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Brief overview
Jhol Momo is more than just a plate of dumplings floating in a bowl of spiced broth. It is one of Nepal’s most beloved street foods, known for its comforting warmth and bold, layered flavours. Popular in the colder months but enjoyed year round, it is the kind of dish that fills both the stomach and the soul.
Found in local eateries, roadside stalls, and even high-end restaurants, Jhol Momo has carved out a special place in Nepali cuisine. It is not just about the food itself but the atmosphere it creates, lively conversations, shared moments, and the unmistakable aroma of spices wafting from a bowl held close in both hands.
What Is Jhol Momo?
Jhol Momo is a Nepalese twist on the classic momo, which is a steamed dumpling with roots in Tibetan and Chinese cuisines. The word jhol refers to the spiced, soupy sauce that the dumplings are served in, typically made from chillies, tomatoes, garlic, sesame, and a blend of warming spices.
The dumplings are usually filled with minced meat, often chicken or buffalo, though vegetarian versions are widely available and just as satisfying. Once steamed, the momos are ladled into a bowl and drowned in hot, tangy broth that brings the entire dish to life. It is a fusion of textures and flavours that hits all the right notes.
Ingredients and Taste
The dumpling wrappers are soft and slightly chewy, holding in a juicy filling of spiced meat or vegetables. Inside, the flavours are aromatic and well-seasoned, often including garlic, ginger, onions, and fresh coriander. The filling is rich but not overpowering, allowing the sauce to shine through.
The broth is where Jhol Momo sets itself apart. It is spicy, tangy, and slightly nutty thanks to toasted sesame seeds and mustard oil. Tomatoes provide a base of natural acidity, while chillies offer a slow, warming heat that builds with each bite. The balance is delicate yet bold, making it endlessly craveable.
Every mouthful offers a contrast, the tenderness of the dumplings, the sharpness of raw spices, the heat from the chillies, and the earthiness of roasted seeds. It is a dish that keeps your palate engaged, offering something new with each spoonful, all while delivering comfort in liquid form.
A Taste of History
Momos were originally brought to Nepal by Tibetan traders and migrants, but it did not take long for Nepali cooks to make the dish their own. Over time, regional variations evolved, and Jhol Momo emerged as a Kathmandu Valley favourite, particularly during chilly winters.
Jhol Momo is thought to have developed as a way to elevate momos beyond street snack status. Adding broth made the dish heartier, more warming, and better suited for Nepal’s cold, mountainous climate. The sauce itself is influenced by local chutneys and achars, with sesame, mustard oil, and fermented notes.
Today, Jhol Momo has gone from humble beginnings to national favourite. It is a regular feature at family gatherings, late-night snack runs, and weekend feasts. What began as a clever street side innovation has become a reflection of Nepal’s culinary creativity and cultural depth.
In many ways, Jhol Momo is more than a dish. It is a shared experience, a warming embrace in edible form, and a delicious reminder that some of the best food comes from blending tradition with a little local magic.
How to make Jhol Momo
Jhol Momo is a beloved Nepali street food known for its irresistible pairing of juicy steamed dumplings and a warm, spiced sesame and tomato broth. Expect bold flavours, aromatic spices and a comforting heat in every bite. Take your time with the chutney base, its depth defines the dish. See the recipe card at the bottom for printable directions
Ingredients
For the Momo Dough
- 2 cups plain flour
- ¾ cup water (adjust as needed)
- ½ tsp salt
For the Chicken Filling
- 500g minced chicken (or boneless thigh finely chopped)
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 tbsp ginger, grated
- 3 tbsp coriander leaves, chopped
- 1 tbsp soy sauce
- ½ tsp ground cumin
- Salt and pepper, to taste
- 1 tbsp neutral oil
For the Jhol (Broth)
- 2 large tomatoes, roasted or grilled
- 1½ tbsp sesame seeds, toasted
- 1 tbsp cumin seeds, toasted
- 2 garlic cloves, lightly charred
- 3 dried red chillies, soaked
- 2 tbsp mustard oil (or neutral oil with a drop of mustard paste)
- 1 tbsp lemon juice
- Salt, to taste
- 2 cups warm water or light chicken stock
Cooking Instructions
Step 1: Prepare the Dough
To begin, combine plain flour and salt in a large mixing bowl. Gradually add water and knead for 8 to 10 minutes until a smooth and elastic dough forms. Cover with a damp cloth and rest for 30 minutes to soften the texture.
Step 2: Marinate the Meat Filling
In a separate bowl, mix the minced chicken with onion, garlic, ginger, coriander, soy sauce, cumin, salt and pepper. Stir in the oil and combine thoroughly by hand until sticky. Cover and refrigerate for 20 minutes to let the flavours develop.
