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chicken momos recipe
Nancy

Chicken Momos Recipe

Chicken Momos are soft steamed dumplings filled with flavorful minced chicken and spices. These little delights are a must-try if you love Asian-style comfort food. This version skips raw garlic and uses a flavorful chutney with cooked garlic for a mellow, tasty dip. After a few tweaks and trials, this recipe brings out perfectly balanced flavors with every bite.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 2
Course: Snack
Calories: 180
Ingredients Method

Ingredients
  

  • For the Dough
  • 1 cup all-purpose flour – use fresh flour to make the dough pliable and easy to shape
  • ½ tsp salt – helps balance the flour’s bland taste
  • Water – add slowly to knead a soft smooth dough
  • 1 tbsp oil – makes the dough silky and easier to work with
  • Extra oil – for greasing hands and dough surface
  • For the Chicken Filling
  • ¼ cup minced chicken – fresh finely minced chicken gives the best texture
  • 1 onion finely chopped – adds crunch and sweetness
  • 1 green chili finely chopped – gives a slight heat
  • 3 tbsp chopped coriander leaves – adds freshness
  • 1 tbsp soy sauce – adds umami to the filling
  • 1 tsp hot sauce – adds a spicy note
  • 1 tsp vinegar – lifts flavors with acidity
  • A pinch of crushed black pepper – gives a mild kick
  • Salt – to taste balance the sauces and meat
  • For the Momo Chutney No Raw Garlic
  • 1 tsp oil – for sautéing
  • 2 garlic cloves finely chopped – sautéed to mellow the flavor
  • ¼ tsp chili flakes – adjust for heat preference
  • 1 tsp soy sauce – deepens the flavor
  • 2 tbsp hot sauce – adds heat and tang
  • ¼ cup tomato ketchup – gives sweetness and thickness
  • 1 tsp vinegar – sharpens the overall taste
  • ¼ cup water – to adjust the consistency
  • Salt – just a pinch to enhance the flavors

Method
 

  1. In a mixing bowl, combine flour and salt. Gradually add water, a little at a time, and knead until the dough becomes smooth and soft. Once kneaded well, coat it lightly with oil to prevent dryness. Cover and set it aside to rest while you prepare the filling. Resting the dough helps in easier rolling and better texture.
  2. Take a bowl and mix together minced chicken, chopped onion, green chili, coriander, soy sauce, vinegar, hot sauce, black pepper, and salt. Make sure everything is mixed evenly. This juicy filling forms the core flavor of the momo. The sauces give depth, while the coriander brings freshness to every bite.
  3. Knead the rested dough again for a minute and pinch out small pieces. Roll each into a thin circle, making the edges thinner than the center. Place a spoonful of the filling in the center. Carefully fold and seal the edges, shaping them into a half-moon or pleated dumpling. Make sure the edges are sealed well to prevent leaking during steaming.
  4. Boil water in your steamer pot. Lightly grease the steamer plate with oil to prevent sticking. Place the momos on the tray, leaving space between each one. Cover the steamer and let the momos steam for 12 minutes. When done, the wrappers will look slightly transparent and firm. Remove and place them on a serving plate.
  5. Make Momo Chutney
  6. In a small pan, heat oil and sauté the chopped garlic till lightly golden. Add chili flakes, soy sauce, hot sauce, ketchup, vinegar, salt, and water. Stir well to combine. Let it simmer for about 2 minutes until the sauce thickens slightly. This cooked chutney is tangy, spicy, and smooth without the sharpness of raw garlic.