Steamed Chicken Momo (Tibetan Dumplings)

Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, Steamed Chicken momo (Tibetan Dumplings). It is one of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Steamed Chicken momo (Tibetan Dumplings) is one of the most well liked of recent trending meals on earth. It's enjoyed by millions daily. It's easy, it is fast, it tastes yummy. They're nice and they look wonderful. Steamed Chicken momo (Tibetan Dumplings) is something which I've loved my entire life.

Many things affect the quality of taste from Steamed Chicken momo (Tibetan Dumplings), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Steamed Chicken momo (Tibetan Dumplings) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Steamed Chicken momo (Tibetan Dumplings) is 50 momos. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Steamed Chicken momo (Tibetan Dumplings) estimated approx 30mins steaming.

To get started with this recipe, we have to prepare a few components. You can cook Steamed Chicken momo (Tibetan Dumplings) using 14 ingredients and 5 steps. Here is how you cook it.

Momo has always been our special food and used to be cooked on special occasions and celebration and especially on the Tibetan New Year called "Losar".

Steaming time of momos is 30 minutes ,some prefer to steam for 20 minutes but I find it undercooked in 20 minutes and the maida wrap is quite chewy.
So apart from steaming time it requires preparation time of about an hour or so and time for stuffing and making of momos.
In Tibetan style Momo the stuffing is generally not precooked be it veg or non veg, in Nepali style Momo the stuffing is precooked and the seasoning is a bit different.
In order to make chicken momo juicy I have added butter to the stuffing. There is no need to add chillies, garlic etc to the stuffing as that is balanced by the spicy garlic tomato chutney.
I don't add MSG instead I add soya sauce to the stuffing mix.
#GA4 #week8 #steamed

Ingredients and spices that need to be Get to make Steamed Chicken momo (Tibetan Dumplings):

1. For stuffing
2. 550 gms chicken mince
3. 500 gms (gross weight) onion finely chopped
4. as needed Little spring onion(optional)
5. 3 tbsps Ginger paste
6. 80 gms Room temperature butter (optional)
7. 3 tbsps soya sauce
8. as per taste Salt
9. For Dough
10. 450 gms maida/ All-purpose flour
11. 3/4 cup-
12. 1 cup water (room temperature)
13. For steaming
14. as needed Enough water to steam in the steamer bottom vessel

Steps to make to make Steamed Chicken momo (Tibetan Dumplings)

1. Mince the meat, peel and chop the onion, peel and grind the ginger. Put everything in the bowl and mix.
2. Once mixed, add the salt as per taste. Cover and let it rest for at least half an hour in the fridge.
3. Shift the flour, knead it into tight dough so that no extra flour is needed to roll it. Cover and let it rest for at least 20 mins or so.
4. Now take small dough pieces and roll it like a Puri keeping the edges thin and keep the stuffing in the centre and fold it and press the edges to seal the momo/ dumpling.
5. Arrange and keep it in a greased /oiled momo steamer and steam it for 30 minutes. Serve hot with soup and Garlic Tomato chutney, Chilli oil dip/ sauce and soya sauce.

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So that's going to wrap this up for this special food How to Make Homemade Steamed Chicken momo (Tibetan Dumplings). Thank you very much for your time. I am confident you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!