- December 2014
- Makes 30
- Hands-on time 45 min, steaming time 10 min, plus resting
Chicken momos are steamed dumplings from Tibet and Nepal. They work well as a canapé recipe to serve at parties or a make-ahead starter recipe.
- 0.5g (0.1g saturated)
- 7.9g (0.4g sugars)
To stop the momos sticking to the steamer as they cool, line the steamer with oiled baking paper.
Make the filling up to 24 hours ahead, then cover and keep chilled. Assemble the momos and keep chilled on a greased baking tray, covered with a damp cloth, for up to 24 hours before steaming.
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