If you would like to learn how to make a delicious Nepali Momo at home, this post is for you! Although making momos from scratch may seem daunting at first, it’s actually simple with the right ingredients and techniques!
What is momo food?
It’s a must-try food whenever you visit Nepal. What I love about Momo is that they can be enjoyed as a snack, appetizer, or main course.
In Nepal, the Buff momo is the most popular type and it’s my personal favorite. However, momo can be made with any meat (chicken, pork) or even a vegetarian option.
I must say, making momo may take a while, but the end result is definitely worth it and it’s a fun experience. With the right ingredients and techniques, anyone can make a delicious batch of momos at home.
Here is a step-by-step guide to making Delicious Nepali Chicken Momo at home.
Ingredients You Need For Nepali Momo Recipe
Ingredients You Need For Nepali Momo
Meat : You can use store-bought ground chicken or make it at home using a blender and boneless chicken thighs. Homemade ground chicken is fresher and more flavorful, but store-bought is convenient.
Vegetables Cabbage, white onion, ginger, garlic, and cilantro.
Spices: Turmeric, kashmiri red chili powder and momo masala powder.
Seasoning: Fenugreek seed, black pepper, salt and soy sauce.
Oil: Any vegetable cooking oil
Momo Wrapper Making Momo wrappers is the most time-consuming. However, if you want to save time, you can buy a ready-made wrapper from the grocery store, but here for this recipe, I am making it from scratch.
All-purpose flour: You can use any purpose flour suitable for baking. If you want a healthier option, you can also use wheat flour.
Water Lukewarm water
Photo Instructions To Make Nepali Chicken Momo
#1.Add chopped cabbage and onion to a blender and blend for 20-30 seconds. This will break them down into smaller pieces and make them easier to mix well with the chicken mince.
Note: If you want to chop vegetables by hand, that’s fine—but I prefer to use a blender. It’s faster and easier, giving me more control over the consistency of my mixtures. Make sure not to overdo it while using the blender.
#3. Transfer the vegetables to a mixing bowl, then add ginger, garlic paste, momo masala, salt and soy sauce. Mix the ingredients until thoroughly combined.
#3. Heat oil in a pan over medium heat. Add fenugreek seeds and cook until they turn lightly brown. Next, add turmeric and red chili powder and cook for a minute or two. Add the mixture to the chicken mince and add cilantro. Mix all ingredients well and set them aside.
Momo Wrapper Instructions
#4. Add flour to a bowl and slowly add water to the dough. Knead the dough until you get a smooth and soft dough. Cover it for 10 mins.
Note: When making the dough for momos, it’s important to gradually add water to the flour and knead it. If the dough is too stiff, slowly add water and knead it thoroughly until it becomes firm but not sticky, with a smooth surface.
#5. Now, make a small round dough and use your hands to roll out the circle. Then use a rolling pin to roll out a circle on a wooden surface, similar to the picture.
#6. Place one tbsp filling in the center of the wrapper. Lift the sides and start pleating the wrapper towards the center. Press gently and close when joining the pleats to form a round-shaped dumpling.
Note: Making the momo shape can be difficult at first, but with practice, it gets easier. Alternatively, you can save time by buying wonton wrappers from an Asian grocery store.
#7. Next, add water to the steamer pot and simmer on medium heat. Grease the steamer pan with oil and arrange the momo in the pan accordingly.
Note: Don’t arrange momo too tightly, or it might stick together.
When it comes to serving Nepali momo, there are a few options to consider.
Momo Achar: One popular choice is to serve momos with a spicy tomato-based achar. This achar is made by blending tomatoes, chilies, garlic, ginger, cumin, coriander, and other spices to create a tangy and flavorful dipping sauce.
Jhol/Momo Soup : Another delicious way to serve momo is with a jhol or soupy sauce made with peanuts, tomatoes, various spices and sesame powder. This sauce is perfect for those who want a soup-like texture, especially during the winter. It tastes delicious and is easy to make at home. Here is the recipe for jhol momo soup.
Variations of Nepali Momo Recipe
Nepali Momo is a versatile dish that can be customized to suit different tastes and preferences. While traditional momos are delicious on their own, there are many variations to explore. Here are some popular variations of Nepali momos:
Sadeko means “marinated” in Nepali, and this variation involves marinating the momos in a spicy mixture of chili, garlic, and soy sauce.
