Chicken Momos

An authentic recipe to chicken momos and the accompaniments! Delicious is the word for these!

So I have a new househelp who is from the Nepal and the day she came we both were discussing momos and thupa and more dishes that she can teach me how to make perfectly. I do make all of them but the momos,  they never kind of turn out perfect. So couple of days after she had settled down in the house, we embarked on the journey of making chicken momos.

Momos are essentially the Nepali cousins of the dumplings, for those who don’t know them (is that even possible I ask?). Traditionally stuffed with chicken or pork,  momos are now increasingly being stuffed with new ingredients as the experimenting continues.  I even saw Paneer momos somewhere once.

They are traditionally steamed in huge aluminium vessels in multiple layers for steaming them, you can also steam them in bamboo steamers. The steamer we had was small and needless to mention, I didn’t have the device to steam they use traditionally, so I ended up using my steel colander and kept it in the cooker and it worked perfectly.

The chutney which my househelp suggested was very different from the red chutney which I am used to eating with, when I eat momos outside. But she said this is what they eat more often and not the red one, it was essentially a coriander chutney with green chillies, soya and vinegar. Very different from the usual green chutney I make.

It was a delightful lunch that day. She also told me that usually this is eaten with a light soup they make, essentially chicken soup pieces (essentially bones) boiled with salt, coriander, turmeric and water. Not much spice but such simple and beautiful flavour and dipped in that the momo was brilliant. Now it does make a perfect meal option, doesn’t it?

Chicken Momos

An authentic recipe to chicken momos and the accompaniments! Delicious is the word for these! 

Print Recipe Pin Recipe

Course Main Dish

Cuisine Street Food

Servings 4 serving

Ingredients

  

For the momo wrapper

• 1 cup all purpose flour / maida
• 1/2 tsp baking powder
• salt and water warm to make a stiff dough

For the chicken filling

• 1 cup chicken minced
• 2 onions finely chopped
• 1/2 tsp pepper powder (we used white )
• 1/2 tbsp garlic paste
• 1 tsp vinegar
• to taste salt
• cabbage Note: To make a veg filling, replace mince with shredded chicken with cabbage

For the chutney

• 1/2 cup corainder leaves
• 3 - 4 green chillies
• 1 tsp vinegar
• 1/2 tsp soya sauce

For the soup

• 200 gms chicken soup bones
• 2 cups water
• handful coriander leaves
• 1/4 tsp turmeric
• to taste salt

Instructions

 

• In a bowl mix all the ingredients of the chicken for the filling. Keep aside to rest till you make your dough.
• Knead the maida, baking powder and salt together into a stiff dough. It has to be tougher than roti dough. Cover and keep aside for 30 minutes.
• Now make small balls of the dough and roll into very thin 4-5 inch rounds.
• Take each round piece and place some filling in the center, bring the edges together and begin to seal in a twist and fold manner. With each sealing put the two ends together and fold them moving to the end of the round this way.
• Steam in a steamer for about 10 minutes and serve hot with sauce and soup.

Notes

This recipe is part of the endeavor to create a collection of recipes of Indian Chinese Recipes in collaboration with a few bloggers who share the same passion of cooking. All the recipes from #thekitchendivas are pinned on this Pinterest board

Other Indo-Chinese recipes this week from #thekitchendivas.

Chlli Garlic Chicken from WhiskAffair

Egg Fried Rice from Saffron Trail

Potato and Red beans stir fry from FunFoodFrolic

Wonton Soup from Archana’s Kitchen

 

If you make this, share a picture with me on twitter, instagram or Facebook? I would love to hear what you have to say about it!