Chicken Momos/Dim Sums are a type of South Asian steamed filled dumpling that is popular across the Himalayan regions and has gained massive popularity in the Indian subcontinent over the last decade. “Momo” is the Tibetian name for the same dish that is known as Dim Sum in China. It is also a traditional delicacy in Nepal.
Usually, ground meat, shrimp, vegetables, tofu, paneer, and cheese are used as ingredients to prepare Momos. Traditionally, Chicken Momos/Dim Sums are prepared with some ground or minced meat filling but nowadays there is a wide variety of fillings that can be found.
It is a popular street food among youngsters and is an easy snack that you can make at home. Momos can be prepared by frying or by steaming. Here, we have tried our hand at preparing some Non-Vegetarian, steamed Momos. Schezwan Sauce is an excellent accompaniment to the Momos. Check out my Recipe for Veg Momos as well..!
Chicken Momos
Equipment
- Steamer
Ingredients
For the covering (Momo Covering/shell)
- 1 cup All purpose flour
- ½ tbsp Oil
- ¼ tsp Salt or as required
- Water for kneading as required
For the filling
- ¾ cup Minced Chicken
- 3-4 tbsp Ginger garlic paste
- 2-3 buds Green Chilies finely chopped
- 2 tsp Soy sauce or as required
- 1 tsp Black pepper powder or as required
- 1 tbsp Oil
- Salt as required
Instructions
Preparing the covering of momo (Momo Shells)
- Take a bowl, add the flour, salt and oil. Mix it.
- Add water and knead to smooth dough. Cover the dough and keep aside for atleast 30 minutes.
For the filling
- In a medium bowl, add the minced chicken, ginger garlic paste and green chillies.
- Then add soy sauce, salt and pepper.
- Mix well and keep aside.
Preparing the momos
- Divide the dough in two parts. Make ball of each and keep them covered with a moist napkin.
- Take each dough ball and on a lightly dusted board, roll it out into a very thin sheet.
- Use a round cookie cutter or lid of a bottle and cut out circular discs with diameter of 2-3 inches.
- Take one disc at a time, place 1 tbsp of filling in the center of a disc.
- Brush some water on the edges of the discs.
- Lift one side of the edge and start pleating half of the disc. Attach it to the other half, secure and form a semi-circular pleated momo.
- Prepare all momos this way and keep them covered under a moist napkin.
- Meanwhile, heat water in a steamer and let the water come to a boil.
- Place the stuffed momos on a well greased Steamer pan or on Idli-moulds. Ensure enough space between each momo so that they don't touch each other.
- Steam them for 10-12 minutes until the minced chicken is cooked.
- Tip: Don't over steam the momos, as the dough tends to get dry. Once they are fully cooked, the momos will be translucent.
- Serve these delicious momos with some Schezwan sauce or Tomato-chili sauce. Enjoy!
Notes
