.jpeg)
Here’s a simple recipe for Chicken Momos with Chilli Chutney — a popular street food dish, especially in Nepal, Tibet, and parts of India like the northeast and Darjeeling.
🥟 Chicken Momos
Ingredients (for 15–20 momos):
For the dough:
-
2 cups all-purpose flour
-
½ tsp salt
-
Water (as needed)
For the chicken filling:
-
250g ground chicken
-
1 small onion, finely chopped
-
2–3 garlic cloves, minced
-
1-inch ginger, grated
-
2 green chilies, finely chopped (optional)
-
2 tbsp spring onions (green part), chopped
-
1 tbsp soy sauce
-
1 tsp sesame oil (optional)
-
Salt and pepper to taste
Instructions:
-
Prepare the dough:
-
Mix flour and salt in a bowl.
-
Add water gradually and knead into a smooth dough.
-
Cover and rest for at least 30 minutes.
-
-
Make the filling:
-
In a bowl, mix all filling ingredients until well combined.
-
-
Shape the momos:
-
Divide dough into small balls. Roll each into a thin circle (~3 inches).
-
Add 1 tbsp filling in the center, fold and pleat the edges to seal (you can make half-moon or round shapes).
-
-
Steam the momos:
-
Place in a greased steamer basket. Steam for 12–15 minutes, until the dough becomes slightly translucent.
-
🌶️ Spicy Chilli Chutney (for dipping)
Ingredients:
-
5–6 dried red chilies (soaked in warm water for 10 min)
-
2 tomatoes, boiled and peeled
-
3–4 garlic cloves
-
1 tsp vinegar or lemon juice
-
Salt to taste
-
1 tsp oil (optional)
Instructions:
-
Blend soaked red chilies, tomatoes, garlic, and salt until smooth.
-
Heat a little oil in a pan (optional), sauté the paste for 2–3 minutes.
-
Finish with a splash of vinegar or lemon juice.
Thanks for sharing that! Here's a cleaned-up, step-by-step version of the Chicken Momos Recipe (Delicious Steamed Chicken Dumplings), based on your notes:
🥟 Chicken Momos Recipe
Delicious Steamed Chicken Dumplings
🔹 Step 1: Prepare the Ingredients
-
Boil chicken until fully cooked, then mince or shred it.
-
Boil green peas and set them aside.
-
Grate or finely chop garlic and ginger.
-
Get your other ingredients ready: chopped onions, chilies, soy sauce, salt, pepper, etc.
Boil chicken until fully cooked, then mince or shred it.
Boil green peas and set them aside.
Grate or finely chop garlic and ginger.
Get your other ingredients ready: chopped onions, chilies, soy sauce, salt, pepper, etc.
🔹 Step 2: Make the Dumpling Dough
Ingredients:
-
2 cups refined flour (maida)
-
A pinch of salt
-
¼ tsp baking powder
-
Water (as needed)
Instructions:
-
In a mixing bowl, combine flour, salt, and baking powder.
-
Add water gradually and knead into a stiff dough.
-
Cover the dough with a damp cloth and let it rest for about 20 minutes to prevent drying.
🔹 Step 3: Prepare the Chicken Filling
Instructions:
-
Heat 1 tbsp oil in a wok or pan.
-
Add chopped green or red chilies, onions, ginger, and garlic. Sauté for 4–5 minutes until fragrant.
-
Add the boiled minced chicken and boiled peas, and mix well.
-
Turn off the heat. Stir in soy sauce, salt (careful, soy sauce is salty), and black pepper to taste.
-
Let the filling cool slightly.
🔹 Step 4: Shape the Momos
-
Divide the rested dough into equal small balls.
-
Roll each ball into a thin circular wrapper (approx. 3-inch diameter).
-
Place 1 tbsp filling in the center.
-
Fold and pleat the edges to seal — either in a half-moon, round, or flower shape.
(Tip: You can use momo moulds to make uniform shapes easily.)
Divide the rested dough into equal small balls.
Roll each ball into a thin circular wrapper (approx. 3-inch diameter).
Place 1 tbsp filling in the center.
Fold and pleat the edges to seal — either in a half-moon, round, or flower shape.
(Tip: You can use momo moulds to make uniform shapes easily.)
🔹 Step 5: Steam the Momos
-
Grease a steamer tray or line with parchment/banana leaf.
-
Place the momos without touching each other.
-
Steam over boiling water for 12–15 minutes, or until the wrappers look glossy and cooked through.
Grease a steamer tray or line with parchment/banana leaf.
Place the momos without touching each other.
Steam over boiling water for 12–15 minutes, or until the wrappers look glossy and cooked through.
🔹 Optional: Serve with Spicy Chilli Chutney
Let me know if you'd like a quick recipe for that too!
🥟 Chicken Momos with Chilli Chutney
Delicious Steamed Dumplings with Spicy Dipping Sauce
🔸 For the Chilli Chutney:
-
5–6 dried red chillies (soaked in hot water for 10–15 minutes)
-
2 garlic cloves
-
1–2 tsp vinegar (or lemon juice)
-
Salt to taste
-
Water as neede
5–6 dried red chillies (soaked in hot water for 10–15 minutes)
2 garlic cloves
1–2 tsp vinegar (or lemon juice)
Salt to taste
Water as neede
🔸 Instructions
Step 1: Prepare the Dough
-
In a bowl, mix flour, salt, and baking powder.
-
Add water gradually to knead a stiff, smooth dough.
-
Cover with a damp cloth and let it rest for 20–30 minutes.
In a bowl, mix flour, salt, and baking powder.
Add water gradually to knead a stiff, smooth dough.
