Homemade chicken momos recipe ( Grinding the filling method )
Chicken Momos: Steamed dumplings filled with juicy chicken and spices, perfect for dipping in tangy, spicy chutney. A beloved street food favorite bursting with flavor! 🥟🔥
50gChopped carrot and cabbageIf you like and for texture
15mlSoy sauce
20mlVegetable oil
7gSalt and pepper
2gRoasted crushed cuminoptional
5gFresh chopped coriander leavesoptional
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.