Momos are steamed dumplings, very popular in Nepal and eastern part of India. In the recent years it has been on the top street food list throughout the country and also other parts of the world.
A simple dough stuffed with either vegetables or raw meat, wrapped in various forms and steamed to perfection. It stands high on health point of view due to the steam cooking, and it tastes equally good. In this recipe, instead of stuffing raw chicken I have precooked it.
Momos will never be complete without its chutney. Either you can make your own chutney according to the given recipe, or you can combine equal parts of tomato sauce and chili garlic sauce. Sriracha sauce also goes well with it.
Serving Size: 13 to 15 dumplings
Preparation time: 30 to 40 minutes
Cooking time: 10 minutes per batch
Total time: 1 hour (approx)
Ingredients:
For the dough: Mix together with enough water and make a soft dough.
- 2 cups plain flour
- Salt
- 2 tbsp cooking oil
- water to make the dough
For the stuffing:
- 300 gms chicken mince
- 4 to 5 pieces of broccoli florets
- 1 tbsp chopped garlic
- 1 tbsp chopped ginger
- 2 green chilies chopped
- 1/4 cup chopped white spring onion
- 1/4 cup chopped green spring onion
- 2 tbsp soy sauce
- 1 tsp black pepper powder
- Salt
- 2 tbsp cooking oil
Preparation:
- Prepare the dough and set aside.
- Put the broccoli florets in hot boiling water for 10 minutes. Drain and discard the water.
- Steam the broccoli for 15 minutes and chop into small pieces.
- Chop garlic, ginger, green chili and spring onion.
- Keep the steamer ready.
- Tip: While preparing dough and chopping you can keep the broccoli for steaming.
Method for making Chicken stuffing:
1) Heat a sauce pan with 2 tbsp oil. Add, 1 tbsp chopped garlic,1 tbsp chopped ginger, 2 green chilies chopped and 1/4 cup chopped white spring onion. Saute for 1 minute.
2) Add 300 gms chicken mince, 2 tsp soy sauce, 1 tbsp black pepper and salt. Cook for sometime and then add chopped green spring onion.
3) Cook covered till chicken mince is fully cooked. And all the water has dried up.
4) When the chicken is fully cooked and water has evaporated, add the cooked broccoli. Stir well and set aside and cool before making the dumplings.
Method for making dumplings:
1) Divide the dough into small lemon size 13 or 15 size balls.
2) Flatten each ball to a thin small size disc of around 4 inches in diameter. (this is to give you a rough idea as to how big the disc should be). While rolling, make the edges more thin than the center.
3) Place 1 tbsp of chicken filling in the center of the disc.
4) Try to fold partially into half and pinch both ends.(as shown in the pic)
5) Start making small pleats only on one side. And keep pressing the ends.
6) Keep the prepared dumplings on a greased plate and keep it covered with a damp cloth. Repeat the procedure with all other dumplings.
7) Keep the steamer ready with water and wait till it starts steaming.
8) The dish in which you are going to steam should also be smeared with oil, or if available keep a banana leaf.
9) Keep the dumplings in the steamer and cook for 10 to 12 minutes. (maximum 15 minutes, not more than that)
10) Serve hot with Momos Chutney. You can also serve them with Sriracha Sauce.
How to make Momos chutney:
Grind together - 6 to 7 dry red chilies (soaked in hot water for 15 min), 2 big cloves of garlic, 1 small chopped tomato, 1 tbsp vinegar, 1 tsp sugar and salt.
Recipe Summary
Ingredients:
For the dough: Mix together with enough water and make a soft dough. - 2 cups plain flour
- Salt
- 2 tbsp cooking oil
- water to make the dough
For the stuffing:- 300 gms chicken mince
- 4 to 5 pieces of broccoli florets
- 1 tbsp chopped garlic
- 1 tbsp chopped ginger
- 2 green chilies chopped
- 1/4 cup chopped white spring onion
- 1/4 cup chopped green spring onion
- 2 tbsp soy sauce
- 1 tsp black pepper powder
- Salt
- 2 tbsp cooking oil
- 2 cups plain flour
- Salt
- 2 tbsp cooking oil
- water to make the dough
For the stuffing:
- 300 gms chicken mince
- 4 to 5 pieces of broccoli florets
- 1 tbsp chopped garlic
- 1 tbsp chopped ginger
- 2 green chilies chopped
- 1/4 cup chopped white spring onion
- 1/4 cup chopped green spring onion
- 2 tbsp soy sauce
- 1 tsp black pepper powder
- Salt
- 2 tbsp cooking oil
Preparation:
- Prepare the dough and set aside.
