Chicken steamed momos recipe, How to make chicken steamed momos

Chicken steamed momos recipe with step-by-step pictures – Chicken momos are soft and juicy delicious chicken mince stuffed dumplings made by steaming, boiling, frying, or baking. Though among all kinds of chicken momos, the steamed one is so popular street-style food. It is best to have by dipping in spicy chili garlic chutney accompanied with hot chicken clear soup(optional) as sides.

Like other momo recipes, these chicken steamed momos recipe is also followed by 3 steps making process.

Step 1: Start with its filling. Make it with raw chicken mince( keema) mixed up with ginger, garlic, onion, soya sauce, salt & pepper.

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, chicken momos are quite close to Chinese chicken dumplings “dim sum”, However, both are not the same because momo’s and dimsum’s different ingredients make their taste different from each other. Though this Tibetan originated momo has a little influence of Chinese soya sauce. However, except for chicken, ginger(mostly garlic is not used in dim sum) and soya sauce there is 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, however, in India, its steamed version(with chicken or vegetables) became a popular street food due to the Nepali momo vendors. As even I first had this steamed momos in Kolkata from a street-side momo stall running by 2 Nepali men. Those Nepali guys put their stall just nearby my college. Their soft, juicy, delicious steamed chicken dumplings easily won my heart in no time. Since then, momo is my first choice as a healthy evening snack or having some light food at dinner.

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 used to have boneless chicken pieces if I add them to a curry. Initially, I used to have it. But later starts storing it in the freezer by thinking to make some delicious kabab or momos with it, as it was also loved by my family. So I decided to make it in my kitchen. 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 it often. Rather I found it easier and healthy to use that leftover chicken in my steamed momos and soup-making recipe.

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 don’t 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 don’t consider maida is good for health. On the other hand, in the traditional (as per Tibetan and Nepali cuisine) method, momo’s 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, potato or tapioca starch can be a healthy option that is generally used in making Chinese momos aka dim sum dough.

steamed chicken momos served with its dipping sauce chilli garlic chutney(also knowns as momo chutney)

Important tips about this steamed chicken momos recipe

Do not cook the chicken mince before stuffing – For making the close version of street style momos recipe, never cook or fry the chicken mince while making it at home. That not only spoils the original taste of this recipe even will also steal the moisture of the chicken. As in street-side momos, chicken mince is just mixed up with ginger, garlic, onion, pepper, sauce, stuffed and steamed to retain its moisture and make it juicy. That spices and sauce not only help to kill the raw smell of chicken also enhance the flavor and taste too. 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 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 because of their regular practice. So don’t 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 its shapes as the street side momo vendors can easily make. Though momos beautiful shapes attract us more and so the Hindi proverb, “Pehle darshan dhariphir gun vichari” easily suits best. However, momos taste completely depends on its stuffing, not in its shape.

How to steam momos without using a steamer – See, when I start making this recipe then I don’t have a momo steamer, not even an idly steamer at my home. Then I used to steam my momos(with both vegetables or 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. let’s see how to do it. First, take a pan, fill it up with water, heat it until the water starts boiling, put the chicken momos in it. Don’t worry, momos won’t stick together while boiled in hot water. Just after 10 mins of boiling, momos are done, gently take it out from the water with the help of a perforated laddle. These boiled momos are so delicate even more soft and juicy than the steamed ones.

If you love street-style chicken momos then must try this recipe at home. 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 in my comment section below. Please share and comment your valuable feedback too.

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 this chicken momos as an appetizer with my main course recipes like CHINESE VEG FRIED RICE, VEG NODDLES, and CHILLI CHICKEN RECIPE at dinner.

Chicken steamed momos recipe

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

Prep time: 30 mins

Cooking time: 20 mins

Total time: 50 mins

Course: Evening snacks

Cuisine: Nepali/Tibet

Total no. of Servings: 22-25

Author: Moumita Paul

Ingredients of chicken momos

For making momos filling

  • 350 gms chicken mince/ keema
  • 1 1/2 finely chopped onion
  • 2 tsp grated ginger 
  • 2 tsp grated garlic
  • 1/2 tsp white pepper powder
  • 1 tsp soya sauce
  • 1tsp salt
  • 2 tsp of oil(for greasing)

For making dough

  • 2 cups maida or white flour
  • 3/4 tsp salt
  • Hot water(as required)

Instructions

Making chicken filling

  • Take chicken mince or keema(store-bought, or make it at home) in a mixing bowl.
  • Add grated ginger-garlic, chopped onion, soya sauce, salt, and white pepper powder with the minced meat.
  • Then mix it together and this chicken momo filling is ready, cover it with a plate and keep the bowl aside.

Making momos dough

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

Making chicken momos

  • 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, 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 continue 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.

How to steam momos

  • For steaming these dumplings, either use 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 in idly steamer. Grease it with refined oil(to avoid sticking), arrange the momos on it. Or to make it oil-free, instead of greasing, put cabbage or banana leaves on the steamer or colander before arranging momos on it.
  • Put water into the momo steamer/idly steamer. If you don’t have the steamer, put a water-filled pan. Then put it on medium to the high flame of the stovetop. 
  • When the water starts boiling and releasing the steam, then put the momo-filled colander on the steamer or 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.

step by step guide with pictures

How to make chicken steamed momos

How to make chicken mince/keema

  • Use store-bought 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.
homemade tender chicken keema is ready for making this chicken momos recipe
  • Once the chicken mince/keema is ready, keep it aside in a mixing bowl.
moist chicken mince or keema kept in the bowl for making chicken momos filling with it

How to make chicken filling

  • Add grated ginger-garlic, chopped onion, soya sauce, salt, and white pepper powder with the minced meat.
rest of this momos filling ingredients are added with  this moist chicken keema for making this chicken momos stuffing
  • Then mix all the ingredients together and chicken momo filling is ready. Cover this chicken filling with a plate and keep the bowl aside.

How to prepare momos dough

  • Take 2 cups of all-purpose flour or Plain maida, add 3/4 tsp of salt to it. Mix it well together.
flour and salt is used in making momos dough
  • 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. 
kneading the dough with 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.
momos soft dough is ready

Making chicken momos

  • 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. 
soft flour dough for making momos
  • 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.
making momos wrapper by rolling down momos small flour dough
  • Take such a disk on your palm, put a spoon full of stuffing in the center of it.
chicken filling is place on momos wrapper
  • 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.
how to fold momos step by step
  • Stuffed chicken dumplings are ready with their perfect shape. Now it is time to steam up.
chicken stuffed dumplings aka chicken momos is ready to steam

How to steam momos

For steaming these dumplings, either use 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 in idly steamer, grease it with refined oil(to avoid sticking), arrange the momos on it. Or to make it oil-free, instead of greasing, put cabbage or banana leaves on the steamer or colander before arranging momos on it.
6 chicken momos placed on greased idly steamer is ready to steam
  • Put water into the momo steamer/idly steamer. If you don’t 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.
how to steam momos in a steamer step by step
  • Let steam the momos on low flame for 18 -20 mins. After 18-20 mins, chicken momos will be ready. Then carefully take out the momos(as it is soft and delicate) from the steamer or colander.
steamed chicken momos are ready to serve with chilli garlic chutney aka momo chutney
  • When the rest of the chicken momos will be steamed up, then serve it hot with spicy chili garlic chutney.

Notes

  • By following the same steps, you may double or triple its servings by increasing its all ingredients 2x or 3x.
  • 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.
  • Few street-side momo stalls use finely chopped cabbage with chicken to increase the volume of its 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.

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