Chicken Momos | Steamed Chicken Dumplings

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"Chicken Momos" have always been one of the favorite street foods of my husband; since the day we have moved to Singapore, though an ample variety of Asian steamed dumplings ranging from Dim Sum, Bao to Gyoza and Korean Mandu can be relished here, we still do badly miss the taste and flavors of the Indian-Nepalese Momos. And that is the reason, one day I got myself working out these succulent and juicy dumplings which are often served with a super spicy garlic-chilly sauce. Surprisingly, the results were great the very first time; and since then they are a must on our snacking menu over a weekend.

Chicken Momos | Steamed Chicken Dumplings
Though making momos is not a rocket science, it still requires few things to be taken care off. The very first is the skin of momos; the dough needs to be supple and soft yet firm enough so that it can hold the juices of the filling. Shaping of momos is also a skillful job and requires a little practice; and also while shaping one must not overlap the skin too much as it might result into a thick hard crust after steaming. If these things are taken care of, your momos are ought to turn out perfect. Also, the recipe shared here makes use of the chicken filling, vegetarians can go ahead and skip the chicken, replacing it with their preferred choice of greens such as cabbage, cauliflower, mushrooms or even paneer (cottage cheese).

Now, coming to the recipe, let's start with the ingredient list.

Ingredients (for dough, yields 25-30 momos)

All purpose flour - 1 cup
Vegetable oil - 1 tbsp
Salt - 1 tsp
Water - approx. 1/4 cup

Ingredients (for filling)

Chicken mince - 1 cup
Onions (super finely chopped) - 1/4 cup
Carrots (super finely chopped) - 1 tbsp
Green onions (green part, super finely chopped) - 1 tbsp
Ginger (super finely chopped) - 1 tsp
Garlic (super finely chopped) - 2 to 3 tsp
Fresh coriander (finely chopped) - 1 tbsp
Salt - 1 to 2 tsp
Black pepper - 1 to 2 tsp
Dark soya sauce - 1 tsp
Sesame oil (or olive oil) - 2 tsp

Chicken Momos | Steamed Chicken Dumplings

Chicken Momos | Steamed Chicken Dumplings

Method

1. First make the dough. In a bowl, combine, flour, salt and oil. Mix well.
2. Now using little water at a time, knead a firm and supple dough. More you knead, better would be the results. Slightly grease and cover the dough to rest for about 30 minutes.
3. In the meanwhile make the filling by combining all ingredients given under the filling section.
4. Also, simultaneously set the steamer on flame.
5. Divide dough into 4 equal portions and roll each one into a 1 - 1 1/2 inch thick log.
6. Pinch out tiny portions of the dough from each log.
7. Roll out each portion very thinly into a 3 - 3 1/2 inch round disc. It should be so thin that you should be able to see your skin through it.
8. Now, place a teaspoon full of filling in the center of the disc. Seal it by pinching the sides, starting from one end, making the pleats.
9. Grease the steamer tray and place all the momos an inch apart.
10. Steam them for 10-12 minutes or until momos don't feel sticky when touched.
11. Transfer the momos on a serving platter when cooled and serve with spicy chilly-garlic sauce or mayonnaise on the side.  

Chicken Momos | Steamed Chicken Dumplings


Chicken Momos | Steamed Chicken Dumplings

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