Nepalese chicken momos with tomato, chilli and ginger dipping sauce

Nepalese chicken momos with tomato, chilli and ginger dipping sauce

Anjum's Quick & Easy Indian
Lisa Linder

These are delicious, healthy and fun to make… and you can cheat by using store-bought wonton wrappers instead of making your own. Momos are Chinese-inspired dumplings that made their way to India from Nepal. I have been obsessed by momos ever since I watched a Nepalese lady knock up a great, tasty dinner for herself in 15 minutes. I learned how to make them years later and have never looked back. You don’t have to have years of dumpling-making experience, so give them a try; I guarantee you will love them. You can also serve them with a little chilli-flecked soy sauce instead of the more traditional dipping sauce below.

For the filling


Quantity Ingredient
1 tablespoon vegetable oil, plus more for the steamer basket
200g minced chicken
or 2 skinless boneless chicken thighs, finely chopped
or 1 large chicken breast, finely chopped
1/2 onion, finely chopped
2 fat garlic cloves, grated
12g root ginger, grated, (peeled weight)
60g carrot, finely grated, moisture squeezed out
4 tablespoons coriander leaves, chopped
1/2 teaspoon freshly ground black pepper
3/4 teaspoon garam masala
3/4 teaspoon ground cumin

For the dough (optional)

Quantity Ingredient
100g plain flour, plus more to dust
or store-bought wonton wrappers


  1. Put a steamer on to boil filled with 5 cm of water. Oil the steamer basket well.
  2. If you want to make the dough, mix the flour and 5–6 tablespoon of water. Give it a good knead so that it is smooth and soft. Place it under a damp tea towel and allow to rest while you make the filling. Or just use a packet of wonton wrappers.
  3. Mix together all the ingredients for the filling, seasoning with salt as you do. Fry off a tiny bit, taste it to check for seasoning and adjust as necessary.
  4. If you made the dough, pinch off a large marble-sized piece. Cover the rest with the tea towel again as you work. Using only a tiny bit of flour – and only when it is necessary – roll out each ball into a very thin circle. It should be 6.5–7.5 cm in diameter. Or place a wonton wrapper in front of you. Place a generous teaspoonful of filling in the centre and enclose it: I take the momo in my right hand and use my thumb and forefinger to gather the edges of the dough and pleat as I stick them together. Keep the filling away from the seam. Place the momos on the oiled steamer basket, seam-side up. Repeat with the remaining filling and wrappers.
  5. Once they are all done, steam for 12 minutes, or until the dough is no longer sticky. Serve hot with tomato, chilli and ginger dipping sauce (below).

Tomato, chilli and ginger dipping sauce

  • Heat a griddle pan and add 2 large quartered tomatoes and 1 large red chilli (or to taste). Cook, turning, until the skins blacken. Heat 1 teaspoon of vegetable oil in a small saucepan and fry 2 finely chopped garlic cloves for one minute until just cooked, removing from the heat before they colour. Pour into a blender, or a jug. Skin the tomatoes and chilli as far as possible and add them to the blender or jug. Blend, or whizz with a hand-held blender, adding 1–2 tablespoons of water, to a smooth sauce. Add a pinch of caster sugar, 10 g finely chopped root ginger and 1⁄3 teaspoon red wine vinegar and season with salt to taste. Makes enough to serve with the momos.
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