Easy Chicken Momo Dumplings (Sajilo Kukhura ko Momo)
Authentic Nepali chicken momo dumplings made easy with soft wrappers and juicy spiced chicken filling for a delicious homemade snack.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 44 momos
- Category: Appetizer / Snack / Main Dish
- Method: Steaming
- Cuisine: Nepali
Ingredients
Momo Wrapper
400 g plain flour
200 ml warm water
Chicken Filling
400 g chicken mince
300 g white onions, finely chopped or grated
10 stalks fresh coriander, finely chopped
1 tbsp ginger paste
2 tsp salt
1 tsp black pepper
2 tbsp vegetable oil
2 tbsp cornflour (mixed with a little cold water)
6 tbsp cold water
2 tbsp soy sauce
2 green chilies, finely chopped
Instructions
1. Make the Dough
Add flour to a large bowl. Slowly pour in warm water and mix until a dough forms. Knead until soft and pliable.
Cover with a damp cloth and rest for 10–15 minutes to make it elastic and easy to roll.
2. Prepare the Filling
In a large bowl, combine chicken mince, onions, coriander, ginger paste, salt, pepper, soy sauce, chilies, oil, and the cornflour-water mixture.
Mix thoroughly using hands or a spatula until well combined and slightly sticky.
3. Roll the Wrappers
Dust a clean surface with flour. Knead the dough briefly, then divide into 4 parts and roll into balls.
Roll each ball into a thin sheet. Cut into circles using a glass or cutter. Keep wrappers covered to prevent drying.
4. Shape the Momos
Place 1 tablespoon of filling in the center of each wrapper.
Fold and pinch edges to seal into pleated dumplings, or simply fold into a half-moon shape for an easier method.
Repeat until all filling is used.
5. Steam the Momos
Grease a steamer with oil. Place momos inside without touching each other.
Steam for about 15 minutes or until fully cooked and tender.
6. Serve
Serve hot with spicy momo chutney or dipping sauce of your choice.
Notes
Do not overfill wrappers to prevent breaking while steaming.
Keep wrappers covered to avoid drying out.
Add extra chili for a spicier filling.
Can be frozen before steaming for later use.
