Homemade Nepalese Chicken Momo Dumplings with Spicy Achaar Dipping Sauce Recipe

I am so excited to share my absolute favorite comfort snack with you: Homemade Nepalese Chicken Momo Dumplings with Spicy Achaar Dipping Sauce Recipe. These little parcels of joy are packed with fragrant spices and juicy chicken, wrapped in tender handmade dough that I love kneading myself. The spicy achaar dipping sauce brings everything together perfectly, adding a bold zing that just wakes up your taste buds. Whenever I make these momos, it feels like inviting a piece of Nepalese street food magic right into my own kitchen, and I can’t wait for you to experience that too!

Why You’ll Love This Homemade Nepalese Chicken Momo Dumplings with Spicy Achaar Dipping Sauce Recipe

What really gets me about this recipe is how the flavors come alive with every bite. The mixture of ground cumin, chili powder, and fresh coriander in the filling creates a vibrant, aromatic punch that feels authentic and deeply satisfying. Plus, the chicken stays juicy inside the slightly chewy dough wrapper, and when dipped into that spicy achaar sauce, it’s an explosion of taste that’s complex yet comforting. It’s a harmony of heat, earthiness, and fresh herbs that I find absolutely addictive.

Beyond flavor, the process of making these momos is surprisingly approachable. You don’t need fancy equipment, just some simple ingredients and a little patience kneading and folding the dough. I love that it turns into a fun hands-on activity, whether I’m cooking solo or with friends and family. This recipe also stands out because it’s incredibly versatile—I often whip it up for casual weeknight dinners, but it’s sophisticated enough to impress guests when I host parties or holiday gatherings. Truly, it’s a dish that feels special every time.

Ingredients You’ll Need

A clear glass bowl is filled with a mix of chopped green herbs and vegetables, including bright green leafy herbs, diced light green celery, and chopped green onions with visible rings. On top, there is a layer of finely minced garlic that is creamy white, spread unevenly around the center. Scattered over the garlic and the greens is a layer of coarse salt with bigger white crystals, and a dusting of brown spices creating a textured look. The bowl sits on a white marbled surface, with a blurred woman's hand reaching from the right side of the image. photo taken with an iphone --ar 4:5 --v 7

All the ingredients for this dish are simple yet essential for balancing flavor, texture, and color. Each component, from the fresh coriander to the toasted Szechuan peppercorns, adds a unique touch that makes these momos truly special.

150g Plain flour: The base for the soft yet sturdy dumpling wrappers, easy to work with and yields the perfect texture.
70ml Warm water: Helps bring the dough together smoothly and makes it elastic for rolling out.
1 tsp Salt: Enhances the flavor of the dough and the filling.
1 Chicken breast, minced: Provides lean protein and the main body of the filling.
1/2 Bunch of Coriander: Adds fresh, citrusy notes that brighten up the filling and sauce.
1 inch Celery, finely chopped: Offers a slight crunch and freshness to balance the spices.
2 Spring onions, finely chopped: Bring mild onion sweetness to the filling.
1 Garlic clove, minced: Adds depth and warmth to the flavor.
1 tsp Chilli powder: Controls the heat level while complementing the achaar sauce.
1 tsp Ground cumin: Earthy and aromatic, tying the filling and sauce together.
1/2 tsp Salt: For seasoning the filling just right.
1 tsp Olive oil: Keeps the filling moist and adds richness.
1/2 Tinned tomatoes: Base of the achaar sauce, giving it vibrant color and tang.
1 Chilli, deseeded: Adds controlled spiciness to the sauce without overpowering.
1 tsp Szechuan peppercorns, toasted: Brings that signature tingling and unique aroma to the achaar.
2 Garlic cloves: More garlic adds punch to the dipping sauce.
1 tsp Olive oil: For sautéing and enriching the achaar sauce.
1/2 Bunch coriander: Fresh coriander in sauce enhances brightness and balances heat.
1 tsp Ground cumin: Deepens the sauce’s complexity and warmth.

