Perfect Nepali Chicken Momos with Tangy Tomato Chutney
Nepali chicken momos are delectable dumplings packed with flavorful fillings. These tender bites are a perfect appetizer or snack, and when paired with a tangy tomato chutney, they become an irresistible treat. Follow this easy recipe to make 80 momos, complete with a spicy dipping sauce.
Ingredients
For the Filling:
- 1 lb ground chicken (455 g)
- ½ red onion, finely chopped
- ½ cup scallions (50 g), finely chopped
- ½ cup fresh cilantro (20 g), finely chopped
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon turmeric
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 2 tablespoons ghee (or melted butter)
- 2 tablespoons olive oil
- 80 small dumpling wrappers
- Napa cabbage leaves (or parchment paper) to line the steamer
For the Tomato Chutney:
- 2 cups chutney (640 g), optional
- 1 tablespoon olive oil
- 4 medium tomatoes, chopped
- 4 Thai chilies, chopped
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, grated
- ½ teaspoon turmeric
- 1 teaspoon Szechuan pepper (or dried chilies)
- Salt, to taste
- 2 tablespoons toasted sesame seeds
- ¼ cup fresh cilantro (10 g)
Preparation
1. Prepare the Filling:
- In a large bowl, mix together the ground chicken, red onion, scallions, cilantro, garlic, ginger, turmeric, red chili powder, garam masala, ghee, and olive oil. Use your hands to ensure all ingredients are well combined.
2. Shape the Momos:
- Place a tablespoon of the filling in the center of each dumpling wrapper. Lightly moisten the edges of the wrapper with water using your finger.
- Pinch the top of the wrapper and pleat the sides to seal the filling inside, forming a little pouch. Repeat this process until all wrappers and filling are used.
3. Steam the Momos:
- Bring a large pot of water to a boil and place a dumpling steamer basket over it. Line the basket with napa cabbage leaves or parchment paper to prevent sticking.
- Arrange the momos in the basket, making sure they’re not touching. Steam in batches for 12-15 minutes, or until the wrappers turn slightly translucent.
4. Make the Tomato Chutney:
- Heat olive oil in a medium saucepan over medium heat. Add the chopped tomatoes, Thai chilies, garlic, ginger, turmeric, and Szechuan pepper. Season with salt and cook, stirring occasionally, until the tomatoes are softened (about 5 minutes).
- Remove from heat and let the mixture cool for 5-10 minutes. Transfer to a blender, then add sesame seeds and cilantro. Blend until smooth.
5. Serve and Enjoy:
- Serve the steamed momos hot with the homemade tomato chutney for dipping. Enjoy these delightful dumplings with the spicy and tangy sauce!
This recipe brings a taste of Nepal to your kitchen with flavorful momos and a zesty chutney that perfectly complements the dish.
