Nepali Jhol Momo
Nepal's most iconic street food — steamed momo dumplings (chicken or buffalo, with fresh ginger, garlic and coriander) served swimming in a spicy, tangy jhol achar (soupy sauce) made from roasted tomatoes, sesame seeds, dried red chillies and spices. The jhol takes the momo experience to an entirely different level.
- Total
- 50 min
- Serves
- 4
- Level
- Hard
Prep 20 min · Cook 30 min
Ingredients
Method
Dough: mix flour, salt and water to a firm dough. Knead 5 minutes; rest covered 30 minutes.
About 5 min
Filling: mix all filling ingredients well.
About 14 min
Roll dough thin; cut circles. Place a teaspoon of filling in each; pleat and seal into the classic momo shape. Steam for 10–12 minutes until cooked.
About 14 min
Jhol achar: blend roasted tomatoes, dried chillies, roasted sesame, garlic, ginger, Szechuan pepper and water until smooth. Warm in a pan; season with salt.
About 14 min
Pour a generous pool of warm jhol achar into a deep bowl. Place the hot steamed momos in the sauce — they should be half-submerged. Eat with a spoon, getting both the tender dumpling and the sauce in each bite.
About 3 min
Nutrition per serving (estimate)
- Calories
- 380
- Protein
- 24 g
- Carbs
- 46 g
- Fat
- 12 g
- Fibre
- 4 g
- Sugar
- 6 g
- Sodium
- 680 mg
Contains: gluten, sesame
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Recipe by Boon Tools.