How to make chicken steamed momos recipe step by step

Recipe of Chicken momos – street-style chicken steamed momos recipe with simple step-by-step pictures. Chicken momos are soft and juicy delicious chicken mince stuffed dumplings made by steaming, boiling, frying, or baking. Among all these kinds of momos, steamed momos are simple yet the best street-style dish. Best to have chicken momos by dipping in spicy tangy tomato chili garlic sauce aka momo chutney accompanied by hot chicken clear soup(optional) as a side dish. Let’s see how easy this recipe is to make at home with simple tips and tricks.

3 Steps Making Process of Chicken Steamed Momos Recipe

Like other recipes of momos, chicken steamed momos recipe also followed the following simple steps:

Step 1: Start with momos filling. Raw chicken mince (keema) mixed up with ginger, garlic, onion, soya sauce, salt & pepper to make momos filling ready.

Step 2: Then come to its folding technique, where the stuffing is folded in a flour-based momo sheet or wrapper.

Step 3: Lastly, its cooking process will be ended up by steaming.

Though according to looks, momos are quite close to Chinese dumplings “dim sum”, However, momos and dim sums are not the same due to containing different ingredients that make their taste different from each other. Though these Tibetan-originated dumplings have little influence of Chinese soya sauce. However, except for chicken, ginger(mostly garlic is not used in dim sum), and soya sauce, there are no common ingredients in making these two recipes. From making their wrapper to fillings differences can be easily noticed.

Though momo is a Tibetan staple food, not of Indian origin. However, in India, momos steamed version (with chicken or vegetables) became a popular street food due to the Nepali momo vendors. As even I first had these chicken momos in Kolkata from a street-side momo stall run by 2 Nepali men. Those Nepali guys put their momo’s stall just nearby my college. Their soft, juicy, delicious streamed chicken momos easily won my heart in no time. Since then, these dumplings are my first choice as a healthy evening snack or light food for dinner with chicken soup.

While people start making momos at home due to satisfy their cravings, however, my momo-making story is a little different. At my home, nobody from my family wants to eat boneless chicken pieces if I add them to a curry. Initially, I used to eat those pieces. But later starts storing it in the freezer by thinking to make some delicious kabab or momos as these dishes are also very much loved by my family. So I decided to make these dishes in my kitchen whenever I need to finish those stored boneless pieces. Mostly on weekends, I alternatively started making kabab and momo with those chicken pieces left in my freezer. As kabab is mainly a spicy starter and could not make without using oil so to think of our health, I step back from making dish often. Rather I found it easy and healthy to use that leftover chicken in my steamed momos recipe, or use it in sandwich stuffing, and in making soup recipes.

Chicken momos are considered healthy if it is steamed or baked rather than deep-fried or made in tandoor.

• As it is steamed so no oil is used in its cooking, even no oil is used in making momo’s dough.
• We do not use chili or any spices for making its filling so it is non-spicy too.
• And lastly chicken makes it a protein-packed food.

However, some of my north Indian friends said, momo is not healthy for using flour to make its dough, as they do not consider, maida is good for health. On the other hand, in the traditional (as per Tibetan and Nepali cuisine) method, momos wrappers can not be prepared without flour. So if have any problem with flour then make its wrapper either totally replace the maida with atta or whole wheat flour or can take half a half wheat, and flour. Even instead of refined flour or whole wheat flour, rice flour, potato or tapioca starch can be a healthy option that is generally used in making Chinese momos aka dim sum dough.

Tips About Best Steamed Chicken Momos Recipe

Do not Cook the Chicken Mince Before Stuffing –

For making the close version of street-style momos, never cook or fry the chicken mince while making this recipe. That not only spoils the original taste of this dish even will also steal the moisture of the chicken. As in street-side momos, ginger, garlic, onion, pepper, and soya sauce is mixed up with chicken mince, stuffed in momos wrapper, and steamed. This method retains these dumplings moist and makes them juicy without chicken’s smell. That spices and sauce not only help to kill the raw smell of chicken but also enhance the flavor and taste too. You will get the same raw chicken mince stuffing whether these dumplings are made by Nepalese, Tibetan, or made by the guys from Darjeeling or Assam, or Kolkata.

