Try this super easy steamed chicken Momo recipe…
recipe
Momos are a type of steamed filled dumpling in Tibetan and Nepali cuisine that has also gained popularity in Bhutan, India and Pakistan. Try this super easy steamed chicken Momo recipe…
Chicken (boneless cubes) 350g
Onion 1 medium
Salt 2 tsp or to taste
Black pepper (crushed) ½ tbs
Soy sauce 1 ½ tbs
Cornflour 1 tbs
Water 1 cup or as required
Garlic (chopped) 1 ½ tbs
Green onion (chopped) ¼ cup
Cooking oil 1 tbs
All-purpose flour (sifted) 3 cups
* In a chopper, add chicken, onion, salt, crushed black pepper, soy sauce, cornflour and chop well.
* Add water and chop again.
* Take out in a bowl, add garlic, green onion, cooking oil, mix well and set aside.
* In a bowl, add all-purpose flour, salt and mix well.
* Add cooking oil and mix well until it crumbles.
* Gradually add water and knead until hard dough is formed, cover and let it rest for 15 minutes.
* Knead dough again until smooth, cover with cling film and let it rest for 10 minutes.
* Knead dough again and divide into four equal parts.
* Take one part and roll out with the help of rolling pin then cut into round shape with the help of the cutter (3 inch) and cover with kitchen towel.
* Take one small rolled dough, sprinkle dry flour and roll out with the help of rolling pin (as thin as possible), add chicken mince filling at the centre, apply water and bring the edges together, press and seal to make a Momo.
* Repeat the step with the remaining rolled dough (makes 24-25).
* In steam pot, add water, place steam rack, cover and bring it to boil, grease steam rack with cooking oil and place prepared memos.
* Cover and steam cook on medium flame for 12-15 minutes.
* Serve with soy sauce and hot chili sauce!
Courtesy: Food Fusion
Recipe by Kanwal Mohsin
Homemade Chicken Dumpling or Potstickers are an amazing appetizer or light meal filled with ground chicken, shredded carrots, green cabbage, and other flavourful ingredients. They are easy to make at home and are SO much better than store-bought!
Ground chicken ½ kg
Carrots (shredded) ½ cup
Green cabbage (shredded) 1 cup
Garlic clove 3
Green onions (chopped) ¼ cup
Hoisin sauce 1 tbsp
Sesame oil 1 tbsp
Egg 1
Vegetable oil (for frying) ¼ cup
Dumpling wrappers 40
Soy sauce for dipping
* In a medium bowl combine ground chicken, carrots, green cabbage, garlic, green onions, hoisin sauce, sesame oil and egg. Mix until incorporated. Heat the vegetable oil to medium in a large saucepan.
* To make the dumplings, lay the dumpling wrapper on a solid surface. Add a heaping teaspoon of the chicken mixture to the centre. Wet the outside edges and fold the dumpling together and seal tightly.
* Place the dumplings in the skillet and cook on each side for 2-3 minutes until golden brown. Serve with soy sauce or your favourite dipping sauce.
Courtesy: The Recipe Critic
Recipe by Alyssa Rivers
