Steamed chicken momo recipe

Momo (dumpling) is a native food originated in Tibet and Nepal. It’s also popular in China, Japan, Korea, Mongolia etc. north-east Asian continents. Momos are very popular in north-east India as well, like Sikkim, Assam, Manipur etc. It’s basically a steamed flower bread filled with stuffing and served with natural sauce and hot soup. Stuffing can be made of many things like chicken, mutton, pork, vegetables etc. But among these, chicken, pork, and veg. stuffing are popular.

I first tasted momo many times in Shilliguri as Shilliguri is my mother’s homeland. Then I got chance to taste momo with lamb meat in Manali. I’ve trekked many times in Sikkim and Nepal and tasted their native momo as well. I think I’m in love with this food :). So tried at home and was a bit successful as well. Sharing the recipe here, though customized my own way.


For Stuffing:

  1. Finely minced chicken 500 grams.
  2. 1 and 1/2 table spoon ginger finely chopped
  3. 1 and 1/2 table spoon garlic finely chopped
  4. 4 medium sized onions finely chopped
  5. 1 spring onion finely chopped
  6. Fresh green chili 2 pices finely chopped
  7. Lime juice 1 tea spoon
  8. Soy sauce 1 tea spoon
  9. Tomato puree 1 tea spoon
  10. Salt according to taste
  11. Ajinomoto salt 1/2 table spoon (optional, beware of health issues)
  12. Black pepper finely grind



For Momo Sheet:

  1. Whole flour
  2. Vegitable oil
  3. Salt to taste
  4. Kashmiri mirch (if you want to give the momo sheet a bit red texture)



For Soup:

  1. Chicken bones with little bit of chicken along with it (350-400 grams.)
  2. Middle section of a cabbage finely chopped (200 grams.)
  3. 2 Carrots finely chopped
  4. 2 Onions finely chopped
  5. Spring onion finely chopped
  6. Half table spoon ginger flakes
  7. Half table spoon garlic flakes
  8. Salt to taste
  9. Black pepper powder
  10. Ajinomoto salt to taste (optional)



For Sauce:

  1.  2 tomato
  2. 1 inch of ginger
  3. 4-5 cloves of garlic
  4. Dry chili
  5. Green chili
  6. Vinegar 2-3 table spoon
  7. Salt to taste




To make the sauce need to roast the tomato very well otherwise it will smell a bit raw. Also need to soak the dry chili in the vinegar for about an hour. For the momo sheet need to rest the dough for about 2-3 hours wrapped inside a soaked cotton cloth. You also require some kind of steaming utensil, typically made with aluminium or bamboo material.



Mix the chopped chicken, onion, spring onion, ginger, garlic, green chili, and lime juice well and keep aside. Mix the flour, vegetable oil, salt, and water in a bowl and make a dough. Make sure the dough is not to stiff nor too smooth. The dough should not stick to your hand at all. Once the dough is ready, wrap it within a soaked cotton cloth and keep aside. Now in a mixer grinder grind the roasted tomato, ginger, garlic, green chili, and soaked dry chili very well until smooth. Pour in a small bowl, add salt to taste, stir very well and keep aside. Now the sauce is fully ready. Put the momo steamer on gas oven and pour water at the very lower chamber of it. The water should be at least 1-1.5 inch below the edge of the pan. Add chicken bones, chopped cabbage, onion, spring onion, carrots, ginger, garlic etc. into the water and start boiling it. Add salt and ajinomoto 5 minutes later into it. The steamer lid should be closed. Make sure you do not add the upper chambers to the steamer yet. Now is the time to make momo dumplings. Create small balls from the dough and make very thin sheets from it. Fill the mixed stuffing into the sheet (max 1 table spoon) and close the sheet. You can make some handmade designs as well while closing the sheets. Make sure there is not much air into the sheets and the sheet is not open anywhere around the stuffing. Once the dumplings are ready, during that time you steamer is ready as well. Brush some vegetable oil inside the upper chambers of the steamer, otherwise the dumplings will get sticky to it when steaming. Put the momo dumplings into the higher chambers of the steamer and add the chambers above the boiling water chamber. Make sure there is one empty chamber immediately above the boiling water, otherwise the steam will not spread well. Close the lid of the steamer and keep on the oven for 30-40 minutes. Your momo should be ready now.




Serve the hot momo with 2-3 spoon of sauce and 1 small bowl of the soup (from the lower chamber of the steamer).

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