Jhol Momo (Nepalese Chicken Dumplings in Spiced Broth)

Ingredients

• All-purpose flour (2 cups)
• Water (1 cup (for dough))
• Ground chicken (500 grams)
• Onion (1, finely chopped)
• Garlic (3 cloves, minced)
• Ginger (1 inch, grated)
• Cilantro (1/2 cup, chopped)
• Soy sauce (2 tablespoons)
• Cumin powder (1 teaspoon)
• Coriander powder (1 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Red chili powder (1/2 teaspoon)
• Salt (1 teaspoon or to taste)
• Vegetable oil (2 tablespoons)
• Tomato (2, chopped)
• Green chili (2, chopped)
• Water (4 cups (for broth))
• Lemon juice (1 tablespoon)
• Fresh coriander leaves (for garnish)

Instructions

1. In a large bowl, combine the all-purpose flour with 1 cup of water. Knead until a smooth dough forms. Cover and let it rest for 30 minutes.
2. In another bowl, mix the ground chicken, onion, garlic, ginger, cilantro, soy sauce, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well until all ingredients are thoroughly combined.
3. Divide the rested dough into small portions. Roll each portion into a thin circle.
4. Place a spoonful of the chicken mixture in the center of each dough circle. Fold the edges to form the momo (dumpling) shape, effectively sealing the filling inside.
5. Place the momos in a steamer. Steam for about 15-20 minutes, or until the momos are cooked through.
6. While the momos are steaming, prepare the broth. In a separate pan, heat vegetable oil over medium heat. Add the chopped tomatoes, green chili, and salt. Cook until the tomatoes become soft and mushy.
7. Pour 4 cups of water into the pan and bring it to a boil. Once boiling, add the steamed momos into the broth.
8. Reduce the heat to low and let it simmer for 5-10 minutes, allowing the flavors to meld together.
9. Remove the pan from heat and stir in the lemon juice. This will give your broth a tangy kick.
10. Serve the Jhol Momo hot, garnished with fresh coriander leaves. Enjoy the taste of Nepal from the comfort of your home.