I’ve been so busy and in so many things at the same time that I just couldn’t post: My last post was published on 28th of January, after which day and until today I found no time to write anything even though I have loads to tell you.


Well not much. It’s just that I’ve moved to a new house, finished projects, settled down, went to work while my house was in a mess, cooked everyday, threw 2 housewarming parties, potted plants, went out for the weekend and finally made momos from a momo recipe I gathered from the streets of Darjeeling.


Depends. But for now, I’m back my girls with a new space to play around in, a new home to make and foof things, 2 large french windows, a big kitchen window (im thinking a cute window sill garden), a green wall and a fuchsia wall! Haha. Honestly, a green and a fuchsia wall is something I’d never opt for in my own home but since I gotta live with it for another year anyway, I’m thinking why not do a bit of experiment and see how I can suit it to my purpose. Isn’t that what living is all about? I can already feel my spirits soaring. How I love blogging.

Anyway, so last night we made some chicken momos or dumplings and I have to say that I am pretty good at it. It was pro. The folds, stuffing et al and we swore that we would never buy momos, ever again unless we are in Darjeeling or Kurseong where the street-side momos are a must have.

Easy, simple and extremely healthy, a batch of 20 dumplings would only take you about half an hour. Here’s to you momo recipe.

Here’s what you need:

For Filling

250 grams minced chicken

2 medium onions, chopped

6 cloves of garlic, chopped

1 green chili, julienned

1 tsp salt

1 tsp ginger garlic paste

1 tsp soy sauce

1 tsp olive oil

For the Wrap

2 cups of flour

Water to make dough


First, mix water to flour and make dough. It should be a clean, shiny elastic ball so put water accordingly.

In a bowl, mix all the ingredients for filling and keep.

Tear dough pieces and roll it to a round of about 5″ diameter

Place 2 tsp of filling on the center of the disc and fold it to a half

Now, fold it the traditional way or simply by using the back of a fork press the overlapping ends to seal it as you would do while making pastry puffs. Here’s a video on how to fold it

[youtube http://www.youtube.com/watch?v=ORc7_eTlD6Q&w=420&h=315]

Steam in a steamer for about 15 to 20 minutes, turning momos once in between.

Enjoy with hot chilly sauce or soy sauce.

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16 thoughts on “Chicken Momo (Dumpling) Recipe”

    1. Yes I did 🙂 having grown up amongst Nepalis and Tibetans I picked this recipe up quite early. Plus, it was made quite often in our home

  1. WOW girl you have been busy! How fun to play around with new spaces though!
    These look so good, I have never made dumplings before, I think I need to try, thanks for the recipe!
    Have fun!

  2. I freakin’ love dumplings! I’ll try this for sure…never made the dough part from scratch…just used wonton wrappers, but I’d like to try from scratch for sure! Welcome back…I missed you! Can’t wait to see your new space and what you do with it. xo wendy

    1. You know where I stay wonton wrappers wont be available. Plus its more fun from scratch…for me its rather nostalgic.

      I’ll post some before’s of my new place…sad part is the lease is for 11 months only. But good part is, I get to decorate so many homes before I finally buy one.

    1. Unfortunately yes. The society was not quite okay with us keeping “beer bottles” outside the door. You know, this is when I hate India. They themselves go and drink on the terrace. Pretentious little tykes.

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