Chicken momo (Indian/Nepali art)
I learned this dish from my neighbour. They tought me how to make it. It tasted different with the chinese wonton. The way of making is the same, steaming, boiling or deep frying.
In this recipe, I made it boiling because I don't have steamer. Deep frying, I try to avoid it because of too much fat.
Chicken momo (Indian/Nepali art)
I learned this dish from my neighbour. They tought me how to make it. It tasted different with the chinese wonton. The way of making is the same, steaming, boiling or deep frying.
In this recipe, I made it boiling because I don't have steamer. Deep frying, I try to avoid it because of too much fat.
Open in Cookpad AppSteps
- 1
Prepare the wrapper. Mixing the flour, salt and water and form a medium dough (not too soft and not too hard). Let it rest for 30-40 minutes
- 2
While that, mince the chicken. Mix the chicken with onion, coriander, ginger, salt, pepper and water. Mix them well and let it marinated.
- 3
The dough is good to be used to make the wrapper. Divide the dough into small ball (5-8 gr) or any size of dumpling you like.
- 4
Dust your table with flour and roll each ball into round shape flat wrapper. Use flour if the wrapper is sticky.
- 5
Time to wrap the dumpling/momo with the chicken mixture.
- 6
Take one piece wrapper, place 1 tsp chicken fillings in the middle of wrapper. Fold the wrapper and pinch the edge of wrapper so it sticks together.
- 7
Keep doing it for the rest of dumplings.
- 8
Prepare a pot of 1 liter water. Bring it to boil. Add 1 tsp oil.
- 9
Place 8 pieces (depends on the size of pot) of dumplings/ momo in to the pot.
- 10
Boil the dumpling for 8-9 minutes until they float on the pot.
- 11
Other options: Steam the dumpling for 15-18 minutes in a steamer. Deep fry the dumpling in oil.
- 12
Enjoy the chicken momo as the way you like. I mix it with 1/2 tsp chili powder, 1/2 tsp oil and 1 tsp soy sauce.
- 13
Simple just enjoy it warm as it is.
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