Kathmandu Steamed Momos with Spiced Tomato-Sesame & Timur Jhol Chutney – Authentic Nepal Recipe
Nepal’s national obsession: juicy steamed momos submerged in a tangy, nutty roasted tomato and timur pepper jhol.
- Country of Origin
- 🇳🇵 Nepal (South Asia, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 25 min
- Cook Time
- 20 min
- Difficulty
- Medium
- Signature Staples
- Pleated steamed dumplings (chicken, Buff/beef, Or cabbage-mushroom), Himalayan timur (Sichuan pepper), Toasted sesame seeds
Ingredients for Kathmandu Steamed Momos with Spiced Tomato-Sesame & Timur Jhol Chutney (4 Servings)
- 1.25 lbs (or 2.5 cups) pleated steamed dumplings (chicken, prepped into bite-sized pieces
- 1.5 cups buff/beef, washed and trimmed
- 1 cup or cabbage-mushroom)
- 1 medium onion and 3 cloves garlic, finely minced with Himalayan timur (Sichuan pepper)
- 1.5 tbsp traditional Nepal seasoning (toasted sesame seeds, ginger, garlic, cilantro)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Finely chop or mash pleated steamed dumplings (chicken and mix in a bowl with Himalayan timur (Sichuan pepper), toasted sesame seeds, ginger, garlic, cilantro, and a pinch of salt to form a savory filling.
- Portion or fold the seasoned mixture with buff/beef into neat traditional parcels, dumplings, or patties.
- Heat a heavy skillet with oil over medium heat or bring a steamer/broth pot to a gentle simmer.
- Cook the parcels for 12–15 minutes until tender and cooked through (crisping the bottoms in the skillet if desired).
- Spoon or cabbage-mushroom) generously over the top and serve warm.