Steamed Chicken Dumplings (Momos)

Name: Steamed Chicken Dumplings (Momos)
Total time: 1800 s
Yield: 2/3 servings
Cuisine: Indian
Ingredients: 2 Tablespoon Oil; 2 tsp ginger-garlic paste; 1 sprig spring onions, chopped finely; 1 small size onion, chopped finely; 200-250 gm Boneless Chicken finely chopped into tiny pieces; 1 tsp Kashmiri red chilli powder; 1/2 tsp turmeric powder; 1/2 tsp Coriander powder; 2 tsp Tandoori chicken masala; 1/4 tsp Garam masala; 2 tsp Soy sauce; 1/2 tsp lemon juice or vinegar; as per taste Salt; 1 Cup maida / all-purpose flour; 1/4 tsp Salt Or as per taste; 2 tsp Oil for kneading or as per required; as required Water for kneading; as required Water for steaming

Pranjal Kotkar @PUK260176

19/4 Sagar sannidhaya Rahiwasi Chawl, Mahim Causeway, Mum-16.

#thc
#thcweek16
#dumplings

Dumpling consist of pieces of dough wrapped around a filling, or of dough with no filling. The dough can be based on bread, flour, buckwheat or potatoes and can be filled with meat, fish, tofu, cheese, vegetables, fruits or sweets. Dumplings can be prepared using different methods like baking, boiling, frying, boiling or steaming.
In Nepal, steamed dumplings, also known as momo (or momo-cha), are a popular snack, usually eaten as a full meal. The concept of dumplings was introduced in Nepal by the Newar Traders of Kathmandu, who were trading goods with Tibet before the 1930s.
The Kathmandu Valley, a popular destination for momos, has over time developed its own essence for this food that sets it apart from its Tibetan counterpart.
Momos are native in the Ladakh, Northeast India, and Darjeeling regions of India.

#thc
#thcweek16
#dumplings

Pranjal Kotkar @PUK260176

19/4 Sagar sannidhaya Rahiwasi Chawl, Mahim Causeway, Mum-16.

#thc
#thcweek16
#dumplings

Saved

Ingredients

30 mins

2/3 servings

For the chicken stuffing:-
2 TablespoonOil
2 tspginger-garlic paste
1 sprigspring onions, chopped finely
1small size onion, chopped finely
200-250 gmBoneless Chicken finely chopped into tiny pieces
1 tspKashmiri red chilli powder
1/2 tspturmeric powder
1/2 tspCoriander powder
2 tspTandoori chicken masala
1/4 tspGaram masala
2 tspSoy sauce
1/2 tsplemon juice or vinegar
as per tasteSalt
For making the dough:-
1 Cupmaida / all-purpose flour
1/4 tspSalt Or as per taste
2 tspOil for kneading or as per required
as required Water for kneading
as required Water for steaming

Saved

Steps

30 mins

1

For Marinate:-
Wash chicken thoroughly and chopped into tiny pieces. Marinate chicken pieces with 2 tsp ginger-garlic paste, 1 tsp red chilli powder and ½ tsp turmeric powder. Cover and keep aside for at least 30 mins.
2

For making the dough:-
In a large mixing bowl, mix the flour and salt. Then add water little by little and with your hand start kneading to form dough. Add oil and again knead to form a smooth dough. Cover the dough and keep it aside for 15-20 mins.
3

For making the Chicken stuffing:-
Heat oil in the non-stick pan. When oil is hot enough, add onions, spring onion. Saute until onions turn tender. Then add Coriander powder, Tandoori chicken masala, garam masala and mix everything well.
4

Now add marinated Chicken into pan. Cook over medium heat for about 2-3 mins. Keep on stirring. Add soya sauce, lemon juice, salt and saute well for 2 mins. Cover and cook on medium heat for 10-12 mins.
5

After 12 mins, the mixture will start to ooze water, then cook without lid on high heat till all the water evaporates off (about 5 mins). Switch off the gas and let the stuffing mixture cool.
6

Now take dough kept aside and divide into small lemon size balls. Using a rolling pin, roll each dough ball into a small round puri shape. Place prepared chicken stuffing in the center of the puri.
7

Start folding and form the pleats one by one then fold its all sides in centre and pinch.
Here I have made dumplings in different folding methods. To seal securely, dip your fingers in a little water and press tightly - Take care while folding making sure the dumplings are well sealed.
8

Grease the steamer with oil before placing dumplings to prevent it from sticking. When the water starts to boil, place the steamer on it and cover it with lid. Steam for 12-15 minutes or until tender (dumplings will look shiny/ glossy). Turn off the gas as soon as you notice this.
9

Then serve hot dumplings immediately with sauce.
10

Here, I have sprinkled peri peri seasoning on 3 dumplings and served with sauce.
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