Chicken momos recipe
Momos, a type of dumpling native to Tibet and Nepal, have become an integral part of the culinary culture in various parts of India and the Himalayan region. Chicken momos, in particular, are a popular variant, known for their juicy filling and delicate, steamed dough. This report provides a comprehensive guide to making homemade chicken momos, covering ingredients, preparation, cooking techniques, and tips for perfecting this beloved dish.
Table of contents
- Origin of Chicken Momos
- Recipe for chicken momos
- Cooking Techniques
- Equipments
- Serving
- Tips for perfect chicken momos
- Frequently asked questions
- Conclusion
Origin of Chicken Momos
Momos trace their roots back to Tibet, where they’ve been enjoyed for centuries. These tasty dumplings are a traditional part of Tibetan, Nepali, and other Himalayan cuisines, often served as street food, snack, or part of festive meals. While the filling ingredients might vary across regions, the concept remains the same: a soft dough wrapped around a tasty filling and either steamed or fried. Chicken momos, specifically, became incredibly popular due to their rich, savory filling of minced chicken mixed with flavorful spices.
Over time, the momo tradition spread to neighboring countries like Nepal, Bhutan, and India, where it became a beloved street food. Today, you can find momos everywhere, from food stalls to fancy restaurants, with chicken being one of the most popular fillings!
Recipe for chicken momos
Preparation
Let’s talk about grinding the filling vs. chopping the filling for your chicken momos. These two methods bring different textures and flavors to the table, and the choice you make can truly affect the overall experience. Let’s break down these methods in a fun and easy-to-understand way!
1. The Grinding Method: A Smooth, Uniform Filling
Grinding the chicken filling turns everything into a smooth, cohesive paste. This method involves using a food processor or meat grinder to break down the chicken, vegetables, and spices into fine, almost spreadable consistency. Think of it like turning your filling into a momo “paste” that’s wonderfully smooth!
Significance:
Grinding is perfect if you want a super smooth, uniform filling with no bits or chunks. This method binds everything together, giving you a smooth texture that melds in your mouth. The flavor of the chicken and spices will blend beautifully, creating a rich, cohesive taste. It’s like a delicious, well-blended dip inside a dumpling!
Difference:
- Texture: Smooth and uniform, with no discernible chunks.
- Flavor: The flavors get more evenly distributed, making every bite taste the same (extra savory and juicy!).
- Consistency: Since everything is finely ground, the filling can be a bit moist and creamy, almost like a thick, flavorful paste.
Pro Tip: The key to a good ground filling is not to over-grind. You still want some texture, so stop grinding once you have a nice smooth paste, but not a mushy one.
Homemade chicken momos recipe ( Grinding the filling method )
Equipment
- Wooden steamer
Ingredients
For Dough
- 250 g All purpose flour
- 5 g Salt
- 125 ml warm water adjust as needed
For filling
- 500 g Minced chicken
- 100 g Chopped onions
- 30 g Chopped garlic
- 25 g Chopped ginger
- 50 g Chopped carrot and cabbage If you like and for texture
- 15 ml Soy sauce
- 20 ml Vegetable oil
- 7 g Salt and pepper
- 2 g Roasted crushed cumin optional
- 5 g Fresh chopped coriander leaves optional
Instructions
Make the Dough
- n a large mixing bowl, combine the all-purpose flour and salt.250 g All purpose flour, 5 g Salt
- Gradually add warm water (about 120ml to start), mixing the dough with your hands or a spoon until it starts to come together.125 ml warm water
- Knead the dough for about 5-7 minutes until it becomes smooth and elastic. Add more water if the dough feels too dry or more flour if it’s too sticky.
- Once kneaded, cover the dough with a damp cloth and let it rest for about 30 minutes.
Prepare the Filling
- Instead of finely chopping the ingredients, simply roughly chop the chicken, chop the onions, garlic, ginger, cilantro, and other veggies that you want to include in the filling.
- In a food processor or blender, grind all the ingredients together. Add soy sauce and oil to help the grinding process.
