Momos / Steamed Dumplings / Dim Sums

 Momos / Dumplings/ Dimsums

Steamed chicken/ vegetarian dumplings.

For the love of Momos’s !!I Had to share this easy Momo recipe, I have adapted the filling to my taste but you could easily transform the recipe to your taste or add soya sauce instead of salt to make it dim sums.

If you do have access to readymade dumpling sheets this recipe is a breeze and if not believe me it’s still worth it to make your own moms from scratch.

Makes: 12 to 14 momos

 Ingredients:

For momo sheets:

Plain flour – 1 cup plus more for dusting

Salt ¼ tsp

Water to knead the dough

Or pre made wonton/ dumpling sheets

For the  Chicken filling:

Bone less chicken – 1 chicken breast minced in the food processer/ grinder. 

Onion – 1 finely chopped

A small piece of cabbage finely chopped

Small knob of ginger finely chopped

Coriander finely chopped- 1 tsp.

Melted butter/ ghee/ clarified butter or oil 1 tbsp. to 2 tbsp.

Chilly powder – to taste (optional)

Salt to taste

For Vegetarian filling:

Onion – 1 finely chopped

 Cabbage finely chopped - 1/4th cup

Small piece of ginger finely chopped

Spring onion finely chopped- 2 tbsp.

Melted butter/ ghee/ clarified butter or oil 1 tbsp. to 2 tbsp.

Shredded carrot  1 tbsp. ( optional)

Salt to taste

Utensil list:

Steamer or bamboo steamer and a wok/ Kadai

Method:

1.       Mix flour, salt and add water little by little to make dough, don’t knead yet cover with cling film or wet kitchen towel and keep aside.

2.       To make the filling, combine all filling ingredients except salt, add salt only when you are ready (squeeze out any moisture from onions). Adding oil/ ghee will prevent the filling from drying

3.       Knead the dough (at this point it will be softer) into a sausage and cut out equal and small pieces with a knife roll it out (using flour when needed) thin and evenly.

4.       Fill the bottom of the wok with water place the steamer (grease the inside of the steamer to prevent sticking) on top and allow the water to come to a boil and reduce heat.

5.       Dust of any excess flour from the sheet, add a tbsp. of the filling and cover it completely by joining both sides. Holding the momo in one hand use your other hand to create pleats pressing it as you move to the next pleat making sure it is completely sealed  you can then bend it a little to form a crescent shape.

6.       Place the momos on greased steamer   well-spaced as this will allow them to cook completely. Cook on medium to low heat for 15 minutes.

7.       To check if momos are cooked, touch the top of the momos it should not be sticky, don’t overcook them that would make the momos dry.

8.       To serve you could brush a little butter or  ghee on top but this is completely optional, serve with some chilly oil or sriracha sauce.