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Nida Shahrukh

Steamed Chicken Momos

Steamed chicken momos are more demanding and disappear quickly from your dining table. Also recommended meal for serving in a larger portion over steaming hot rice. Thesemomos can easily be made with 30+ different recipes according to your own choice. A perfect meal enriches with proteins, vitamins, and healthy fats.
Print Recipe
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 5 persons
Course: Dumpling, Lunch, Dinner, Main Course
Cuisine: Asian, Chinese
Ingredients Method Notes

Ingredients
  

For Stuffing
  • 1/2 kg Chicken Cubes (boneless)
  • 1 medium size Onion (finely chopped)
  • Salt (as required)
  • 1/2 tbsp Black Pepper (crushed)
  • 1 & ½ tbsp Soy Sauce
  • 1 tbsp Corn flour
  • 1-2 tbsp Water
  • 1 & ½ tbsp Garlic (chopped)
  • 1/2 tsp Ginger (chopped)
  • Green Chili (optional)
  • 1/4 cup Green Onion (chopped)
  • 1 tbsp Coriander Leaves (chopped)
  • 1/2 tbsp Cooking Oil
For Dough
  • 3 cups All-Purpose Flour (shifted)
  • 1 & ½ tsp Salt (or as required)
  • 2 tsp Cooking Oil
  • Water (as required)

Method
 

Chicken Filings
  1. Take boneless chicken, onion, salt, black pepper, soy sauce, cornflour in a chopper and do a good chop together. Gradually add water and chop again until all ingredients mix together well.
  2. Take out in a bowl, add ginger, garlic, green onion, green chili, coriander leaves and cooking oil. Give a good mix and set chicken filing aside.
Dough Making
  1. In a bowl, add all-purpose flour, salt add cooking oil then mix it well until getting crumbles.
  2. Gradually add water and knead the dough until getting hard. Now cover and set aside for at least 15-20 minutes.
  3. Now knead the dough again until get smooth, cover with cling film or dish raping sheet, and set aside for 15 more minutes.
Chicken Momos
  1. Take out the dough and knead it again smoothly then divide the dough into four equal parts
  2. Take one part and roll it out by using a rolling pin. Gradually cut it into a round shape using a shape cutter and cover it under a kitchen towel.
  3. Take one small rolled dough, sprinkle some dry flour and roll out by using a rolling pin as thin as possible.
  4. Now add chicken filing at the center of the dough, do apply some water, and bring the edges together to close them. Gently do this process by pressing the edges and seal them to make momos.
  5. Keep repeating the same process with the remaining dough and make 25-30 momos easily.
  6. Now take the steam pot, add water, place steam rack, cover and bring it to boil, carefully grease steam rack with cooking oil by using a brush and place prepared momos according to your steamers.
  7. Cover and steam cook on a medium flame for 12-15 minutes.
  8. Now serve with soy sauce and hot chili sauce.

Notes

  • Make the dough a day before to avoid any time issues for gathering preparation.
  • Any seafood, meat, beef, mutton can also be used except chicken also. I used to eat chicken, so used it here too.
  • You can also make sweet momos, by using the filing of dry fruits and others.
  • If you don’t have a steamer, simply take a large pan, add water, place any dish stand and place momos on it.
  • Be gentle at the time of closing edges. A lot of pressure may break it a corner or low pressing also open its pores and filling get mixed underwater.