, bring it to a boil, and set the covered trays over the steam. Steam for 14–16 minutes, until the wrappers look slightly translucent and feel cooked through. Check the center of a chicken momo with a food thermometer: ground poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If it has not reached that temperature, steam for a few more minutes and check again.
- Serve promptly. Lift the trays carefully, since the lid and escaping steam are hot. Let the dumplings sit for 1–2 minutes so the filling settles, then transfer them to a warm plate. Serve with the tomato-sesame achar for dipping.
Tips
- Keep the dough covered. Uncovered dough dries quickly and can crack at the edges when you fold it. Keep both unused dough pieces and rolled wrappers beneath a clean towel while shaping.
- Use a modest amount of filling. A level tablespoon is usually enough for a 3½-inch wrapper. Overfilled momo are harder to seal and more likely to split as the filling heats.
- Check the seal and the steamer spacing. Pinch the top closed firmly, and leave room around each dumpling for steam to circulate. If you have more than one tray, stack the trays according to your steamer’s design rather than crowding one layer.
- Adjust the achar to your taste. Add chile gradually, and blend in a splash of water if the sauce is too thick. A little extra vinegar makes it sharper; a pinch of salt can bring out the toasted sesame and tomato.
Serving Suggestions
Serve momo hot, with the achar in a small bowl so each person can dip at the table. For a fuller meal, pair them with a simple cucumber salad, lightly dressed greens, or a bowl of clear vegetable soup. Six dumplings per person makes a satisfying main-course portion for many appetites; serve fewer as a starter alongside other dishes. If you are serving a group, bring out the dumplings in batches so the last ones remain warm and tender. The sauce can be made ahead and served cool or at room temperature, while freshly steamed momo are best eaten soon after cooking.
Variations
Use another filling. Ground pork or a mixture of pork and chicken can replace the ground chicken in the same quantity. Ground meat should still reach 160°F (71°C) for pork or 165°F (74°C) for poultry, checked at the center with a food thermometer. For a vegetarian version, replace the chicken with finely chopped mushrooms and crumbled firm tofu; cook the mushrooms in a pan first to evaporate excess moisture, cool them, then mix with the cabbage and seasonings.
Change the seasoning. Add a little finely chopped scallion, more cilantro, or a pinch of ground cumin to the filling. These are optional adjustments, not requirements. To make the achar less hot, omit the dried chile; for a brighter sauce, add a little extra vinegar. For a more roasted flavor, blister the tomatoes more deeply, watching carefully so they soften without burning through.
Try a convenient wrapper. Round gyoza or dumpling wrappers can stand in for homemade dough if they are available. They are often thinner and may be smaller, so use less filling and follow the package directions for steaming. The result is convenient, though the wrapper’s texture and shape will differ from the simple homemade momo dough here.
Storage and Reheating
Refrigerate cooked momo within 2 hours of cooking in a covered, shallow container. They keep for 3–4 days in the refrigerator. Store the achar separately in a sealed container and use it within 3–4 days as well. The wrappers can firm up in the refrigerator, so reheating with moist heat is preferable to microwaving them uncovered.
To reheat, place the dumplings in a steamer over simmering water until hot throughout, usually about 5–8 minutes depending on their size and how cold they are. Check a center dumpling with a food thermometer: leftovers should reach 165°F (74°C). A microwave also works: cover the dumplings with a damp paper towel, heat in short intervals, and check that the filling is steaming hot and reaches 165°F (74°C). Avoid repeated reheating; warm only the portion you plan to eat.
For longer storage, freeze uncooked momo in a single layer on a lined tray until firm, then transfer them to a freezer-safe container or bag. They are best used within about 2 months for quality. Steam them from frozen without thawing, adding several minutes to the cooking time, and check the center of a dumpling for the poultry safe minimum of 165°F (74°C). Cooked momo can also be frozen for about 2 months for best quality; thaw in the refrigerator before reheating, or reheat from frozen until they reach 165°F (74°C).
Frequently Asked Questions
Are momo the same as dumplings?
Momo are a type of filled dumpling, but the name usually refers to dumplings associated with Nepal and nearby Himalayan communities. Fillings, folding styles, and cooking methods differ by household and region. This recipe uses a wheat wrapper, chicken filling, steaming, and a tomato-sesame achar.
Can I make the dough or filling ahead?
Yes. The dough can rest, covered, in the refrigerator for up to a day; let it sit at room temperature for about 20–30 minutes before rolling if it feels very firm. Keep the raw chicken filling covered and refrigerated, and use it within 1–2 days. For easier shaping, make the sauce ahead and keep it chilled separately.
How do I keep the wrappers from opening?
Use only about a level tablespoon of filling, keep the wrapper edge free of filling, and press the seam firmly closed. If the dough edge feels dry, moisten it lightly with water before pinching. Leave space between dumplings in the steamer, since wrappers that touch can stick together and tear when lifted.
Can I pan-fry momo instead of steaming them?
Yes, though the texture will be different. Arrange them in a lightly oiled skillet, brown the bottoms, add a small amount of water, and cover to cook through. Because this filling contains ground chicken, check the center of a dumpling with a thermometer and cook it to 165°F (74°C). Avoid relying on browning alone to judge doneness.
Why did my momo turn out tough or dry?
A very thick wrapper can feel doughy, while a wrapper rolled too thin may split. Roll the center slightly thicker than the edge, and avoid adding extra flour while kneading beyond what is needed to prevent sticking. Dry filling can result from overcooking or from very lean chicken; check the safe temperature rather than steaming far longer than needed, and include the cabbage and oil in the filling.
What can I use if I do not have a steamer?
Set a heatproof rack or metal trivet inside a pot with water below its top, then place a heatproof plate or suitable basket on the rack. Make sure the plate sits above the water and the pot can be covered securely. Line the plate with perforated parchment or lightly oil it, and take care when lifting the hot lid to avoid steam burns.
Related
- Nepali Kheer Recipe: Creamy Rice Pudding with Cardamom
- Nepali Momo Recipe: Steamed Dumplings and Achar
- Nepali Recipes for Beginners: Simple Dal Bhat
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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