Chicken Momos with Spicy Dip
In the world of culinary adventures, Chicken Momos with Spicy Dip stand out as a flavorful masterpiece. From the joy of folding each delicate dumpling to the explosion of flavors with every bite, this recipe embodies the essence of sharing and savoring. Whether you're an avid foodie, an experimental chef, or simply someone who appreciates deliciousness, these momos are a must-try. So, roll up your sleeves, gather your ingredients, and let's embark on a journey that celebrates the magic of good food and great company.
Equipment
- 1 bowl
- 1 steaming tray
- 1 stove
Ingredients
Momo Wrappers
- 1/3 cup all purpose flour
- 1/2 tsp salt
- 3 to 4 tbsp water
- 1/2 tsp oil
Filling
- 3/4 cup ground chicken thighs
- 1/2 onion, finely chopped
- 1/2 tsp ginger garlic paste
- 1/2 tsp soy sauce
- 1/4 tsp vinegar
- 1.5 tbsp oil
- 1/4 tsp ground pepper
- 2 tbsp chopped coriander leaves
- salt to taste
Dip
- 4 large dried red chillies
- 1/2 onion, roughly chopped
- 3 large cloves garlic
- 1/2 tsp soy sauce
- 1/4 tsp vinegar
- 1/2 tsp sugar
- 1/2 stock cube (I useed Maggi chicken stock cube)
- 1/4 cup water
- 1 tbsp oil
Instructions
Make the dumpling dough
- In a mixing bowl, knead the flour and water together to form a smooth, stiff dough.
- If the dough is too sticky, add a little bit more flour.
- If it’s too dry, add a bit more water.
- Form the dough into a smooth ball and coat with oil.
- Allow to rest for 15 minutes.
Prepare the filling
- Mix all ingredients together. Set aside.
Form the dumplings
- Divide the dough into 7 equal parts.
- Each part will weigh roughly 10 grams.
- Roll each part into a circle about 3.5 to 4 inches in diameter.
- Make sure that the edges of the wrapper are thinner than the centre.
- Add about 1 to 2 teaspoons of filling at the centre of the dough and form it into the desired shape.
- Repeat for the rest of the dough.
Steam the dumplings
- Place each dumpling on a well oiled steaming tray.
- Steam on medium-high heat for 15 to 20 minutes.
Prepare the dip
- Grind the chillies, onion and garlic in a small blender.
- Heat oil in a small pan and saute the ground paste until the raw smell is gone.
- Add the rest of the ingredients and stir to mix well.
- Cook on low heat until the sauce thickens to the desired consistency.
- Serve the momos hot with the dip.
Video
Notes
- Make sure that the filling has enough oil to bind all ingredients together. The filling should be wet, not dry and crumbly. If needed add a little bit more oil to bring everything together.
- Don’t roll the dumpling wrapper like a roti. The trick to getting a thin edge and thick centre is to hold the wrapper with your non-dominant hand so that half of the wrapper is lying on the work surface and half is in your hand. Then use your rolling pin with your dominant hand to roll up and down once so that the edges of the wrapper get flattened. Turn the wrapper clockwise and roll up and down once again. Repeat this process – turn, roll up, roll down – until you have a 3.5 to 4 inch wide wrapper with thin edges and a thick centre.
- The way I have shaped the dumplings is probably the easiest way. After placing the filling in the centre of the wrapper, dip a finger into some water and slightly moisten the edges of the wrapper. Fold the wrapper over in half and pinch the edges together gently. Don’t apply too much pressure or the edges might become hard. You will now have a half moon shaped dumpling. Bring the 2 ends of the half-moon together and pinch them together. That’s it.
- Don’t overcook the dumplings. Check the dumplings at the 15 minute mark (not before). If the dumplings appear shiny and translucent, they are done cooking. If they appear a little opaque, then cook them for another 2 minutes and check again. Overcooked dumplings become dry and hard, so keep an eye on the cooking time.