Steamed Chicken Momos
Momos, the beloved Himalayan dumpling, are the heart and soul of street food across Nepal, Tibet, and parts of Northern India. Delicately hand-folded and traditionally steamed, these savory dumplings offer a symphony of flavor in every bite—with juicy fillings, aromatic spices, and silky wrappers. This version, filled with ground chicken, is a perfect balance of comfort and craft, equally enjoyable as a cozy meal or stylish party appetizer.
Equipment
- Steamer basket
- Mixing bowl
- Rolling Pin
- Knife or dough cutter
- Clean surface or board for shaping
Ingredients
For the Dough:
- 2 cups all-purpose flour unbleached for better texture
- 0.5 teaspoon salt
- 0.75 cup water room temperature
For the Filling:
- 1 pound ground chicken preferably thigh meat for moisture
- 1 cup cabbage finely shredded
- 0.5 cup onion finely chopped
- 1 tablespoon ginger grated fresh
- 1 tablespoon garlic minced
- 2 tablespoons soy sauce low sodium preferred
- 1 teaspoon white pepper freshly ground for subtle heat
- 2 tablespoons cilantro finely chopped (optional)
Instructions
- Prepare the Dough: In a large mixing bowl, combine 2 cups of all-purpose flour and ½ teaspoon of salt. Gradually add ¾ cup of water and knead until a firm but pliable dough forms. Cover with a damp cloth and let it rest for 30 minutes.
- Make the Filling: In a separate bowl, combine ground chicken, finely shredded cabbage, chopped onion, grated ginger, minced garlic, soy sauce, white pepper, and chopped cilantro. Mix well using clean hands or a spoon until evenly blended. Set aside.
- Shape the Momos: Divide rested dough into small balls (about 1 inch each). Roll each into a thin disc about 3 inches in diameter. Place 1 tablespoon of filling in the center of each disc, then pinch and pleat the edges to seal, forming a crescent or round shape. Keep unused dough covered to prevent drying.
- Steam the Momos: Heat a steamer with water and line it with parchment or cabbage leaves. Once steaming, place momos a bit apart to avoid sticking. Steam for 15–20 minutes, or until the wrappers turn translucent and slightly glossy, and filling is fully cooked (internal temp should reach 165°F or 74°C).
Notes
- Try adding chopped shiitake mushrooms for a richer umami profile.
- For a vegetarian variation, swap chicken for paneer or tofu with carrots and mushrooms.
- Lightly oil your hands when shaping dough to prevent sticking.
- Freeze uncooked momos on a tray, then store in bags for a quick cook-from-frozen meal.
Nutrition
Calories: 413kcalCarbohydrates: 52gProtein: 28gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 98mgSodium: 655mgPotassium: 763mgFiber: 3gSugar: 2gVitamin A: 32IUVitamin C: 9mgCalcium: 37mgIron: 4mg
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