Nepalese Steamed Dumplings (Momo) with Spiced Chicken

Nepalese steamed dumplings, known as momo, are tender wheat wrappers filled here with seasoned ground chicken, cabbage, onion, ginger, and garlic. They are served hot with a tangy tomato-sesame achar, and the simple dough and moist filling make a satisfying batch without special equipment beyond a steamer.

Momo have many regional and family versions: fillings can include other meats or vegetables, and the seasoning and dipping sauce vary. This recipe makes 24 chicken momo, with instructions for sealing them by hand and steaming in two batches.

Ingredients

2 cups (250 g) all-purpose flour, plus a little extra for rolling
¾ cup (180 ml) warm water, plus 1–2 tablespoons (15–30 ml) more if needed
½ teaspoon (3 g) fine salt, divided
1 pound (454 g) ground chicken, preferably thigh meat
1 cup (70 g) finely shredded green cabbage
½ cup (75 g) finely chopped yellow onion
2 scallions, finely sliced, about ¼ cup (25 g)
1 tablespoon (15 g) finely grated fresh ginger
2 garlic cloves, finely grated or minced, about 2 teaspoons (6 g)
1 tablespoon (15 ml) soy sauce
1 tablespoon (15 ml) neutral oil
½ teaspoon (1 g) ground cumin
¼ teaspoon (0.5 g) ground black pepper
2 medium tomatoes, chopped, about 1½ cups (270 g)
2 tablespoons (18 g) sesame seeds
1 small red chili, stemmed and roughly chopped; use less for a milder sauce
1 tablespoon (15 ml) lemon juice
1 teaspoon (5 ml) neutral oil for the chutney
Neutral oil or cooking spray for the steamer rack

Instructions

Mix and rest the dough. Put the flour and ¼ teaspoon (1.5 g) of the salt in a bowl. Add the warm water gradually, mixing with a fork or your fingers until a shaggy dough forms. Knead on a clean counter for about 8 minutes, until smooth and elastic. If dry crumbs remain, add water a teaspoon at a time; if it is sticky, dust the counter lightly with flour rather than working in a large extra amount. Cover the dough with an inverted bowl or a clean damp towel and let it rest for 30 minutes. This rest relaxes the dough and makes it easier to roll thinly.
Make the chicken filling. While the dough rests, combine the ground chicken, cabbage, onion, scallions, ginger, garlic, soy sauce, oil, cumin, black pepper, and the remaining ¼ teaspoon (1.5 g) salt in a bowl. Mix with a spoon or clean hands just until evenly combined; overmixing can make the cooked filling dense. The mixture should look moist but not watery. If the cabbage has released liquid, stir the filling again just before shaping so each dumpling gets an even portion.
Portion the wrappers. Divide the rested dough into 24 pieces and keep them covered while you work so the edges do not dry out. Roll each piece into a ball, then use a rolling pin to make a thin circle about 3½ inches (9 cm) across. Aim for a wrapper that is slightly thinner at the edge than in the middle, which helps it seal without tearing around the filling. A little flour will prevent sticking, but brush away any excess from the edge before sealing.
Fill and shape. Place about 1 tablespoon (15–18 g) of filling in the center of a wrapper; avoid overfilling, since a bulging dumpling is difficult to seal. Moisten half of the wrapper edge with a fingertip dipped in water. Fold it over the filling and press the edges together firmly, pushing out any trapped air. You can make a simple half-moon or pleat one side as you seal it. Set each finished momo on a lightly floured tray and cover it with a towel while you shape the rest. Keep raw chicken and its utensils separate from ready-to-eat foods, and wash hands and surfaces after handling it.
Prepare the steamer and chutney. Add enough water to a pot or steamer base so it will not boil dry, but keep the water below the steamer rack. Bring it to a steady simmer. Meanwhile, toast the sesame seeds in a small dry skillet over medium heat for 2–3 minutes, shaking the pan often, until fragrant and lightly golden; transfer them to a blender or mortar. Put the chopped tomatoes, chili, lemon juice, 1 teaspoon (5 ml) oil, and a pinch of salt in the skillet. Cook for about 8 minutes, stirring, until the tomatoes soften and release their juices. Add the tomato mixture to the sesame seeds and blend or pound to a coarse, spoonable sauce. Taste and add salt or lemon if needed. The chutney can be made while the water comes to a simmer and the dumplings steam.
Steam in batches. Lightly oil or spray the steamer rack so the wrappers release easily. Arrange 12 momo on the rack with space between them; they puff slightly and should not touch. Set the rack over simmering water, cover, and steam for 12–14 minutes. Repeat with the remaining dumplings, bringing the water back to a steady simmer before the second batch. To check doneness, open a dumpling from the first batch and use a food thermometer in the center of its chicken filling. Ground poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If it has not reached that temperature, steam the batch for a few more minutes and check again. Keep the cooked batch covered while the second steams, but do not leave it at room temperature for more than 2 hours.
Serve. Transfer the momo to a warm platter and serve promptly with the tomato-sesame achar alongside. Take care when opening a dumpling, since the filling and its juices will be hot.

