October 12, 2016

Chicken Momo (Dumplings)

domanath-sharma-nurseFrom: Domonath Sharma
Community Health Nurse

Momo is a type of South Asian dumpling native to the Tibet, China, Sikkim, Bhutan, Nepal and India. It is believed to be Tibetan origin and has spread to the neighboring countries, now becoming popular around the world with the migration of people from these countries. The seasoning for this dish is widely modified and the ingredients also vary in different countries. It is one of the most popular fast foods /full meal in Nepal and is considered a complete, nutritious and healthy dish.

Ingredients: Chicken Momo
(10 serving)

  • Ground chicken- 1lb
  • Chopped medium size fresh cabbage -1
  • Big size onions-2
  • Ginger paste-2 tsf
  • Cumin powder-1tsf
  • Coriander powder-1tsf
  • Green cilantro chopped-1 bundle
  • Olive oil-2 tablespoonful
  • Black pepper powder- ½ tsf
  • Salt to taste
  • (Mix together) for the filling

Ingredients: Wrappers

  • All purpose flour-3 cups
  • Olive oil-2ts
  • Water -1 ½ cup
  • (Make dough and roll to 3 ½ inch diameter flat pieces)

Ingredients: Chutney/Achhar

  • Tomatoes-4 big pieces chopped
  • Sesame seeds fried and ground-2tsf
  • Onoin-1
  • Cumin powder-1tsf
  • Ginger paste-1tsf
  • Coriander leaves-1 bundle chopped
  • Green hot peppers-2 chopped
  • Dried hot peppers-2 chopped
  • Olive oil-2 tsf
  • Salt to taste
  • (Cook in olive oil and make a thick paste)


Though the simple white flour and water is generally preferred to make the wrapper, nowadays all-purpose flour or even the ready-made wrappers are used. Traditionally Momo is prepared with ground /minced meat fillings, but over the past several years the fillings have become more elaborate. These days Momo is prepared virtually with any combinations of ground meat, vegetables, tofu, paneer cheese, soft cheese etc.

The dough is rolled in to small circular flat pieces of about 4 inches diameter. The filling is then enclosed in the wrapper either in a round pocket or in a half -moon crescent shape. Momo is then cooked for 15 minutes over a pre boiled soup in a steamer (multi -chambered momo making utensil). It may also be pan fried or deep fried after being steamed. It is usually served with dipping sauce locally called chutney/ achhar.

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