Cover with a damp cloth and let it rest for 20–30 minutes.
Step 2: Make the Filling
-
In a bowl, combine all filling ingredients: chicken mince, onions, spring onions, garlic, ginger, celery, oyster/soy sauce, pepper, salt, and cornflour.
-
Mix well until everything is evenly combined.
Note: This filling is uncooked; it will steam-cook inside the momos.
In a bowl, combine all filling ingredients: chicken mince, onions, spring onions, garlic, ginger, celery, oyster/soy sauce, pepper, salt, and cornflour.
Mix well until everything is evenly combined.
Note: This filling is uncooked; it will steam-cook inside the momos.
Step 3: Shape the Momos
-
Divide dough into equal portions. Roll each into a thin circle (around 3 inches wide).
-
If wrappers are dry, lightly moisten the edges with water.
-
Place a spoonful of filling in the center.
-
Bring the edges together and pleat, twist, or fold into desired shape to seal.
-
Repeat until all dough and filling are used (yields ~19 momos).
Tip: Dust rolled wrappers with flour before stacking to avoid sticking.
Divide dough into equal portions. Roll each into a thin circle (around 3 inches wide).
If wrappers are dry, lightly moisten the edges with water.
Place a spoonful of filling in the center.
Bring the edges together and pleat, twist, or fold into desired shape to seal.
Repeat until all dough and filling are used (yields ~19 momos).
Tip: Dust rolled wrappers with flour before stacking to avoid sticking.
Step 4: Steam the Momos
-
Prepare a steamer (dimsum, bamboo, or idli/dhokla steamer). Bring water to boil.
-
Lightly oil the steamer tray or line with parchment/cabbage leaves.
-
Arrange momos with space between them.
-
Steam for 12–15 minutes until they look glossy and non-sticky.
Cooked momos won’t feel sticky when touched.
Prepare a steamer (dimsum, bamboo, or idli/dhokla steamer). Bring water to boil.
Lightly oil the steamer tray or line with parchment/cabbage leaves.
Arrange momos with space between them.
Steam for 12–15 minutes until they look glossy and non-sticky.
Cooked momos won’t feel sticky when touched.
🔸 Make the Chilli Chutney
-
In a blender, combine soaked red chillies, garlic, vinegar, salt, and some water.
-
Blend until smooth. Adjust thickness with more water if needed.
For milder chutney, deseed the chillies before soaking.
In a blender, combine soaked red chillies, garlic, vinegar, salt, and some water.
Blend until smooth. Adjust thickness with more water if needed.
For milder chutney, deseed the chillies before soaking.
🔸 Serve
Serve the hot momos fresh from the steamer with spicy chilli chutney on the side. Great as a snack, appetizer, or light meal.
🔸 Notes & Tips
-
Wrapper Moisture: Only apply water to seal if the dough is dry; skip if moist.
-
Steamer Type: Bamboo steamers add a subtle aroma—recommended if available.
-
Filling Safety: Chicken mince cooks quickly—done in ~6–7 minutes of steaming.
-
Stacking: Always dust wrappers with flour before stacking to prevent sticking.
-
Spice Level: Adjust chutney heat by removing seeds or using fewer chillies.
Great — here's a neatly organized and easy-to-follow version of your Chicken Momos with Chilli Chutney recipe, including key notes and tips.
A spicy, tangy dip that pairs perfectly with hot steamed momos
Ingredients:
-
Soaked dry red chillies (adjust quantity based on spice level)
-
2 garlic cloves
-
1–2 tablespoons vinegar
-
Salt to taste
-
Water as needed
-
In a mixer-grinder, add soaked chillies, garlic cloves, vinegar, and salt.
-
Add water gradually while grinding to get a smooth, fine paste.
-
Adjust the thickness and spice to your liking.
-
Serve fresh with steaming hot chicken momos.
💡 Tip:
If you want a milder chutney, deseed the chillies before soaking them in water.
📝 Important Notes & Tips
-
💧 Wrapper Moisture:
Only apply water to the edge of your momo wrappers if they feel dry. Moist wrappers usually seal just fine without it.
-
🧮 Yield:
This recipe makes approximately 19 chicken momos.
-
🥵 Chutney Spice Control:
Deseed chillies and soak before grinding if you prefer a less spicy version.
-
🍃 Best Steaming Tools:
Use a bamboo steamer if you have one — it gives better texture and aroma.
-
🌾 Wrapper Storage Tip:
Dust each rolled wrapper well with flour before stacking. This prevents sticking and saves time.
-
⏱️ How to Know Momos Are Cooked:
-
The wrapper will turn translucent and non-sticky when touched.
-
Chicken mince cooks quickly — around 15 minutes in total if steaming from fresh.
💧 Wrapper Moisture:
Only apply water to the edge of your momo wrappers if they feel dry. Moist wrappers usually seal just fine without it.
🧮 Yield:
This recipe makes approximately 19 chicken momos.
🥵 Chutney Spice Control:
Deseed chillies and soak before grinding if you prefer a less spicy version.
🍃 Best Steaming Tools:
Use a bamboo steamer if you have one — it gives better texture and aroma.
🌾 Wrapper Storage Tip:
Dust each rolled wrapper well with flour before stacking. This prevents sticking and saves time.
⏱️ How to Know Momos Are Cooked:
-
The wrapper will turn translucent and non-sticky when touched.
-
Chicken mince cooks quickly — around 15 minutes in total if steaming from fresh.
Let me know if you'd like this combined into a printable format or if you need a vegetarian version!
.jpeg)
.jpeg)
.jpeg)
.jpeg)
.jpeg)
