Distinctly Himalayan, these delicious dumplings are a staple in Nepali, Northeast Indian and Tibetan kitchen repertoire. Visitors to Asia’s Hope India will enjoy these in homes and restaurants throughout the region.

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Chicken momo filling

Mix:

1 cup chicken, ground or minced

½ cup onion, finely chopped

1 tablespoon butter

½ tablespoon freshly ground ginger paste

Small handful of fresh cilantro, finely chopped

Pinch of salt and small pinch of MSG

Vegetarian momo filling

Mix:

1 cup shredded cabbage

1 medium carrot, shredded

¼ cup green peas, fresh or frozen

½ tablespoon freshly ground ginger paste

2 tablespoons vegetable oil

Small handful of fresh cilantro, finely chopped 

Pinch of salt and small pinch of MSG

Making the dough

1 cup (about 120g) all-purpose flour

Room temperature water

On a floured surface, combine flour with enough water to make a dough roughly the consistency of pie crust. Knead thoroughly, cover and rest for one hour.

When the filling has been prepared, break off ½ ounce of dough (about 15g) on a flat, lightly floured surface and roll into a four inch round with a rolling pin. Repeat with the remaining dough.

Filling and cooking the momos

Spray a steamer pan with cooking spray.

Place a tablespoon of the filling in the middle of a wrapper. Holding the wrapper in your left hand, use your right thumb and index finger to start pinching the edges of the wrapper together. 

Pinch and fold until the edges of the circle close up like a little satchel, or in a crescent shape. Place the momo in the prepared steamer pan. Repeat with remaining wrappers and filling.

Fill the steamer pot halfway with water and bring to a boil. Set the steamer pan with the momos on the top of the pot and cover with a tight lid. Steam the momos until cooked, 8 to 9 minutes.

Makes about 50 momos.