Chicken Momos

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

Momo’s 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 but now increasing the stuffing is being experimented with. I even saw Paneer momo’s 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, worked perfectly

The chutney she said we will make with it was also very different from the red chutney I am usually used to eating with the momo’s 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.

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 mom was brilliant.

Recipe – Chicken Momo’s

Serves – 4 generously

For the momo wrapper

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

For the chicken filling

• 1 cup minced chicken
• 2 onions finely chopped
• 1/2 tsp pepper powder (we used white pepper)
• 1/2 tbsp garlic paste
• 1 tsp vinegar
• pinch of MSG (optional)
• Salt to taste

PS: Note for the veg filling replace mince chicken with shredded cabbage

For the chutney

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

For the soup

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

How I made it

• 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.

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