Juicy Tibetan Chicken Momo
Juicy Tibetan Chicken Momo
Ingredients
For the Dough
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup water, warm
For the Filling
- 500 grams ground chicken
- 1 cup cabbage, chopped
- 1 cup onion, chopped
- 1 tablespoon ginger, grated
- 1 tablespoon garlic, minced
- 1/2 cup spring onion, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon soy sauce
- 1 tablespoon oil
Instructions
- 1
In a large bowl, combine the 2 cups of all-purpose flour and 1/2 teaspoon of salt.
⏱️ 2 min
- 2
Gradually add 1/2 cup of warm water to the flour mixture, mixing until a shaggy dough forms.
⏱️ 3 min
- 3
Knead the dough on a lightly floured surface for 5 minutes until it becomes smooth and elastic.
⏱️ 5 min
- 4
Cover the dough with a damp cloth or plastic wrap and let it rest for 30 minutes at room temperature.
- 5
In a separate bowl, combine 500 grams of ground chicken, 1 cup of chopped cabbage, 1 cup of chopped onion, 1 tablespoon of grated ginger, 1 tablespoon of minced garlic, and 1/2 cup of chopped spring onion.
⏱️ 5 min
- 6
Season the mixture with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 tablespoon of soy sauce, and 1 tablespoon of oil.
⏱️ 2 min
- 7
Mix all the filling ingredients thoroughly until well combined.
⏱️ 3 min
- 8
Take the rested dough and roll it into a log shape. Cut the log into small, equal-sized pieces, about 1-inch each.
⏱️ 3 min
- 9
Take one piece of dough and flatten it into a thin circular wrapper using a rolling pin or your fingers. The edges should be thinner than the center.
⏱️ 10 min
- 10
Place a spoonful of the chicken filling in the center of each dough wrapper.
⏱️ 5 min
- 11
Carefully bring the edges of the wrapper together, pinching and pleating them to seal the momo. Various shaping techniques can be used, such as a traditional round pleated shape or a half-moon shape.
⏱️ 5 min
- 12
Arrange the prepared momos in a steamer basket, ensuring they are not touching each other to prevent sticking.
⏱️ 2 min
- 13
Steam the momos for 10-12 minutes, or until the chicken filling is cooked through and the wrappers are translucent and tender.
⏱️ 12 min
- 14
Serve the hot momos immediately with chili oil or your preferred dipping sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Juicy Tibetan Chicken Momo
For the Dough
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup water, warm
For the Filling
- 500 grams ground chicken
- 1 cup cabbage, chopped
- 1 cup onion, chopped
- 1 tablespoon ginger, grated
- 1 tablespoon garlic, minced
- 1/2 cup spring onion, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon soy sauce
- 1 tablespoon oil
Instructions
- 1
In a large bowl, combine the 2 cups of all-purpose flour and 1/2 teaspoon of salt.
⏱️ 2 min - 2
Gradually add 1/2 cup of warm water to the flour mixture, mixing until a shaggy dough forms.
⏱️ 3 min - 3
Knead the dough on a lightly floured surface for 5 minutes until it becomes smooth and elastic.
⏱️ 5 min - 4
Cover the dough with a damp cloth or plastic wrap and let it rest for 30 minutes at room temperature.
- 5
In a separate bowl, combine 500 grams of ground chicken, 1 cup of chopped cabbage, 1 cup of chopped onion, 1 tablespoon of grated ginger, 1 tablespoon of minced garlic, and 1/2 cup of chopped spring onion.
⏱️ 5 min - 6
Season the mixture with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 tablespoon of soy sauce, and 1 tablespoon of oil.
⏱️ 2 min - 7
Mix all the filling ingredients thoroughly until well combined.
⏱️ 3 min - 8
Take the rested dough and roll it into a log shape. Cut the log into small, equal-sized pieces, about 1-inch each.
⏱️ 3 min - 9
Take one piece of dough and flatten it into a thin circular wrapper using a rolling pin or your fingers. The edges should be thinner than the center.
⏱️ 10 min - 10
Place a spoonful of the chicken filling in the center of each dough wrapper.
⏱️ 5 min - 11
Carefully bring the edges of the wrapper together, pinching and pleating them to seal the momo. Various shaping techniques can be used, such as a traditional round pleated shape or a half-moon shape.
⏱️ 5 min - 12
Arrange the prepared momos in a steamer basket, ensuring they are not touching each other to prevent sticking.
⏱️ 2 min - 13
Steam the momos for 10-12 minutes, or until the chicken filling is cooked through and the wrappers are translucent and tender.
⏱️ 12 min - 14
Serve the hot momos immediately with chili oil or your preferred dipping sauce.
⏱️ 1 min