strong>Nepali Steamed Chicken Momo with Dipping Sauce

1. Introduction

Momos are one of the most loved street foods in Nepal. I still remember the first time I tasted hot, freshly steamed momos on a cold evening—they were soft, juicy, and full of flavor. Since then, they have become a favorite comfort food in many homes.

This Nepali Steamed Chicken Momo recipe is special because it is simple, quick, and full of authentic taste. It is healthy (since it is steamed, not fried) and perfect for family meals or small gatherings. The spicy dipping sauce makes it even more delicious!

2. Ingredients

For Momo Dough

2 cups all-purpose flour (maida)
~1 cup hot water (add slowly as needed)
1/4 teaspoon salt
1 teaspoon oil

For Chicken Stuffing

2 cups minced chicken (about 300 g)
1/3 cup minced onion
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon minced green/red chili
2–3 spring onion stalks (minced)
1/3 cup cilantro (coriander leaves), minced
3 teaspoons momo masala (homemade or store-bought)
1/2 teaspoon salt (add later)

For Momo Dipping Sauce

1 large tomato
3–4 dried red chilies
1 garlic clove
1 teaspoon white vinegar
Salt (to taste)

Optional Substitutions

Use whole wheat flour instead of maida for a healthier option
Replace chicken with vegetables or paneer for a vegetarian version

3. Equipment Needed

Mixing bowl
Rolling pin
Knife and chopping board
Steamer (momo steamer or idli steamer)
Blender or grinder
Saucepan

These tools help beginners prepare everything easily before starting.

4. Step-by-Step Instructions

Step 1: Prepare the Dough

In a bowl, mix flour, salt, and oil.
Slowly add hot water and mix with a spoon.
Once slightly cool, knead into a smooth dough.
Cover and let it rest.

Tip: Add water little by little to avoid sticky dough.

Step 2: Prepare the Filling

Mix minced chicken with onion, garlic, ginger, chili, spring onions, cilantro, and momo masala.
Keep it in the refrigerator.
Add salt just before making momos.

Tip: Adding salt later prevents water from coming out of the chicken.

Step 3: Make the Dipping Sauce

Soak dried chilies in hot water for 30–60 minutes.
Boil chopped tomato until soft.
Grind tomato, chilies, and garlic into a smooth paste.
Add vinegar and salt.

Step 4: Shape the Momos

Make small balls from the dough.
Roll into thin circles (edges thinner than center).
Add filling in the center.
Fold and seal in your favorite shape.

Step 5: Steam the Momos

Place momos in a greased steamer.
Steam for about 20 minutes.
They will look slightly shiny when done.

5. Cooking Tips & Tricks

Do not overfill the momos
Seal properly to prevent opening while steaming
Keep dough covered to avoid drying
Do not overcrowd the steamer

Pro Tip: A little oil on hands helps in shaping smooth momos.

6. Variations / Customization

Vegetarian: Use cabbage, carrot, paneer, or mushrooms
Vegan: Replace chicken with tofu and veggies
Spicy: Add more chili or chili sauce
Low-calorie: Use lean chicken and whole wheat dough

7. Serving Suggestions

Serve hot with spicy momo sauce
Pair with light soup (clear chicken soup or veg soup)
Garnish with fresh cilantro

8. Nutritional Information (Approx.)

Per serving (4–5 momos):

Calories: 180–220 kcal
Protein: 12–15 g
Carbs: 20–25 g
Fat: 5–7 g

9. Storage & Reheating Tips

Store uncooked momos in the fridge for 1 day
Cooked momos last 2–3 days in the refrigerator
Reheat by steaming again for best taste
Avoid microwaving (can make them dry)

10. FAQs

Q1: Can I freeze momos?
Yes, freeze uncooked momos and steam directly when needed.

Q2: Why are my momos hard?
The dough may be too dry or overcooked.

Q3: Can I use ready-made wrappers?
Yes, it saves time and works well.

Q4: How do I know momos are cooked?
They turn slightly shiny and soft.

11. Conclusion

Nepali Steamed Chicken Momos are easy to make, healthy, and full of flavor. With simple ingredients and steps, you can enjoy this delicious dish at home anytime.

Read Other Post In English अरु पोस्ट हरु नेपालीमा पढ्नुहोस

घिरौंला (Ghironla) , Ghiyatorai (घिया तोरई) Luffa cylindrica (Linn.) M. Roemer Benefits and using method

Saano Dugdhi (सानो दुग्धी) , Laghu Dugdhika (लघु दुग्धिका ) Euphorbia thymifolia Linn. Benefits, uses and using Method

Dudhe jhar (दुधे झार) , Dugdhika ( दुग्धिका) Euphorbia hirta Linn. Benefits and Uses

Branari (व्रणारी), Tridax procumbens Linn. Benefits and using Method

Ajmbari (अजम्बरी ), Parnabeej ( पर्णबीज) Bryophyllum pinnatum (Lam.) Oken Benefits and using methods

Punarnva (पुनर्नवा) Boerhavia diffusa Linn. Benefits and uses

Phaledo (फलेदो), Paribhadra (पारिभद्र) Erythrina variegata Linn. Using method, uses and Benefits

Poi Saag(पोइसाग), Potaki( पोतकी) Basella alba Linn. Benefits, uses and using method

Kokin, कोकिन, Erythroxylum coca

Kokum, कोकम, अमसुल, Kokam Butter Tree, Garcinia indica

Sano Kodo, सानो कोदो, श्यामक, Little Millet, Panicum sumatrense