The Ultimate Momo Recipe: Step‑by‑Step Veg and Chicken Momos with Spicy Chutney

Momos—those delicate dumplings filled with flavorful veg or succulent chicken—have taken the culinary world by storm. Originating in Tibet and perfected in Nepal, they’re now a beloved street‑food staple across South Asia and beyond. Whether you’re hosting a cozy dinner or craving a weekend cooking project, this comprehensive guide will walk you through every step: from kneading the dough to steaming the perfect momo and whipping up a tongue‑tingling spicy chutney.

Key Sections at a Glance

• Why You’ll Love This Momo Recipe

• Ingredients & Equipment

• Ingredients

• Equipment

• Preparing the Dough

• Making the Filling (Veg or Chicken)

• Shaping and Steaming the Momos

• Preparing the Spicy Chutney

Why You’ll Love This Momo Recipe

• Customizable: Choose between a hearty chicken filling or a vibrant vegetable mix.

• Interactive: Perfect for a fun cooking session with friends or family.

• Flavor Explosion: The spicy chutney adds that irresistible kick.

Ingredients & Equipment

Ingredients

• For the Dough:

  • 2 cups all‑purpose flour

  • ½ tsp salt

  • ~¾ cup warm water

• Veg Filling:

  • 1 cup cabbage, finely shredded

  • ½ cup carrots, grated

  • ¼ cup onions, finely chopped

  • 2–3 cloves garlic, minced

  • 1 tsp fresh ginger, grated

  • Salt & pepper to taste

• Chicken Filling (optional):

  • 1 cup ground chicken

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 tsp ginger paste

  • Salt, pepper & a pinch of turmeric

• Spicy Chutney:

  • 4–5 dried red chilies, soaked

  • 2 tomatoes, roasted

  • 2 cloves garlic

  • 1-inch piece ginger

  • Salt & a squeeze of lime

Equipment

• Rolling pin

• Sharp knife & chopping board

• Bamboo steamer or metal steamer

• Mixing bowls

• Small food processor or mortar & pestle (for chutney)

Preparing the Dough

1. Mix & Knead: In a bowl, combine flour and salt. Gradually add warm water, mixing until a soft dough forms.

2. Rest: Cover with a damp cloth and let it rest for 30 minutes—this ensures elasticity.

Making the Filling (Veg or Chicken)

1. Veg Version: Sauté garlic and ginger in a splash of oil until fragrant. Add onions, carrots, and cabbage; season and cook for 3–4 minutes. Let cool.

2. Chicken Version: Sauté garlic, ginger, and onions until translucent. Add ground chicken and spices; cook through, then cool.

Shaping and Steaming the Momos

1. Roll: Divide dough into golf‐ball‑sized pieces. Roll into 3‑inch circles.

2. Fill & Pleat: Place 1 tsp filling in the center. Fold and pleat the edges to seal.

3. Steam: Line your steamer and arrange momos without touching. Steam over boiling water for 12–15 minutes.

Preparing the Spicy Chutney

1. Blend: Combine soaked chilies, roasted tomatoes, garlic, ginger, salt, and lime juice.

2. Adjust: Add water to reach a dipping‑sauce consistency.

Ready to wow your family? Dive in now with this momo recipe.