Chicken Momos recipe is a dish that originated in Tibet but is very popular in all over the world. They are known by different names in some places it is famous as Dumplings. It comes in various forms Chicken, Veg, Pork etc the stuffing can be different. A reason why the Momos from different places are different.
Today we have brought a recipe of Momos that we have personally tried and tested. We are absolutely sure that you will like it to.
Ingredients to make Chicken Momos Recipe
Dough Preparation:
3 cups of standard all-purpose wheat flour (We don’t use whole wheat for these. You can do it, but it’s a bit inflexible for shaping the momos)
About 1.5 cups of water (may need a little more or less, depending on your flour)
Chicken Filling: Chicken Momos Recipe
- 1 pound of ground chicken (We use organic and pasture-raised.)
- 2-3 stalks of celery, chopped small
- 3 cloves of garlic, minced
- 1 medium red onion, chopped small
- 1 tablespoon fresh ginger, chopped small
- 2 stalks of green onion, chopped
- 1/3 cup of cilantro, chopped small
- .5 tablespoon salt
- 2 tablespoons soy sauce (we use low sodium)
- 10 little pods of Emma/Szechuan pepper (= about 1/4 teaspoon ground up)
- A little bit of cooking oil (we use avocado oil) to grease the steamer.
Prepare the Dough: Chicken Momos Recipe
- Put about 3 cups of wheat flour in a bowl and slowly add about 1.5 cups of water. We use unbleached white (not whole wheat) all-purpose flour.
- Mix the flour and water very well by hand and keep adding water until you make a fairly smooth ball of dough.
- Knead the dough very well until the dough is flexible.
- Leave your dough in the pot with the lid on while you prepare the rest of the ingredients, or put it in a plastic bag.
- You should not let the dough dry out, or it will be hard to work with.
Prepare the Filling: Chicken Momos Recipe
- Combine all the ingredients with the ground chicken and mix well.
- Set the mixture aside while you prep the dough. If you’re new at this and it will take you a long time to make the dough, you could put your mixture in the fridge.
Also Read: Chicken Manchurian made in your very own kitchen
Make the Dough Circles:
- When your dough and filling are both ready, it is time for the tricky part of making the dumpling shapes.
- For this, place the dough on a chopping board and use a rolling pin to roll it out quite thinly. It should not be so thin that you can see through it when you pick it up, nor should it be quite as thick as a floppy disk for a computer. Somewhere between those two should work out.
- After you have rolled out the dough, you will need to cut it into little circles for each momo.
- The easiest way to do this is turning a small cup or glass upside down to cut out circles about the size of the palm of your hand, or to use a round cookie or biscuit cutter, as you see in the image. Our biscuit cutter is 2 3/4 inches in diameter, but it’s a tiny bit too small. A 3-inch diameter cookie/biscuit cutter would be perfect.
- That way, you don’t have to worry about making good circles of dough because each one will be the same size and shape.
- Now that you have a small, flat, circular piece of dough, you are ready to add the filling and make the momo shapes.
This is one of the most favourite dish for east India
- For this style, you begin by holding the flat circular dough in your left hand and putting a tablespoon of the chicken filling in the middle of the dough.
- Then you have to fold your circle of dough in half, covering over the filling.
- Now press together the two edges of the half-circle so that there is no open edge in your half-circle, and the filling is completely enclosed in the dough.
- You will now have the basic half-moon shape, and you can make your momo pretty by pinching and folding along the curved edge of the half-circle.
- Start at one tip of the half-moon, and fold over a very small piece of dough, pinching it down.
- Continue folding and pinching from the starting point, moving along the edge until you reach the other tip of the half-moon.
- You can experiment with different folds and pinches to find the way that is easiest and nicest for you.
Chicken Momo Recipe can be cooked at home with minimum requirements
- As you are making this chicken momo recipe, you will need to have a non-stick surface and a damp cloth or lid handy to keep the momo’s you’ve made from drying out while you’re finishing the others.
- You can lay the momos in a lightly-greased steamer (see the step below) and keep the lid on them, or you can lay them on wax paper and cover them with the damp cloth.
- Finally, you should boil water in a large steamer. (We use a large double-decker one, which is nice because you don’t need to make a ton of batches.)
- Oil the steamer surface lightly before putting the momos in, so they won’t stick to the metal, then place as many as you can without touching each other.
- Add the momos after the water is already boiling.
- Steam the momos for about 10 minutes.
- Serve them piping hot
