Jhol momo combines juicy steamed Nepali dumplings with a pourable roasted tomato and sesame achar. This homemade chicken jhol momo recipe covers the dough, moist filling, pleating, steaming and the spicy, tangy jhol served across Kathmandu.
At a glance: Prep 45 minutes | Cook 30 minutes | Total 1 hour 15 minutes | Makes 30 momo (5 servings).
What makes jhol momo different?
Regular steamed momo usually arrive beside a concentrated achar. Jhol momo are served in jhol, a thinner spoonable sauce. Roasted tomatoes provide acidity and body, sesame adds nuttiness, dried chilli brings heat, and timur gives a citrusy tingle. Add the jhol immediately before serving so the wrappers stay tender without becoming soggy.
Ingredients
For the dough
- 300 g (2 1/2 cups) all-purpose flour
- 1/2 teaspoon salt
- 150-170 ml lukewarm water
For the chicken filling
- 500 g minced chicken, preferably including thigh
- 1 small onion, finely chopped
- 2 spring onions, finely chopped
- 2 tablespoons chopped coriander
- 1 tablespoon each grated ginger and garlic
- 1 teaspoon each ground cumin, ground coriander and salt
- 1/2 teaspoon black pepper
- 2 tablespoons neutral oil or melted ghee
- 2-3 tablespoons water or unsalted chicken stock
For the tomato-sesame jhol
- 4 medium ripe tomatoes, halved
- 3 dried red chillies, adjusted to taste
- 4 tablespoons white sesame seeds
- 1 tablespoon oil
- 3 garlic cloves and 15 g fresh ginger
- 1 teaspoon cumin seeds
- 1/4 teaspoon ground timur, or to taste
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 350-500 ml warm water
- Fresh coriander to serve
How to make Nepali jhol momo
1. Knead and rest the dough
Mix flour and salt, add water gradually and knead for 8-10 minutes until smooth and elastic. Cover and rest for 30 minutes. Resting relaxes the dough so the wrappers roll thinly without shrinking.
2. Prepare the filling
Combine all filling ingredients in a cold bowl. Stir firmly in one direction until lightly sticky. The oil and stock keep the chicken juicy. Cover and refrigerate.
3. Make the tomato-sesame jhol
Dry-toast sesame until lightly golden, then remove it immediately. Briefly toast cumin and chillies. Heat the oil and cook tomatoes, garlic and ginger until soft and lightly charred. Blend them with sesame, cumin, chilli, timur, lemon and salt. Add warm water gradually for a pourable broth. Simmer for 5 minutes and adjust salt, lemon and heat.
4. Roll, fill and pleat
Divide the dough into 30 pieces and keep them covered. Roll each into an 8 cm circle, leaving the centre slightly thicker. Add about 1 tablespoon filling. Make small overlapping pleats and pinch the top firmly closed. Avoid getting filling on the rim.
5. Steam
Bring the steamer water to a steady boil. Lightly oil the tray and arrange momo with space between them. Cover and steam for 10-12 minutes, until the wrappers look slightly translucent and the chicken reaches 74°C (165°F).
6. Serve
Place six hot momo in each bowl and pour warm jhol around them. Finish with coriander and a small pinch of timur. Serve immediately.
Tips for juicy momo that do not split
- Use some thigh meat; extremely lean chicken dries quickly.
- Keep the filling cold to retain its juices.
- Keep unused dough covered so wrapper edges do not crack.
- Do not overfill or smear oil on the sealing edge.
- Oil the steamer and leave room for expansion.
- Do not repeatedly open the steamer lid.
Variations
For buff jhol momo, replace chicken with buffalo mince containing a little fat. For vegetable momo, use finely chopped cabbage, carrot, mushroom and paneer or firm tofu; cook away excess moisture before filling. Sichuan pepper offers a related citrus sensation if timur is unavailable, although the flavour is not identical.
Storage and reheating
Refrigerate cooked momo and jhol in separate airtight containers for up to 2 days. Re-steam momo for 4-5 minutes and warm the jhol gently. Freeze uncooked momo in a single layer, then bag them for up to 2 months. Steam from frozen for about 4-5 minutes longer.
Frequently asked questions
Is jhol momo very spicy?
The heat is adjustable. Begin with one deseeded chilli and add more after blending.
Can I use ready-made wrappers?
Yes. Round dumpling wrappers save time, though homemade wrappers produce the characteristic Nepali texture.
Why is my momo filling dry?
Very lean mince, too little oil or stock, or over-steaming can dry it. Thigh meat and a little added liquid help.
Why is my jhol bitter?
The sesame, cumin or chillies were probably scorched. Toast only until aromatic and remove them from the hot pan.
Food-safety note: minced chicken should reach 74°C (165°F).