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Jhol Momo

Servings 6
Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes

Ingredients

  • 4 cups all-purpose flour
  • ½ cup room-temperature water
  • 1 kg ground chicken
  • 1 cup chopped fresh cilantro
  • 1 cup chopped onions
  • 4 tbsp minced garlic
  • 4 tbsp minced peeled ginger
  • 2 tbsp ground cumin
  • 1 tsp ground cinnamon
  • 2 tsp salt
  • ½ tsp black pepper
  • Cooking spray or a few drops of oil for the steamer

Instructions

  • Combine the flour and water in a bowl. Knead until the dough is medium-firm and flexible. Cover and let rest for 1 hour.
  • In a separate bowl, mix the ground chicken with cilantro, onions, garlic, ginger, cumin, cinnamon, salt, and pepper until well combined.
  • Divide the dough into ½-ounce portions and roll each into a ball. On a lightly floured surface, roll each ball into a 4″ round wrapper.
  • Spray a steamer pan with cooking spray. Place a tbsp of chicken filling in the center of each wrapper. Pinch and fold the edges together to form a sealed satchel.
  • Arrange the momos in the steamer pan without overcrowding.
  • Fill a pot halfway with water and bring to a boil. Place the steamer pan over the pot, cover tightly, and steam the momos for 8–9 minutes, until the wrappers are translucent and the filling is cooked through.
  • Remove from heat and let the momos rest for 1–2 minutes before serving.

Notes

Serve these momos with a spicy tomato chutney or a light broth (“jhol”) for an authentic experience. Resting the dough fully ensures tender wrappers, and keeping each momo lightly filled prevents tearing during steaming. Leftovers can be refrigerated and re-steamed within 24 hours for a quick meal. Jhol momos are a favourite in Kathmandu. While momos themselves have Tibetan roots, the jhol version is a uniquely Nepali innovation, reflecting local flavours, spices and tang.
Author: Saji Chand
Course: Appetizer, Snack
Cuisine: Nepalese