Momos
मोमोज़
The beloved steamed dumplings of the Himalayas that have conquered every street corner and food court in urban India. Momos originated in Tibet and Nepal, arriving in India via Sikkim, Darjeeling, and the Northeastern states. Thin wrappers of simple flour-and-water dough are filled with minced vegetables or chicken mixed with ginger, garlic, and a minimal but effective spice blend, then pleated into elegant crescents and steamed. Unlike Chinese dim sum, momos are served with a fire-red, tangy tomato-Sichuan pepper dipping sauce called achar that has no real parallel elsewhere. The appeal is obvious: they are delicious, cheap, relatively quick to cook, and deeply satisfying. Delhi, Mumbai, and Kathmandu are arguably the three momo capitals of the world — street stalls selling steaming baskets of momos with chilli sauce have become as quintessentially Indian as samosas.
- Total
- 1 hr
- Serves
- 4
- Level
- Medium
Prep 40 min · Cook 20 min
Ingredients
Method
Make the wrapper dough: Combine flour, salt, and oil in a bowl. Gradually add warm water (about 130-140 ml) and knead to a smooth, firm dough — similar to pasta dough. Cover with a damp cloth and rest for 30 minutes. The dough must rest or the wrappers will tear.
About 10 min
Tip: The dough should be quite firm, not soft. Firm dough = thin wrappers that don't break during steaming.
Make the filling: Place the minced chicken and shredded cabbage in a bowl. Add spring onions, garlic, ginger, soy sauce, sesame oil, pepper, coriander, and salt to taste. Mix well — the mixture should be cohesive and well-seasoned. Refrigerate while you prepare the wrappers.
About 10 min
Shape the momos: Divide the dough into 24 equal balls. Roll each ball into a thin circle (about 8cm) on a lightly floured surface. The centre should be slightly thicker than the edges. Place 1 heaped tsp of filling in the centre. To pleat: fold the wrapper over the filling, then make small pleats along one edge while pinching to seal, forming a crescent shape. The traditional pleating takes practice — even flat crescents work fine.
About 20 min
Tip: Keep unworked dough covered at all times or it dries out and cracks when you try to pleat it.
Steam the momos: Lightly oil a bamboo or metal steamer basket. Arrange momos in a single layer without touching (they expand slightly). Steam over boiling water for 10-12 minutes until the wrappers become translucent and the filling is cooked through. Meanwhile, make the achar sauce: blend roasted red chillies and tomatoes with garlic, Sichuan pepper, and salt into a rough sauce. Serve momos hot with the sauce on the side.
About 12 min
Nutrition per serving (estimate)
- Calories
- 310
- Protein
- 22 g
- Carbs
- 36 g
- Fat
- 9 g
- Fibre
- 3 g
- Sugar
- 2 g
- Sodium
- 520 mg
Contains: gluten
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Recipe by Boon Tools.