Chicken momo

Momos are popular in Tibet, Nepal, China and North Eastern India. They are traditionally filled with minced beef or pork, and steamed in a bamboo basket. My dumplings are filled with vegetables, chicken, coriander, spring onion and a lot of spices. 

The background is a Chinese paper art on silk scroll that was gifted to my hubby during his Beijing work. The red color is for good luck and prosperity. Jianzhi is the Chinese folk art of paper cutting that dates back to the 6th century AD.

Ingredients for the outer covering are :

All purpose flour - 1 cup + 4 Tbsps for dusting

Water - 2/3 cup

Salt - 1/4 tsp

Ingredients for the filling are :

Peas, frozen - 25 g

Beans - 25 g, ends trimmed and chopped small

Cabbage - 1/4, thinly sliced

Minced chicken - 1/2 cup

Freshly ground pepper - 1 tsp

Green chili - 1, minced

Onion - 1 small, peeled and thinly sliced

Garlic - 2 cloves, peeled and minced

Ginger paste - 1 tsp

Chicken masala - 1/2 tsp

Apple cider vinegar - 1/4 tsp

Turmeric powder - a pinch

Salt - to taste

For garnish,

Spring onion leaves - 1/2 cup, chopped small

Coriander leaves - a few

Ingredients for the sauce :

Soya sauce : 2 Tbsp

Apple cider vinegar - 1/2 tsp

Spring onion leaves - a few, chopped small

Method :

In a glass bowl, add flour and salt. Mix. Add hot, boiling water to this. Stir with a spoon.

Sprinkle flour on kitchen surface and place dough.

Knead to make a smooth, round ball.

Cover with a wet towel for 30 minutes.

In the meantime, make the filling. Marinate peas, beans, cabbage, onion and chicken with the spices for half an hour. Add the garnish and stir to combine.

Knead dough into a cylinder. Make equal sized balls from it, I made 8. Roll these into small thin round shapes, thinner at the edges and thicker in the center. Cover these with the wet cloth, so as not to get dry.

Take one disc and add a tablespoon of the filling in the center. Slightly wet the edges with water. Crimp the edges. Do the same for the rest.

Place on cabbage leaves (so that they don't stick) in a steamer. Steam for 20 minutes.

Combine ingredients for the sauce in a small bowl.

Serve the hot, juicy momos with the soya sauce. Yummm.

Recipe ref : https://youtu.be/4wpvv1kF4Eg and https://youtu.be/IILdbpg9Hoc