Village Style Momo Recipe

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 1 tsp Salt (for dough)
• 1 tsp White Vinegar (adds tenderness to dough)
• ¾ cup Water (lukewarm for dough)
• ½ tsp Ground Black Pepper (for dough)
• 250 g Chicken Breast (finely minced or ground)
• 1 cup Cabbage (finely shredded)
• ½ cup Carrot (grated)
• ½ cup Onion (finely chopped)
• 1 tsp Ginger (minced)
• 1 tsp Garlic (minced)
• 1 tsp Green Chili (finely chopped, adjust heat)
• ½ tsp Red Chili Powder (for filling)
• 1 tbsp Soy Sauce (adds umami)
• 1 tbsp Mustard Oil (traditional flavor, can substitute with neutral oil)
• ½ tsp Salt (for filling, adjust to taste)
• 2 medium Tomato (chopped)
• 2 pieces Garlic Cloves (for chutney, minced)
• ½ tsp Ginger (for chutney, minced)
• ¼ tsp Red Chili Powder (for chutney)
• 1 small Green Chili (for chutney, finely chopped)
• 2 whole Cloves (optional, for extra aroma in chutney)
• 4 cups Water (for soup base)
• ½ cup Carrot (sliced for soup)
• ½ cup Cabbage (shredded for soup)
• ½ tsp Salt (for soup)

Instructions

1. Make the Dough

   In a mixing bowl combine the flour, 1 tsp salt, 1 tsp white vinegar, ½ tsp ground black pepper and gradually add lukewarm water while kneading until the dough is smooth and slightly tacky.

   Time: PT10M

2. Rest the Dough

   Cover the dough with a damp cloth and let it rest for 20 minutes at room temperature. This relaxes the gluten and makes rolling easier.

   Time: PT20M

3. Prepare the Chicken Filling

   In a separate bowl mix the minced chicken with shredded cabbage, grated carrot, chopped onion, minced ginger, minced garlic, green chili, ½ tsp red chili powder, soy sauce, mustard oil, ½ tsp salt and a pinch of black pepper. Stir until everything is evenly incorporated.

   Time: PT10M

4. Make Spicy Tomato Chutney

   Heat a tablespoon of oil in a saucepan over medium heat. Add the chopped tomato, minced garlic, minced ginger, green chili, red chili powder, and cloves. Cook, stirring occasionally, until the tomatoes break down and the mixture thickens (about 10‑12 minutes). Add a splash of water if it becomes too dry, then blend to a smooth sauce.

   Time: PT15M

   Temperature: Medium heat

5. Prepare Light Veg Soup

   In a saucepan bring 4 cups of water to a boil. Add sliced carrot, shredded cabbage, and ½ tsp salt. Simmer for 10‑12 minutes until vegetables are tender. Keep warm while momos are steaming.

   Time: PT15M

   Temperature: Medium heat

6. Roll and Cut Dough Circles

   Divide the rested dough into 12‑14 equal balls. On a lightly floured surface, roll each ball into a thin circle about 3 inches (7‑8 cm) in diameter.

   Time: PT10M

7. Fill and Shape Momos

   Place a heaping teaspoon of chicken filling in the centre of each dough circle. Moisten the edges with a little water, fold the circle over to form a half‑moon, then pleat the edges together to seal tightly.

   Time: PT20M

8. Steam the Momos

   Arrange the sealed momos in a steamer basket, leaving a little space between each. Steam over boiling water for 12‑15 minutes, or until the dough is translucent and the chicken is fully cooked.

   Time: PT15M

   Temperature: Steaming

9. Serve

   Transfer the hot momos to a serving plate. Serve with the spicy tomato chutney on the side and the light vegetable soup in bowls.

   Time: PT0M

Nutrition Facts

Calories

320

Protein

22 g

Carbohydrates

38 g

Fat

10 g

Fiber

4 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Whole Wheat Flour (will be denser)
• Instead of Salt: Sea Salt
• Instead of White Vinegar: Apple Cider Vinegar
• Instead of Chicken Breast: Ground turkey, Minced pork
• Instead of Cabbage: Shredded lettuce
• Instead of Carrot: Daikon radish
• Instead of Onion: Shallots
• Instead of Ginger: Ground ginger (¼ tsp)
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Green Chili: Jalapeño, Serrano
• Instead of Red Chili Powder: Paprika (milder)
• Instead of Soy Sauce: Tamari
• Instead of Mustard Oil: Vegetable oil, Canola oil
• Instead of Tomato: Canned diced tomatoes (1 cup)
• Instead of Red Chili Powder: Paprika
• Instead of Green Chili: Jalapeño
• Instead of Carrot: Celery
• Instead of Cabbage: Napa cabbage

Equipment Needed

• Mixing Bowl
• Rolling Pin
• Steamer Basket
• Saucepan
• Blender or Food Processor (optional)
• Knife
• Cutting Board
• Spatula (optional)

Critical Steps — Do Not Skip

• Achieving a smooth, non‑sticky dough.
• Sealing the momos tightly to prevent leakage during steaming.
• Steaming for the correct amount of time – undercooked dough is gummy, overcooked becomes tough.

Chef Tips from the Video

• For extra aroma, add a pinch of toasted cumin seeds to the filling.
• Brush the top of each momo with a few drops of mustard oil before steaming for a subtle smoky flavor.
• Serve with a squeeze of fresh lime over the chutney for brightness.

Troubleshooting

Storage

Refrigerator: Store cooked momos in an airtight container for up to 2 days. Re‑steam before serving.

Freezer: Freeze uncooked, sealed momos on a tray, then transfer to a zip‑lock bag. Cook from frozen, adding 3‑4 minutes to steaming time.

Room temperature: Do not keep cooked momos at room temperature for more than 2 hours due to food safety.

Make-Ahead Tips

• Dough can be prepared a day ahead and refrigerated, covered tightly.
• Chutney improves in flavor after resting for a few hours; store in the fridge.
• Soup can be made up to 3 days in advance and reheated gently.

Frequently Asked Questions