These are juicy homemade chicken momo served in a warming, flavour-packed jhol which is a Nepalese sesame, peanut and tomato broth that's spicy, tangy and delicious. This comforting dish is perfect for sharing - or even just for yourself, no judgment here - and will definitely have you coming back for more!
ingredients
for the jhol
- 2 tbsp sesame seeds
- 1 tbsp raw peanuts
- 2 tbsp neutral oil
- 2 tomatoes, diced
- ½ red onion, chopped
- 2 green chillies
- ½ tsp cumin seeds
- 2 tsp ginger garlic paste
- handful of coriander, chopped
- ¼ tsp turmeric
- ½ tsp Kashmiri chilli powder (or regular chilli powder)
- 1 tsp salt
- 400–450ml chicken broth
- Juice of ½ lemon
for the dumpling wrappers
- 150g plain flour
- approximately 75g lukewarm water
- Pinch of salt
for the chicken filling
- 220g chicken mince
- ½ cup Chinese cabbage, finely minced and salted
- 2 spring onions, chopped
- ½ red onion, finely chopped
- ¼ cup coriander, chopped
- ½ tbsp ginger garlic paste
- ½ tsp garam masala
- ½ tsp cumin powder
- ½ tsp salt
- 1 tbsp hot ghee
garnish
- Fresh coriander
- Sesame seeds
- Chilli oil
Instructions
1: Make the Chicken Filling
In a mixing bowl, combine the chicken mince, Chinese cabbage, spring onions, red onion, coriander, ginger garlic paste, garam masala, cumin powder, salt and hot ghee.
Mix thoroughly until everything is evenly combined.
Set aside to rest for 10 minutes while you prepare the wrappers.
2: Make the Dumpling Dough
In a bowl, combine the flour, salt and lukewarm water.
Knead for 5–8 minutes until smooth and elastic.
Cover with cling film or a damp cloth and leave to rest for 30 minutes.
3: Prepare the Dumpling Wrappers
Once rested, poke a hole through the centre of the dough and stretch it into a large ring.
Cut the ring to create one long strip of dough.
Divide into approximately 17 equal pieces (around 13g each).
Flatten each piece with your palm and roll into a thin circular wrapper.
Lightly dust each wrapper with cornflour to prevent sticking as you stack them.
4: Fill and Shape the Momo
Place approximately ½ tablespoon of filling into the centre of each wrapper.
Fold and pleat the edges together, pinching firmly to seal.
Shape the momo however you prefer, ensuring they are sealed tightly to prevent the filling from leaking during cooking.
Repeat until all wrappers and filling have been used.
5: Steam the Momos
Arrange the momo in a steamer basket lined with parchment paper
Place over a pot of boiling water and steam for 12 minutes, or until the wrappers are cooked through.
6: Make the Jhol
Toast the sesame seeds until fragrant and lightly golden. Remove and set aside.
Toast the peanuts and also set it aside with the sesame seeds.
Heat the oil in a pan over medium heat.
Add the cumin seeds and fry until aromatic.
Add the green chillies, chopped red onion and diced tomatoes. Stir through the ginger garlic paste, turmeric and Kashmiri chilli powder.
Mix well, then cover and cook until the tomatoes have softened and broken down.
Remove the lid and give everything a good stir.
Add the toasted sesame seeds and peanuts to a blender and blitz into a fine powder.
Add the cooked tomato mixture, chicken broth and coriander to the blender and blend until completely smooth.
Pour the blended mixture back into the same pan and bring to a gentle boil.
Reduce to a simmer and stir through the salt and lemon juice, then take it off the heat.
Taste and adjust seasoning as needed - a pinch of sugar for adding sweetness, more lemon juice for a tangy or salt.
7: Serve
Ladle the hot jhol into serving bowls.
Top with the steamed momo and finish with fresh coriander, sesame seeds and chilli oil.
Serve immediately and enjoy while hot.
notes
- If your blender is not suitable for hot liquids, allow the tomato mixture to cool slightly before blending.
- The consistency of the jhol can be adjusted by adding a little extra broth if you prefer a thinner soup.
- These momo can be frozen before steaming and cooked directly from frozen when needed, just add a bit more time when steaming them to ensure they're fully cooked.
