Chicken Momo with Momo Achar

Indian

Momo are dumplings commonly found across Nepal and Tibet, with all sorts of fillings, spices and regional variations. Today we're making juicy chicken momo and pairing them with a spicy, tangy momo achar, this is a tomato, chilli and sesame dipping sauce that makes these little dumplings even more addictive. They're surprisingly simple to make using store-bought dumpling wrappers, and once you've got that achar ready, all that's left to do is steam and eat!

Recipe Stats

Cooking time

80 minutes

Serves

Difficulty

Intermediate

Spice

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Notes

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Possible Substitutions

Chicken mince: Swap for pork mince, turkey mince or a mixture of chicken and pork.
Ginger garlic paste: Use fresh minced ginger and garlic instead.
Kashmiri chilli powder: Substitute with regular chilli powder, but reduce the amount if yours is significantly hotter as Kashmiri chilli powder isn't as spicy.
Sichuan pepper: Leave it out if you don't have any, although it adds a lovely numbing, citrusy note.
Peanuts: Cashews can be used instead, or simply leave them out for a nut-free achar.
Dumpling wrappers: Use homemade momo wrappers or regular gyoza/dumpling wrappers.
Hot oil: Use neutral oil heated until hot before pouring it into the chicken mixture.

Things to Keep in Mind

This recipe makes approximately 14–16 momos, using around ½ tbsp of filling per wrapper.
Letting the chicken filling rest for around 1 hour helps the flavours develop, but you can shorten this if you're in a rush.
Keep unused wrappers covered with a slightly damp tea towel so they don't dry out.
Don't overcrowd the steamer as the momos need space to cook evenly.
If your achar is too thick, loosen it with a little water. If it's too thin, blend in a few more toasted sesame seeds or peanuts.
The achar can be made ahead and actually tastes even better after sitting for a little while!

Storage

Store cooked momos in an airtight container in the fridge for up to 2 days.

Store the momo achar separately in the fridge for up to 4 days.

To reheat the momos, steam them for a few minutes until heated through. You can also pan-fry them with a little oil if you want to give them crispy bottoms.

To freeze, assemble the uncooked momos in a single layer and freeze. Once frozen, transfer them to a freezer-safe bag or container and cook directly from frozen, adding a few extra minutes to the steaming time.

Possible Substitutions

Chicken mince: Swap for pork mince, turkey mince or a mixture of chicken and pork.
Ginger garlic paste: Use fresh minced ginger and garlic instead.
Kashmiri chilli powder: Substitute with regular chilli powder, but reduce the amount if yours is significantly hotter as Kashmiri chilli powder isn't as spicy.
Sichuan pepper: Leave it out if you don't have any, although it adds a lovely numbing, citrusy note.
Peanuts: Cashews can be used instead, or simply leave them out for a nut-free achar.
Dumpling wrappers: Use homemade momo wrappers or regular gyoza/dumpling wrappers.
Hot oil: Use neutral oil heated until hot before pouring it into the chicken mixture.

Things to Keep in Mind

This recipe makes approximately 14–16 momos, using around ½ tbsp of filling per wrapper.
Letting the chicken filling rest for around 1 hour helps the flavours develop, but you can shorten this if you're in a rush.
Keep unused wrappers covered with a slightly damp tea towel so they don't dry out.
Don't overcrowd the steamer as the momos need space to cook evenly.
If your achar is too thick, loosen it with a little water. If it's too thin, blend in a few more toasted sesame seeds or peanuts.
The achar can be made ahead and actually tastes even better after sitting for a little while!

Storage

Store cooked momos in an airtight container in the fridge for up to 2 days.

Store the momo achar separately in the fridge for up to 4 days.

To reheat the momos, steam them for a few minutes until heated through. You can also pan-fry them with a little oil if you want to give them crispy bottoms.

Method

marinate the chicken filling

Add the chicken mince, cabbage, coriander, spring onion, red onion, ginger garlic paste, garam masala, turmeric, cumin powder, Kashmiri chilli powder and hot oil to a bowl.

Mix everything together until well combined.

Cover and let the filling sit in the fridge for around 1 hour to allow all those flavours to infuse.

make the achar base

Heat the oil in a pan over medium-high heat.

Add the cumin seeds and let them sizzle for a few seconds.

Add the minced red chilli, dried chillies and ginger garlic paste. Stir-fry for around 1 minute, until fragrant.

cook down the aromatics

Add the minced red onion and chopped tomatoes.

Cook for around 1 minute, then cover the pan and cook for another 4–5 minutes, or until the tomatoes have softened and started breaking down.

season & blend

Add the salt, turmeric, coriander powder, cumin powder, Kashmiri chilli powder and Sichuan peppercorn powder.

Mix well and cook for another minute.

Transfer the mixture to a blender along with the toasted sesame seeds, toasted peanuts and fresh coriander.

Blend until smooth, adding a little water at a time until you reach your desired consistency, should still be a bit thick.

Taste and adjust the seasoning if needed, then set aside.

assemble the momos

Place around ½ tbsp of chicken filling into the centre of each dumpling wrapper.

Dab a little water around the edges, then pleat and pinch the wrapper closed, making sure it's sealed tightly so the filling doesn't escape while steaming.

Repeat with the remaining wrappers and filling.

steam the momos

Place the momos into a lined bamboo steamer or regular steamer, leaving a little space between each one.

Cover and steam for 7–8 minutes, or until the wrappers are tender and the chicken is fully cooked through.

plate & garnish

Spread a generous layer of momo achar onto the base of your serving plate, or serve it alongside in a small dipping bowl.

Place the steamed momos on top and finish with chilli oil, fresh coriander, sesame seeds and chopped toasted peanuts.

Serve immediately and enjoy!

Chicken Momo with Momo Achar

Ingredients

for the chicken filling

for the momo achar

for the blender

to serve

Notes

Possible Substitutions

Things to Keep in Mind

Storage

Possible Substitutions

Things to Keep in Mind

Storage

Method

marinate the chicken filling

make the achar base

cook down the aromatics

season & blend

assemble the momos

steam the momos

plate & garnish

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