No Dough No Wrappers Chicken Momo
No Dough No Wrappers Chicken Momo
Ingredients
For the Chicken Filling
- 1 pound ground chicken
- 1/2 cup onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 green chili, finely chopped (adjust to taste)
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 tablespoon ginger garlic paste
- 1 tablespoon soy sauce
- 1 teaspoon vegetable oil
For the Coating Mixture
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 cup water
- 1/4 teaspoon salt
For Assembly and Garnish
- 1/2 cup all-purpose flour, dry, for rolling
- 1 teaspoon vegetable oil, for greasing
- 2 tablespoons chili oil, for serving, optional
- 2 tablespoons spring onion greens, chopped, for garnish, optional
Instructions
- 1
In a large bowl, combine the ground chicken, finely chopped onion, chopped fresh cilantro, chopped green chili, salt, black pepper, ginger garlic paste, soy sauce, and 1 teaspoon of vegetable oil. Mix all ingredients thoroughly with your hands until well combined and uniform. This is your chicken filling.
⏱️ 10 min
- 2
In a separate medium bowl, whisk together 1/2 cup all-purpose flour, cornstarch, 1/2 cup water, and 1/4 teaspoon salt until the mixture is smooth and completely lump-free. This will be your liquid coating.
⏱️ 5 min
- 3
Take a small portion of the prepared chicken filling (about 1 tablespoon) and roll it into a compact ball. Ensure the balls are roughly uniform in size for even cooking.
⏱️ 5 min
- 4
Dip one chicken ball completely into the liquid coating mixture, ensuring it's fully submerged and coated. Then, carefully transfer the wet chicken ball to a shallow dish containing the dry all-purpose flour. Roll the ball in the dry flour to coat it evenly. Repeat this dipping in liquid coating and rolling in dry flour process 2-3 more times for each momo to create beautiful, layered wrinkles. Set aside on a plate.
⏱️ 10 min
- 5
Lightly grease a steamer plate or line a steamer basket with parchment paper and lightly oil it. Arrange the coated chicken momo balls on the greased steamer plate, ensuring there is a little space between each so they do not stick together.
⏱️ 2 min
- 6
Place the steamer plate into a steamer set over boiling water. Cover and steam the momos for 15 minutes, or until the chicken is cooked through and the coating is soft and slightly translucent.
⏱️ 15 min
- 7
Once steamed, carefully remove the momos from the steamer. Serve hot, optionally garnished with a drizzle of chili oil and a sprinkle of chopped spring onion greens.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
No Dough No Wrappers Chicken Momo
For the Chicken Filling
- 1 pound ground chicken
- 1/2 cup onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 green chili, finely chopped (adjust to taste)
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 tablespoon ginger garlic paste
- 1 tablespoon soy sauce
- 1 teaspoon vegetable oil
For the Coating Mixture
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 cup water
- 1/4 teaspoon salt
For Assembly and Garnish
- 1/2 cup all-purpose flour, dry, for rolling
- 1 teaspoon vegetable oil, for greasing
- 2 tablespoons chili oil, for serving, optional
- 2 tablespoons spring onion greens, chopped, for garnish, optional
Instructions
- 1
In a large bowl, combine the ground chicken, finely chopped onion, chopped fresh cilantro, chopped green chili, salt, black pepper, ginger garlic paste, soy sauce, and 1 teaspoon of vegetable oil. Mix all ingredients thoroughly with your hands until well combined and uniform. This is your chicken filling.
⏱️ 10 min - 2
In a separate medium bowl, whisk together 1/2 cup all-purpose flour, cornstarch, 1/2 cup water, and 1/4 teaspoon salt until the mixture is smooth and completely lump-free. This will be your liquid coating.
⏱️ 5 min - 3
Take a small portion of the prepared chicken filling (about 1 tablespoon) and roll it into a compact ball. Ensure the balls are roughly uniform in size for even cooking.
⏱️ 5 min - 4
Dip one chicken ball completely into the liquid coating mixture, ensuring it's fully submerged and coated. Then, carefully transfer the wet chicken ball to a shallow dish containing the dry all-purpose flour. Roll the ball in the dry flour to coat it evenly. Repeat this dipping in liquid coating and rolling in dry flour process 2-3 more times for each momo to create beautiful, layered wrinkles. Set aside on a plate.
⏱️ 10 min - 5
Lightly grease a steamer plate or line a steamer basket with parchment paper and lightly oil it. Arrange the coated chicken momo balls on the greased steamer plate, ensuring there is a little space between each so they do not stick together.
⏱️ 2 min - 6
Place the steamer plate into a steamer set over boiling water. Cover and steam the momos for 15 minutes, or until the chicken is cooked through and the coating is soft and slightly translucent.
⏱️ 15 min - 7
Once steamed, carefully remove the momos from the steamer. Serve hot, optionally garnished with a drizzle of chili oil and a sprinkle of chopped spring onion greens.
⏱️ 3 min