Nepalese · intermediate
Kathmandu Sesame Tomato Jhol Momo
Steamed chicken dumplings bathed in a warm, fragrant broth made from roasted sesame seeds, tomatoes, garlic, and wild timur pepper.
- PREP TIME
- 25 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Combine ground chicken, diced onion, half the ginger, half the garlic, one tablespoon mustard oil, half the timur pepper, and salt in a bowl; mix until cohesive.
- 02
Place one tablespoon of chicken filling into each dumpling wrapper, moisten the edges with water, and pleat tightly to seal.
- 03
Toast white sesame seeds in a dry skillet over medium heat for three minutes until golden brown and aromatic.
- 04
In the same skillet, sear tomato halves skin-side down over medium-high heat for five minutes until blistered and soft.
- 05
Blend roasted sesame seeds, seared tomatoes, remaining ginger, remaining garlic, remaining timur pepper, and one and a half cups warm water until completely smooth to create the jhol broth.
- 06
Steam dumplings in a lined steamer basket over boiling water for twelve minutes until cooked through.
- 07
Pour warm tomato-sesame jhol broth into serving bowls, place steamed momos inside, and garnish with fresh cilantro.
A LITTLE KITCHEN KNOW-HOW
Jhol Broth Emulsification
Blending warm toasted seeds and blistered tomatoes into hot liquid to form a thick, velvety broth without added dairy.
Notes from the kitchen
- Line your steamer basket with perforated parchment paper to stop dumpling dough from tearing.
- Nepalese timur pepper delivers a distinct citrus aroma and gentle numbing sensation essential for authentic broth.
- Original home-cooking adaptation inspired by Nepalese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
