Chicken momos are tasty Nepalese dumplings stuffed with flavorful chicken filling. Making momos requires some effort but the rewarding results are worth it. This step-by-step guide will teach you how to prepare chicken momos from scratch.
Introduction to Chicken Momos
Momos originally hail from Tibet but are now popular in Nepal and India. They are essentially South Asian style dumplings. The typical fillings are meat or vegetables, wrapped in a dough wrapper.
Chicken momos make a delightful appetizer or main course meal. The chicken filling packs a punch of protein and flavor. Mixed with aromatic spices and veggies, it becomes a juicy bundle when steamed.
The key is getting the filling and dough just right. This article will take you through the entire momo-making process.
- For the dough:
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp oil
- For the filling:
- 2 boneless chicken breasts, chopped
- 1 small onion, diced
- 1 carrot, shredded
- 2 garlic cloves, minced
- 1-inch ginger, grated
- 2 green chilies, chopped
- Salt to taste
- 1 tsp oil
- 1/2 tsp pepper powder
- 1/4 tsp garam masala
- Chopped cilantro
- Chili sauce or ketchup
Making the Dough
- In a bowl, mix together the flour and salt.
- Add oil and knead while gradually pouring water.
- Knead thoroughly for 2-3 minutes until soft and elastic.
- Cover with a damp cloth and let the dough rest for 30 minutes.
The dough should be soft, smooth and non-sticky. Keep it covered while preparing the filling to prevent drying out.
Preparing the Chicken Filling
- In a pan, sauté the chopped onions till translucent over high heat.
- Add the chicken pieces and cook for 2-3 minutes mixing well.
- Then add the rest of the ingredients – carrot, garlic, ginger, green chilies, salt, oil, pepper powder and garam masala.
- Cook over medium flame for 5-7 minutes until chicken is fully cooked.
- Turn off heat and let the filling cool completely before assembling the momos.
Shaping and Steaming the Momos
- Once cooled, divide the dough and filling into equal portions for dumplings.
- Roll out dough into thin rounds using some flour.
- Place about 1 tbsp filling in the center of each dough round.
- Pleat and seal the edges tightly into a crescent shape.
- Arrange sealed momos in a steamer and steam for 15-20 minutes.
The momos should fill up and turn translucent when they are cooked through. Do not overcrowd the steamer.
- Serve the hot momos immediately with chili sauce.
- You can also pan fry the steamed momos for a crispy texture.
- Leftovers can be stored in the refrigerator for 2-3 days or frozen. Simply steam again before serving.
Tips for Perfect Chicken Momos
- Use lean and tender chicken thighs for best texture. Avoid dry breast meat.
- Adding a few dashes of oil to the dough gives a layered, flaky texture.
- Kneading the dough well develops gluten for a stretchy, easy-to-work consistency.
- Mix the filling ingredients thoroughly so flavors permeate the chicken.
- Pleating the momo edges into several tiny folds seals them securely.
- Steaming in a stackable steamer with lid retains moisture and cooks evenly.
- Don’t let the dough dry out and always keep the filling chilled before assembling.
Discover: How To Make Chicken Biryani
Customize Your Chicken Momos
Once you master the classic version, get creative with the fillings:
- Substitute paneer or other vegetables like cabbage, spinach or potatoes
- Try pork, lamb or shrimp instead of chicken
- Add grated cheese for extra richness
- Use garlic chives in the dough for flavor
- Experiment with spices like cumin, coriander or tandoori masala
Chicken momos are the perfect weekend cooking project. Impress family and friends with these flavor-packed Nepalese dumplings made from scratch!