Steamed Chicken Momos are delicious dumplings stuffed with luscious minced chicken and spices, steamed and served with a tangy and spicy sauce. These steamed chicken momos are actually the Nepali version of the dumpling. Minced chicken marinated in aromatic spices and stuffed in flour wrap and steamed is an amazing dish to munch on. Easy to prepare and appealing to eyes.
The dough is shaped into small circular flat pieces and after filling is placed, it is enclosed either in a round shape or in the shape of a half moon. The filling is a fantastic spicy mix of ground chicken, finely chopped onions, ginger, garlic, coriander leaves, carrots, cabbage, very little chili powder, garam masala, egg; combined together and steamed in momo wrappers made of all-purpose flour.
Momos are a traditional delicacy in Tibet, Nepal, Sikkim, and Bhutan. They are the most sought-after street food, especially from the Tibet and Nepal region. Momos have its roots in China and later became popular around the Himalayan states. Traditionally cooked momos are dumplings filled with a choice of spiced minced meat or vegetables and then steamed or fried as per choice. This makes a very delicious appetizer or a perfect starter for kids.
It is also a healthy and nutritious snack. Momos are slightly similar to the dim-sums, wontons or the Chinese dumplings. Momos can be either steamed or deep fried in oil. The de-fried momos are known as Kothey and they are usually served with a dipping sauce normally consisting of tomatoes as the base ingredient. Each region has their own variation of preparing the momos. Some add tomatoes in the filling while some use beef mince.
Most of the regions do not add soya sauce and some add oyster sauce. There are plenty of variations that can be created to make them more delicious and appetizing. The sauce is the key part of eating momos as they build up the taste and gives it an added tang and zest. Momos taste absolutely fantastic when eaten hot. The perfect way of eating momos is to dunk the momo in the spicy sauce and put it in your mouth whole so that the first bite will be like a volcanic explosion of flavors.
While making the steamed chicken momos, use minced chicken with fat so that it makes the filling very juicy and delectable. These momos are truly irresistible and humble food with subtle flavors of meat steamed cooked into the momo wrapper keeping its juices intact to just flow out into your mouth each time you take a bite. Very often we hear people saying that delicious things come in small packages, this is one such marvelous dish that is healthy, nutritious, flavourful and entices you to eat more and more.
The Tibetan word Momo is derived from the Chinese mómo. The steamed momos from the state of Sikkim and Tibet are truly delicious and easy on the conscience too. Momos can be stuffed with any type of filling of your choice. You can also fill them with any minced meat or veggies. Momos are typically served with fiery Sikkimese tomato chutney and a clear soup called Thukpa.
Momos are traditionally made with simple flour (generally white flour is preferred) and water dough sometimes adding a little yeast or baking soda to give a more doughy texture to the finished product. Fillings can be of several mixtures like meat filling, veggies or mixed filling which is increasingly popular in India and Nepal. The sweet momos also remind us of the popular Indian sweet popularly known as Korakattai, Unndralu or the sweet modaks which are prepared during the Ganesh festival.
Steaming is one of the excellent cooking methods for maximizing the taste, color and retaining most nutrients in vegetables, meats and seafoods. Steaming vegetables makes them more flavourful and simply steaming them with fresh herbs, lemon juice can produce a very satisfying and delicious dish. Steaming also preserve the nutrients brings out their color and enhances the flavors. Apart from this steaming food is a healthy method of cooking and takes a minimal amount of time that helps your vegetables to be crisp inside and tender outside.
How to make Steamed Chicken Momos:
All-purpose flour - 300 gms
Butter - 2 tbsp
Cabbage - ¼ cup
Carrot, finely chopped - 2 nos
Chicken, mince - 200 gms
Coriander, chopped - 1 bunch
Egg (optional) - 1
Garam masala - 1 tsp
Ginger & garlic, chopped - 1 tbsp
Onions, chopped - 1 no
Pepper powder - 1 tsp
Salt - to taste
Soya sauce - 1 tbsp
Spring onions, chopped - 1 tbsp
Vinegar - 1 tsp
Take a bowl and add all-purpose flour, salt, water and knead to make a stiff dough. Allow it to rest for 15 minutes. Take another bowl, add chicken mince, butter, onions, carrot, cabbage, ginger & garlic, spring onions, pepper powder, soya sauce (optional), coriander leaves, red chili powder (optional), salt, garam masala, egg, and vinegar. Mix all ingredients well and keep aside.
Take the dough and roll into a tube shape and divide them into equal portions. Take a ball and roll out thinly, put a teaspoon of the filling in the middle and bring all edges together in a fancy fan fold and seal all edges well. Steam the momos in a steamer for about 15 minutes. Serve hot with any tangy sauce or Thupka (a mildly flavored Sikkimese clear noodle soup).
For those who have never tasted momos or even heard about them, momos are basically steamed dumplings dipped in soup. Momos truly stand out from the spread and its temptations are too hard to resist as its taste is awesome and can be relished every crumb of it. Vegetarians could include a variety of grated vegetables like carrot, cabbage, capsicum and mashed potato.
Fish momos are also quite popular and can be served as a starter/ appetizer with white tartar sauce or tomato ketchup. Generally steaming may not be the first thing that springs to our mind when deciding what to cook with chicken, but this is truly an ideal party time recipe to surprise your guest with scrumptious steamed momos! The result is an incredibly tender and amazing flavored meal.
Go on and try this!