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.