How to make Chicken Momos
Categories: Snacks – and – Starters
Prep time: 15 minutes
Cook time: 20 minutes
Yield: serve4
Ingredients:
| Chicken mince,Refined flour,Salt,Spring onions with greens,Ginger,Green chillies,Garlic,Soy sauce, |
Steps:
- Combine flour and salt in a bowl, mix well. Add sufficient water and knead into a soft dough. Combine minced chicken, spring onions, ginger, green chillies, garlic, soya sauce and salt together and set aside.
- Divide dough into sixteen small portions. Shape them into balls and roll out thinly. Put a teaspoon of the filling in the middle. Bring all edges together to the centre, making small tight pleats.
- Pinch and twist the pleats to ensure that the momo is closed tightly. Steam in a steamer for about twenty minutes.
- Serve hot with tomato-garlic sauce.
Nutrition Facts:
Calories 1069 calories, Carbohydrate 18.9 carbohydrates, Protein 78.5 proteins , Fat 3.4 fats
Here’s what you need: ground chicken, red onion, scallions, fresh cilantro, garlic, ginger, turmeric, red chili powder, garam masala, ghee, olive oil, small dumpling wrappers, napa cabbage, chutney, olive oil, medium tomatoes, thai chilis, garlic, ginger, turmeric, szechuan pepper, salt, toasted sesame seeds, fresh cilantro
Provided by: Rie McClenny
Yield: 80 momo
Ingredients:
| 1 lb ground chicken |
| Β½ red onion, finely chopped |
| Β½ cup scallions, finely chopped |
| Β½ cup fresh cilantro, finely chopped |
| 1 tablespoon garlic, minced |
| 1 tablespoon ginger, grated |
| 1 teaspoon turmeric |
| 1 teaspoon red chili powder |
| 1 teaspoon garam masala |
| 2 tablespoons ghee, melted, or butter |
| 2 tablespoons olive oil |
| 80 small dumpling wrappers |
| napa cabbage, or parchment paper, to line the steamer |
| 2 cups chutney, optional |
| 1 tablespoon olive oil |
| 4 medium tomatoes, chopped |
| 4 thai chilis, chopped |
| 1 tablespoon garlic, minced |
| 1 tablespoon ginger, grated |
| Β½ teaspoon turmeric |
| 1 teaspoon szechuan pepper, or dried chilies |
| salt, to taste |
| 2 tablespoons toasted sesame seeds |
| ΒΌ cup fresh cilantro |
Steps:
- Make the filling: In a large bowl, combine the ground chicken, red onion, scallions, cilantro, garlic, ginger, turmeric, chili powder, garam masala, ghee, and olive oil. Mix well with your hands.
- Place a tablespoon of filling in the middle of a dumpling wrapper. Using your finger, lightly wet the outer rim with water.
- Pinch the top of the wrapper, using your fingers to pleat and tighten as you close so it looks like a little pouch. Repeat with the remaining wrappers and filling.
- Bring a large pot filled a third of the way with water to boil over high heat and top with a dumpling steamer basket. Line the basket with cabbage leaves. Steam the momos in batches for 12-15 minutes, until the wrapper becomes slightly translucent.
- Make the dipping sauce: In a medium saucepan, heat the olive oil over medium heat. Add the tomatoes, thai chilies, garlic, ginger, turmeric, and Szechuan peppers. Season with salt. Cook, stirring occasionally, until the tomato is softened, for 5 minutes. Remove the pan from the heat, and let cool for 5-10 minutes.
- Transfer the tomato mixture to a blender and add the sesame seeds and cilantro. Blend until smooth.
- Serve the momos with the dipping chutney.
- Enjoy!
Nutrition Facts:
Calories 327 calories, Carbohydrate 64 grams, Fat 2 grams, Fiber 2 grams, Protein 9 grams, Sugar 2 grams