Chicken Momo (dumplings) Recipe

Make and rest dough

In a large bowl, combine 1.5 cups all-purpose flour and 0.5 tsp salt. Make a well and add 0.5 cup warm water and 1 tbs vegetable oil. Mix with a fork until a shaggy dough forms, then knead on a lightly floured surface for 6–8 minutes until smooth and elastic. If dough is sticky, add up to 1 tbs more flour; if too stiff, add a teaspoon of water. Cover with a damp cloth and let rest for 20–30 minutes while you prepare the filling.

Prepare aromatics

Heat a small nonstick skillet over medium-low heat and add 1 tsp vegetable oil. Add the finely minced 0.5 cup onion and sauté 2–3 minutes until softened and translucent (do not brown). Remove from heat and let cool slightly.

Mix filling

In a bowl, combine 10 oz ground chicken, the sautéed onion, 2 minced garlic cloves, 1 tsp grated ginger, 0.5 tsp minced green chili, 2 tbs chopped cilantro, 2 tbs sliced spring onion, 0.5 tsp ground cumin, 0.5 tsp ground coriander, 0.5 tsp garam masala, 0.25 tsp turmeric, 1 tsp soy sauce, 0.75 tsp salt, and 0.25 tsp pepper. Mix gently using a fork or spatula until evenly combined but not overworked (about 20–30 strokes). Taste a tiny pinch by cooking a small piece in a skillet and adjust seasoning if needed.

Chill filling

Cover the filling and refrigerate for 10 minutes to firm up slightly; this makes wrapping easier.

Divide the rested dough into 10 equal pieces (about 1.5 in balls). Keep covered with a damp cloth. Working with one ball at a time, roll into a thin round about 3–3.5 inches in diameter, thinner at the edges and slightly thicker in the center. Place about 1 to 1.5 tablespoons of filling in the center of each wrapper.

Fold and pleat: Bring the edges together over the filling and pleat or pinch to seal at the top to form a round momo. Ensure there are no holes. Place each finished momo seam-side down on a tray lined with parchment or a lightly oiled surface, spacing them so they do not touch.

Prepare steamer: Line a steamer basket or plate with parchment (poke small holes) or cabbage leaves to prevent sticking and lightly oil. Bring 1–2 inches of water in a pot to a simmer.

Steam momos: Arrange up to 6–8 momos in the steamer in a single layer with space between. Cover and steam over simmering water for 10–12 minutes (for 10 oz chicken total, 10–12 minutes is sufficient). Avoid over-steaming which can make wrappers gummy. Check one momo by cutting — filling should be fully cooked and juices clear.

Finish: Once done, remove momos carefully with tongs and transfer to a serving plate. Optionally brush with a tiny bit of oil or melted butter for shine.

Mix sauce: In a small bowl, whisk together 0.25 cup tomato chutney or ketchup, 1 tsp soy sauce, 0.25 tsp red chili powder (or to taste), 1 tsp lemon juice, 1 tsp chopped cilantro, and 0.125 tsp salt until smooth. Taste and adjust heat, salt, or acidity. Serve alongside the hot momos.