Himalayan Chicken Momos with Nepal Himalayan Spice Infused Olive Oil Blend

Hand-folded dumpling dough, juicy ground chicken, shredded cabbage, scallions, ginger, and garlic make these momos feel cozy and lively at the same time. The Nepal Himalayan Spice Infused Olive Oil Blend brings warm spice, earthy depth, and a smooth finishing richness that helps the filling taste full and balanced. It’s the kind of dinner that fits a family table, a cold-weather comfort night, or a relaxed entertaining spread when you want something a little special.

Garden Infuzions

Himalayan Chicken Momos with Nepal Himalayan Spice Infused Olive Oil Blend

Tender chicken, cabbage, scallions, and warm dumpling spice come together in these hand-folded momos, finished with Garden Infuzions Nepal Himalayan Spice Infused Olive Oil Blend for a fragrant, deeply satisfying bite.

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Prep Time 35 minutes mins

Cook Time 15 minutes mins

Total Time 50 minutes mins

Servings: 4 people

Course: Appetizers, Dinner

Cuisine: Asian, Fusion Cuisine, Indian

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 tablespoons Garden Infuzions Nepal Himalayan Spice Infused Olive Oil Blend
• 1 pound ground chicken
• 1 cup finely shredded green cabbage
• 1/2 cup finely chopped scallions
• 2 tablespoons finely grated fresh ginger
• 3 cloves garlic minced
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground black pepper
• 36 round dumpling wrappers
• 1/2 cup water for sealing as needed
• 1 tablespoon neutral oil for the steamer basket
• Dipping Sauce:
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon chili crisp or chili sauce
• 1 tablespoon sliced scallions

Equipment

• 1 Large mixing bowl For the momo filling
• 1 set Measuring cups and spoons For accurate portions
• 1 Small bowl For sealing water and dipping sauce
• 1 Steamer Basket Lightly oiled before steaming
• 1 Sheet Pan For holding shaped momos
• 1 sheet Parchment paper Keeps the tray tidy
• 1 Silicone Brush Helpful for oiling the steamer basket

Method

 

Instructions

1. 1. In a large bowl, combine the ground chicken, cabbage, scallions, ginger, garlic, soy sauce, salt, cumin, coriander, black pepper, and Garden Infuzions Nepal Himalayan Spice Infused Olive Oil Blend. Mix until the filling looks evenly combined and slightly sticky.
2. 2. Set up a small bowl of water and line a baking sheet with parchment paper. Keep the dumpling wrappers covered with a barely damp towel so they stay soft while you work.
3. 3. Place one wrapper in your hand, spoon about 1 tablespoon of filling into the center, and moisten the edge lightly with water. Fold and pleat the wrapper into a tight momo shape, then press to seal. Repeat with the remaining wrappers and filling.
4. 4. Brush or wipe a steamer basket with neutral oil so the momos do not stick. Arrange the momos with a little space between each one.
5. 5. Bring water in your steamer to a lively simmer. Steam the momos for 12 to 15 minutes, until the wrappers look translucent and the chicken is fully cooked.
6. 6. Whisk together the dipping sauce ingredients in a small bowl. Taste and adjust the balance with a little more vinegar or chili sauce if you like it brighter or hotter.
7. 7. Serve the momos hot with the dipping sauce on the side and a small drizzle of the featured blend if you want extra aroma at the table.

Notes

If the filling feels wet, chill it for 10 minutes before shaping. Keep the wrappers covered so they don’t dry out. For the cleanest texture, steam in batches instead of crowding the basket. Leftover filling can be cooked in a skillet and served over rice.

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Recipe Tips

Keep the filling cold before shaping so the dumplings stay easy to handle. Don’t overfill the wrappers, and pinch the seams firmly so they steam without opening. A light brush of oil on the steamer basket keeps the momos from sticking.

Serving Suggestions

Serve the momos hot with a simple dipping sauce made from soy sauce, rice vinegar, chili crisp, or extra garden-fresh herbs. They’re especially good with cucumber salad, sautéed greens, or a bowl of clear broth on the side.

Storage

Store leftover cooked momos in an airtight container in the refrigerator for up to 3 days. Reheat by steaming until warmed through. Uncooked momos can also be frozen on a tray, then transferred to a freezer bag for later cooking.

Variations

Swap the chicken for finely chopped mushrooms and tofu for a plant-based version, or add a little shredded carrot for extra color and sweetness. You can also serve the filling as lettuce cups or tuck it into small bao-style buns.

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