However, If you have a serious problem with the smell of raw or uncooked chicken, then only cook or fry the chicken mince with the same spices and sauce(described in the ingredients portion) to make momos filling.

Momos taste matters more than its shape–

Momo’s shape or folding technique is a form of artwork. And I believe other than the creator (Tibetan or Nepali people) of this recipe only the professionals (street side momo vendors) can make it in proper shape in a quick way because of their regular practice. So do not get upset if your momo’s shape does not look good. Even in spite of making momos (at home) for long years, still, I am not perfect at making the shapes the street-side momo vendors can easily make. Though momos beautiful shapes attract us more and so the Hindi proverb, “Pehle darshan dhari, phir gun vichari” easily suits best. However, momos taste completely depends on its stuffing, not in its shape.

How To Steam Chicken Momos Without Using a Steamer –

As chicken momos are not an Indian dish, generally in our Indian homes, momo steamer is not easily available. See, when I started making chicken momos I did not have a momo steamer(still not have today), not even an idly steamer at my home. Then I used to steam my momos (both with vegetables or with chicken) in a plain oil greased colander (described in the recipe). You can do it in the same way. But if you are used to with microwave oven, then can make these momos in the microwave-proof idly steamer as well.

Do Not Overcrowd the Momos in the Steamer–

Must keep some spaces between each momo, it will help to avoid sticking to each other after steaming.

How To Boil Momos –

People who are single or newly getting married or even bachelors do not have a colander at home. They can easily make these momos by simply boiling them. let’s see how to do it. First, take a pan, fill it up with water, heat it until the water starts boiling, and put the chicken momos in it. Do not worry, momos won’t stick together while boiled in hot water. Chicken momos will be ready just after 10 mins of boiling, gently take the dumplings out from the water with the help of a perforated ladle. These boiled momos are so delicate even more soft and juicy than the steamed ones.

If you love street-style momos then must try this chicken momos recipe at home & share your valuable comment and feedback with me about these momos. Make it at dinner or as an evening snack. Hope my step-by-step recipe and tips will guide you at their best. If you have some more questions about this recipe, you may write them down too in my comment section below.

Being a vegetarian you can also check my VEG MOMOS RECIPE and must try it along with my Street style MOMO CHUTNEY RECIPE.

You may also serve these chicken momos as an appetizer with my main course recipes like

CHINESE VEG FRIED RICE,

VEG NODDLES, and

CHILLI CHICKEN RECIPE at dinner for your family and friends.

How to make chicken steamed momos recipe step by step

Recipe by Moumita PaulCourse: Evening snacks, Starter/AppetizerCuisine: Nepali/TibetanDifficulty: Moderate

Servings

22-25

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

300

kcal

Total time

50

minutes

Chicken momos are soft and juicy delicious chicken mince stuffed dumplings. Chicken momos are made with raw chicken mince or keema mixed up with ginger, garlic, onion, soya sauce, salt & pepper, and lastly steamed. Serve with spicy chilli garlic chutney.

Ingredients For Chicken Momos

• For Making Momos Chicken Filling

• 350 grams Chicken Mince / Keema – Homemade / Store-Bought

• 1+1/2 tablespoon Finely Chopped Onion

• 2 teaspoons Grated / Chopped Ginger 

• 2 teaspoons Grated / Chopped Garlic

• 1/2 teaspoon White / Black Pepper Powder

• 1 teaspoon Soya Sauce

• 1 teaspoon Salt

• 2 teaspoons of Vegetable Oil(For Greasing)

