Momos (the Tibetan version of dumplings) are really mouthwatering and have a very light and meaty texture. It doubles the taste when paired with a Spicy Sauce and Thukpa.
This recipe is highly appreciated for its taste and looks. A plate of hot steamed chicken momos is a must-try when it rains outside or during the rainy season.
Hot, Steamy Chicken Momos With Spicy Sauce
- 2 cups water
- 3 cups all purpose flour (plain flour Australia and UK) - all-purpose
- 450 gram ground chicken (minced chicken)
- 3 celery stalks - chopped
- 2 green onions (scallions or green shallots) - chopped
- 1 red onion - medium, chopped
- 3 cloves garlic - minced
- 1 tbsp ginger - chopped
- 3 tbsp salt
- ⅓ cup cilantro (coriander) - chopped
- 2 tbsp Soy sauce
- cooking oil
- Add 3 cups of flour to a bowl and slowly pour water. Mix together until it becomes a smooth ball of dough. Knead the dough very well so that it becomes flexible.
- Now cover the lid of the bowl and let the dough rest.
- Meanwhile, take another bowl, add the ground chicken and all the ingredients except flour and water. Blend them well and keep the bowl aside.
- Now take the dough and place it on a board. Roll it out quite thinly by using a rolling pin. It should not be too thin or too thick as a floppy disc.
- After you roll the dough out, cut it into little circles by putting a small cup upside down to cut out a circle about the size of your palm. You may even use a cookie cutter.
- Now by using a rolling pin, flatten the dough into a circle making the edges thinner than the middle.
- Holding the flat circular dough in your left hand, add a tablespoon of chicken filling in the middle.
- Then fold the circle in half by covering over the filling.
- Now press together the two edges of the half circle and be sure that the filling is completely enclosed in the dough.
- Now lay the momo in a lightly greased steamer and put the lid on them.
- Boil water in the steamer and cook for 10 minutes.
- Once done, serve the piping hot momo with the Tibetan Hot Sauce.