Chicken Momos with Nepalese Tomato Chutney

Name: Chicken Momos with Nepalese Tomato Chutney
Prep time: 55 min
Cook time: 30 min
Total time: 85 min
Yield: 6
Ingredients: 250 g chicken mince; 1/2 red onion, chopped; 1 spring onion, chopped; 500 g tomatoes, finely chopped; 4 cloves garlic; 5 cm ginger; 5 green chilies; 1/2 stalk lemongrass, finely chopped; 2 tbsp coriander, chopped; 1 tbsp lemon juice; 1 tbsp lemon or lime juice; 200 g plain flour; 120 ml water; 25 g unsalted butter, melted; 2 tbsp mustard or vegetable oil; 3 tbsp toasted sesame seeds; 3 tbsp cornflour; 1/2 tbsp fenugreek seeds; 3 g black peppercorns, crushed; 1/2 tbsp black pepper; 1/2 tsp coriander powder; 1/2 tsp cumin powder; 1/2 tsp garam masala; 1/2 tbsp ground turmeric; 1/4 tsp baking powder; 1 1/4 tsp salt

These juicy chicken momos are wrapped in a tender homemade dough and steamed until perfectly soft. A smoky, spiced Nepalese-style tomato chutney adds heat, tang, and plenty of flavor, making this a standout dumpling recipe for sharing.

Servings6 Portions

Prep Time55 Mins

Cook Time30 Mins

Difficulty

Intermediate

Ingredients

chicken mince
250 g
red onion, chopped
0.5
spring onion, chopped
1
tomatoes, finely chopped
500 g
garlic
4 cloves
ginger
5 cm
green chilies
5
lemongrass, finely chopped
0.5 stalk
coriander, chopped
2 tbsp
lemon juice
1 tbsp
lemon or lime juice
1 tbsp
plain flour
200 g
water
120 ml
unsalted butter, melted
25 g
mustard or vegetable oil
2 tbsp
toasted sesame seeds
3 tbsp
cornflour
3 tbsp
fenugreek seeds
0.5 tbsp
black peppercorns, crushed
3 g
black pepper
0.5 tbsp
coriander powder
0.5 tsp
cumin powder
0.5 tsp
garam masala
0.5 tsp
ground turmeric
0.5 tbsp
baking powder
0.3 tsp
salt
0.3 tsp

Step-by-Step Instructions

Make the chutney first. Heat the oil in a frying pan over medium-high heat. Add the fenugreek seeds and black pepper, and cook for about 20 seconds until fragrant. Stir in the garlic, ginger, and chilies, then cook for 30 seconds. Add the coriander powder, cumin, garam masala, and turmeric with a splash of water to prevent scorching. Add the chopped tomatoes and a pinch of salt, then cook for 5 minutes, stirring occasionally, until the tomatoes soften and break down. Remove from the heat and let cool.

If making the wrappers from scratch, mix the flour, baking powder, and a pinch of salt on a clean work surface or in a bowl. Add 100 ml water gradually and knead until you have a smooth, firm dough. Knead for 5 minutes, cover, and let it rest for 30 minutes.

Prepare the filling while the dough rests. In a bowl, combine the chicken mince, red onion, garlic, ginger, green chilies, spring onion, crushed peppercorns, chopped coriander, lemongrass, melted butter, lemon juice, and 3/4 tsp salt. Mix well until evenly combined.