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Hey there, food lovers! Today, I’m super excited to share one of my absolute favorite recipes – Jhol Momo! If you’ve never had these delicious little dumplings from Nepal, you’re in for a treat. Imagine soft, steamed dumplings filled with flavorful spiced chicken, served in a rich, spicy, and creamy chutney (aka “Jhol”) that’s both comforting and bold. This dish is perfect for anyone who loves a little heat with their food, and it’s a fun way to bring a taste of Nepal right to your kitchen. Let’s dive into this mouthwatering recipe!
Method
1. Prepare the Momo Filling
Start by preparing the cabbage for your filling. Chop the Chinese cabbage and sprinkle 1 tsp of salt over it. Leave the cabbage to sit for 10-15 minutes so that it can draw out excess water. Once the cabbage has softened, squeeze out all the water as best as you can. This step is crucial because excess moisture can make your dumplings soggy. Now, in a large mixing bowl, combine the minced chicken, chopped spring onions, red onion, coriander, garam masala, cumin powder, vegetable oil, ginger garlic paste, and salt. Mix everything together thoroughly, ensuring all the ingredients are evenly distributed. Once the cabbage is ready, add it to the chicken mixture and stir to combine. The mixture should be aromatic and packed with flavor from the spices and herbs.
2. Make the Jhol Soup Base
Now, let’s move on to preparing the rich, spicy Jhol that will accompany the momos. Begin by toasting the sesame seeds, peanuts, and Sichuan peppercorns in a dry frying pan over medium heat. This will bring out their natural oils and enhance their flavors. Once toasted, transfer them into a blender or food processor and blitz them into a fine powder. In the same frying pan, heat 2 tbsp of neutral oil over medium heat. Add the cumin seeds and fry them until they become fragrant, which should take around 30 seconds. Then, add the diced tomatoes and fresh chilies to the pan. Cook them together until the tomatoes soften and release their juices. Now, stir in the turmeric and chili powder, giving everything a good mix. Once the spices have been incorporated, transfer the entire mixture into the blender along with the toasted sesame and peanut powder. Add the chicken broth, chopped coriander, salt, sugar, and lemon juice to the blender. Blend until smooth and creamy. Taste your Jhol and adjust the seasoning if needed, adding more salt or sugar to balance the heat. If you prefer a thicker consistency, reduce the amount of chicken broth you add.
3. Assemble the Momo
For the fun part assembling the momos! Take your dumpling wrappers and place a teaspoon-sized amount of the prepared filling in the center of each wrapper. If you are using defrosted wrappers, lightly wet the edges with a small amount of water. This helps the wrapper stick together. Carefully fold the wrapper over the filling and begin pleating the edges, working your way around the dumpling while keeping your thumb in the middle to form a pouch. The top of the dumpling should remain open, creating the characteristic momo shape. Make sure the pleats are tight to avoid any leakage during steaming. Once you’ve shaped all your momos, it’s time to steam them.
4. Steam the Momo
Set up a steamer basket over a pot of simmering water, ensuring the water doesn’t touch the bottom of the basket. Carefully place the momos in the basket, making sure they don’t touch each other. Steam the momos for about 10 minutes, or until they are fully cooked. You’ll know they’re done when the wrappers become slightly translucent and the filling is cooked through. If you don’t have a steamer basket, you can also use a makeshift steaming setup by placing a heatproof plate or a steaming rack inside a large pot with a lid, ensuring the momos stay elevated above the water.
5. Serve the Momo
Once your momos are perfectly steamed, it’s time to serve them! Pour a generous amount of the spicy Jhol onto a plate, creating a warm base for the dumplings. Carefully place the steamed momos on top of the Jhol. Garnish the dish with fresh coriander, sesame seeds, sliced chilies, and a drizzle of chili oil for an extra burst of flavor and heat. Serve immediately while they are hot and enjoy the rich, comforting flavors of Nepal’s beloved Jhol Momo!