The marinated momos are then pan-fried or grilled for a crispy texture. Sadeko momos are perfect for those who love a bit of heat and a crunchy texture.
Chilli momos are another popular variation that is perfect for spice lovers. These are usually prepared by frying cooked steamed momo and then cooking them in a thick gravy sauce made with a combination of tomato, onion, and bell pepper.
Chilli momos are perfect for someone who loves a spicy kick and wants to try something different from the traditional steamed momos.
Tandoori momos are a fusion of Indian and Nepali cuisine. The momos are marinated in a mixture of yogurt and tandoori spices before being grilled or baked. The result is a deliciously smoky and flavorful Momo that is sure to be a hit with anyone who loves tandoori flavors.
How to Store Momo?
Momo is a popular Nepali dish that is enjoyed by people all around the world. Whether you are making momos at home or buying them from a local restaurant, it’s important to know how to store them properly to keep them fresh and delicious. Here are some tips on how to store momos:
If you have leftover momos, store them in an airtight container and refrigerate them. Momo can be stored in the refrigerator for up to 2-3 days. When you are ready to eat them, steam them for a few minutes until they are heated through.
If you want to store momos for a longer period, you can freeze them. Place the momo in an airtight container or freezer bag and freeze them.
Frozen momo can last for up to 2-3 months. When you are ready to eat them, steam them for a few minutes until they are heated through.
How to Freeze Fresh Momo?
If you want to make momos ahead of time and freeze them for later use, you can freeze them uncooked.
Freezing uncooked momo is a great way to save time and ensure that you always have a delicious snack or meal on hand. Here’s how to freeze uncooked momo:
- Assemble: Assemble the momo as you normally would.
- Separate: Separate the momos with parchment paper or plastic wrap to prevent them from sticking together. Then freeze them for 2-3 hours.
- Container: Remove the momos from the freezer and place them in an airtight container or freezer bag.
- Label: Label the container or bag with the date and the type of momos to keep track of what you have stored.
- Freeze: Place the container or bag in the freezer and freeze the momo for up to 2-3 months.
- Cook: When you are ready to eat the momo, remove the number of momo you need from the freezer and steam them as you normally would.
By following these simple steps, you can freeze uncooked momos and enjoy them later without compromising their taste and texture.
Nepali Momo Recipe | Chicken Momo
- Momo steamer
- Roller pin
- Rolling board or Pastry mat
- 1.5 lb ground chicken
- 2 cup chopped cabbage
- 1½ cup chopped white onion
- 2 tbsp ginger, garlic paste
- 3 tbsp chopped cilantro
- 1½ tbsp Oil
- ½ tsp fenugreek seeds
- ½ tsp red chili powder
- ½ tsp turmeric powder
- 1 tbsp momo masala powder
- 1 tbsp soy sauce
- salt to taste
- 2 ½ cup flour
- 1½ cup luke-warm water
- 10-12 cups water (Steaming momo)
- Prepare ground chicken by blending chicken thighs or using store-bought ground chicken.1.5 lb ground chicken
- Blend chopped vegetables (cabbage and onion) until finely chopped, then transfer to a bowl.2 cup chopped cabbage, 1½ cup chopped white onion
- Add soy sauce, ginger and garlic paste, masala powder, and salt to the bowl. Combine well.2 tbsp ginger, garlic paste, 1 tbsp momo masala powder, salt to taste, 1 tbsp soy sauce
- Heat oil in a pan on medium heat.1½ tbsp Oil
- Once hot, add fenugreek seed and cook until brown.½ tsp fenugreek seeds
- Then add turmeric and red chili powder and cook for a minute. Add the oil to the bowl and combine with cilantro.½ tsp red chili powder, ½ tsp turmeric powder, 3 tbsp chopped cilantro
- Add flour and make a smooth dough by slowly adding water and kneading it thoroughly with your hand. Cover it for 10 mins.2 ½ cup flour, 1½ cup luke-warm water
- Then make a small round ball, roughly 35 – 40 small pieces.
- Make a round wrapper using a rolling pin with edges making it thinner.
- Add one tbsp filling to the wrapper, lift the sides and start pleating the wrapper towards the center.
- Prepare the steaming pot by pouring water.10-12 cups water (Steaming momo)
- Spray the oil on the steamer pan and then arrange momo accordingly.
- Steam it for 20-25 mins till the outer looks shiny.
- Cool it down for a few mins before removing momos from the steamer, and serve momo with momo achar.
If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!