Jhol Chicken Momo (Nepalese Steamed Dumpling in a Spiced Sesame Tomato Broth)

Notes

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Chicken mince: Pork mince is a great alternative and works particularly well in momos. However you can replace the mince with any protein of your choice, even tofu
Plain flour: Dumpling flour or all-purpose flour can be used interchangeably.
Chicken broth: Vegetable broth can be used if you prefer, although chicken broth adds more depth to the jhol.
Peanuts: Cashews can be used for a slightly creamier, richer jhol, or simply leave them out if needed.
Sesame seeds: White or black sesame seeds will work. White sesame gives the jhol a more traditional light colour.
Kashmiri chilli powder: Regular chilli powder can be used, but the Kashmiri chilli powder is more used for the vibrant red colour rather than for its heat
Ghee: Unsalted butter or neutral oil can be used for the hot ghee in the filling.
Ginger garlic paste: Use equal parts finely grated fresh ginger and garlic.
Garam masala: If you don't have it, you can use a small pinch each of ground cumin, coriander and black pepper.

Squeeze your cabbage well: Salting the cabbage draws out excess moisture, but make sure you squeeze it thoroughly before adding it to the filling as otherwise the extra moisture can make it hard to wrap the momo.
Keep your wrappers covered: The dough can dry out quickly, so keep the pieces and finished wrappers covered with a damp cloth while you work.
Don't skip the dough rest. Resting allows the gluten to relax, making the dough much easier to roll out without springing back.
Texture is up to you. Blend the jhol completely smooth for a silky broth, or leave it slightly coarse for a more rustic texture.

Jhol: Store leftover jhol in an airtight container in the fridge for up to 3 days. Reheat gently on the hob until piping hot, adding a splash of chicken broth or water if it has thickened.
Cooked momos: Store steamed momos separately in an airtight container in the fridge for up to 2 days. Reheat by steaming for a few minutes until piping hot.
Freeze before steaming: For the best results, freeze uncooked momos. Arrange them in a single layer on a lined tray and freeze until solid, then transfer to a freezer-safe bag or container for up to 3 months.
Cooking from frozen: You don't need to thaw frozen momos before steaming, just place them straight into a steamer and steam for approximately 15–18 minutes, or until cooked through.

Chicken mince: Pork mince is a great alternative and works particularly well in momos. However you can replace the mince with any protein of your choice, even tofu
Plain flour: Dumpling flour or all-purpose flour can be used interchangeably.
Chicken broth: Vegetable broth can be used if you prefer, although chicken broth adds more depth to the jhol.
Peanuts: Cashews can be used for a slightly creamier, richer jhol, or simply leave them out if needed.
Sesame seeds: White or black sesame seeds will work. White sesame gives the jhol a more traditional light colour.
Kashmiri chilli powder: Regular chilli powder can be used, but the Kashmiri chilli powder is more used for the vibrant red colour rather than for its heat
Ghee: Unsalted butter or neutral oil can be used for the hot ghee in the filling.
Ginger garlic paste: Use equal parts finely grated fresh ginger and garlic.
Garam masala: If you don't have it, you can use a small pinch each of ground cumin, coriander and black pepper.

Squeeze your cabbage well: Salting the cabbage draws out excess moisture, but make sure you squeeze it thoroughly before adding it to the filling as otherwise the extra moisture can make it hard to wrap the momo.
Keep your wrappers covered: The dough can dry out quickly, so keep the pieces and finished wrappers covered with a damp cloth while you work.
Don't skip the dough rest. Resting allows the gluten to relax, making the dough much easier to roll out without springing back.
Texture is up to you. Blend the jhol completely smooth for a silky broth, or leave it slightly coarse for a more rustic texture.

Jhol: Store leftover jhol in an airtight container in the fridge for up to 3 days. Reheat gently on the hob until piping hot, adding a splash of chicken broth or water if it has thickened.
Cooked momos: Store steamed momos separately in an airtight container in the fridge for up to 2 days. Reheat by steaming for a few minutes until piping hot.
Freeze before steaming: For the best results, freeze uncooked momos. Arrange them in a single layer on a lined tray and freeze until solid, then transfer to a freezer-safe bag or container for up to 3 months.
Cooking from frozen: You don't need to thaw frozen momos before steaming, just place them straight into a steamer and steam for approximately 15–18 minutes, or until cooked through.