Momo, Nepal’s most beloved dumpling, is more than just a dish—it’s a cultural experience. Whether steamed, fried, or dipped in a rich, spicy broth, momo represents the warmth of Nepalese hospitality splits and the rich culinary heritage of the Himalayas. These bite-sized dumplings, typically filled with juicy, spiced meat or vegetables, are a staple of Nepalese street food and home kitchens alike.
In this article, we’ll dive into the history of momo, its cultural significance, popular variations, and, most importantly, an authentic chicken momo recipe that you can recreate in your own kitchen!
A Brief History of Nepalese Momo
Momo is deeply rooted in Nepalese cuisine, but its origins trace back to Tibetan and Chinese influences. It is believed that momo was introduced to Nepal by Tibetan traders centuries ago. Over time, Nepalese cooks adapted the recipe, incorporating local spices and flavours that make Nepalese momo distinctly unique.
Initially, momo was made using buffalo meat since Nepal has a large Hindu population that avoids beef. However, as the dish gained popularity, chicken, pork, lamb, and even vegetarian versions became common. Today, momo is one of the most loved street foods in Nepal, found in small roadside eateries, upscale restaurants, and even home kitchens.
Why Is Momo So Popular?
Momo has become an iconic dish, not just in Nepal but across the world. Here’s why people love it:
- Perfect Balance of Flavours – The juicy filling, aromatic spices, and soft dumpling wrapper create an irresistible bite.
- Versatile Cooking Methods – Momo can be steamed, pan-fried, deep-fried, or served in a spicy broth (jhol momo).
- Social & Cultural Significance – Making momo is often a communal activity, bringing families and friends together.
- Healthy Yet Delicious – Since momo is typically steamed, it’s a healthier alternative to deep-fried snacks.
Different Types of Nepalese Momo
Momo comes in various styles, each with its own unique preparation:
- Steamed Momo (The Classic Version) – Soft and juicy dumplings served with spicy tomato-based achar (dipping sauce).
- Fried Momo (Crispy Delight) – The dumplings are deep-fried or pan-fried after steaming for a crispy texture.
- Kothey Momo (Half Fried, Half Steamed) – These dumplings are first steamed and then lightly pan-fried for a golden crust.
- Jhol Momo (Momo in Broth) – Momo is served in a flavorful, spicy soup made from sesame, tomatoes, and spices.
- Open Momo (Fusion Style) – A modern twist where the dumpling is left open on top, resembling a flower.
While all these variations are delicious, traditional steamed chicken momo remains the most popular choice. Now, let’s get into the step-by-step recipe for making authentic Nepalese chicken momo at home.
Authentic Nepalese Chicken Momo Recipe
Ingredients
For the Dough:
- 2 cups all-purpose flour
- ½ teaspoon salt
- ¾ cup warm water (adjust as needed)
- 1 tablespoon oil (optional for a softer texture)
For the Chicken Filling (Raw, Not Pre-Cooked):
- 300g ground chicken (preferably thigh meat for juiciness)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2 tablespoons fresh coriander (cilantro), finely chopped
- 1 tablespoon spring onion, finely chopped
- 1 tablespoon soy sauce
- ½ teaspoon turmeric powder
- ½ teaspoon cumin powder
- ½ teaspoon garam masala
- ½ teaspoon ground black pepper
- 1 tablespoon mustard oil (or vegetable oil)
- Salt to taste
For the Spicy Tomato-Based Dipping Sauce (Achar):
- 2 medium tomatoes
- 1 tablespoon sesame seeds
- 2 dried red chillies (adjust for spice level)
- 1 clove garlic, minced
- ½ teaspoon turmeric powder
- 1 tablespoon mustard oil
- Salt to taste
Step-by-Step Instructions
Step 1: Prepare the Dough
- In a large mixing bowl, mix flour and salt.
- Gradually add warm water, mixing as you go.
- Knead for about 8-10 minutes until the dough is soft yet firm.
- Cover the dough with a damp cloth and let it rest for 30 minutes.
Step 2: Make the Chicken Filling (Raw Mixture)
- In a bowl, combine ground chicken, chopped onions, garlic, ginger, and spring onions.
- Add soy sauce, mustard oil, turmeric, cumin, garam masala, black pepper, and salt.
- Mix everything well using your hands until fully combined.
- Cover and let the filling marinate for at least 20-30 minutes.
Tip: Traditional momo filling is always raw—it cooks inside the dumpling while steaming.
Step 3: Shape the Momo
- Divide the dough into small equal-sized portions (about 12-15 pieces).
- Roll each piece into a thin, round wrapper (about 3 inches in diameter).
- Place 1 teaspoon of chicken filling in the centre of each wrapper.
- Carefully fold and pleat the edges, sealing the momo in a round or half-moon shape.
Tip: Keep the rolled wrappers covered with a damp cloth to prevent drying.
Step 4: Steam the Momo
- Grease a steamer tray lightly or line it with parchment paper.
- Arrange the momo, making sure they don’t touch each other.
- Bring water to a boil in the steamer base, then place the momo tray inside.
- Steam for 12-15 minutes, until the wrappers look slightly translucent and firm.
Step 5: Prepare the Spicy Tomato Dipping Sauce (Achar)
- Heat mustard oil in a pan and toast sesame seeds until golden brown. Remove and grind them into a paste.
- In the same pan, add tomatoes, dried chillies, garlic, and turmeric. Cook until tomatoes soften.
- Blend or mash the mixture until smooth. Mix in the ground sesame paste and season with salt.
- Serve as a flavorful dipping sauce alongside the freshly steamed momo!
Final Thoughts
Nepalese chicken momo is more than just a dumpling—it’s a symbol of comfort, tradition, and togetherness. Whether enjoyed at a street stall in Kathmandu or prepared at home with loved ones, momo always brings joy to the table.
With this authentic step-by-step recipe, you can now bring the flavours of Nepal into your own kitchen. So gather your family, start folding dumplings, and enjoy a plate of warm, juicy, homemade momo!
Happy Cooking! 😊
