Classic Nepali Chicken Momo

Momos are the heart and soul of Nepali street food. Whether steamed or fried, these juicy dumplings stuffed with spiced minced chicken are beloved across Nepal, Bhutan, and the Nepali diaspora worldwide. This recipe walks you through every step — from making the dough to folding and steaming — so you can recreate the real thing at home.

What You'll Need

For the Dough

  • 2 cups all-purpose flour (maida)
  • ½ tsp salt
  • ¾ cup warm water (adjust as needed)

For the Filling

  • 500g minced chicken (thigh meat preferred)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 green onions, finely sliced
  • 1 tsp cumin powder
  • ½ tsp turmeric
  • 1 tbsp soy sauce
  • 2 tbsp neutral oil
  • Salt and pepper to taste
  • Fresh coriander, chopped

For the Dipping Sauce (Achar)

  • 3 ripe tomatoes
  • 2 dried red chilies
  • 2 tbsp sesame seeds, toasted
  • 1 clove garlic
  • Salt and a squeeze of lemon

Step 1: Make the Dough

Combine flour and salt in a large bowl. Gradually add warm water, mixing with your hands until a smooth, firm dough forms. It should not be sticky. Knead for about 5 minutes, then cover with a damp cloth and let it rest for 30 minutes. Resting relaxes the gluten, making the dough easier to roll thin.

Step 2: Prepare the Filling

Mix all filling ingredients together in a bowl. The key to juicy momos is not overworking the mixture — stir until just combined. Taste a small amount (cook in a pan) and adjust seasoning. The filling should be well-seasoned since the dough is plain.

Step 3: Roll and Fill

Divide the dough into small balls (about the size of a large marble). On a lightly floured surface, roll each ball into a thin circle roughly 8–9 cm in diameter. The edges should be slightly thinner than the centre so the fold is not too thick.

Place a heaped teaspoon of filling in the centre. Fold the dough over and pleat the edges to seal — the classic Nepali style uses a series of small pleats pinched together into a topknot shape.

Step 4: Steam

Lightly oil the steamer basket to prevent sticking. Arrange momos with a little space between each. Steam over boiling water for 10–12 minutes. The dough should turn slightly translucent and the filling will be fully cooked through.

Step 5: Make the Achar

Char the tomatoes and dried chilies directly over a flame or under a broiler until softened and slightly blackened. Blend with toasted sesame seeds, garlic, salt, and lemon juice to a coarse sauce. This smoky, nutty achar is the essential companion to every plate of momos.

Tips for Success

  • Keep the dough covered at all times to prevent drying out.
  • Don't overfill — a teaspoon is enough. Too much filling makes folding and sealing difficult.
  • Use thigh meat rather than breast — it stays juicy during steaming.
  • Serve immediately — momos are best eaten fresh off the steamer.

Once you've mastered this classic, try swapping the filling for buffalo, pork, or paneer to explore the full range of Nepali momo variations.