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Chicken Momos

 

 

Momo is a type of dumpling native to Nepal, Tibet, Bhutan, Sikkim and other Himalayan states of India. My first rendezvous withMomos was during our stay in Sikkim. It was another ‘Love at first bite’ for me. Though there are fried as well as steamed versions of Momos, my personal favourite is the steamed version. Shaping a Momo is an art in itself and it takes some experience to shape them beautifully. I just love watching those experts make Momos so deftly. Wish I were so quick !!! :-P.

Momos can have fillings of Chicken, Mutton or Veggies, as per one’s preference. The recipe I am sharing with you is for the chicken filling. I have illustrated the process, step by step, for easy understanding.

Chicken Momos

Chicken Momos

Momo is a type of dumpling native to Nepal, Tibet, Bhutan, Sikkim and other Himalayan states of India. You can make it with veg as well as non veg filling.

Ingredients
  

For Chilli Sauce

  • 5 - 6 chillies (adjust to suit your liking) Dried red
  • 2 tablespoons Vinegar
  • 1 Onion
  • 1 Tomato
  • 3 cloves Garlic
  • to taste Salt

For the covering

  • 3/4 cup Flour
  • to taste Salt
  • as required Water (approximately 1/2 cup)

For the filling

  • 200 gms chicken Minced
  • 1/2 teaspoon Soy sauce
  • 1 teaspoon Garlic paste
  • 1 or 2 Green chilli paste or finely chopped
  • 1 tablespoon spring onion Finely chopped
  • to taste Salt

Instructions
 

  • Mix all the ingredients for the filling. Keep aside.
  • In a bowl, mix the flour with salt and knead a soft dough adding adequate water. Cover the dough with a damp cloth. Apply oil lightly on the working surface. Take the dough and roll it out as thin as possible. Cut out 3" diameter circles using a cutter or any round edged bowl.
  • Spoon small portions of the filling to the center of the circles. Bring all the edges together, to the center, making pleats. Pinch and twist the pleats to secure the stuffing. Arrange the prepared Momos on a greased steamer. .
  • Cover with a lid and steam for about 10 minutes. Serve hot with a sauce of your choice. Ideally the best accompaniment for this is the chilli sauce, the recipe of which is given below. This recipe yielded about 12 momos.
  • Soak the chillies in vinegar for about 10 minutes. Grind all the ingredients along with the soaked chillies and vinegar into a fine paste.

Notes

 
 

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