Chicken Momo

Classic steamed dumplings filled with minced chicken & mixed vegetables.

For the Dough

For Chicken Filling

For Serving

Step 1: Prepare the Dough

Step 2: Make Chicken Filling

In a large bowl, combine the minced chicken with onions, cabbage, green onions, and coriander.
Add spices: momo masala, red chili powder, turmeric, and salt.
Add ginger-garlic paste and mustard oil.
Pour in a little water—this is crucial to ensure the meat filling remains juicy after steaming.
Mix everything thoroughly by hand until well combined.

Step 3: Roll the Wrappers

Divide the rested dough into 4 parts.
Take one part, dust the surface with flour, and roll it out into a large, thin sheet.
Use a round cutter (or lid) to cut out small circular wrappers.
Remove excess dough from the sides.

Step 4: Shape the Momos

Place a spoonful of filling in the center of a wrapper.
Round Shape: Press filling down with the left thumb; use the right thumb and index finger to pleat and seal the edges in a circle.
Oval Shape: Pleat one side while pushing the filling in, moving forward to create an elongated shape.

Step 5: Steam

Step 6: Serve

Check for doneness by touching lightly; if the dough is not sticky, they are ready.
Serve hot with momo achar.

Juicy, flavorful meat filling inside a perfectly steamed soft wrapper. Best enjoyed hot with spicy dipping sauce.

Tips & Variations

Juiciness Secret: Adding water to the meat mixture is the most important step to ensure the filling stays moist and juicy.
Dough Texture: Ensure the dough is balanced—too hard makes dry momos, too soft makes them difficult to shape.

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