- The mixture should be finely ground but still slightly chunky, ensuring it holds together while filling the dough.
- Once ground, taste the filling mixture and adjust the seasoning with salt, pepper, and any other spices like cumin if desired. Blend again to incorporate the seasonings.
Shape the Momos
- After the dough has rested, knead it again for a minute to ensure it’s smooth.
- Divide the dough into small equal-sized portions (about 20-25 pieces). Roll each piece into a small ball.
- Using a rolling pin, flatten each dough ball into a small circle, around 3-4 inches in diameter.
- Place a tablespoon of the chicken filling in the center of each dough circle.
- Carefully fold the edges of the dough over the filling, pinching them together to seal the momo. You can pleat the edges if desired for a traditional look.
Steam the Momos
- Grease a steamer basket or line it with parchment paper to prevent sticking.
- Place the momos in the steamer, leaving space between them so they don’t stick together.
- Steam the momos over boiling water for 15-20 minutes or until the dough becomes soft and translucent.
- If using a bamboo steamer, make sure it’s positioned over simmering water, not directly in the water.
- Once steamed, remove the momos from the steamer and let them cool for a couple of minutes. Serve the momos with your favorite dipping sauce (chili garlic sauce, soy sauce, or vinegar).
Pan-Fry the Momos
- Heat 2 tablespoons of vegetable oil in a large non-stick frying pan or skillet over medium heat.
- Once the oil is hot, add the momos in batches, placing them gently in the pan. Make sure the momos are not crowded to ensure they cook evenly.
- Let the momos fry for about 3-4 minutes on one side until they turn golden brown and crispy.
- Flip the momos carefully and cook for another 2-3 minutes on the other side until they are golden and crispy all over.
- Once the momos are crispy on both sides, pour a little water around 25 ml (about 1/4 cup) into the pan. just a little to create steam.
- Immediately cover the pan with a lid to create steam and cook the filling for another 3-4 minutes. The steam will cook the chicken inside while the outer part stays crispy.
- After the steaming time or the water is dried completely, remove the lid and let the momos crisp up again by frying them for another minute or so.
Notes
- Dough Consistency: Make sure the dough is not too sticky or dry. If it’s sticky, add a little more flour. If too dry, add a tiny bit more water.
- Freezing: These momos freeze well. You can freeze the shaped momos before steaming and steam them directly from the freezer when needed.
- Spices: Customize the filling with your favorite spices like chili powder, paprika, or turmeric for added flavor.
- Steaming Alternatives: If you don’t have a steamer, you can use a large pot with a steam rack or even a colander set over boiling water. Just ensure the water doesn’t touch the momos.
- Use a Non-Stick Pan: A non-stick pan makes flipping the momos much easier and prevents them from sticking to the pan.
- Don’t Overcrowd the Pan: Fry the momos in batches to make sure they cook evenly and get crispy all around.
- Control the Heat: Keep the heat medium-high. If it’s too low, the momos will absorb too much oil; too high, and they’ll burn before cooking through.
Nutrition
2. The Chopping Method: A Chunky, Textured Filling
Chopping the chicken and veggies is the more traditional approach. This involves using a knife to finely chop your chicken and other filling ingredients like onions, carrots, or cabbage. The result is a filling with a bit more bite and texture – not a smooth paste but a hearty, chunky mixture.
Significance:
Chopping gives your momos a more rustic feel. This method keeps the integrity of each ingredient, so you can taste individual flavors in each bite. It’s perfect for anyone who loves a bit of crunch and texture in their dumplings! Plus, it’s great for people who love the contrast between the soft dough and the little bits of meat and vegetables inside.
Difference:
- Texture: Chunkier and more textured. You’ll get little pieces of chicken and veggies in every bite.
- Flavor: The flavors are a bit more distinct because the ingredients aren’t all mixed together as smoothly. You get bursts of the chicken, ginger, garlic, and veggies in a more defined way.
- Consistency: The filling is less cohesive but more interesting. The little bits of chicken and vegetables create a fun bite!
