Steamed Chicken Momo

Momo’s are a popular traditional Tibetan dish, they are so popular that they are considered as the region’s national dish .

They are steamed or fried with minced meat or vegetable filling, and best served piping hot with tomato or schezwan sauce .

It is prepared in two stages — At first the dough needs to be prepared and then the chicken filling.

Star Ingredient :

Chicken Mixture

Main Ingredients :

Dough:

cups of all-purpose or white wheat flour
3/4 to 1 cup of water
1 teaspoon of oil
1/2 teaspoon of salt

Filling:

500 gm ground minced chicken
1 tablespoon garlic mince
2 small spring onions, finely chopped
1 cup cabbage finely chopped
1/2 cup carrot finely chopped
1 cup finely chopped onion
1 tablespoon fresh ginger , minced
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon freshly ground pepper
1/2 teaspoon turmeric
3 fresh green chillies, minced (optional)
salt to taste (1 teaspoon)

Preparation of the Dough :

To make the dough add in oil and salt to the flour and mix well till it crumbles in your hand, then add in water little by little to make a soft , firm and flexible dough. Keep it covered with a damp cloth for 30 min, this is an important step since this will keep your dough soft.

Preparation of the filling :

Place your chicken mince, cabbage, carrot, onion, garlic mince,spring onion, green chillies, soya sauce, cumin powder, garam masala powder , salt , coriander leaves in a large bowl and give it a mix.

Keep this mixture at least for an hour or more in a refrigerator.

Assembling:

Dust the counter area with flour, with a rolling-pin , roll out circle about 2 to 3 inches in diameter , fill the circles in the middle with the filling and then use your thumb and forefinger to make a wavy shape of the momo.

Repeat the steps to make all the remaining Momos.

Fill your steamer with water , and then place the momo’s into it , here I have used an idli maker , you can use utensil of your choice, cook it on full flame for about 15 to 20 minutes.