How to Make Chicken Momo

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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.

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