Directions

Step 1: Begin by making the dough for the wrappers. In a large bowl, mix the plain flour, salt, and warm water. Add a little more water if the dough feels dry. Knead the dough thoroughly for about 5 minutes until it becomes smooth and elastic. Then cover with cling film and let it rest for 20 minutes. This resting allows the gluten to relax, making the dough easier to roll out.

Step 2: Shape the rested dough into a long sausage shape and cut it into 1-inch pieces. Take each piece and roll it out on a floured surface with a rolling pin to form thin, circular wrappers. Make sure each wrapper is about 3 inches wide and even. Cover with cling film to prevent drying while you work on the rest.

Step 3: Prepare the filling by combining the minced chicken, finely chopped celery, spring onions, minced garlic, ground cumin, chili powder, coriander, salt, and olive oil in a bowl. Mix everything well until the mixture has a paste-like consistency. This thorough mixing helps flavors blend and the filling to hold together when steamed.

Step 4: To assemble the momos, place one wrapper in your palm and add about 1 to 2 teaspoons of filling into the center. Carefully fold the dough edges up around the filling, pinching and pleating to seal the dumpling fully. This step takes practice, but I find that gently pleating ensures the filling stays locked inside and gives the momos their signature look.

Step 5: Arrange the shaped momos carefully in a steamer basket, leaving a little space between each so they don’t stick. Steam them over boiling water for about 8 minutes until the wrappers turn slightly translucent and the chicken is fully cooked inside. Steaming preserves the delicate texture and juices beautifully.

Step 6: While the momos steam, prepare the spicy achaar dipping sauce. Blend the tinned tomatoes, deseeded chilli, toasted Szechuan peppercorns, garlic cloves, coriander, ground cumin, and olive oil in a food processor until smooth. Then heat the sauce gently in a frying pan or microwave just until warm – not boiling – to enhance the flavors while maintaining its fresh punch.

Step 7: Serve the hot momos on a plate accompanied by a small bowl of the warm achaar dipping sauce. I love arranging them neatly and garnishing with a few fresh coriander leaves for a pop of color. Dig in while they’re hot – that’s when the flavors shine the brightest.

Servings and Timing

This recipe makes approximately 1 generous serving of momos, which is perfect as a hearty snack or a light meal. If you’re cooking for more people, simply multiply the ingredients accordingly. Prep time is around 20 minutes mainly spent kneading and rolling the dough, and about 30 minutes includes assembling and steaming the dumplings. The total time from start to finish is roughly 50 minutes. There is a 20-minute resting period for the dough which is essential to achieve a tender wrapper texture.

How to Serve This Homemade Nepalese Chicken Momo Dumplings with Spicy Achaar Dipping Sauce Recipe

A woman's hand holds a small, round dumpling with a beige, soft dough exterior that has been pinched and pleated around the top, creating a textured ring with an open center showing a glimpse of the filling inside. The hand has some flour dust on it, and in the blurred white bowl in the background, there is a mixture of green and beige filling with a spoon resting inside. The surface beneath is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

When it comes to serving, I love pairing these momos with simple sides that complement their bold flavors without overpowering them. A crunchy cucumber salad dressed lightly with lime and sesame seeds is an excellent, refreshing contrast to the warm, spicy dumplings. I also sometimes prepare a mild yogurt-based raita to cool down the palate, especially if the achaar sauce feels fiery for some guests.

Presentation-wise, I find that arranging the momos in a circular pattern on a brightly colored plate looks stunning and inviting. Garnishing with fresh coriander sprigs or a sprinkling of crushed Szechuan peppercorns enhances both the aesthetics and flavor. For beverages, a crisp dry white wine like Sauvignon Blanc pairs beautifully, or if you’re looking for non-alcoholic options, a ginger-lime iced tea works wonders to balance the spices.

This dish is an all-star for sharing at family dinners, weekend get-togethers, or even as a creative weekend cooking project. Serving momos hot from the steamer with the achaar sauce slightly warm is key – it keeps the texture perfect and the flavors vibrant. I usually recommend serving about 6 to 8 momos per person depending on appetite, so everyone gets a satisfying portion.

