Method

Make dough: knead flour with pinch of salt and warm water to a stiff, smooth dough. Rest 20 minutes. Make filling: mix chicken with cabbage, spring onion, garlic, ginger, soy sauce, salt, and pepper. Squeeze out any moisture from cabbage first. Roll dough thin, cut 8cm circles, fill, pleat and seal tightly — no air pockets. Place on a lightly floured tray.
About 25 min
Tip: Seal the momos very tightly — oil will enter any unsealed gap during frying and make the filling greasy.
Optional steam-first method: Steam momos for 8 minutes until just cooked. Cool completely before frying. This guarantees the filling is fully cooked. Alternatively, fry raw — deeper colour but needs careful oil temperature control.
About 5 min
Tip: Steam-then-fry gives the crispiest result because the steam pre-dries the surface. Raw-fry can be slightly doughy inside if oil is too cold.
Heat oil to 170°C. Gently lower momos in batches (do not overcrowd). Fry for 3–4 minutes, turning once, until uniformly golden and very crispy. Drain. Serve immediately — fried momos lose crunch within minutes. Serve with Himalayan tomato-chilli chutney (ripe tomatoes, dried red chilli, ginger, garlic, salt — blended) and schezwan sauce.
About 8 min
Tip: The perfect fried momo has a blistered, crinkled, golden shell. If smooth, the oil was too cold. If dark, it was too hot.

Nutrition per serving (estimate)

Contains: gluten