Introduction:

In the vibrant tapestry of Nepali cuisine, momo hold a special place. These delectable dumplings, often filled with savory meats and spices, are a culinary delight enjoyed across Nepal and beyond. Today, we embark on a journey to create authentic Nepali chicken momo, capturing the essence of traditional flavors and techniques. Get ready to tantalize your taste buds with this beloved delicacy!

Ingredients:

- For the dough:

- 2 cups all-purpose flour

- 1/2 teaspoon salt

- Water, as needed

- For the filling:

- 1 lb ground chicken

- 1 onion, finely chopped

- 3-4 cloves garlic, minced

- 1-inch piece of ginger, grated

- 2-3 green chilies, finely chopped (adjust to taste)

- 2 tablespoons soy sauce

- 1 tablespoon sesame oil

- 1/2 teaspoon ground Sichuan pepper (timur)

- Salt, to taste

- Chopped cilantro (coriander) leaves, for garnish

Instructions:

1. Prepare the dough:

- In a large mixing bowl, combine the all-purpose flour and salt.

- Gradually add water and knead until you have a smooth, elastic dough. Cover and let it rest for 30 minutes.

2. Make the filling:

- In a separate bowl, mix together the ground chicken, chopped onion, minced garlic, grated ginger, chopped green chilies, soy sauce, sesame oil, ground Sichuan pepper, and salt.

- Mix well until all ingredients are evenly incorporated.

3. Assemble the momo:

- Divide the rested dough into small balls, roughly the size of a walnut.

- Roll out each ball into a thin, circular disc, about 3-4 inches in diameter.

- Place a spoonful of the chicken filling in the center of each disc.

4. Shape the momo:

- To fold the momo, hold one edge of the disc and start pleating the edges, bringing them together in the center. Pinch and twist to seal the momo.

5. Steam the momo:

- Prepare a steamer by lining it with cabbage leaves or parchment paper to prevent sticking.

- Arrange the shaped momo in the steamer basket, making sure to leave some space between each momo.

- Steam the momo for about 10-12 minutes or until the dough is cooked and the filling is thoroughly cooked through.

6. Serve hot:

- Once steamed, carefully remove the momo from the steamer.

- Garnish with chopped cilantro leaves and serve hot with your favorite dipping sauce or chutney.

Conclusion:

With this authentic Nepali chicken momo recipe, you can recreate the flavors of the Himalayas in your own kitchen. Whether enjoyed as a snack, appetizer, or main course, these succulent dumplings are sure to win hearts and taste buds alike. So gather your ingredients, roll up your sleeves, and embark on a culinary adventure that celebrates the rich heritage of Nepali cuisine. Enjoy your homemade momo with family and friends, and savor the taste of tradition with every bite!