- Put the broccoli florets in hot boiling water for 10 minutes. Drain and discard the water.
- Steam the broccoli for 15 minutes and chop into small pieces.
- Chop garlic, ginger, green chili and spring onion.
- Keep the steamer ready.
- Tip: While preparing dough and chopping you can keep the broccoli for steaming.
- Prepare the dough and set aside.
- Put the broccoli florets in hot boiling water for 10 minutes. Drain and discard the water.
- Steam the broccoli for 15 minutes and chop into small pieces.
- Chop garlic, ginger, green chili and spring onion.
- Keep the steamer ready.
- Tip: While preparing dough and chopping you can keep the broccoli for steaming.
Method for making Chicken stuffing:
1) Heat a sauce pan with 2 tbsp oil. Add, 1 tbsp chopped garlic,1 tbsp chopped ginger, 2 green chilies chopped and 1/4 cup chopped white spring onion. Saute for 1 minute.
2) Add 300 gms chicken mince, 2 tsp soy sauce, 1 tbsp black pepper and salt. Cook for sometime and then add chopped green spring onion.
3) Cook covered till chicken mince is fully cooked. And all the water has dried up.
4) When the chicken is fully cooked and water has evaporated, add the cooked broccoli. Stir well and set aside and cool before making the dumplings.
1) Heat a sauce pan with 2 tbsp oil. Add, 1 tbsp chopped garlic,1 tbsp chopped ginger, 2 green chilies chopped and 1/4 cup chopped white spring onion. Saute for 1 minute.
2) Add 300 gms chicken mince, 2 tsp soy sauce, 1 tbsp black pepper and salt. Cook for sometime and then add chopped green spring onion.
3) Cook covered till chicken mince is fully cooked. And all the water has dried up.
4) When the chicken is fully cooked and water has evaporated, add the cooked broccoli. Stir well and set aside and cool before making the dumplings.
Method for making dumplings:
1) Divide the dough into small lemon size 13 or 15 size balls.
2) Flatten each ball to a thin small size disc of around 4 inches in diameter. (this is to give you a rough idea as to how big the disc should be). While rolling, make the edges more thin than the center.
3) Place 1 tbsp of chicken filling in the center of the disc.
4) Try to fold partially into half and pinch both ends.(as shown in the pic)
5) Start making small pleats only on one side. And keep pressing the ends.
6) Keep the prepared dumplings on a greased plate and keep it covered with a damp cloth. Repeat the procedure with all other dumplings.
7) Keep the steamer ready with water and wait till it starts steaming.
8) The dish in which you are going to steam should also be smeared with oil, or if available keep a banana leaf.
9) Keep the dumplings in the steamer and cook for 10 to 12 minutes. (maximum 15 minutes, not more than that)
10) Serve hot with Momos Chutney. You can also serve them with Sriracha Sauce.
How to make Momos chutney:
Grind together - 6 to 7 dry red chilies (soaked in hot water for 15 min), 2 big cloves of garlic, 1 small chopped tomato, 1 tbsp vinegar, 1 tsp sugar and salt.
1) Divide the dough into small lemon size 13 or 15 size balls.
2) Flatten each ball to a thin small size disc of around 4 inches in diameter. (this is to give you a rough idea as to how big the disc should be). While rolling, make the edges more thin than the center.
3) Place 1 tbsp of chicken filling in the center of the disc.
4) Try to fold partially into half and pinch both ends.(as shown in the pic)
5) Start making small pleats only on one side. And keep pressing the ends.
6) Keep the prepared dumplings on a greased plate and keep it covered with a damp cloth. Repeat the procedure with all other dumplings.
7) Keep the steamer ready with water and wait till it starts steaming.
8) The dish in which you are going to steam should also be smeared with oil, or if available keep a banana leaf.
9) Keep the dumplings in the steamer and cook for 10 to 12 minutes. (maximum 15 minutes, not more than that)
10) Serve hot with Momos Chutney. You can also serve them with Sriracha Sauce.
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