Pro Tip: When chopping, make sure everything is finely chopped so the filling isn’t too bulky. Otherwise, it may be hard to seal the momo or get a consistent bite. You can also give your ingredients a quick rough pulse in a food processor if you want them chopped but not ground!
Which Method to Choose?
- Grind if you prefer a smooth, even consistency that creates a rich, melded filling. It’s the perfect choice if you’re looking for a velvety, well-balanced flavor in every bite.
- Chop if you like a more textured, rustic filling where each ingredient’s flavor stands out. This method gives you more of a bite and a variety of textures in your momos, making them a bit more fun to eat!
Homemade chicken momos recipe ( Cooking the filling method )
Equipment
- Wooden steamer
Ingredients
For Dough
- 250 g All purpose flour
- 5 g Salt
- 125 ml warm water adjust as needed
For filling
- 500 g Minced chicken
- 100 g Chopped onions
- 30 g Chopped garlic
- 25 g Chopped ginger
- 50 g Chopped carrot and cabbage If you like and for texture
- 15 ml Soy sauce
- 20 ml Vegetable oil
- 7 g Salt and pepper
- 2 g Roasted crushed cumin optional
- 5 g Fresh chopped coriander leaves optional
Instructions
Make the Dough
- n a large mixing bowl, combine the all-purpose flour and salt.250 g All purpose flour, 5 g Salt
- Gradually add warm water (about 120ml to start), mixing the dough with your hands or a spoon until it starts to come together.125 ml warm water
- Knead the dough for about 5-7 minutes until it becomes smooth and elastic. Add more water if the dough feels too dry or more flour if it’s too sticky.
- Once kneaded, cover the dough with a damp cloth and let it rest for about 30 minutes.
Prepare the Filling
- Heat vegetable oil in a pan over medium heat. Add the minced garlic and ginger, and sauté for 1-2 minutes until fragrant.
- Add the chopped onions and green onions 40 g (optional ) and sauté for another 2-3 minutes until softened.
- Add the ground chicken, soy sauce, salt, black pepper, cumin (if using), and sauté until the chicken is fully cooked, breaking it up into small bits as it cooks (around 8-10 minutes).
- Once the chicken is cooked, remove it from the heat and let it cool slightly.
- Stir in the cilantro (optional) and the finely chopped carrots or cabbage (optional) for extra texture. Set the filling aside.
Shape the Momos
- After the dough has rested, knead it again for a minute to ensure it’s smooth.
- Divide the dough into small equal-sized portions (about 20-25 pieces). Roll each piece into a small ball.
- Using a rolling pin, flatten each dough ball into a small circle, around 3-4 inches in diameter.
- Place a tablespoon of the chicken filling in the center of each dough circle.
- Carefully fold the edges of the dough over the filling, pinching them together to seal the momo. You can pleat the edges if desired for a traditional look.
Steam the Momos
- Grease a steamer basket or line it with parchment paper to prevent sticking.
- Place the momos in the steamer, leaving space between them so they don’t stick together.
- Steam the momos over boiling water for 15-20 minutes or until the dough becomes soft and translucent.
- If using a bamboo steamer, make sure it’s positioned over simmering water, not directly in the water.
- Once steamed, remove the momos from the steamer and let them cool for a couple of minutes. Serve the momos with your favorite dipping sauce (chili garlic sauce, soy sauce, or vinegar).
Pan-Fry the Momos
- Heat 2 tablespoons of vegetable oil in a large non-stick frying pan or skillet over medium heat.
- Once the oil is hot, add the momos in batches, placing them gently in the pan. Make sure the momos are not crowded to ensure they cook evenly.
- Let the momos fry for about 3-4 minutes on one side until they turn golden brown and crispy.
- Flip the momos carefully and cook for another 2-3 minutes on the other side until they are golden and crispy all over.
- Once the momos are crispy on both sides, pour a little water around 25 ml (about 1/4 cup) into the pan. just a little to create steam.
- Immediately cover the pan with a lid to create steam and cook the filling for another 3-4 minutes. The steam will cook the chicken inside while the outer part stays crispy.
