Bengali Recipe,
Chicken momo (Dumplings/dimsum) is a very famous street food in India but Chicken Momo was originated in Tibetan or Nepalese Region. Soon it became very famous all over the India. Today I am showing the easiest and testiest version of chicken momo.
Momo/Momos is very delicious steam bun with filling. You can stuff filling of your choice. Momo originated from Tibetan region. It is very famous in Nepal, Bhutan, Sikim and in Darjeeling. But now days you can see one momo shop in every corner in India. Especially I used to eat a lot momo during my collage days. It is different from other Asian dumplings or dim sum. I was trying to make momo since my collage days but then it did not come out good. But now I make momos good at taste after doing a lot of experiment I have come with a street momo recipe which exactly taste like Indian street momo. This is a chicken version of momo. You can check my veg momo recipe and the momo chutney recipe as well.
Ingredients:
For the dough
1 ½ cup maida/all perpous flour
Salt
1 tsp. oil
Water for making dough
For Filling
1 cup chicken paste/mince (prefeably with fat)
2tbsp cup shredded carrots (water should be extracted)
½ cup very finely chopped onions
2-3 tbsp. finely chopped spring onions or cilantro
1 tsp. ginger paste
½ tsp. soy sauce
½ tsp black pepper powder
¼ tsp. red chili powder
Pinch of garam masala powder
3 tbsp. butter
Salt to taste
Method:
1. Make semi hard dough with flour salt water and oil. Knead the dough for 7-8 minutes or until you achieve the smooth surface dough. Cover and let it rest for 30 minutes.
2. Grate carrots and sprinkle some salt over it and let it sit for 15 minutes so that veggis can release water.
3. Then squeeze out all water from carrots.
4. Take a bowl of chicken mince add carrots, onion, ginger, spring onion, soy sauce, garam masala, black pepper, salt, fat, red chili powder. Mix it thoroughly and keep aside.
5. Now take a portion and roll that into a big disk.
6. Take a cookie cutter cut the disk into round momo wrapper by using cookie cutter.
7. Take spoonful of filling and place it in a center of one momo wrapper. Seal the edges properly. (See the video)
8. Oil the steamer bottom so that momo does not stick in the bottom. Place momos in the steamer and leave some gap in between each momo.
9. Steam it for 18-20 minutes and serve it hot with momo chutney.
Chicken Momo Recipe- Tibetan dumplings
Chicken Momo Recipe- Tibetan dumplingsChicken momo (Dumplings/dimsum) is a very famous street food in India but Chicken Momo was originated in Tibetan or Nepalese Region. Soon it became very famous all over the India. Today I am showing the easiest and testiest version of chicken momo.
Momo/Momos is very delicious steam bun with filling. You can stuff filling of your choice. Momo originated from Tibetan region. It is very famous in Nepal, Bhutan, Sikim and in Darjeeling. But now days you can see one momo shop in every corner in India. Especially I used to eat a lot momo during my collage days. It is different from other Asian dumplings or dim sum. I was trying to make momo since my collage days but then it did not come out good. But now I make momos good at taste after doing a lot of experiment I have come with a street momo recipe which exactly taste like Indian street momo. This is a chicken version of momo. You can check my veg momo recipe and the momo chutney recipe as well.
Ingredients:
For the dough
1 ½ cup maida/all perpous flour
Salt
1 tsp. oil
Water for making dough
For Filling
1 cup chicken paste/mince (prefeably with fat)
2tbsp cup shredded carrots (water should be extracted)
½ cup very finely chopped onions
2-3 tbsp. finely chopped spring onions or cilantro
1 tsp. ginger paste
½ tsp. soy sauce
½ tsp black pepper powder
¼ tsp. red chili powder
Pinch of garam masala powder
3 tbsp. butter
Salt to taste
Method:
1. Make semi hard dough with flour salt water and oil. Knead the dough for 7-8 minutes or until you achieve the smooth surface dough. Cover and let it rest for 30 minutes.
2. Grate carrots and sprinkle some salt over it and let it sit for 15 minutes so that veggis can release water.
3. Then squeeze out all water from carrots.
4. Take a bowl of chicken mince add carrots, onion, ginger, spring onion, soy sauce, garam masala, black pepper, salt, fat, red chili powder. Mix it thoroughly and keep aside.
5. Now take a portion and roll that into a big disk.
6. Take a cookie cutter cut the disk into round momo wrapper by using cookie cutter.
7. Take spoonful of filling and place it in a center of one momo wrapper. Seal the edges properly. (See the video)
8. Oil the steamer bottom so that momo does not stick in the bottom. Place momos in the steamer and leave some gap in between each momo.
9. Steam it for 18-20 minutes and serve it hot with momo chutney.
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