The ultimate comfort food is Nepalese Chicken Mo:Mo, which are flavourful, juicy minced chicken wrapped in a dainty wrapper and served with a hot dipping sauce (achar) made from tomatoes. This recipe walks you through making this popular Himalayan cuisine from scratch.
Step 1: Prepare the Juicy Chicken Filling
The secret to a great MoMo is the filling. It must be flavorful and incredibly moist.
The Ingredients:
- 1 lb (500g) ground chicken (preferably dark meat for moisture)
- 1 large onion, finely minced
- 2 tablespoons fresh ginger-garlic paste
- 1/2 cup fresh cilantro, chopped
- 2 green chilies, finely chopped (optional)
- 1 tablespoon cumin powder
- 1 teaspoon turmeric powder
- 2 tablespoons soy sauce
- 1 tablespoon oil (or ghee)
- Salt to taste
The Method:
Add all of the filling ingredients and ground chicken to a large mixing bowl. Mixing well for two to three minutes is crucial. This ensures that the filling stays moist inside the wrapper by massaging the aromatics into the meat and creating a small bind. Give the mixture a minimum of fifteen minutes to marinate.
(Image 1: The spices and cilantro are thoroughly mixed with the ground chicken by thoroughly mixing the powerful filling.)
Step 2: Create the Wrappers and Start Filling
You can use store-bought potsticker wrappers, but making the dough from scratch offers the most authentic texture.
The Dough:
- 3 cups All-purpose flour
- 1 tablespoon oil
- Pinch of salt
- Water (approx. 1 cup, added gradually)
(Combine the oil, flour, and salt. Add water gradually and knead for 8 to 10 minutes, or until the dough is firm and smooth. Let it rest for half an hour under cover.)
The Assembly:
After the dough has rested, roll it into a long log and cut it into tiny, uniform pieces. Make a thin 3-inch circle out of each piece. Try to make the edges a little thinner than the center when you roll. This keeps the pleats from becoming very thick.
Now, hold a wrapper in your palm. Place one teaspoon of the spiced chicken filling (from Step 1) in the center.
(Image 2: The assembly process starts. The cook fills a freshly rolled dough wrapper with the marinated chicken stuffing using a spoon.)
Step 3: Pleat and Seal the MO: MO
Here, creativity and practicality collide. The famous MoMo form is created by pleating, which preserves the luscious filling inside.
The Folding Technique:
The most common Nepalese shape is the round, top-pleated MoMo
- Hold the filled wrapper (from Step 2) in your left hand.
- Use your right thumb and forefinger to pinch a small edge of the dough.
- Begin making small pleats, folding the dough over itself, moving clockwise.
- Continue pleating around the circumference, slightly rotating the MoMo in your left hand as you go.
- As you get closer to the completion, gather all of the pleats and firmly pinch them together in the middle to seal the top and create a small “bundle” impression. Make sure there are no spaces.
(Image 3: The pleating technique. In order to seal the raw chicken filling (from Images 1 & 2) into the traditional round Nepalese shape, the cook carefully twists and pinches the dough edges.)
Step 4: Steam to Perfection
Steaming gives MoMo their characteristic soft, slightly translucent texture.
The Setup:
- Prepare a traditional metal steamer (or a bamboo steamer).
- Lightly grease the steamer trays with oil. This prevents the delicate MoMo from sticking and tearing when you remove them.
- Arrange the pleated MoMo (from Step 3) on the greased trays, ensuring they do not touch each other, as they will expand slightly.
- Bring water to a boil in the pot beneath the steamer tiers.
The Steam:
The stacked tiers should be placed on the steamer. Steam for ten to twelve minutes over high heat, covered securely. When the dough wrapper is firm to the touch, slightly translucent, and no longer sticky, you know they are done.
Into the steamer (Image 4). A classic metal steamer is set over boiling water with the properly pleated raw momo (from Image 3) arrayed on its oiled levels. The cooking process begins when fresh steam rises.
Step 5: Serve Hot with Authentic Achar:
Your MoMos are ready. They must be served immediately while piping hot to enjoy the juicy filling.
To Make a Quick Tomato Achar:
Roast one inch of ginger, two garlic cloves, and three tomatoes. Add a handful of cilantro, 1 teaspoon of cumin seeds, 1/4 cup roasted sesame seeds, lemon juice, and red chilies to taste.
The Final Presentation:
Place the steamed Chicken MoMo onto a plate for presentation. They are always accompanied by a thick dipping sauce (Momo Achar) in Nepal. A scorching red chili sauce or a smokey tomato-sesame achar are the most popular.
Dip a hot MoMo (from Step 4) into the fiery achar and enjoy the burst of Himalayan flavor.
Make N Enjoy Delicious Chicken Mo: Mo
