If you're lucky enough to have dinner at a Nepali restaurant, order the chicken momo and try this tasty, chicken appetizer. Native to the Himalayan region of Nepal, chicken momo's are essentially seasoned ground chicken wrapped in a dough. Similar to steamed won tons, chicken momo is typically served with a spicy tomato-based sauce. You can make chicken momo at home, using mostly basic household ingredients and a steamer. Traditionally, a bamboo steamer is used, but if you don't have one, a regular steamer with a steamer rack will work fine.
Things You'll Need
- 5 cups flour
- 1 tbsp. vegetable oil
- 1 cup water
- 1 pinch salt
- 2 lb ground chicken
- 1/2 cup spring onions
- 1 tbsp. minced ginger
- 2 green chilies, chopped
- 11 tbsp. garlic, minced
- 2 tsp. soy sauce
- Salt, to taste
- Pepper, to taste
- Mixing bowls
- steamer pot
Prepare the dough for the wrappers by combining the flour, olive oil, water and a pinch of salt in a mixing bowl, mixing until it forms a dough.
Knead the dough for about 10 minutes, until the dough is soft in texture. Let the dough rest for 15 minutes.
Combine the ground chicken with the green onions, ginger, green chillies, garlic and soy sauce in another bowl. Set aside.
Divide the dough into 1-inch diameter balls. Flatten each one out so that the dough is now a flat, 3-inch wrapper.
Hold one wrapper at a time in your hand, and spoon 1 tbsp. of the chicken mixture into the center of the wrapper.
Bring the edges of the wrapper together over the filling and pinch and twist to seal, similar to a dumpling.
Prepare a steamer by filling the bottom with water up to just below the steamer rack and bringing to a boil, and generously grease the steamer rack with oil.
Place the momos on the steamer rack, leaving a couple inches of space between each one.
Cover the steamer with the lid, and steam the momos for about 10 to 15 minutes. Remove, and serve immediately with a tomato-based dipping sauce.
Tips & Warnings
- Although momos are most traditionally steamed, similar to other dumplings you can sautee them in butter or deep fry them in hot oil, depending on your preference.