• For Making Momos Dough

• 2 cups Maida or White Flour

• 3/4 teaspoon Salt

• 1+1/2 cup of Hot water

Instructions For Making Chicken Momos

• Step 1 – Making Chicken Filling
• For making chicken momos filling, first take chicken mince or keema (store-bought, or make it at home) in a mixing bowl.
• Then add 2 teaspoons of grated ginger-2 teaspoons of garlic, 1+1/2 tablespoon chopped onion, 1 tsp soya sauce, 1 teaspoon salt, and 1/2 tsp white or black pepper powder with the minced chicken meat.
• Then mix all the ingredients well and this momos chicken filling is ready, cover it with a plate and keep the bowl aside.
• Step 2 – Momos Dough Making
• Take 2 cups of all-purpose flour or Plain maida, add 3/4 teaspoon of salt to it and mix all the ingredients well.
• Then take hot water and gradually mix it with the flour and start kneading it.
• Knead it until a little soft and smooth dough is made.
• For making this soft dough I have used about one and a half cups of hot water. 
• Once momos dough is ready either cover the bowl with a tight lid or use the cling wrap to make it soft. Keep it aside for at least 30 mins
• Step 3 – How to shape Chicken Momos By Hand
• After half an hour, first, take the dough and divide it into a few strips.
• Then cut the strips into small portions and turn them into small lemon size balls. Sprinkle flour on it.
• Take a rolling pin, and start rolling those balls. Turn those flour balls into a thin round disk by dusting flour on the rolling board or on the kitchen table.
• Take such a disk on your palm, and put a spoon full of stuffing in the center of it.
• Now start folding the momos with your fingertips.
• First, take both edges of the disk and make a hard pinch to close its end (as directed in the picture below).
• Then make each pleate with your left fingertip and join its end with the last pleat by pressing it with your right fingertip. As shown in the pics below.
• Keep continuing the method of making the pleats and joining them together, and lastly, close the ends of the disk to perfectly fold this dumpling. As shown in the below pics.
• Stuffed chicken dumplings are ready with their perfect shape. Now it is time to steam up.
• Step 4 – How To Steam Momos(with or without Momo Steamer)
• For steaming these chicken dumplings, either uses a momo steamer or a plain colander(which you have at home). Though I used an idly steamer.
• Take a plain colander pan or the colander tray used in momo or an idly steamer. Grease it with 2 teaspoons of white refined oil/vegetable oil(to avoid sticking), and arrange the momos on it.
• Or to make it oil-free, instead of greasing, put cabbage leaves or banana leaves on the steamer or colander before arranging momos on it.
• Put 1+1/2 cups( =375 ml) of water( into the momo steamer/idly steamer. Then put it on medium to high flame on the stovetop. 
• If you do not have the steamer, put a water-filled pan and put it on medium to high flame on the stovetop. 
• When the water starts boiling and releasing the steam, then put the momo-filled tray in the steamer or put the momo-filled colander on the top of the water-filled pan. Tightly cover the steamer or the pan.
• Let the momos steam on low flame for 18 -20 mins. After 18-20 mins, momos will be ready, then carefully take out the momos from the steamer or colander.
• When all the chicken momos are steamed up, serve it hot with spicy chili garlic chutney.

Important Notes About this recipe

• By following the same steps, you may double or triple its servings by increasing its all ingredients 2x or 3x.
• For making chicken keema at home, must use boneless chicken pieces mostly chicken breast. Do not use chicken thighs or leg pieces, or chicken lollipops that pieces are not good for making chicken mince.
• If using frozen chicken keema, then first defrost the keema or keeping into a bowl of water until the ice melts and keema comes to room temperature. Do not use chilled keema or do not use keema just taking out of the refrigerator. That chilled or cold meat release water once mix up with other ingredients and the stuffing starts releasing the water into the momos wrapper and the momo gets opened up whiling boiling or steaming.
• Do not use frozen chicken for making keema, first defrost the chicken pieces or bring the chicken at room temperature. Keep the chicken pieces in a bowl of water until the ice formed in chicken completely melts down.
• Momo wrapper or momo disk must be thin to get the perfect street style taste.
• I explained how I shape my momos, you can make it with any shape at your convenience. Even you can use any instant momo shape maker, easily get in any local or online stores.
• Few street-side momo stalls use finely chopped cabbage with chicken to increase the volume of momos stuffing. The use of cabbage will add more moisture too as cabbages release water while boiling. You may use cabbage or even carrot to make it more healthy.
• You can store it in the refrigerator for 2-3 days or freezer for more days. However, store the momos (before or after boiling) in an airtight container.
• For kids, to avoid its spicy chili chutney, you may serve these dumplings with sweet and sour tomato ketchup or mayonnaise.

