Chicken Momos (Dumplings)
Original to North eastern Indian states of Arunachal Pradesh and Sikkim and other bordering countries like Bhutan and Nepal, momo’s are now available in all malls and Indo- Chinese restaurants in metro cities. Mildly spiced minced chicken fill in thin wrappers and steamed, they are Varun’s favorites.
I have been meaning to make them for a while but never got a chance till this weekend we bought some minced chicken and decided to make momo’s. Varun helped me mix the dough and then proceeded to create a mess. I couldn’t form them as well as I hoped to but they tasted like the ones you would get in Mainland China.
Chicken Momos Recipe
For the filling
- 3/4 lb minced or ground chicken
- 1 tablespoon freshly grated ginger root ( about 2 inch root)
- 1 tablespoon garlic minced
- 1/2 tablespoon finely chopped coriander leaves
- 1/2 tablespoon finely chopped mint leaves
- 1/2 teaspoon soy sauce
- Salt to taste
For the Cover
- 2 cups all-purpose flour
- 1 – 1 1/2 cup water
- 1 tablespoon oil
- Salt to taste
1. Mix all the ingredients for the filling and set aside.
2. Mix the ingredients for cover starting with a cup of water and adding more as needed to make a stiff but pliable dough.
3. Make small balls ( cherry or lemon sized) and roll out thin circles ( like rotis or tortillas).
4. Place a tablespoon or two filling ( based on how large is the circle) in the center and scoop the edges up to form a dumpling. Repeat till all the dough and filling is used up.
5. In the meantime, set a saucepan with water to boil. Keep an well -greased steaming basket inside it.
6. Keep the dumplings in the steamer and steam for 10 – 12 minutes till they are done.
Serve hot with Siracha sauce.
Posted on July 29, 2013, in Food, Snacks and Appetizers and tagged Chicken, Dumplings, Food, Indian, Mild, Momos, Non Vegetarian, North East, Not Spicy, Photography, Recipe. Bookmark the permalink. 1 Comment.