Embark on a culinary journey to the Himalayas with our step-by-step guide to crafting traditional Nepali Chicken Momos. These delectable dumplings, filled with a savory mixture of minced chicken and aromatic spices, are a staple in Nepali cuisine and a favorite at Mita’s Himalayan Kitchen.
Ingredients:
For the Dough:
- 4 cups all-purpose flour
- 1½ cups water (adjust as needed)
- Pinch of salt
For the Filling:
- 1 pound ground chicken thighs
- 1 cup finely chopped onions
- ½ cup chopped fresh cilantro
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 2 tablespoons ground cumin
- 1 teaspoon ground cinnamon
- Salt and freshly ground black pepper to taste
Instructions:
- Prepare the Dough:
- In a large mixing bowl, combine the all-purpose flour and a pinch of salt. Gradually add water while kneading until a smooth and elastic dough forms. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
- Make the Filling:
- In another bowl, mix the ground chicken with chopped onions, cilantro, minced garlic, ginger, ground cumin, ground cinnamon, salt, and pepper. Ensure all ingredients are well combined for a uniform filling.
- Shape the Momos:
- Divide the rested dough into small, equal-sized balls. Roll each ball into a thin, circular wrapper approximately 3 inches in diameter. Place a tablespoon of the filling in the center of each wrapper. Gently fold and pleat the edges to seal the momo, forming a crescent or round shape.
- Steam the Momos:
- Lightly oil the steamer rack to prevent sticking. Arrange the momos on the rack, ensuring they don’t touch each other. Bring water to a boil in the steamer pot, place the rack inside, cover, and steam the momos for about 10-15 minutes, or until the dough becomes translucent.
- Serve:
- Carefully remove the momos from the steamer and serve them hot with traditional tomato-based dipping sauce or achar.
Enjoy crafting these authentic Nepali momos, bringing a taste of the Himalayas into your kitchen!
