Momo is a standout amongst the most conventional dishes in Nepal. Also Known as dumplings made with a spoonful of stuffing wrapped in a dough.
Momos are generally steamed, however, they are served in various delicious ways. The filing of meat or vegetables winds up plainly juicy as it creates a seriously enhanced soup sealed inside the wrappers.
Nowadays various versions of momos are available. Chicken dumplings are also popular and everyone’s favorite snacks. It is juicy and soft and with momo ko achar it tastes like heaven full of mouthwatering flavor.
Nepali style chicken momo is must try dish from your near by restaurants. Also you can try making it at your home by following the steps below. I am sure that you will get similar taste like the restaurants momos.
Ingredients for Chicken momo
- 1kg All purpose flour (Maida)
- 3 tablespoon oil
For Keema (Stuffing):
- 1 kg Chicken Keema/ Chicken Mince
- All-purpose flour
- 3 finely chopped onion
- Finely chopped cabbage
- Chopped fresh coriander
- Few finely chopped scallions( spring onion)
- Ginger-garlic paste
- Butter or Ghee
- Garam Masala( cumin, cinnamon, cardamom, cloves, pepper)
- 1 tablespoon turmeric powder
- Chili Powder (as per your preference)
How to make Chicken Momo
1: Setting up the stuffing: In one big bowl mix all the above fixings and then ensure it’s altogether blended. Let it cool for 20-30 minutes.
2: Setting up the patties: You can purchase effectively ready-made patties from some store or you can prepare by yourself using flour.
i) First of all take a big bowl to make a dough. Add a one bowl of plain flour, salt and one tablespoon of oil. Knead the dough by adding warm or normal water thoroughly to make a perfect dough.
ii) Wrap it in plastic and left it for 3-4 hours
iii) Remove the plastic and divide the dough into small balls. Stretch out into a thin round shape to fill the mince
4: And then wrap it as per your design
5: After that steam it in a steamer for 5-7 minutes and then serve it with spicy momo ko achar
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