Necessary Tools
- Steamer basket (or a pot with a steaming rack)
- Blender or food processor
- Small frying pan
- Mixing bowls
- Spoon for filling momo wrappers
Jhol Momo
Cuisine: IndianDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
25
minutesTotal time
40
minutesIngredients
2 chicken thighs or 1 chicken breast (about 150g), minced
1/2 cup Chinese cabbage, chopped
2 spring onions, finely chopped
1/2 red onion, finely chopped
1/2 cup coriander, chopped
1 tsp garam masala (optional, Nepali momo don’t typically use this)
1 tsp cumin powder
2 tsp vegetable oil
1 tsp ginger garlic paste
1/2 tsp salt
Homemade or premade dumpling wrappers
For the Jhol (soup base)
2 tbsp sesame seeds, toasted
1 tbsp peanuts, toasted
1/2 tsp Sichuan peppercorns, toasted
2 tbsp neutral oil
2 tomatoes, diced
1-2 fresh chilies (adjust to your heat preference)
1/2 tsp cumin seeds
2 tsp ginger garlic paste
1/2 cup chopped coriander (a small handful)
1/4 tsp turmeric
1/2 tsp chili powder
1/2 tsp salt
1 tsp sugar
1.5 – 2 cups chicken broth
1/2 lemon (juice)
For Garnishing
Fresh coriander
Sesame seeds
Sliced chilies
Chilli oil
Directions
- Prepare the Momo Filling
Start by chopping up your cabbage and sprinkling 1 tsp of salt over it. Let it sit for 10-15 minutes to draw out some water.
In a large bowl, combine the minced chicken, chopped spring onions, red onion, coriander, garam masala, cumin powder, vegetable oil, ginger garlic paste, and salt.
Once the cabbage has softened, squeeze out the excess water and mix it into the filling. - Make the Jhol Soup Base
Toast the sesame seeds, peanuts, and Sichuan peppercorns in a dry pan, then blend them into a fine powder.
In a pan, heat the oil and fry cumin seeds until fragrant, then add diced tomatoes and chilies. Cook until the tomatoes soften.
Stir in the turmeric and chili powder, then blend this mixture with the toasted ingredients, chicken broth, coriander, salt, sugar, and lemon juice in your blender. Taste and adjust seasoning as needed. - Assemble the Momo
Place a small spoonful of the filling in the center of each dumpling wrapper. Wet the edges of the wrapper with a bit of water, then fold and pleat the edges to form a small pouch. Make sure the top stays open for that signature momo shape.
Steam the momos for about 10 minutes. - Serving
Pour a generous amount of the spicy jhol into a plate, then place your steamed momos on top. Garnish with fresh coriander, sesame seeds, sliced chilies, and a drizzle of chili oil.
Notes
- When pleating the momo wrappers, don’t rush! Make sure the pleats are tight enough so that the filling doesn’t leak out during steaming.
- Adjust the amount of chicken broth for the Jhol based on how soupy you like your dish. If you prefer a thicker sauce, use less broth.
- Be careful when blending the hot Jhol mixture. Let it cool a little before blending to avoid splashes.
Serving Suggestions
- Pair these delicious dumplings with a side of steamed rice or enjoy them as a hearty snack. The spicy jhol adds a warm, comforting touch that balances the soft, flavorful dumplings perfectly.
- For a complete meal, try serving with a cool cucumber salad on the side to cut through the heat!
Fun Fact
Did you know that Jhol Momo is a street food favorite in Nepal? These steamed dumplings are often enjoyed with a spicy, tangy broth, and the addition of sesame and peanuts makes the sauce rich and unique!
Conclusion
Jhol Momo is a perfect dish for any dumpling lover! The mix of tender chicken, savory spices, and the rich, spicy broth makes this a true flavor explosion in your mouth. It’s a little work, but totally worth it for a dish that’s comforting, flavorful, and sure to impress your friends and family. Whether you’re celebrating a special occasion or just craving something delicious, Jhol Momo is your go-to comfort food. Enjoy!
