how to make momos chutney recipe nepali


The momos are of Tibetan origin prepared exclusively vegetarian by the monks of the Buddhist monasteries of Tibet and Nepal and famous across Asia and remind a lot of the classic Chinese dumplings. They are steamed, fried, braised, or in broth, and Chinese have more garlic. Inside you can put a bit of everything, meat, vegetables, potatoes and cheese, and are accompanied by a spicy curry sauce, usually. In Tibet they represent the national dish, and if you will have opportunity to take a trip in those lands so charming and wonderful, you'll definitely also an opportunity to try the momos.

Steamed Momo Recipe

Prep Time: 30 mins ♥ Cook Time: 20 mins ♥ Total Time: 50 mins ♥ Yield: 4 servings


2 cups flour
1 bowl chicken mince
1 onion chopped
4 cloves garlic
1 tbsp soy sauce
1 tbsp chilli sauce
1 tsp ground pepper
Salt to taste
3 tbsp vegetable oil
1 tsp sugar


Sieve the flour and salt and add warm water gradually to make a soft dough. Knead for a while till the dough is quite smooth and keep aside for 30 minutes, covered with a damp muslin cloth.

Heat the oil in a pan and fry the onions till translucent. Add the garlic and fry till it begins to turn golden. Add the meat and brown. Add the soy and chilli sauces and mix well. Add the freshly ground pepper, salt and cook till the chicken is done.

Divide the dough into equal-sized balls and roll into very thin circles to make a momo wrapper.

Dab a tiny bit of water on the edges of the circle. Place a momo wrapper on a flat dry surface and put a tablespoon of chicken in the centre of each circle. Apply the flour paste along the edges and fold the edges over the chicken and pinch and twist to seal or fold the Momo in half into a semi-circular shape and pinch the edges shut. Repeat with the remaining momo wrappers and stuffing.

Place the Momos in a steaming dish and steam for 10 minutes.

Serve piping hot.