How To Make Chicken Steamed Momos Recipe Step By Step with detailed pictures

Preparation

Step 1 – Making Chicken Mince/Keema For Momos

• Use 350 grams of store-bought or homemade chicken mince/keema. However, I make it at home with boneless chicken pieces(mainly chicken breast pieces).

• For making chicken mince at home, first, wash and clean the chicken pieces, pat them dry, and cut them into small pieces.
• Then either grind the meat or make its mince or keema by chopping the chicken pieces with a sharp knife or chopper as I did in this recipe. As shown in the pics.

• Once the chicken mince/keema is ready, keep it aside in a mixing bowl for later use.

Step 2 – Momos Chicken Stuffing Making

• For making momos filling, add 2 teaspoons grated/finely chopped ginger, 2 teaspoons grated/finely chopped garlic, 1+ 1/2 tablespoon chopped onion, 1 teaspoon soya sauce, 1 teaspoon salt, and 1/2 teaspoon white/black pepper powder with minced chicken meat.

• Then mix all the ingredients well and momos chicken filling is ready. Cover this chicken filling with a plate and keep the bowl aside.

Step 3 – Prepare Momos Dough

• Take 2 cups of all-purpose flour or Plain maida, and add 3/4 tsp of salt to it. Mix all ingredients well.

• Then take hot water and gradually mix it with the flour and start kneading it.
• Knead it until a little soft and smooth dough is made.
• For making this soft dough I have used about one and a half cups of hot water. 

• Once momos dough is ready either cover the bowl with a tight lid or use the cling wrap to make it soft. Keep it aside for at least 30 mins.

Step 4 – How To Shape Chicken Momos By Hand

• After half an hour, first, take the dough and divide it into a few strips.
• Then cut the strips into small portions and turn them into small lemon size balls. Sprinkle flour on it. 

• Take a rolling pin, and start rolling those flour balls. Turn those balls into a thin round disk by dusting flour on the rolling board or on the kitchen table.

• Take such a disk on your palm, and put a spoon full of stuffing in the center of it.

• Now start folding the momos with your fingertips.
• First, take both edges of the disk/wrapper and make a hard pinch to close its end as directed in the picture below.

• Then make each pleate with your left fingertip and join its end with the last pleat by pressing it with the right fingertip. As shown in the pics below.

• Keep continue the method of making the pleats and joining them together, and lastly close the ends of the wrapper to perfectly fold this dumpling. Follow each step as shown in the pics below.

• Stuffed chicken dumplings are ready with their perfect shape. Now it is time to steam up.

Step 5 – How To Steam Momos(with or without Momo steamer)

For steaming these chicken momos, either uses a momo steamer or a plain colander(which you have at home). Though I used an idly steamer.

• Take a plain colander pan(if do not have a steamer) or the colander tray used in momo or in idly steamer.
• Grease it with 2 teaspoons of white refined oil/vegetable oil(to avoid sticking), and arrange the momos on it.
• Or to make it oil-free, instead of greasing, put cabbage leaves or banana leaves on the steamer or colander before arranging momos on it.

• Put water into the momo steamer/idly steamer. If you do not have the steamer, put a water-filled pan. Then place it on the stovetop. 

• When the water starts boiling and releasing the steam, then place the momo-filled colander on the steamer. Cover it tightly.

• Let steam the momos on low flame for 18 -20 mins. After 18-20 mins, street-style soft & juicy steamed chicken momos will be ready. Then carefully take out the momos(as it is soft and delicate) from the steamer or colander.

• When the rest of the chicken momos will be steamed up, then serve it hot with spicy tangy tomato chili garlic chutney.

Summary

Recipe Name

chicken momos

Author Name

Moumita Paul

Published On

2021-05-23

Preparation Time

30M

Cook Time

20M

Total Time

50M

Average Rating

4 Based on 9 Review(s)