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Delicious Nepali Steamed Chicken Momos Recipe with Easy Tomato Sesame Achar Sauce

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A flavorful Nepali street food recipe featuring steamed chicken momos paired with a tangy, nutty tomato sesame achar sauce. Perfect for sharing or a comforting snack.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • ¾ cup (180ml) warm water
  • Pinch of salt
  • 1 pound (450g) ground chicken
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 green chili, finely chopped (optional)
  • 2 tablespoons cilantro leaves, chopped
  • 1 tablespoon soy sauce
  • Salt, to taste
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon sesame oil
  • 2 large ripe tomatoes (about 300g), roughly chopped
  • 2 tablespoons roasted sesame seeds
  • 2 cloves garlic, minced
  • ½ teaspoon red chili powder
  • 1 tablespoon mustard oil (or vegetable oil with toasted sesame oil)
  • 1 tablespoon lemon juice, freshly squeezed
  • Salt, to taste
  • 1 tablespoon fresh cilantro, chopped (optional garnish)

Instructions

  1. Prepare the Dough (10-15 minutes): In a mixing bowl, combine 2 cups (250g) of all-purpose flour with a pinch of salt. Gradually add about ¾ cup (180ml) of warm water while mixing until a rough dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let rest for at least 30 minutes.
  2. Make the Filling (10 minutes): In a large bowl, mix 1 pound (450g) ground chicken with finely chopped onion, minced garlic, grated ginger, chopped green chili, and cilantro. Add 1 tablespoon soy sauce, 1 teaspoon sesame oil, salt, and ½ teaspoon black pepper. Stir well until evenly combined. Adjust moisture with a teaspoon of water or soy sauce if needed. Taste and adjust seasoning.
  3. Prepare the Achar Sauce (10-15 minutes): Blend or finely chop the tomatoes. Toast 2 tablespoons sesame seeds in a dry pan over medium heat until golden. Heat 1 tablespoon mustard oil in a small pan, add minced garlic and sauté for 30 seconds. Add tomatoes, red chili powder, and salt. Cook 5-7 minutes until thickened. Stir in toasted sesame seeds and lemon juice. Remove from heat and cool. Garnish with chopped cilantro if desired.
  4. Shape the Momos (20-30 minutes): Divide rested dough into 20-24 equal portions. Roll each into a 3-inch (7-8 cm) thin circle. Place a heaping teaspoon of filling in the center. Moisten edges with water, fold and pleat to seal completely.
  5. Steam the Momos (10-12 minutes): Arrange momos in steamer basket with space between. Steam over boiling water for 10-12 minutes until dough is slightly translucent and filling cooked through.
  6. Serve: Transfer hot momos to a plate and serve immediately with tomato sesame achar sauce for dipping.

Notes

Resting the dough is essential for easy rolling and preventing shrinkage. Keep filling moist to avoid crumbly momos. Toast sesame seeds for best flavor in achar sauce. Avoid over-steaming to prevent gummy texture. Use a damp cloth over shaped momos before steaming to prevent drying. For gluten-free dough, substitute all-purpose flour with rice flour and tapioca starch but handle gently.

Nutrition

Keywords: Nepali momos, steamed chicken momos, achar sauce, tomato sesame sauce, Himalayan street food, dumplings, easy momo recipe

Find it online: https://crispcraving.com/delicious-nepali-steamed-chicken-momos-recipe-with-easy-tomato-sesame-achar-sauce/