You will definitely want more more…
Thanks to social media the world has become such a small place. Connecting with people has never been easier. Today’s reader recipe is from a dear friend Sarah, we got acquainted through Instagram and share extremely similar passions – family (including our pets), food and fashion to name a few. I had been pestering Sarah to share her culinary masterpiece, her Chicken Momo recipe for ages because every time she uploaded a picture on Instagram it had me and the whole Instagram community drooling. So without further ado, find Sarah’s lip smackingly delicious Chicken Momos recipe below.
“Momos like any traditional dish, has been passed down to us generation by generation. Every household has a different recipe, here is mine.”
Ingredients: 14 Cooking time: 20 minutes
For the filling:
- Half kilo ground chicken (use thigh meat as it is juicier), can be substituted for any protein of your choice
- Two onions finely chopped
- Two to three inches of ginger peeled and made into a paste or finely minced
- Few cloves of finely minced garlic (this is not authentic but I like the flavor of garlic)
- 0.5 cup of vegetable oil (especially for the chicken momos as chicken has hardly any fat. This will produce juicier momos)
- 1 bunch coriander finely minced stems and all (again this is my personal preference)
- Salt to taste
For the dough
- 3 to 4 cups of all-purpose flour
- Pinch of salt (optional)
- Water as needed to make a firm dough
For the Achar (Pickle)
- Handful of dry red Indian chillies or as per taste
- 4 large tomatoes
- 10 to 12 cloves of garlic
- Salt to taste
Mix the all-purpose flour and salt well. Add water as needed and knead like you would dough for rotis or pooris. Knead till the dough is firm and there are no flour visible on your kneading bowl. Cover with plastic wrap and let the dough rest while you start on your filling
Another option – Look for white dumpling wrapper in the freezer section of the Asian Grocery Store. They are stacked high and packed together. You can use this to make it a bit easier but nothing tastes like homemade momo wrapper. If you buy the frozen wrapper, make sure to let it thaw in your fridge and keep it covered with a wet paper towel as you make your momos as they tend to dry quickly
For the filling, add the ground chicken, chopped onions, ginger paste, garlic if using, and chopped coriander in a big mixing bowl. Add salt to taste as well as the oil and mix well
Take a small amount of filling on a plate and microwave for a few minutes. Taste for salt, adjust accordingly
Divide the dough into smaller portions and roll them like a long log. Cut them to small pieces and make round balls out of them like you would for pooris. Coat them in reserved flour and roll into small round wrapper
Add the filling in the center of the wrapper. This depends on the size of your wrapper. Start with a tablespoon and adjust according. Crimp and fold into any desired shape (You can watch videos on youtube to learn how to fold dumplings – Chinese, Japanese, Korean or Momos can be folded the same way). I just crimp and fold. The key thing is the shape doesn’t matter, as long as the momos are sealed shut properly as they cook with steam. So make sure that your momos are crimped shut.
Arrange the momos in a greased steamer (I spray cooking oil spray in mine) making sure that they are not touching one another. I use a dumpling steamer so I add water to bottom of the steamer, half way through and bring it to a rolling boil.
Add the steamers with the momos on top. Close the lid. Put the timer for 20 minutes. We like to eat the momos when they are steaming hot and straight out of the steamer, so we time everything accordingly, like the achars and stuff.
To make the Achar, begin by boiling the dry red chillies in water for at least 20 minutes (So that your tummy won’t hurt). Let them cool
Preheat oven to 200 degrees Celsius or if you have gas stove or grill you can simply char your tomatoes and garlic in the grill or over gas, If not cut the tomatoes into halves. Grease a oven tray lined with foil with oil. Add tomatoes to the tray. Cook for about 20 minutes till the tomatoes are nicely roasted. Add the garlic and cook for another 10 minutes or till nicely roasted.
In a blender, add the boiled chillies, the roasted tomatoes and garlic, and salt. Blitz, taste for salt, adjust accordingly. Your simple Achar is ready.
I hope you enjoy Sarah’s lip smackingly delicious Chicken Momo recipe!