Chicken Momos

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Non-Veg

Chicken dumplings (momos) are a delicious and filled with juicy minced chicken. A special street food, found mostly in Darjeeling/Sikkim (India) and Tibet.

Ingredients:

For the dough:

All Purpose Flour (Maida) - 2 cups

Salt - to taste

Baking powder-1 1/2tsp

For the filling:

Chicken - boiled and minced- 1 cup

Green peas (Matar) - boiled- 1/2 cup

Onions - finely chopped-1/2 cup

Garlic - finely chopped- 1 tbsp

Ginger - finely chopped- 1/2tbsp

Soy sauce - 1/2 tbsp

Salt to taste

Red/green chillies - 1 or 2

Whole Black Peppercorns - 1/4tbsp crushed

 

Instructions:

To make the dumpling outer shell add the refined flour, salt, baking powder and water in a mixing bowl; and when the flour looks crumbly, knead to a stiff dough, with water and keep aside for about 20 minutes, covered with a wet cloth, so that the dough doesn't dry out.

For the Chicken Filling, heat a tablespoon of oil in a wok and add the chopped chillies, onions, chopped ginger and garlic. Sauté for about 4-5 minutes and add the boiled minced chicken and peas. Mix well till they combine. Take it off the heat and mix in the soy sauce, salt and black pepper. Be careful while adding salt since the soy sauce also has salt in it. Divide the dough into equal small portions. Shape them into balls and roll them out thinly, to a circular shape. You can also make momos using a mould, which will make the process even easier.

Take a dough disk, wet its edges and place a spoonful of filling of chicken, peas and sautéed veggies in the centre, bring the edges together to cover the filling, twist carefully to seal the momos while you work on rolling up the edges artfully for the chicken momos.  Repeat the process till all the dough and the filling is used up.

Meanwhile, get a dim sum steamer or dhokla-idli steamer ready and fill it with some water and let it boil. Arrange the momos on the steamer and steam for about 15-20 minutes or till the momos are steamed well. Serve Chicken Momos with red chili garlic chutney.


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