- After the steaming time or the water is dried completely, remove the lid and let the momos crisp up again by frying them for another minute or so.
Notes
- Dough Consistency: Make sure the dough is not too sticky or dry. If it’s sticky, add a little more flour. If too dry, add a tiny bit more water.
- Freezing: These momos freeze well. You can freeze the shaped momos before steaming and steam them directly from the freezer when needed.
- Spices: Customize the filling with your favorite spices like chili powder, paprika, or turmeric for added flavor.
- Steaming Alternatives: If you don’t have a steamer, you can use a large pot with a steam rack or even a colander set over boiling water. Just ensure the water doesn’t touch the momos.
- Use a Non-Stick Pan: A non-stick pan makes flipping the momos much easier and prevents them from sticking to the pan.
- Don’t Overcrowd the Pan: Fry the momos in batches to make sure they cook evenly and get crispy all around.
- Control the Heat: Keep the heat medium-high. If it’s too low, the momos will absorb too much oil; too high, and they’ll burn before cooking through.
Nutrition
Cooking Techniques
Steaming
1. Preparing the Steamer:
Line a steamer basket with parchment paper or lightly oil the surface to prevent sticking.
Arrange the momos in the steamer, ensuring they do not touch each other.
2. Steaming:
Fill the bottom of the steamer with water and bring it to a boil.
Place the steamer basket over the boiling water and cover it with a lid.
Steam the momos for 12-15 minutes, or until the dough becomes translucent and the filling is cooked through.
Pan-Frying (Optional)
1. Preparing the Pan:
Heat a tablespoon of oil in a non-stick pan over medium heat.
2. Cooking the Momos:
– Place the steamed momos in the pan and cook for 2-3 minutes on each side until they develop a golden-brown crust.
Equipments
Wooden steamer
Product Features
Serving
Dipping Sauce
In a small bowl, mix the soy sauce, rice vinegar, chili sauce, sesame oil, and chopped green onions.
Taste and adjust the seasoning as needed, adding more chili sauce for heat or rice vinegar for acidity.
If you want the recipe for this dipping sauce let me know in the comments and I will share an authentic recipe that i learned.
Tips for perfect chicken momos
1. Dough Consistency: The dough should be smooth and pliable, not too sticky or dry. Adjust the water or flour as needed during kneading.
2. Thin Wrappers: Roll the dough circles thin, especially at the edges, to ensure even cooking and a delicate texture.
3. Flavor Balance: Taste the filling mixture before assembling the momos. Adjust the seasoning to achieve a balanced flavor profile.
4. Sealing: Ensure the momos are sealed tightly to prevent the filling from leaking during cooking.
5. Steaming Time: Avoid over-steaming, as this can cause the dough to become too soft and mushy. The momos are done when the dough is translucent and slightly firm to the touch.
Frequently asked questions
Can I make chicken momos with store-bought wrappers?
Absolutely! While making the dough from scratch is a fun experience, using store-bought momo wrappers (or even dumpling wrappers) is a huge time-saver. Just ensure they’re fresh and pliable, and you’ll still get that authentic momo taste without the hassle!
What dipping sauce goes best with chicken momos?
The best part about chicken momos is the dipping sauce! The most traditional sauce is a spicy, tangy chili garlic sauce, which perfectly complements the savory momos. You can also try soy sauce with a little vinegar, or go for a sesame dipping sauce for something nutty and rich. The options are endless—just make sure it packs some heat! 🔥
Can I freeze chicken momos?
Yes! Chicken momos freeze beautifully. If you want to prepare them ahead of time, shape your momos and place them on a baking sheet in the freezer. Once frozen, transfer them to an airtight container or freezer bag. When you’re ready to enjoy, simply steam or fry them straight from the freezer!
Conclusion
Homemade chicken momos are a delicious and satisfying dish that brings the flavors of the Himalayas to your kitchen. With their juicy filling and tender dough, momos are perfect for appetizers, snacks, or a main course. By following this detailed guide, you can master the art of making chicken momos and delight your family and friends with this flavorful and comforting dish. Enjoy the process and savor the results of your culinary efforts!
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