Jhol Momo with Chefs Table Tikka Masala Sauce

Administrator
Sep 25
2 min read

Menu Concept

Traditional Nepalese dumplings meet the bold flavors of India! Serve soft, steamed momos filled with savory meat or vegetables, then smother them in a rich, creamy tikka masala sauce. For a modern, craveable twist, serve the momos in a bowl with extra sauce to enjoy as a comforting, flavor-packed dip.

Trending Insights

Appetizer Opportunity: 78% of consumers add an appetizer to a dinner order at least once per month — showing strong demand for shareable, high-margin starters. CJ Schwans, 2024.
Generational Appeal: 48% of Millennials ate a globally influenced dish in the past week — highlighting appetite for international flavors like Indian and Nepalese. Datassential, 2023.
Dumpling Growth: Dumplings have seen a 20% year-over-year increase on menus — proving the format is booming and gaining mainstream traction. Tastewise, 2025.

Culinary Tips

Garnish with fresh cilantro and thinly sliced red onion for color, crunch, and brightness.
Pair the momos and tikka masala sauce with a side of warm naan or paratha — perfect for scooping up extra sauce and adding perceived value to the dish.

Recipe

Jhol Momo

1 lb ground chicken

1 clove garlic, minced

1 tsp fresh grated ginger

¼ cup finely diced red onion

2 tbs chopped cilantro

2 tbs thinly sliced scallions

2 tsp chili powder

½ tsp cumin

1 tsp turmeric

2 tsp salt

1 package gyoza/pot sticker skins

16 oz Chefs Table Tikka Masala Sauce

Optional garnishments

Black nigella seeds

Thinly sliced red onion

Cilantro leaves

Thin sliced red chili

Chopped toasted cashews

Instructions

1. Add the chicken and all the other ingredients to a bowl and mix until fully

incorporated.

2. Wet the outside edge of a gyoza/pot sticker skin and place about 2 tsp of the

chicken filling in the center.

3. Working around the edge of the pot sticker skin, pleat and crimp the edge until it

gathers to the center of the dumpling. Alternatively, you can simply fold the

dumpling in half then pleat and crimp the top like a typical gyoza or pot sticker.

4. Steam or boil the dumpling for 7-8 minutes, until the filling is fully cooked.

5. Heat the Tikka Masala sauce in a sauce pot then spoon about ½ cup into a bowl

or center of a plate.

6. Place the steamed dumpling in the sauce and garnish with nigella seeds, sliced