Nepalese-Inspired Chicken Momo
These Nepalese-inspired momos are tender dumplings filled with a flavorful savory mixture and steamed until soft and juicy. They’re served with a bright, spicy tomato chutney made with garlic, ginger, chilis, turmeric, and Szechuan peppercorns that adds a little heat and a lot of flavor. Inspired by the classic Nepalese dish, this homemade version is simple, comforting, and incredibly satisfying.
PREP TIME: 40 MINS COOK TIME: 8 MINS TOTAL TIME: 48 MINS
Ingredients
- 40 small dumpling wrappers
For the filling
- 1 lb ground chicken
- ½ red onion, finely chopped
- ½ cup scallions, finely chopped
- ½ cup fresh cilantro, finely chopped
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon turmeric
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 2 tablespoons butter, melted
- 2 tablespoons olive oil
For the chutney
- 1 tablespoon olive oil
- 14-ounce can fire-roasted tomatoes
- 2-3 dried red chilis, chopped
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, grated
- ½ teaspoon turmeric
- 1 teaspoon Szechuan pepper
- Salt, to taste
- 2 tablespoons roasted peanuts
- ¼ cup cilantro, roughly chopped
Instructions
In a large bowl, combine the filling ingredients. Mix well until combined.
Place a teaspoon of filling in the center of a dumpling wrapper. Using your finger, line the edges with water.
Pinch the top of the wrapper, using your index fingers and thumb to pleat and form what resembles a money bag. Repeat with the remaining wrappers and filling.
Steam dumplings on medium-high heat for 8-10 minutes.
To make the chutney, in a medium saucepan, heat the olive oil over medium heat. Add the tomatoes, chilis, garlic, ginger, turmeric, and Szechuan peppers, and salt. Cook, stirring occasionally, until the tomatoes soften, about 5 minutes. Remove from heat and let cool for 5-10 minutes.
Transfer the tomato mixture to a blender. Add the peanuts and cilantro. Blend until smooth.
Serve the momos with the chutney.
Enjoy!