Step 3: Shape the Momos
Divide the rested dough into small balls. Roll each into thin discs, about 3 inches wide. Place a spoonful of filling in the centre, then fold and pinch to seal into a half moon or round pleated shape. Keep the wrappers covered to prevent drying out as you fold.
Step 4: Steam the Momos
Place the shaped momos into a lightly oiled steamer basket, ensuring they don’t touch. Steam over boiling water for 12 to 15 minutes, or until the dough becomes translucent and the filling is cooked through.
Step 5: Roast Ingredients for Jhol Base
While the momos steam, char the tomatoes over a flame or under a grill until blistered. Toast sesame and cumin seeds in a dry pan until fragrant. Slightly roast the garlic and soaked chillies for a deeper flavour profile.
Step 6: Blend the Jhol Chutney
Add the roasted tomatoes, sesame, cumin, garlic, chillies, lemon juice and salt to a blender. Pour in mustard oil and blend into a smooth, pourable paste. Adjust salt and spice levels to taste.
Step 7: Warm the Broth
Transfer the chutney to a saucepan. Stir in 2 cups of warm water or stock to loosen into a broth consistency. Simmer gently over low heat for 3 to 5 minutes until warm but not boiling.
Step 8: Assemble the Dish
Place 5 to 6 momos in individual bowls. Ladle over the warm jhol until the dumplings are partly submerged. The broth should coat but not drown them.
Final Step: For Serving
Garnish each bowl with fresh coriander, a drizzle of mustard oil and extra chilli if desired. Serve immediately while hot. Pair with sliced radish or crispy fried soybeans for added texture and contrast.
Cooking Tips for Perfect Jhol Momo
- Always rest the dough to improve elasticity and ease rolling.
- Use thigh meat for juicier filling and hand mince if possible for better texture.
- Roasting the ingredients adds smokiness that defines the broth.
- Add water gradually while blending the chutney to avoid thinning it too early.
- Serve the jhol warm but not piping hot, so the flavours remain vibrant and the dumplings don’t overcook.
Nepali Jhol Momo (Dumplings in Spiced Broth)
Ingredients
For the Momo Dough
- 2 cups plain flour
- ¾ cup water adjust as needed
- ½ tsp salt
For the Chicken Filling
- 500 g minced chicken or boneless thigh finely chopped
- 1 medium onion finely chopped
- 4 garlic cloves minced
- 1 tbsp ginger grated
- 3 tbsp coriander leaves chopped
- 1 tbsp soy sauce
- ½ tsp ground cumin
- Salt and pepper to taste
- 1 tbsp neutral oil
For the Jhol (Broth)
- 2 large tomatoes roasted or grilled
- 1½ tbsp sesame seeds toasted
- 1 tbsp cumin seeds toasted
- 2 garlic cloves lightly charred
- 3 dried red chillies soaked
- 2 tbsp mustard oil or neutral oil with a drop of mustard paste
- 1 tbsp lemon juice
- Salt to taste
- 2 cups warm water or light chicken stock
Instructions
- To begin, combine plain flour and salt in a large mixing bowl. Gradually add water and knead for 8 to 10 minutes until a smooth and elastic dough forms. Cover with a damp cloth and rest for 30 minutes to soften the texture.
- In a separate bowl, mix the minced chicken with onion, garlic, ginger, coriander, soy sauce, cumin, salt and pepper. Stir in the oil and combine thoroughly by hand until sticky. Cover and refrigerate for 20 minutes to let the flavours develop.
- Divide the rested dough into small balls. Roll each into thin discs, about 3 inches wide. Place a spoonful of filling in the centre, then fold and pinch to seal into a half moon or round pleated shape. Keep the wrappers covered to prevent drying out as you fold.
- Place the shaped momos into a lightly oiled steamer basket, ensuring they don’t touch. Steam over boiling water for 12 to 15 minutes, or until the dough becomes translucent and the filling is cooked through.
- While the momos steam, char the tomatoes over a flame or under a grill until blistered. Toast sesame and cumin seeds in a dry pan until fragrant. Slightly roast the garlic and soaked chillies for a deeper flavour profile.
- Add the roasted tomatoes, sesame, cumin, garlic, chillies, lemon juice and salt to a blender. Pour in mustard oil and blend into a smooth, pourable paste. Adjust salt and spice levels to taste.
- Transfer the chutney to a saucepan. Stir in 2 cups of warm water or stock to loosen into a broth consistency. Simmer gently over low heat for 3 to 5 minutes until warm but not boiling.
- Place 5 to 6 momos in individual bowls. Ladle over the warm jhol until the dumplings are partly submerged. The broth should coat but not drown them.
- Garnish each bowl with fresh coriander, a drizzle of mustard oil and extra chilli if desired. Serve immediately while hot. Pair with sliced radish or crispy fried soybeans for added texture and contrast.
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