Maria .Recipes Keto Enthusiast, Indian Food Lover

Chicken momo

When I went to Nepal a few years ago, I adored it; the country, the people, the ricefields, the mountains… and the food. Every day we would have dal bhat and chai; we loved it. But as soon as we got a chance… we would go to a restaurant and order a nice plate of momos. These are dumplings, that are usually steamed or fried, and that are available in so many flavours: veg, chicken, buffalo, paneer… (when I was looking for recipes, I even found a chocolate one!!)

Ever since, I have been looking for a good recipe of both, the momo and the sauce that comes with it, “achar”, because the one they made over there (with tomato and sesame seeds), I couldnt seem to find in european restaurants… And now, at last, I am proud of the result I got! I’m not going to lie here, it is a lot of work; but at least it doesn’t require any fancy ingredients, and if you make a bigger amount, you can freeze the raw momo and then cook them straight out of the freezer! Momo all year round!!! :)

  • 200 g chicken meat, minced
  • 150 g zucchini, grated (about half a zucchini)
  • 1/4 red onion, very finely chopped
  • 2 scallions, very finely chopped
  • 1/2 tbsp ginger paste
  • 1 tbsp soy sauce
  • 1 tsp cumin
  • 1 tsp ground coriander
  • Optional: 1 tsp ground fenugreek seeds
  • Optional: 1/4 tsp ground chili
  • 1/4 tsp powdered garlic
  • 1/4 tsp powdered ginger
  • 1/4 tsp sugar
  • Pinch of salt (depends on how salty your soy sauce is)
  • Making the filling
    • Just mince everything up and mix it together. Let it sit for a while in the fridge before cooking.
  • For the wrappers
    • Some people use wonton wrappers or similar store-bought wrappers; if you cannot find them, make a basic dough with flour, salt and water (like the chapati dough)
    • You should use disks of about 8-10 cm diameter, preferably slightly thicker in the center than in the edges. You will need around 25.
  • For forming the momos
    • Patience, my friend.
  • For cooking the momos, there are two ways:
    • Steaming the momos, for about 10 minutes
    • Deep fry them (I cannot say for how long since I have never fried them myself)

Serve them warm with a spicy sauce - preferably a tomato and sesame “achar” like this one!. Delicious!

Maria Silva Fernandez Maria Silva Fernandez

Recipe Raider, Keto Enthusiast, Belly Dancer, Bollywood Junkie, Avocado Lover, Baingan Addict, Endocrinologist in the making.