Momo is a tasty Nepalese dumpling that I had for lots of staff lunches when I was a chef. The Nepalese chefs would make them for us and they have to be one of my favourite styles of dumpling.
Category
Lunch
Servings
4
Prep time
1 hour
Cook time
8 minutes
Momo is a tasty Nepali dumpling that I had for lots of staff lunches when I was a chef. The Nepalese chefs would make them for us and they have to be one of my favourite styles of dumpling.
Ingredients
- 240g (8.5 oz) plain flour
- 180ml (6 fl oz) water
- 1 tbsp white vinegar
- 1 tsp salt
- 1 tsp sugar
- 3 spring onions, finely sliced
- thumb-size piece of ginger, minced
- 5 cloves garlic, minced
- 1-3 green chillies, finely diced
- 1 tsp ground white pepper
- 1 tsp ground cumin
- 1 tbsp soy sauce
- 500g (1.1 lb) chicken mince
- ½ tsp MSG (Monosodium glutamate)
Dough
Chicken filling
Directions
To prepare the dough, mix the flour, water, vinegar, and salt in a bowl until combined.
- Turn the mixture onto a work surface and knead until smooth, which should take about 4-5 minutes.
- Allow the dough to rest for 30 minutes.
- For the filling, thoroughly mix the remaining ingredients (excluding the dough ingredients) in a separate bowl.
- Once the dough has rested, roll it into a long log and slice into 2 cm (0.8 inch) thick pieces.
- Roll each piece into a thin circle, about 1-2 mm thick. Optionally, use a cookie cutter to achieve perfect circles.
- Place a heaped teaspoon of the chicken filling in the centre of each dough circle. Fold the dough over the filling to create a moon shape, sealing the edges.
- Pinch together the two corners of the moon shape and press firmly.
- Place the momo on parchment paper until ready to cook.
- To cook, steam the momo for 5-6 minutes.
- Allow them to cool slightly before serving with your favourite dipping sauce.
Recipe video
Recipe notes
Pair these with the tomato chutney to use as a dipping sauce.
