Soft, spicy and juicy chicken momos, also known as Dim Sum are the easiest snack you can make at home. Whether it is a chilly winter night or an evening with a downpour of rain, hot and steamed momos packed with minced chicken and a variety of vegetables, flavoured with soy sauce and pepper, are an ideal snack any time of the day. However, what would you do if you do not have a steamer to steam the momos? Here we share a chicken momo recipe that you can make without a steaming basket. Check it out!
|Prep Time||30 minutes|
|Cook Time||20 minutes|
- 2 Cups all-purpose flour
- 1½ Tsp Baking Powder
- 1 Cup Chicken kheema
- 1 medium sized onion Finely Chopped
- ¼ Tsp Black pepper powder
- ½ Tsp Garlic paste
- ½ Tsp Soy Sauce
- ¼ Tsp Vinegar
- 1 Tbsp refined oil
- Take a bowl and add chicken kheema, onions, garlic paste, soy sauce, vinegar, salt, and black pepper powder. Mix these ingredients with the chicken kheema and keep aside.
- In a bowl, take all-purpose flour. Add salt, refined oil and baking powder. Add water as required and start kneading the dough. Knead until a firm dough is formed, cover it with a wet cloth and keep it aside for at least 20-30 minutes.
- Remove the cloth and knead the dough again. Take small balls of dough and roll them out.
- Take a rolled dough and place the filling in the centre. You can shape the momo as per your preference. It can be a pleated bag shape or a half-moon shape. Make sure you seal them properly.
- Take deep bottomed vessel. Place 3 large balls of crushed aluminium foil. Then take a ceramic plate, rub some oil on the surface and place it over the aluminium foil balls. Make sure the plate is placed on an equal level. Add water to the vessel for a few inches and bring it to a boil. Then lower the heat and let the water simmer. Place the momos without overcrowding. Cover it with a lid and let them steam for about 15-20 minutes.
Make sure the edges of the momo covering are thin, and the centre is thick. This will ensure that the momos do not break once you stuff them.
Did You Know
Momos have evolved into different cuisines. The Japanese variant is called Gyoza, and the Chinese variant is called Jiaozi.
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Frequently Asked Questions
How would I know when the Momos are evenly steamed?
When Momos are cooked evenly, the outer flour covering gets a sheen of water on it. The Momos turn a little transparent and the inner fillings are visible.
Is it possible to use a different flour other than all purpose flour to make the momo covering?
Yes. You can replace all purpose flour with wheat flour to make a momo covering.