Learn how to make Steamed Chicken Momos or Dim
Sums, a delicious Indo Chinese recipe served as a Starter.
Ingredients for Chicken Momos
Steps for Chicken Momos
Chicken Momos
Ingredients
2 CUPS / 250 GMS ALL PURPOSE FLOUR
SALT TO TASTE
2 TBSP OIL
350 GMS BONELESS CHICKEN
1 BIG FINELY CHOPPED ONION
SOME CHOPPED SPRING ONIONS
1 GREEN CHILLI FINELY CHOPPED
1 TBSP CHOPPED GARLIC (TAKE 5 TO 6 CLOVES & CHOP)
½ TBSP SOYA SAUCE
½ TSP BLACK PEPPER POWDER
1 TSP CHILLI FLAKES
SALT TO TASTE
2 TSP GHEE
MAKING OF CHUTNEY
3 TOMATOES
3 DRIED RED CHILLIES
5 GARLIC CLOVES
½ TSP KASHMIRI CHILLI POWDER
1 TSP WHITE VINEGAR
½ TSP SUGAR
SALT TO TASTE
Steps
Mix All Purpose flour, salt, and 2 tablespoon oil. Knead a soft dough using water. Cover and keep aside for 15 -20 minutes.
For Chicken filling, mince the chicken in a chopper or blender.
In a mixing bowl mix together- Minced chicken, chopped onions, spring onions leaves, chopped garlic and green chillies, soya sauce, salt, black pepper powder, chili flakes, and clarified butter (ghee). Keep aside for 15-20 minutes.
Making the dipping sauce
Boil water, add tomatoes, dry red chillies and let it boil for 4-5 minutes. Drain and peel the tomatoes.
In a blender add tomatoes, red chillies, salt, sugar, vinegar, garlic cloves and kashmiri chili powder and blend to a fine paste. (Do not add water in it). Transfer in a bowl and keep aside.
Make small balls from dough. Flatten each ball in a thin circular shape.
Place the chicken filling in the centre of the circular dough. Close it by pinching and combining the edges and pressing them together. Create a crimp along the edges using a fold and pinch method.
Set aside on a plate and repeat until all the filling is used up.
In a heavy bottom large pot add half liter water and bring it to boil on a high flame.
Grease an aluminum strainer that fits on the pot making sure it doesn’t touch the water below.
Place the momos on the strainer spreading them evenly.
Gently place the strainer over the pot. Simmer the flame and cover the pot with a lid. Let it steam for 10 – 12 minutes. (Do not over cook because the momos will be stiff) Serve hot with the dipping sauce that we made.
