Joe Allen’s Jhol Momo Dumplings

Head Chef Joe Allen of The Gurkhas shares how to make his cost-friendly recipe for Jhol Momo, otherwise known as Nepalese dumplings

The ‘Jhol’ momo is specific to Nepal with rich flavours and often eaten during winter, so perfect for autumnal features. The history of the momo in Nepal dates back as early as the 14th century, making these bites perfect for a taste of authentic tradition.

For the filling:
•  300g chicken mince
•  80g chicken fat
•  30g ginger garlic paste
•  30g red onion, diced
•  50g spring onion, diced
•  2 green chillies, finely sliced
•  10g coriander, finely chopped
•  Salt

To make:
1 Combine all ingredients above together and chill 

For the dumpling:
•  300g momo flour
•  8g baking powder
•  150ml water
•  Salt

1 Combine flour with baking powder and salt.
2 Slowly add water until dough is formed.
3 Allow to rest for at least an hour, preferably overnight. 

To finish:

•  150g roasted cherry tomato
•  40g ginger garlic paste
•  80g soybean, roasted, de shelled
•  10g cumin seed, roasted
•  10g turmeric
•  10g lemon juice
•  Salt

1 Blend the above ingredients together, pass through a fine sieve, season with salt and lemon juice 

To make the momo:
1 Roll dough into roughly 20g balls, roll into a thin round shape and place a spoon of mix into centre.
2 Fold into dumpling shape. Steam for 12 minutes of full steam.
3 Pour hot soup over steamed dumplings and enjoy! 

Recipe courtesy of Joe Allen, Head Chef of

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