Presenting Chicken momos recipe – a recipe described how to make street-style delicious steamed chicken momos at home with simple step-by-step pictures. Chicken momos are soft and juicy delicious chicken mince stuffed dumplings, mainly prepared by steaming or frying. Best to have it with hot chicken clear soup(optional) and spicy chili garlic chutney.
Like other momo recipes, steamed chicken momos recipe is also followed by 3 steps making process. Start with its filling made by raw chicken mince( keema) mixed up with ginger, garlic, onion, soya sauce, salt & pepper. Then come to its folding teqnique, where stuffing is folded in a flour based momo sheet or wrapper. And lastly, its cooking process will be ended up by steaming, frying, or baking as per your choice.
Though Momo recipe is originated in Tibet, however Nepali momo vendors make it as most popular street food. Even I first had chicken momos from a street-side momo stall in kolkata running by 2 Nepali men. Those Nepali guys put their momo stall just nearby my college. Their soft, juicy, delicious Nepali style 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. In my home, nobody have boneless chicken pieces if I add them to a curry. Initially, I used to have it but later starts thinking to make something delicious with it. As boneless chicken are mostly used in making kabab and momos and it is also loved by my family so I decided to make it at my kitchen. Mostly in weekends, I alternatively starts making kabab and momo with those leftover chicken pieces. However, kabab is mainly a fried starter and could not make it without using oil so I step back from making it regularly. Rather I found it easier to make steamed momo and soup with that left over chicken even that recipe seems much more healthy.
Chicken momos are considered healthy if it is steamed or baked rather than fried or making in tandoor. 1. as it is steamed so no oil is used in its cooking, even no oil is used in making momo’s dough. 2. as we don’t use chili or any spices for making its filling so it is nono spicy too. 3. 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 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 which is generally used in making Chinese momos dough.
Important tips about this recipe
Do not cook the chicken mince for stuffing in momos – Cooked or fried chicken mince stuffing never brings that taste as original steamed momos have. There chicken mince is mixed up with ginger, garlic, and onion to kill the raw smell of chicken. However, If you have a serious problem with the smell of raw/uncooked chicken, for making this recipe, you can cook or fry the chicken mince with ginger, garlic, onion, soya sauce and pepper .
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 people) of this recipe only the professionals(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 after long years, still I am not perfect at making its perfect shapes. Though momos beautiful shapes attract us more and from that aspect the Hindi proverb, “Pehle darshan dhari, phir gun vichari” suits best. However, momos taste completely depends on its stuffing, not in its shape.
How to steam chicken momo without using a steamer – See, when I start making this recipe then I don’t have a momo steamer, not even an idly steamer. Then I used to steam my momos in a plain colander(described in the recipe). You can also make these momos in the microwave by using the microwave-proof idly steamer as I do.
Do not overcrowd the momos in the steamer– Must keep some spaces between each momo to avoid sticking to each other after steaming. Even momos won’t stick together if boiled in hot water.
How to Boil momos – People who are single or newly getting married or even bachelors do not have a colander, can 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. Just after 10 mins of boiling, momos are done. Even these boiled momos are so delicate but more soft and juicy than steamed ones.
You may try this steamed chicken momos recipe for dinner or as 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.
Being a vegetarian you can also check my VEG MOMOS RECIPE and must try it along with my 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.
Steamed chicken momos recipe
Prep time: 30 mins
Cooking time: 20 mins
Total time: 50 mins
Course: Evening snacks
Total no. of Servings: 22-25
Author: Moumita Paul
For making chicken 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)
How to make steamed chicken momos recipe with step by step pictures
How to make momo’s chicken filling
- Use store-bought chicken mince/keema, however, I make it at home with boneless chicken pieces(mainly chicken breast pieces).
- For making it at home, first, wash and clean the chicken pieces, pat it dry and cut it 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.
- Once the chicken mince/keema is ready, keep it aside 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 of 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.
- After half an hour, first, take the dough and divide it into 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 and turn 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/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. 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 chicken momos with/without a steamer
- 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 the stovetop.
- When the water starts boiling and releasing the steam, then put the momo-filled colander on the steamer. Cover it tightly.
- 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.
- You may double or triple this recipe by increasing its all ingredients 2x or 3x.
- Momo wrapper or disk must be thin to get the perfect street style taste.
- I explained how I shape my momos, you can make it with any shapes at your convenience.
- Few street-side momo stalls use finely chopped cabbage with chicken to increase the volume of its stuffing. You may use cabbage or even carrot to make it more healthy.
- You can store it in the refrigerator for 2-3 days. However, store the momos (before or after boiling) in an airtight container.
- For kids, you may serve these dumplings with sweet and sour tomato ketchup or mayonnaise.