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Meat, South and Southeast Asian

Chicken momos with tomato achar

Chicken momos are Nepali steamed dumplings filled with spiced chicken, served with a grilled tomato and sesame achar. This recipe serves 4, takes 70 minutes, is rated medium difficulty, and costs €3.40 per serving. The key to success is folding, a dumpling that isn't overstuffed keeps its juice during steaming.

Tonight we're making momos, those Nepali steamed dumplings stuffed with spiced chicken, with a sesame tomato achar on the side.

Chicken momos with tomato achar
Total time
1 h 10
Difficulty
Medium
Cost per person
€3.40
Calories per person
440 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

A momo is the steamed dumpling you'd eat in Nepal, thin on the outside, juicy inside thanks to a splash of water worked into the chicken filling. Raw garlic, ginger, and cilantro give it a clean flavor rather than a harsh one, which most kids accept easily once the chili is kept on the side. The tomato achar brings the contrast, smoky from tomatoes charred dry in the pan, sharpened by toasted sesame and raw garlic.

This is a recipe for a quiet Sunday afternoon, when you have time to fold thirty dumplings without rushing, or to prep ahead for a relaxed dinner with friends. Kids usually enjoy helping fold the dumplings, even if the shapes come out uneven. Mon Chou likes this recipe because it breaks up the weekly routine without being complicated, just a bit slow to assemble.

The ingredients

4 people

Butcher

  • Ground chicken 500 g

Frozen foods

  • Gyoza wrappers 30

Fruits and vegetables

  • Onion 1
  • Garlic 3 cloves
  • Fresh ginger 2 tsp
  • Fresh cilantro 4 sprigs
  • Tomatoes 4
  • Green chili 1

Pantry

  • Soy sauceoften in the pantry 2 tbsp
  • Ground cuminoften in the pantry 1 tsp
  • Sesame seedsoften in the pantry 2 tbsp
  • Sunflower oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch

Allergens Gluten, Soy, Sesame

The step by step recipe

  1. Mix the ground chicken with the onion, half the garlic and ginger, the cilantro, cumin, soy sauce, and salt.

    Add a little water to the filling, it stays juicier after cooking.

  2. Place a spoonful of filling in the center of each dumpling wrapper, wet the edge, and seal it by pleating. 30 min

    If you can't find gyoza wrappers, buy Chinese dumpling wrappers instead, they're the same thing.

  3. Char the whole tomatoes in a dry pan until the skin blackens, then blend them with the remaining garlic and ginger, the chili, toasted sesame seeds, and salt. 10 min

    The charred skins give the smoky flavor, don't remove them.

  4. Arrange the momos on an oiled rack above simmering water, cover, and steam. 12 min

    Set the dumplings on perforated parchment paper so they don't stick.

  5. Serve the momos hot with the tomato achar.

    A squeeze of lemon juice in the achar brightens it right before serving.

Our tips to get it right

  • Work with two or three dumpling wrappers at a time and keep the rest under a damp towel, otherwise they dry out and crack when you fold them.
  • Wet the entire edge of the wrapper before sealing, a poorly sealed momo opens up in the steamer and loses its filling into the water below.
  • Char the tomatoes until the skin is truly black in spots, that charring is what gives the achar its smoky flavor, not just cooking the flesh through.

The variations

  • Swap the ground chicken for ground pork for a richer filling closer to traditional momos.
  • For a vegetarian version, replace the chicken with finely shredded cabbage and carrot, well squeezed dry before mixing with the spices.
  • To save time, use store bought pre formed dumplings and spend your effort on the tomato achar instead.

What to serve it with

  • Spiced Nepali milk tea
  • Cucumber salad with cilantro
  • A bowl of plain rice

Storage

Raw momos freeze very well laid out on a tray before being bagged up, and you can steam them straight from frozen without thawing. Once cooked, store the momos and achar separately in the fridge, up to 2 days in a sealed container. Reheat momos by steaming for a few minutes rather than microwaving, the wrapper stays much nicer that way.

Questions about this dish

Can you make momos ahead of time?

Yes, you can fold the momos several hours ahead and keep them covered in the fridge on a floured tray. Steam them right before serving so they stay soft.

Can you freeze momos?

Yes, freeze raw momos spaced out on a tray, then bag them once solid. Steam them straight from frozen, just adding a few extra minutes.

What can replace gyoza wrappers?

Chinese dumpling wrappers work exactly the same, they have the same thin texture. Avoid Italian ravioli pasta, it's too thick for the short steaming time momos need.

How do you make this kid friendly?

Leave the green chili out of the tomato achar and serve it on the side for adults. The chicken filling, mild with just garlic and ginger, works well as is.

How long does it take to make chicken momos with tomato achar?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in chicken momos with tomato achar?

About 440 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does chicken momos with tomato achar cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, soy, sesame. Always check the labels of the products you buy.

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