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No. 0351 Nepali Free recipe

Nepali Chicken Momos with Fresh Cilantro

These round, twist-topped dumplings are packed with chicken, onion, garlic, ginger and warm spices, then steamed until plump and juicy. A sprinkling of cilantro keeps them bright. Across Kathmandu they are sold by the plate from steaming towers, and they are just as addictive at home with a spicy tomato achar.

4.3 from 580 cooks

Five round pleated steamed momos sprinkled with chopped cilantro on a black plate
Photo: Ansh Rajput on Pexels
Prep
50 min
Cook
15 min
Total
1 hr 5 min
Serves
4
Level
Medium
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Method 6 steps

  1. Knead the flour and water into a firm, smooth dough for 6 minutes. Cover and rest for 20 minutes.

  2. Combine the chicken, onion, garlic, ginger, garam masala, turmeric, melted butter, half the cilantro and salt. Mix well and chill while the dough rests.

  3. Divide the dough into 24 pieces and roll each into a 3 1/2 inch circle with thinner edges.

  4. Hold a wrapper in your palm, add a tablespoon of filling and pleat the edge around in a circle, twisting the top closed.

  5. Brush a steamer basket with oil and steam the momos over boiling water for 12 to 14 minutes until the dough is no longer sticky and the filling is firm.

  6. Transfer to a dark plate and scatter the remaining cilantro over the top before serving.

Tap a step to mark it done.

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