Momos are beloved Himalayan dumplings with a tender wrapper and savory filling, served here in a practical chicken version.
Rest the dough before rolling and keep the rounds covered so the pleats seal without cracking.
Leave room between the dumplings because the wrappers expand slightly as they steam.
Serving Suggestions
Serve hot with a sharp chili sauce, simple cucumber salad, or broth.
Recipe Notes
Momos freeze well before steaming; arrange them directly from frozen in the steamer and extend the cooking time.
Tibetan Chicken Momos
Steamed Tibetan chicken dumplings with ginger, scallions, cabbage, and a bright chili dipping sauce.
Ingredients
Equipment
Method
Make the Dough:
- Mix flour and salt in a bowl. Add warm water gradually and knead for 8 minutes until smooth. Cover and rest for 30 minutes.
Fill the Momos:
- Mix chicken, cabbage, scallions, ginger, garlic, soy sauce, sesame oil, and salt. Divide the dough into 24 pieces, roll each into a thin round, and place a heaped tablespoon of filling in the center. Pleat and pinch to seal.
Steam and Serve:
- Oil the steamer rack lightly and arrange momos with space between them. Steam over steadily simmering water for 12 to 15 minutes, until the wrappers look slightly translucent and the filling is cooked through. Serve with chili sauce.
Nutrition
Notes
- Keep the dough rounds covered while shaping so the edges stay supple and seal cleanly.
- Freeze uncooked momos in a single layer, then transfer to a bag and steam from frozen for about 18 minutes.
