Today, I have made Steamed Chicken Momo / Chicken Dumplings. I have seen Momos been served in different ways – steamed, fried, sauteed in sauce and also in soups. But, I personally prefer the steamed version. It is also one of the healthy option for the weight watchers too 😉
For the Wrapper:
2 cups All Purpose Flour
2 tsp Oil
3/4th cup Warm Water
a pinch of baking powder (optional)
a pinch of Salt
For the Fillings:
300 gm Chicken Mince
1/2 cup Spring Onion (fine chopped)
2 tbsp Garlic (fine chopped)
1 tbsp Ginger (fine chopped)
1 Red chilli (fine chopped)
1 tbsp Soy Sauce
1 tbsp Cilantro (chopped)
1/2 tsp Pepper powder
1/2 tsp Salt
1 tsp Oil
Prepare the Dough:
- Take the flour, baking powder, salt and oil in a bowl. And by adding lil water at a time make a stiff dough. It should be little tough than our chapati or roti dough.
- Cover the dough in dump cloth and keep aside for 30 mins.
Prepare the Filling:
- Take all the ingredients for the filling in a bowl and mix well.
- Shallow fry a tsp of the filling and check the taste and adjust. Keep aside.
Make the Momos/Dumplings:
- Now make 20 small balls of the dough and roll it into 4-5 inch rounds. It should neither be too thin, nor too thick.
- The easiest way is to roll out the dough and then by using a cup or glass up-side down cut out circles. You can also use a cookie cutter.
- Now that you have the round wrappers and filling ready. You can start filling the momo and shaping it.
- Place a tsp of the filling in the center, fold the edge together and make small pleats along the way. Repeat the process and finish the rest of the ingredients.
- Steam Momos in a steamer for 7-10 mins or until fully cooked.
- If you are using the bamboo steamer, then place it on top of a sauce pan with boiling water in it and bring the heat to medium. Line the steamer with parchment paper and place your Momos. Let it steam for 7-10 minutes.
- Serve hot with some spicy sauce.