Nepali Chicken Momo


Dough for wrappers: 
  • 720 ml (3 cups) All-purpose flour 
  • 1 Tbls. oil 
  • 1 cup water 
  • Pinch of salt 

  • 1 Kg (~2 lbs.) lean ground chicken 
  • 240 ml (1 cup) onion, finely chopped 
  • 120 ml (1/2 cup) green onion, finely chopped 
  • 45 ml (3 Tbls.) cilantro, chopped 
  • 1 Tbls. fresh garlic, minced 
  • 1 Tbls. fresh ginger, minced 
  • 1/2 tsp. timur (Szechwan pepper) 
  • 1/2 tsp. turmeric 
  • 2 Tbls. curry powder
  • 5 fresh red chillies, minced 
  • 3 Tbls. cooking oil
  • Salt to taste 


  1. In a large bowl combine flour, oil, salt and water. 
  2. Mix well, knead until the dough becomes homogeneous in texture, about 8-10 min. 
  3. Cover and let stand for at least 30 min. 
  4. Knead well again before making wrappers. 

  1. In a large bowl combine all filling ingredients. 
  2. Mix well, adjust for seasoning with salt and pepper. 
  3. Cover and refrigerate for at least an hour to allow all ingredients to blend flavours. 

  1. Give the dough a final knead. 
  2. Prepare 1-in. dough balls. 
  3. Take a ball, roll between your palms to spherical shape. 
  4. Dust working board with dry flour. 
  5. On the board gently flatten the ball with your palm to about 2-in circle. 
  6. Make a few semi-flattened circles, cover with a bowl. 
  7. Use a rolling pin to roll out each flattened circle into a wrapper. 
  8. For  momo's, it is important that the middle portion of the wrapper be slightly thicker than the edges to hold the dumplings together during packing and steaming. 
  9. Hold the edges of the semi-flattened dough with one hand and with the other hand begin rolling the edges of the dough out, swirling a bit at a time. 
  10. Continue until the wrapper attains 3-in diameter circular shape. 
  11. Repeat with the remaining semi-flattened dough circles. 
  12. Cover with bowl to prevent from drying. 

For packing:
  1. Hold wrapper on one palm, put one tablespoon of filling mixture and with the other hand bring all edges together to the center, making the pleats. 
  2. Pinch and twist the pleats close the stuffed dumpling. This holds the key to good tasting, juicy dumplings. 
  3. Heat up a steamer and oil the steamer rack (s) well. This is critical because it will prevent dumplings from sticking. 
  4. Arrange uncooked momo's in the steamer. Close the lid, and allow steaming until the dumplings are cooked through, about 10-15 min. 
  5. Take the dumplings off the steamer, and immediately serve.