Momo, is a famous dish in Nepal, Tibet and Eastern part of India however it’s slowly becoming a widespread fast food around the world. Momo, a dumpling which is steam cooked with variety of filling in it. Originally Momo was made with minced meat as filling however now there are varieties of filling which is used to make momo like mix veg, paneer, tofu or mixture of these ingredients. I have posted a veg momo recipe on my blog and this recipe is specifically for chicken based filling along with supplement ingredients. The momo dough is made using all purpose flour & fine semolina ( sooji) so generally it is white in color. I have also experimented a bit using spinach puree and it gave a beautiful green color and retaining the great taste of momo.
- 1 lb Minced chicken
- 1 cup Onion fine chopped
- 1/2 cup Fresh coriandar leaves chopped
- 1/2 cup Spring onion fine chopped
- 1/3 cup Cabbage fine chopped
- 1/3 cup Carrot grated
- 1 tbsp Ginger fine chopped
- 1 tbsp Garlic fine chopped
- 2 Green chili chopped
- 2 tbsp Dark soy sauce
- 1/4 tsp Cumin powder & coriander powder
- Salt to taste
- 1/4 tsp Sesame oil (til oil)
- 1 tsp Sugar
- 2 tbsp Oil
- 1/4 tsp Black pepper powder
- 1 cup All purpose flour
- 1 cup Fine rava or Sooji
- 1/3 cup Thick spinach puree
- 1/3 cup Water for kneading
- 1/2 tsp Salt
- Prepare and keep all the ingredients ready before you start making the recipe.
- In a mixing bowl, add minced chicken, onion, coriander leaves, cabbage, spring onion, ginger-garlic, green chili, dark soy sauce, cumin powder, black pepper powder, salt, oil and sesame oil. Mix all the ingredients very well. Cover it and keep it aside.
- To prepare two colors dough, take 1/2 cup all purpose flour and 1/2 cup sooji in two separate mixing bowls each and add salt in both the bowls. Make semi soft dough using water from one of the bowl.For spinach based dough, make puree from one cup of baby spinach without water. Add spinach puree little by little to make a semi soft dough in second bowl.
- When ready, cover it and keep it aside. Cover it and keep it aside for 15 minutes.
- There are two ways you can roll the dough to make Momo. First one is little faster than second one, however you can use whichever works for you. Make equal size 4 big dough ball from the dough.
- In First method, take one dough ball on rolling board and dust with flour. Roll it semi thin in big circle. Cut it using by cookie cutter.
- Separate all small poories and keep aside. You may have to roll each poori again to make it little bigger before filling.
- In second method, take one dough ball on wooden surface and roll it by hand to make a long cylindrical shape. Cut it in to equal size of dough ball.
- Make all small cut dough ball into round small ball. Keep aside.
- Now, take each cut small poories on a wooden surface, dust with flour, roll it and ensure the edges are little thinner than center of the poori.
- Take rolled poori on your Palm, put two tbsp chicken stuffing in the center. Bring both edges together, press the filling using your index finger and start plating from one side of the edge and seal it by pressing towards the other edge.
- Plating needs to be done from only one side, other side should remain straight.
- Prepare all the momoes dumplings following the same process.
- Keep all the dumplings covered aside.
- Start steamer while you were preparing the momo dumplings. Grease momo steamer with little oil. Place momoes in steamer and steam cook momo for about 7-8 minutes.
- Hot and delicious chicken momos are ready to be served.
- Serve it hot with chili garlic sauce as a appetizer or evening snacks.
Don't steam the momos for long time otherwise momo covering will gets hard and dry.