Variations

I enjoy experimenting with this recipe to suit different tastes and dietary needs. For a vegetarian twist, replacing the chicken with finely chopped mushrooms or tofu works really well and soaks up the spices beautifully. You can also swap plain flour for gluten-free flour blends with xanthan gum to make this recipe accessible to those avoiding gluten without sacrificing dough texture.

To amplify the heat, I sometimes add freshly chopped green chilies into the filling or boost the chili powder. If you prefer a milder profile, dial back spiciness and add a little more fresh coriander. Another twist I love is pan-frying the steamed momos briefly in a hot non-stick skillet with a touch of oil to give them a crispy, golden bottom – it adds lovely texture contrast.

For cooking methods, steaming is classic and authentic, but you could also boil the momos gently or use an air fryer for a slightly drier texture with less effort. Whatever method you choose, the essential flavors and magic of this Homemade Nepalese Chicken Momo Dumplings with Spicy Achaar Dipping Sauce Recipe stay deliciously intact.

Storage and Reheating

Storing Leftovers

If you happen to have leftovers, store the momos in an airtight container in the refrigerator for up to 2 days. Make sure they are fully cooled before sealing to avoid sogginess from trapped steam. I always prefer using glass containers with tight lids to maintain freshness and prevent odors from nearby foods.

Freezing

These momos freeze wonderfully, which makes them great for meal prep. Arrange the raw, shaped momos on a baking tray lined with parchment paper and freeze them uncovered for a couple of hours until solid. Then transfer them to a heavy-duty freezer bag or container, where they can keep for up to 1 month. This way, you can steam them directly from frozen without thawing, simply adding a couple of extra minutes to the cooking time.

Reheating

The best method to reheat cooked momos is to steam them again for a few minutes until warmed through. Avoid microwaving as it tends to make the wrappers chewy or rubbery. Quick pan-steaming them with a little water in a covered skillet is another good option to refresh their softness while preserving flavor. Reheating the achaar sauce gently on the stove or in the microwave until just warm restores its vibrant taste perfectly.

FAQs

Can I use store-bought dumpling wrappers instead of making my own dough?

Absolutely! Using store-bought wrappers is a convenient shortcut that saves time and still delivers tasty results. Just be sure to choose plain wrappers without added seasoning so they complement the filling. Homemade dough adds a special freshness and chewiness, but pre-made wrappers work if you’re short on time.

How spicy is the achaar dipping sauce, and can I adjust it?

The achaar sauce has a nice kick from the chili and Szechuan peppercorns but isn’t overwhelmingly hot. You can easily adjust spiciness by reducing or increasing the quantity of chili or omitting the seeds. For a milder sauce, I sometimes add a spoonful of yogurt or tomato puree to tone down the heat while maintaining flavor complexity.

Is it necessary to steam momos, or can I fry them instead?

Steaming is traditional and keeps the dumplings soft and juicy inside. However, pan-frying steamed momos briefly after cooking to get a crispy bottom is a delicious variation I recommend. You could also deep-fry for a crunchy texture but keep in mind it changes the character of the dish and adds extra oil.

Can I substitute chicken with other proteins?

Definitely! Ground pork, lamb, or beef make tasty alternatives if you prefer different meats. For a vegetarian version, finely chopped mushrooms or mashed chickpeas blended with spices make a great filling too. Just adjust seasoning as needed to balance different protein flavors.

How do I make this recipe gluten-free?

You can swap the plain flour for a gluten-free baking flour blend that includes xanthan gum for elasticity. Make sure the blend you use is meant for doughs and not just cakes, as you want your wrappers to hold together well. The rest of the ingredients are naturally gluten-free.

Conclusion

I truly hope you enjoy making and eating this Homemade Nepalese Chicken Momo Dumplings with Spicy Achaar Dipping Sauce Recipe as much as I do. It’s one of those dishes that brings so much joy, warmth, and flavor to the table and rewards your effort with pure deliciousness. Whether you’re treating yourself, friends, or family, these momos have a way of turning any meal into a memorable occasion. Happy cooking!