Tips

Keep the dough covered. Uncovered dough dries quickly, and dry edges tend to crack instead of sealing. Work with a few pieces at a time and cover the remaining dough and shaped dumplings with a clean towel.
Use a practical flour substitute thoughtfully. All-purpose flour gives these wrappers their familiar chewy texture. Bread flour can work, though the wrappers may be a little chewier; gluten-free blends do not behave the same way, so use a blend specifically intended for dumpling dough and expect to adjust the water and shaping.
Prevent sticking without piling on flour. Oil the steamer rack lightly, leave space between dumplings, and lift them with a thin spatula after steaming. Too much flour on the wrapper edges can stop them from sticking together securely.
Adjust the chutney, not the filling, for heat. Start with a small piece of chili and add more after blending. If sesame is unavailable, use 1 tablespoon (16 g) smooth peanut butter in the sauce; it will be richer and nuttier rather than having the toasted sesame flavor.

Serving Suggestions

Serve the momo hot as a shared appetizer or as the main part of a meal, with the achar in small bowls for dipping. A simple side of sliced cucumber, shredded cabbage, or lightly dressed greens adds a cool, crisp contrast to the warm dumplings. For a more filling spread, add steamed rice or a bowl of clear vegetable soup. Offer extra lemon wedges and sliced chili at the table so each person can adjust the tang and heat.

For a group, serve the first batch as soon as it is ready and bring out the second batch shortly after. Momo are easiest to eat when warm, and a platter with a little space between them helps keep the wrappers from sticking together. If serving as a starter, plan on about three or four dumplings per person before a larger meal; as a main course, the six per person in this recipe make a generous portion.

Variations

Vegetable momo: Replace the chicken with 12 ounces (340 g) finely chopped mushrooms and 1 cup (70 g) extra cabbage. Cook the mushrooms in a skillet until their moisture has evaporated, cool them, then mix with the remaining filling ingredients. This keeps excess liquid from weakening the wrappers. Steam until the vegetables are hot and tender, usually about 10–12 minutes, checking one before serving.

Pork or turkey: Ground pork can replace the chicken in the same amount; cook the filling to 160°F (71°C), the USDA FSIS safe minimum for ground meat. Ground turkey can be used in equal quantity and should reach 165°F (74°C), as poultry does. Lean turkey can make a drier filling, so use a tablespoon of oil and avoid squeezing the mixture while shaping.

Change the sauce: For a milder achar, leave out the chili and add a little extra lemon. For a deeper roasted flavor, char the tomatoes in a dry skillet before simmering them. If you cannot find fresh red chili, a pinch of red pepper flakes is a convenient substitute, though it gives less fresh, fruity flavor.

Storage and Reheating

Refrigerate cooked momo and chutney within 2 hours of cooking, in separate airtight containers. The dumplings keep for 3–4 days in the refrigerator; the chutney is best used within about 3 days. To reheat, steam refrigerated dumplings for about 5–7 minutes, until steaming hot throughout. Alternatively, microwave them covered with a teaspoon of water, checking and turning as needed. Reheated leftovers should reach 165°F (74°C); check a dumpling’s filling with a food thermometer.

For freezing, arrange uncooked shaped momo in a single layer on a tray until firm, then transfer them to a freezer-safe bag or container. Cook from frozen without thawing, adding roughly 5–7 minutes to the steaming time and checking that the chicken reaches 165°F (74°C). Do not crowd the steamer; cook additional batches if needed. Freeze the dumplings for up to 2 months for best quality, and thaw frozen chutney overnight in the refrigerator. Discard dumplings left at room temperature for more than 2 hours.

Frequently Asked Questions

What does momo mean, and are these dumplings always made with chicken?
Momo are dumplings widely eaten in Nepal and neighboring Himalayan regions. Fillings vary by household and place; meat, vegetables, and different seasonings are all common. This recipe uses chicken, but the vegetable variation above gives a meat-free option.

Can I make the dough and filling ahead?
You can make the dough a few hours ahead, cover it well, and refrigerate it; let it sit at room temperature for about 20 minutes before rolling if it feels firm. The raw chicken filling can be prepared up to 1 day ahead and kept covered in the refrigerator. Shape the dumplings close to cooking time, or freeze them uncooked as described above.

Why are my dumplings opening or leaking?
Common causes are too much filling, dry wrapper edges, trapped air, or a weak seal. Use about a tablespoon of filling, dampen the edge lightly, press firmly all the way around, and avoid letting shaped dumplings dry out before steaming. If the wrapper tears, patch a small hole with a scrap of dough and press it closed.

Can I cook momo without a bamboo steamer?
Yes. Use a metal steamer insert set over a pot, or a heatproof rack that holds a lightly oiled plate above simmering water. The dumplings should sit above the water rather than boil in it. Keep the lid on to trap steam and check that the pot does not run dry during cooking.

How can I tell when the wrappers are done?
The dough should look slightly translucent and feel tender rather than floury or gummy. Since appearance alone cannot confirm that chicken is safe, check the center of a dumpling’s filling with a food thermometer and steam until it reaches 165°F (74°C). If the wrappers seem ready first, continue steaming long enough for the filling to reach the required temperature.

Can I use store-bought wrappers?
Round dumpling wrappers can save rolling time, but they are often thinner and smaller than homemade momo dough. Check the package for handling directions, avoid overfilling, and seal the edges with water if the wrapper instructions allow it. The final texture will be thinner and less chewy, and steaming time may vary; still verify that the chicken filling reaches 165°F (74°C).

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).