Prep Time: 30 minutes
Cooking Time: 20 minutes
Total Servings: Makes about 30 momos

1 lb ground chicken
2 cups all-purpose flour
1 cup finely chopped cabbage
1/2 cup finely chopped onion
1/4 cup finely chopped cilantro
2 tablespoons minced garlic
2 tablespoons minced ginger
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon ground black pepper
Salt to taste
Oil for greasing and steaming

Prepare the Filling:
Combine ground chicken, chopped cabbage, chopped onion, minced garlic, minced ginger, chopped cilantro, soy sauce, sesame oil, black pepper, and salt in a large mixing bowl. Mix well until evenly incorporated. Set aside.
Prepare the Dough:
In a separate bowl, add all-purpose flour. Gradually add water while kneading until a smooth dough forms. Cover the dough and let it rest for about 15 minutes.
Shape the Momos:
After the dough has rested, divide it into small equal-sized balls. Roll each ball into a thin, round wrapper using a rolling pin. Ensure the edges are thinner than the center.
Fill and Seal the Momos:
Place a spoonful of the chicken filling in the center of each wrapper. Fold the wrapper in half over the filling to form a half-moon shape. Starting from one end, pleat and fold the edges together to seal the momo tightly. Repeat with the remaining wrappers and filling.
Steam the Momos:
Grease a steamer basket or tray with oil to prevent sticking. Place the momos in the steamer, ensuring they are not touching each other to prevent sticking during steaming. Steam the momos over boiling water for about 10-12 minutes or until the dough is cooked through and the filling is cooked.
Serve Hot: Once cooked, carefully remove the momos from the steamer. Serve hot with a dipping sauce of your choice, such as soy sauce mixed with chili paste or a tangy tomato-based sauce.
Enjoy: Serve the Nepal Style Chicken Momos hot