Homemade Jhol Momo (Nepalese Soup Dumplings)

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Homemade Jhol Momo (Nepalese Soup Dumplings)

Homemade Jhol Momo are Nepalese Soup Dumplings and they're totally delicious.

Prep Time30

Cook Time10

Total Time40

Course: Dinner

Cuisine: Indian, Nepalese, Tibetan

Servings: people

Calories: 417kcal

Author: Emily Roz

Ingredients

For the wrappers

200 g all-purpose flour
100 ml warm water

For the chicken filling

300 g chicken thighs skinless and boneless finely chopped or ground up
2 spring onions finely chopped
½ red onion finely diced
8 g coriander (cilantro) finely chopped
1 teaspoon ginger grated/finely chopped
3 garlic cloves minced
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon flaky salt
½ teaspoon ground black pepper
½ teaspoon sugar

For the jhol sauce

400 g fresh tomatoes roughly chopped
1 red chilli chopped (add more or less depending on your spice tolerance)
3 garlic cloves roughly chopped
1 teaspoon ginger grated/finely chopped
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon flaky salt
½ teaspoon sugar
8 g coriander (cilantro)
1 tablespoon toasted sesame seeds
100 ml chicken stock I used one chicken stock cube with 100ml water
1 teaspoon lemon juice

For garnish

Coriander (cilantro)
Chilli oil

Instructions

In a large bowl, add in the flour, and gradually add in the water, while stirring with chopsticks or a fork at the same time. Stir continuously until a shaggy dough forms.
Begin kneading the dough until a ball forms. Keep kneading for another thirty seconds - the dough shouldn't stick to your hands, if it is, add in more flour. Once you've formed a ball of dough, wrap in clingfilm and set it aside while you make your filling.
In a large bowl, combine the finely chopped or ground chicken, chopped spring onions, chopped red onion, chopped coriander (cilantro), grated ginger, minced garlic, garam masala, ground cumin, salt, black pepper, and sugar. Mix thoroughly to combine, then set aside.
Dust your surface with plain flour, then knead your dough for 30 seconds. Poke a hole through the centre of the dough and form the dough into a doughnut shape. Slice through to break the circle and form the dough into a log. Slice the log into 18-20 equal pieces.
Grab a piece of dough, press down on it with the palm of your hand, then using a rolling pin, roll the piece of dough into a circular wrapper around 3 inches in diameter. Repeat for all the wrappers (make sure to not overlap the wrappers as they may stick together, place under a tea towel).
Place a spoonful of the filling into the centre of the wrapper and then pinch the dough and rotate with a pinching motion. Watch the video for a better tutorial. Repeat for all momo dumplings.
Place a circular piece of parchment paper onto your steamer (or individual pieces of parchment paper for each momo), and then arrange your momo into the steamer. Steam for 8 minutes - don't overcook them! Feel free to make the jhol sauce first before steaming them if you want to get that out of the way and focus purely on steaming the dumplings!
Meanwhile, make your jhol momo sauce by frying off your tomatoes in a pan with some vegetable oil on medium heat. After a couple of minutes add in the red chilli, garlic, ginger, cumin seeds, turmeric, and salt. Fry for another 5 minutes, then transfer to a blender and combine with sugar, coriander (cilantro), toasted sesame seeds, chicken broth and lemon juice. Taste and season according to your preference.
Once your dumplings are cooked, divide the jhol momo sauce between 3-4 bowls. Top the sauce with the momo dumplings. Garnish with chili oil and coriander (cilantro). Enjoy!!!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe - so scroll up for more!

Got leftover meat filling? Fry it up and sprinkle it on top of the dumplings and jhol sauce.

Freezing: If you'd like to freeze these dumplings and heat them up on another day, place them on parchment paper on a tray and into the freezer. Once partially frozen, add them to a container and place them in the freezer for up to 3 months. Steam from frozen for 10 minutes.

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