Name: Steamed Chicken Momo recipe by usashi mandal at BetterButter
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4
Ingredients: For dough; 1-1/2 cups Whole Wheat flour; 1/2 cups All Purpose Flour (Maida); Water, as needed; For the filling; 450 grams Chicken minced; 1/8 cup Portobello mushrooms, finely chopped; 1/4 cup Cabbage, finely chopped; 1/2 cup onion, finely chopped; 4 cloves Garlic, minced; 5 Green Chillies , chopped; 2 Tablespoons Soy Sauce; 1 tablespoon cooking oil; Salt , to taste

ABOUT Steamed Chicken Momo RECIPE

Steamed Chicken momo is now a famous and delicious dish in whole world. Momo is a famous dish, every household has their own recipe to make momo tasty and juicier. . Flour wrap filled with meat, vegetables or cheese and steamed in a steamer is called momo. Momo is a very healthy and nutritious food since it does not need much oil to make them as well. I have used whole wheat flour also along with maida/all purpose flour. The fillings used are chicken, cabbage and mushrooms. Momos are served with hot garlic tomato sauce.

Ingredients Serving: 4

For dough
1-1/2 cups Whole Wheat flour
1/2 cups All Purpose Flour (Maida)
Water, as needed
For the filling
450 grams Chicken minced
1/8 cup Portobello mushrooms, finely chopped
1/4 cup Cabbage, finely chopped
1/2 cup onion, finely chopped
4 cloves Garlic, minced
5 Green Chillies , chopped
2 Tablespoons Soy Sauce
1 tablespoon cooking oil
Salt , to taste

Instructions

For the dough n a mixing bowl, take maida and whole wheat flours, add water slowly and knead to form a medium stiff dough. Not very sticky and not very smooth.
Keep covered for 2 hours before making Chicken Momos.
For the filling In a mixing bowl add all filling ingredients and mix well using hands,cover and refrigerate for 30 minutes.
For the chicken momos Take a bamboo dimsum maker, or the regular steamer.
First divide dough into equal portions, to the size of a tennis balls.
Roll out small balls to a circle shape and cut the flattened dough with a circular disc or a cookie cutter, to keep the momos uniform. You can also roll out the dough without cutting them, like it is traditionally done in Assam and Tibet.
In every flatten dough leaf, add 1 tablespoon of filling and fold the edges to semi circles and pinch the edges by giving the momos its characteristic pleats.
Do the same with all keeping shaped momo. Keep the dough and completed momos before steaming, under a moist cloth to prevent drying.
Grease the steamer with oil or place butter paper before placing momo from prevent sticking.
If using traditional steamer it has own boiler or if using bamboo steamer then boil water in a shallow pan and when water start boiling put momo filled bamboo steamer on it.
Steam for 10 - 15 minutes and serve hot Sikkim Style Steamed Chicken Momo Recipe with homemade garlic tomato sauce .

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