CHICKEN MOMO RECIPE (SPICY NEPALI/INDIAN STEAMED DUMPLINGS)
CHICKEN MOMO RECIPE (INDIAN/NEPALI DUMPLINGS)
The other day I had a sudden craving for Momos/Dumplings. San Gabriel Valley or Chinatown were too far to drive and I didn’t feel like braving the LA traffic so on a whim, I decided to make my own.
Dumplings are popular in many parts of the world from East Europe and Central Asia to the Far East. Momos are dumplings originally from Nepal but now hugely popular in India. The fillings are spicier than their Chinese counterparts and they are almost always steamed. Momos have become so popular in South Asia, that now there are fast food chains that serve only various kinds of momos, including vegetarian ones. They have also become a very popular street snack.
I have tasted them in Nepal, Sikkim, Bhutan and India. They usually add ghee (clarified butter) or butter to the filling, but I decided to omit that and go with a healthier version. It tasted great and was fast and easy to make.
You can also make a bunch and freeze them for later use.
Ingredients:
1 lb ground chicken
1 tbsp ground ginger
1 tsp chopped garlic
½ cup chopped cilantro
2-3 green chillies (Thai or Serrano) thinly sliced
2-3 green onions – thinly sliced
1 egg
1 tsp chilli powder
1 tsp low sodium soy sauce
1 tsp rice vinegar
1 tsp peanut or vegetable oil
Non-stick cooking spray
Kosher salt – to taste
Fresh Ground Pepper – to taste
Wonton wrappers
Method:
Mix all the above ingredients in a bowl. Adjust salt and pepper as per taste.
Set a wonton wrapper on a plate.
Add a teaspoonful of the chicken mix.
Wet the edges of the wrapper with a finger dipped in water.
Seal the edges on 2 sides, and then follow and seal the other 2 edges to form a square.
Heat water in a large pot.
Line the steamer basket with parchment paper or banana leaves.
Place a single layer of momos and spray with the non-stick cooking spray.
When the water is boiling, place the steamer basket in the pot and cover.
Steam for 10-12 minutes.
Serve warm with chili oil.