Rice

Steamed Calrose Rice Momo

Prep

45 mins

Cook

30 mins

Servings

NepaliIntermediateDinnerDairy Free

About this dish

A delightful twist on traditional Nepali momo, this recipe uses Calrose rice flour to create a soft, slightly chewy wrapper that pairs beautifully with a spiced chicken or vegetable filling. Steamed to perfection, these momos are served with a tangy tomato achar for a comforting meal that celebrates the flavors of Nepal and the versatility of Calrose rice.

Ingredients

UK and US measurements are both included for every recipe.

Calrose rice flour

grain

2 cups (280 g)

Imperial: 2 cups

hot water

liquid

1 cup (240 ml)

Imperial: 1 cup

salt

seasoning

1/2 teaspoon

ground chicken

protein

1 pound (450 g)

Imperial: 1 lb

onion, finely chopped

vegetable

1/2 cup (80 g)

Imperial: 1/2 cup

garlic, minced

herb

2 tablespoons (about 6 cloves)

Imperial: 2 tablespoons

fresh ginger, minced

herb

1 tablespoon (15 g)

Imperial: 1 tablespoon

fresh cilantro, chopped

herb

1/4 cup (15 g)

Imperial: 1/4 cup

soy sauce or tamari

seasoning

1 tablespoon (15 ml)

Imperial: 1 tablespoon

ground cumin

spice

1 teaspoon

ground coriander

spice

1 teaspoon

turmeric powder

spice

1/2 teaspoon

red chili powder (optional)

spice

1/2 teaspoon

vegetable oil

fat

1 tablespoon (15 ml)

Imperial: 1 tablespoon

tomato achar

other

1/2 cup (120 ml)

Imperial: 1/2 cup

Method

Make the Dough

PT35M

In a large bowl, combine the Calrose rice flour and salt. Gradually add hot water while mixing with a wooden spoon until a shaggy dough forms. When cool enough to handle, knead for 5 minutes until smooth and elastic. Cover with a damp cloth and rest for 30 minutes.

Prepare the Filling

PT10M

While the dough rests, combine ground chicken, onion, garlic, ginger, cilantro, soy sauce, cumin, coriander, turmeric, chili powder (if using), and 1 tablespoon oil in a bowl. Mix well and let marinate for 10 minutes.

Shape the Momos

PT15M

Divide the dough into 4 equal portions. Roll each into a log, then cut each log into 6 pieces (24 total). Cover pieces with a damp towel. Roll each piece into a 3-inch (7.5 cm) circle. Place a heaping teaspoon of filling in the center. Fold and pleat to seal. Repeat with remaining dough and filling.

Steam the Momos

PT20M

Arrange the momos in a steamer basket lined with parchment paper or lightly oiled, leaving space between them. Steam over boiling water for 15–20 minutes, until the wrapper is translucent and filling is cooked through.

Serve

PT1M

Serve hot with tomato achar or your favorite dipping sauce.

Equipment

large mixing bowl
steamer basket
parchment paper
rolling pin
damp cloth

Nutrition facts

420 kcal

Calories

25 g

Protein

55 g

Carbohydrates

10 g

Fat

2 g

Fiber

700 mg

Sodium

Tips

To prevent the dough from drying out, keep it covered with a damp cloth while shaping the momos.
If you don't have Calrose rice flour, you can grind Calrose rice in a blender to a fine powder.
For a vegetarian version, substitute the chicken with finely chopped mushrooms and crumbled paneer.

Serving suggestions

Serve with a side of tomato achar or a simple sesame-soy dipping sauce. Pair with a light salad or steamed vegetables for a complete meal.

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Recipe by

Sita Thapa

Specialises in Nepalese cuisine

Sita is a dal bhat specialist. She says the secret is burning the garlic just a little.

Describe yourself in three words: Warm, laughing, generous portions.