Chicken Dimsum (momo) Recipe:
Hi folks, Today I'm sharing a quick and simple way of making chicken momos - Both Fried and steamed. This snack is popular amongst both the old and young generation.
This includes 2 steps
Making the filling and making the outer wrap for the dimsums
Ingredients for Filling:
🔸250 gm minced chicken (kheema)🔸1 green chilli
🔸1 Tbsp of Soya sauce
🔸1 Tbsp of white vinegar
🔸1/2 tsp of green chilli sauce
🔸1 cup finely chopped cabbage (you can use peas if you do not like cabbage)
🔸1 tsp of salt
🔸2 tsp of Cooking oil , 1 Tbsp of oil
🔸1 finely chopped onion
🔸5-6 garlic pods
🔸1 tsp of grated ginger/ ginger paste
Procedure:
First fry the onion and garlic along with the chicken pieces & cook for 10 minutes.
Then add green chillies, chopped cabbage, Fry for another 5 minutes.
Now add Soya sauce, vinegar, chili sauce, adjust salt and sugar according to your taste.
Cover & cook on medium flame until the chicken is soft and cooked properly and the sauces have thickened. It takes around 10 minutes to cook if you're using well minced meat (kheema)
Keep it aside to cool.
Making the outer wrap:
For Outer Wrap Ingredients:
- 2 cups of maida
- 1 tsp salt
- 1 tbsp oil
- 1 pinch of eating soda
- Approx 1.5 cups of water
- Wet Cloth
- Cling film (Cling Wrap)
- Rolling pin
In a bowl, Take 2 cups of maida (all purpose flour) add, salt, oil, baking soda, then slowly knead with warm water.
After kneading it into a ball, cover the dough with oil by oiling your palm, After that cover it with a cling film or wet cloth and keep it aside for 1 hour.
Roll it out into small balls and using a rolling pin flatten into 3-4 inch diameter circles. Or use a bowl and cut into a flattened out dough sheet and make circular outer wraps.
Place 1 Tbsp of filling into the wrapper and Fold into the shape you desire, There are many ways of folding the outer wrap after filling it, Moon shapes, pouch shapes etc. I've folded them into a simple pouches.
You can Steam them in your rice cooker steamer (Slow cooker) or use a seperate steamer.
If you don't have the steamer attachment to your rice cooker, you can place a steel colander over the cooker after filling it with 1/4th water and then once the water starts boiling, place the momos and cover the cooker with a lid and steam for 10-15 minutes, Not more than that.
After wrapping them, You can even fry them in a pan with oil. I have shallow fried the momos, you can even deep fry them in a kadai (wok) filled with oil.
Fry the momos in the pan for 6-10 minutes, until they are golden brown and crispy on the outside. I like them crispy and crunchy so I fry them until they are deep golden brown.
PS: Don't steam more than 15 minutes then it will become too chewy. Do not place too many together as they expand on steaming and may stick together and tear while removing.
~Enjoy~
