Thin Layered Juiciest Chicken Momo
Thin Layered Juiciest Chicken Momo
Ingredients
For the Chicken Momo Filling
- 300 grams chicken, minced with fat
- 2 onions, 2-3 big, finely minced
- 2 inches ginger, 2-3 inches, finely minced
- 1 teaspoon salt, as per taste
- 1/2 teaspoon MSG, monosodium glutamate, as per taste
- 1/2 teaspoon black pepper powder, optional, as per taste
- 3 spoons water, chicken stock is recommended
- 3 tablespoons cooking oil, 3-4 tbsp, lukewarm
For the Momo Dough
- 2 cups all-purpose flour, plus more for dusting
- 1/2 cup water, or as needed
Instructions
- 1
In a large mixing bowl, combine the 300 grams of minced chicken with fat, finely minced 2-3 big onions, and finely minced 2-3 inches of ginger. Add salt and MSG (monosodium glutamate) according to your taste preferences. If desired, add black pepper powder to taste. Pour in 3 spoons of water (chicken stock is recommended for richer flavor) and 3-4 tablespoons of lukewarm cooking oil. Mix all the ingredients thoroughly by hand until well combined and the filling is uniform.
⏱️ 15 min
- 2
In a separate bowl, gradually add water to the all-purpose flour, kneading until a smooth and pliable dough forms. The dough should be firm but elastic. Cover the dough with a damp cloth and let it rest for at least 15 minutes while you prepare the filling.
⏱️ 15 min
- 3
Divide the dough into small, equal portions. On a lightly floured surface, roll out each portion into a very thin circular sheet. Use a round cutter or a small glass to cut out uniform circles from the thin dough sheet, approximately 3-4 inches in diameter.
⏱️ 10 min
- 4
Take one dough circle and place a small amount (about 1 teaspoon) of the prepared chicken filling in the center. Carefully pleat the momo by pinching one edge of the dough and then folding and pressing along the edge to create a series of small pleats, sealing the momo into a round or half-moon shape. Ensure the momo is tightly sealed to prevent the filling from escaping during steaming. Repeat with the remaining dough and filling.
⏱️ 15 min
- 5
Lightly grease the steamer basket to prevent sticking. Arrange the shaped momos in the steamer basket, leaving a small space between each one to allow for expansion. For best results and to prevent tearing, place the momos upside down in the steamer.
⏱️ 2 min
- 6
Place the steamer basket over a pot of boiling water. Cover and steam the momos for 15-20 minutes, or until they are cooked through, appear translucent, and the filling is firm. The momos should look juicy and plump.
⏱️ 18 min
- 7
Carefully remove the hot steamed momos from the steamer. Serve immediately with your favorite dipping sauce.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Thin Layered Juiciest Chicken Momo
For the Chicken Momo Filling
- 300 grams chicken, minced with fat
- 2 onions, 2-3 big, finely minced
- 2 inches ginger, 2-3 inches, finely minced
- 1 teaspoon salt, as per taste
- 1/2 teaspoon MSG, monosodium glutamate, as per taste
- 1/2 teaspoon black pepper powder, optional, as per taste
- 3 spoons water, chicken stock is recommended
- 3 tablespoons cooking oil, 3-4 tbsp, lukewarm
For the Momo Dough
- 2 cups all-purpose flour, plus more for dusting
- 1/2 cup water, or as needed
Instructions
- 1
In a large mixing bowl, combine the 300 grams of minced chicken with fat, finely minced 2-3 big onions, and finely minced 2-3 inches of ginger. Add salt and MSG (monosodium glutamate) according to your taste preferences. If desired, add black pepper powder to taste. Pour in 3 spoons of water (chicken stock is recommended for richer flavor) and 3-4 tablespoons of lukewarm cooking oil. Mix all the ingredients thoroughly by hand until well combined and the filling is uniform.
⏱️ 15 min - 2
In a separate bowl, gradually add water to the all-purpose flour, kneading until a smooth and pliable dough forms. The dough should be firm but elastic. Cover the dough with a damp cloth and let it rest for at least 15 minutes while you prepare the filling.
⏱️ 15 min - 3
Divide the dough into small, equal portions. On a lightly floured surface, roll out each portion into a very thin circular sheet. Use a round cutter or a small glass to cut out uniform circles from the thin dough sheet, approximately 3-4 inches in diameter.
⏱️ 10 min - 4
Take one dough circle and place a small amount (about 1 teaspoon) of the prepared chicken filling in the center. Carefully pleat the momo by pinching one edge of the dough and then folding and pressing along the edge to create a series of small pleats, sealing the momo into a round or half-moon shape. Ensure the momo is tightly sealed to prevent the filling from escaping during steaming. Repeat with the remaining dough and filling.
⏱️ 15 min - 5
Lightly grease the steamer basket to prevent sticking. Arrange the shaped momos in the steamer basket, leaving a small space between each one to allow for expansion. For best results and to prevent tearing, place the momos upside down in the steamer.
⏱️ 2 min - 6
Place the steamer basket over a pot of boiling water. Cover and steam the momos for 15-20 minutes, or until they are cooked through, appear translucent, and the filling is firm. The momos should look juicy and plump.
⏱️ 18 min - 7
Carefully remove the hot steamed momos from the steamer. Serve immediately with your favorite dipping sauce.
⏱️ 2 min