Jhol Achar Chicken Momo
This Jhol Achar Chicken Momo dish offers perfectly steamed dumplings served in a rich, flavorful sauce that can be enjoyed either thick or as a thinner soup. Each momo is encased in a delicate, thin wrapper that melts in your mouth, unveiling a burst of juicy, seasoned chicken filling. Every bite is packed with incredible flavor, making it a truly satisfying dinner, authentic to Nepal.
Ingredients
Chicken Momo Filling
- 250 g minced chicken breast
- ½ tsp minced ginger & garlic each, store bought in a jar works here
- 1 tsp light soy sauce
- 1 spanish/red onion small, finely diced
- ½ cup spring onions whites/light green
- ½ cup cilantro/coriander finely diced
- ½ tsp pepper
- pinch salt to taste
- 1 tbsp olive oil or any oil
Momo Wrapper
- 1 cup all purpose plain flour
- ½ tsp salt
- ½ cup warm water add more as required
- 1 tbsp olive oil or any oil
Sauce/Soup
- 2 tbsp soy beans dry
- 2 tbsp olive oil or any oil
- ½ cumin seeds
- 1 inch piece ginger chop roughly into cubes
- 5-6 garlic cloves
- 2 green chillies
- 1 onion sliced
- ¼ tsp turmeric powder
- pinch of salt to taste
- 2 tomatoes
- ½ cup cilantro/coriander leaves, stems and roots
- 1 cup hot water (more later, as required to thin out the sauce)
- 1 tbsp tahini
- 1 tsp peanut butter
- 2 tbsp squeeze of lemon juice
Instructions
Chicken Momo Filling
- Combine all the chicken filling ingredients in a bowl and mix well, set aside.
Momo Wrapper and Steaming
- To a bowl, add plain flour, salt and warm water. Mix together and bring together with your hands, add oil and more small quantities of water as needed, to reach desired consistency.
- Fold and knead for approximately 5 minutes until it becomes a soft dough and holds its shape.
- Pinch into small balls, then dust bench top with some flour and using a rolling pin, shape into thin circles.
- Spoon in the chicken filling and fold into your desired shape. Be sure not to overfill.
- Place in a steaming pot and steam for 10-15 minutes.
Sauce/Soup
- In a pan, using low-medium heat, toast soy beans till they blister and are golden brown, remove and set aside.
- In the same pan, add oil and add cumin seeds, allow them to sizzle/pop, then add fresh ginger, garlic cloves and green chillies.
- Add onion, turmeric powder and salt, mix to combine and allow onions to soften.
- Once softened, add tomato and fresh cilantro, cook for 3-4 minutes.
- Then add hot water and close the lid. Allow to cook on low heat for approximately 10 minutes until the tomatoes have completely softened.
- Allow this mixture to cool then add it to a blender, along with the soy beans toasted earlier. Then add tahini and peanut butter and blend till well combined.
- Pour this mixture back into the pan, add hot water to loosen the mixture and a squeeze of lemon juice to add acidity to balance the flavors.
- Add more water till you reach your desired consistency.
ASSEMBLY
- Add sauce to the base of a plate, then arrange momos on top.
- Garnish with chilli oil, fresh chopped cilantro and toasted sesame seeds.