Ingredients:

For the Dough:

1. 2 cups all-purpose flour
2. 1/2 teaspoon salt
3. 1/2 cup water (adjust as needed)
4. 1 tablespoon vegetable oil (optional)

For the Filling:

• 1 lb ground chicken (or finely chopped chicken)

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1- inch ginger, minced

• 1-2 green chilies, finely chopped(adjust to taste)

• 1 tablespoon soy sauce

• 1 tablespoon sesame oil

• 1/2 teaspoon turmeric powder

• 1/2 teaspoon cumin powder

• Salt and pepper to taste

• Fresh cilantro, chopped (optional)

• 1 tablespoon oil for cooking

Instructions:

1. Prepare the Dough:

• In a mixing bowl, combine the flour and salt.

• Gradually add water while kneading the dough, until it becomes smooth and elastic. You may also add a tablespoon of oil for extra softness.

• Cover the dough with a damp cloth and let it rest for 30 minutes.

2. Prepare the Filling:

• Heat a tablespoon of oil in a pan over medium heat.

• Add the minced garlic, ginger, and chopped onions. Saute until the onions become soft and translucent.

• Add the ground chicken and cook until it’s fully browned and cooked through.

• Add soy sauce, sesame oil, turmeric, cumin, salt, and pepper. Mix well and cook for another 2-3 minutes.

• Remove from heat and allow it to cool. Once cooled, stir in the chopped cilantro (if using).

3. Assemble the Momos:

• After resting, divide the dough into small balls, about the size of a golf ball.

• Roll each ball into a thin, round disc (about 3-4 inches in diameter) on a floured surface.

• Place a spoonful of the chicken filling in the center of each disc.

• Fold the edges of the dough up and around the filling, pinching them together at the top to seal the momo. You can shape the momo into a pleated design or a simple round shape.

• Repeat with the remaining dough and filling.

4. Steam the Momo:

• Prepare a steamer or a large pot with a steaming rack. Bring water to a boil.

• Place the momo in the steamer, making sure they don’t touch each other.

• Steam for about 10-12 minutes, or until the dough becomes firm and the filling is fully cooked.

5. Serve:

• Serve the hot momo with a spicy dipping sauce (usually made with tomatoes, garlic, and chili), or enjoy them as they are.

Tips:

• You can also pan-fry Recipe momo after steaming for a crispy texture.

• For a vegetarian version, you can replace chicken with finely chopped vegetables like cabbage, carrots, and mushrooms.

Enjoy your homemade Chicken Momo, a delightful taste of Nepal!