Steamed Chicken Momos
 
Prep time
Cook time
Total time
 
This is an approximation of the recipe I use. I did go by feel on this one.
Cuisine: Indian, tibetan, chinese
Serves: 30-40
Ingredients
For the covering:
  • 250 gms flour
  • salt, to taste
  • 100 ml water/milk, or as required for kneading into a smooth dough
for the filling:
  • 450 gms ground chicken, squeezed dry
  • 2 inch piece ginger, finely chopped (or you could also use the juice of a 1 inch piece ginger- my mom prefers that since you don't get the mouth feel and any big chopped ginger piece wont tear the momo covering)
  • 2-3 green chillies, or as desired
  • 1 tsp soy sauce
  • a generous drizzle of sesame oil
  • 1 small onion, finely chopped
  • a few sprigs of spring onions, finely choppped
  • few sprigs of cilantro/coriander, finely chopped
  • Salt and freshly ground black pepper, to taste
  • 2 mushrooms, finely chopped (optional)
  • few drops fish oil
For the chilli-garlic chutney:
  • 100 gm garlic - peeled
  • 25 gm dried whole red chillies - cut up and soaked in vinegar
  • ⅓ cup oil
  • 2-3 tsp sambal oelek (optional)
  • Salt to taste
Instructions
For the dough:
  1. Mix the salt in the flour, and add in water/milk and knead until you get a smooth ball of dough. Knead the dough till the dough is flexible. Let it rest covered for 30 minutes while you prepare the filling.
For the filling:
  1. In a bowl, mix all the ingredients listed under filling really well.
Making the momos:
  1. Roll out small thin circles from the kneaded dough, about 4-5 inches. You can roll a big piece of dough and using a cutter, cut out similar sized circles for consistency. Make the edges more thin as the middle. I only learnt the trick half way through the whole momo making process and realized that made a prettier and less center-doughy momo. If using a pasta machine (which is what I use these days- I roll it out to number 6)
  2. Add a heaping tablespoon of filling (it will depend on how big you rolled out your circles) on the center of each rolled circle and close it giving proper folds. Give any shape you desire but seal it properly so that the stuffing does not come out. You can check out the video link I have posted above for better instructions on how to shape the momos and different ways to shape them.
  3. Heat a steamer with water. I used my pressure cooker without the pressure knob on, and used greased idli steaming plates to steam the momos, but if you have a steamer then please use that. Steam for about 10 minutes and serve hot with the chilli garlic chutney (recipe below).
For the chilli garlic chutney:
  1. Grind all the ingredients together to a smooth paste.
Note: You can make these on a day you have time on your hand and freeze them, steaming as much as you like as and when you want them. To freeze, after shaping them, arrange in a line on a tray lined with parchment paper and put in freezer for 30 minutes or till hard. Then put in a ziploc and store in the freezer.
Recipe by The Novice Housewife at https://novicehousewife.com/2014/01/07/garam-masala-tuesdays-steamed-chicken-momos/