Kukhura ko momo - Steamed chicken momos with ginger & chilli with a tomato sesame chutney

Santosh  Shah

Santosh Shah

9th February 2022
Santosh  Shah

Kukhura ko momo - Steamed chicken momos with ginger & chilli with a tomato sesame chutney

60 min

Makes 20 - allow 5 per serving


 Originating in Tibet, momos are now Nepal’s most popular dish – we have them for breakfast, lunch or dinner. Minced (ground) buffalo meat is often used in the filling, but you can substitute a meat filling with a mixture of finely chopped vegetables, such as cabbage, cauliflower, green beans, carrots, broccoli and asparagus. They can be served with any chutney but I like to pair them with a tomato sesame chutney. 

Tip: If you prefer, you can skip making the momo wrappers and substitute these with 20 sheets of store-bought round dumpling pastry.

Served with any chutney. I like to pair them with a tomato sesame chutney, finely sliced red onion and chopped coriander (cilantro).

Book credit: Ayla: A Feast of Nepali Dishes from Terai, Hills and the Himalayas by Santosh Shah. Published by DK, 3 February. £20.

Photographer: Matt Russell

Ingredients

wrappers

  • 200g (1½ cups) plain (all-purpose) flour, plus extra for dusting ¼ teaspoon baking powder 1 good pinch of salt 3 tablespoons cornflour (cornstarch), to dust

filling

  • 250g (9oz) free-range chicken thighs, skinned, boned and finely chopped ½ red onion, finely chopped 1 garlic clove, finely chopped 2.5-cm (1-in) piece of fresh ginger, peeled and finely chopped 2 fresh green bird’s eye chillies, finely chopped
  • 1 spring onion (scallion), finely chopped 1 small lemongrass stick, finely chopped 1 teaspoon black peppercorns, crushed 1 tablespoon fresh coriander (chopped) 30g (2 tablespoons) unsalted butter, melted ¾ teaspoon salt Juice of ½ a lemon

Method

wrapper dough, if making

sift the flour and baking powder onto a clean work surface. Make a well in the centre, sprinkle in the salt and 50ml (3½ tablespoons) of water. Start working the dough with your hands.
Add another 50ml (3½ tablespoons) of water and continue to work until the dough is formed. Knead the dough for about 5 minutes, until smooth and elastic.
Cover with a dry kitchen towel (dishcloth) and set aside for 30 minutes.

filling

While the dough is resting, make the filling. Place all the ingredients for the filling in a large bowl and mix until well combined. Adjust the seasoning to taste with salt and set aside.

wrapper assembly

Make the wrappers. Transfer the dough onto a tabletop well dusted with flour. Roll with your hands into a long cylindrical shape about 2.5cm (1in) in diameter. Cut into pieces about 2.5cm (1in) wide.
Dust with flour and flatten each piece into a circular shape. Roll out each piece with a rolling pin until you have a circle about 8cm (3¼in) in diameter and the thickness of 1–2mm.
Dust the pastry with cornflour between each layer and cover the wrappers with a damp kitchen towel (dishcloth) to prevent them from getting dry.
Take a momo wrapper and wet the edge of the pastry with a little water.
Place a heaped teaspoonful of the filling mixture in the centre and starting from one point on the outer edge of the wrapper, make a succession of small pleats, in a circular motion, until you come back to the starting point.
Now hold all the pleats together and twist them slightly to seal the opening. Repeat the process to make the rest of the momos and keep them covered. Transfer all the momos into a large steamer basket.
Steam over high heat for 10–12 minutes, until the filling is well cooked. To serve, place a dollop of chutney on a serving plate, place 5 momos on top and garnish with sliced red onion and a sprinkle of chopped coriander.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.