Momos Recipe – Veg and Chicken
Making momos at home is easier than you’d think! And this recipe makes really juicy and delicious momos, just like the one from your favorite street-side momo place!
Momos is the kind of dish that looks complicated, but is actually really easy. And this recipe is also super versatile, because you can stuff it with just about anything – vegetables, paneer, cheese and mushrooms, chicken or pork. In this recipe, I am sharing instructions for steamed momos, but you can just easily shallow or deep fry them!
This street-style momo recipe makes for a really hearty and filling snack or appetizer.But tbh, sometimes these even double up as dinner with some sweet corn soup or thukpa, and no one complains!
Here’s everything that you’ll need:
For the dough: The dough is made with all purpose flour, salt and lukewarm water. You can use whole wheat flour but the wrapper will be really dense and chewy. All purpose flour or maida also adds more gluten and makes the wrapper easier to roll and pleat.
Vegetarian Filling:
We need to stir fry and cook the vegetarian filling for momos before using it. You can use a variety of veggies like onions, cabbage, carrots, capsicum or bell peppers, mushrooms, corn, paneer etc.
Chicken Filling for Momos:
We don’t precook the chicken filling. We mix together all the ingredients – chicken mince, spring onions, onions, celery, ginger, garlic, oyster sauce, pepper, corn flour and salt – and stuffed in the wrapper. Everything gets cooked together when we steam the momos – approx 6-7 minutes.
Making the Dough
The dough is a simple mix of all purpose flour, salt and lukewarm water. Kneading with water creates some steam and a really pliable dough which is perfect for making momos. Once you finish kneading the dough, cover it with a damp towel and allow it to rest for 20 minutes before cutting it into small pieces – each piece should be approx grams
Filling – Veg and Chicken
The chicken filling is made simply by mixing all the ingredients together and is raw. It cooks along with the momos as they steam
For the vegetarian filling, we stir fry all the ingredients together. When steamed, veggies release a lot of water. So if they’re not precooked, you’ll end up with soggy, unappetizing momos.
I am sharing two different ways to wrap momos. Both these methods are really simple. You can even purchase square or round momo wrappers (easily available in the freezer section of any supermarket) if don’t want to make your wrapper at home.
We steam the momos for about 6 minutes, which is enough time to cook both the wrapper and the raw chicken filling.
Don’t get overwhelmed by the number of steps in this recipe; everything is really straightforward. I usually make a large batch and freeze the rest for later to save so much prep time. Frozen momos can easily last for up to a month without going bad. Here’s what you need to do:
Step 1:
Make your filling, roll out the wrappers and stuff them.
Step 2:
Place the stuffed momos on a silicone lined baking sheet in rows, making sure none of the pieces touch each other. Cover the tray with a clean, wet towel as you prep to prevent them from drying out.
Step 03:
Once all your momos are ready, place the tray straight into the freezer and freeze for 1-2 hours.
Step 04:
Transfer the frozen momos to a ziplock bag after divding them to into smaller portion. This why you can pull out only one bag at a time to prevent the rest from going bad.
Step 05:
When you are ready to cook, just place the frozen momos straight into the steamer and steam for an extra minute or two. There is no need to defrost them first.
Top Tips
Make sure to roll the dough thin to prevent thick and chewy momos.
Feel free to customise the stuffing based on what you like and have available. Just avoid adding really water-y veggies like cucumber and tomatoes as those will break the momos during the steaming process.
Do not overcrowd the pan when steaming the momos. These tend to expand on steaming and overcrowding the pan will make the momos stick to each other.
To check for doneness, check the skin. It should be transparent-ish and non-sticky. If it feels sticky, steam for another minute or two.
I bet everyones going to get super excited when you set the table with these homemade momos that taste street style!!
I love serving these with an assortment of dips to keep each bite interesting. Some of my favourite dips to serve these with include my homemade schezwan sauce and thai sweet chilli sauce. I recently drizzled a bit of chilli oil over my momos, and I don’t think I am ever have it any other way!
Watch the Video
Momos Recipe – Veg and ChickenMake momos at home with this easy recipe for momo wrappers, veg and chicken filling. The result are momos that have a thin wrapper and are stuffed to the brim with the most amazing fillings
Prep: 30minutes
minsCook: 10minutes
minsTotal: 40minutes
minsServings: 25 Momos
Ingredients
Momo Wrapper
▢1 cup All Purpose Flour , plus extra for dusting
▢1/3 cup Water
▢1/2 Teaspoon Salt
Chicken Filling
▢200 Grams Chicken Mince, ground chicken
▢1/2 Cup finely chopped Onion
▢2 Tablespoons finely chopped Celery
▢1/2 Cup finely chopped Spring Onion
▢1/2 Teaspoon finely chopped Ginger
▢1/2 Teaspoon finely chopped Garlic
▢1 Tablespoon Oyster Sauce
▢1 Teaspoon Cornflour
▢1/2 Teaspoon Salt
▢1/4 Teaspoon Pepper
Vegetarian Filling
▢1 Tablespoon Oil
▢2 Teaspoon finely chopped Garlic
▢1 Teaspoon finely chopped Ginger
▢1/2 Cup finely chopped Onion
▢1 Cup finely chopped Cabbage
▢1/2 Cup finely chopped Carrot
▢1 Teaspoon Soy Sauce
▢1/4 Teaspoon Sugar
▢1/2 Teaspoon Salt
▢1/4 Teaspoon Pepper
Instructions
Momo Wrapper
Warm water on a low flame for 1-2 minutes or in a microwave for 45 seconds to 1 minute, or until the water is very warm ((between 110F/43C to 120F/48C).
Chicken Filling
Combine all the ingredients for the chicken filling in a bowl. If the filling is very loose, you can add some extra cornflour. Cling wrap or cover with a lid and store in the refrigerator until the momo wrappers are ready.
Vegetarian Filling
Heat oil in a wok or heavy bottomed pan on a high flame. Add ginger and garlic and sauté for 30 seconds or until fragrant. Next add the onion and sauté till they become translucent. Add green chilli, cabbage and carrot, reduce flame to medium high and sauté for 3 minutes. Add soy sauce and sugar and stir to combine. Season with salt and pepper. Remove from flame and keep aside. Remember to cool down the mix before placing it inside the wrapper.
Wrapping and Pleating Momos
Once the dough has rested, take it out of the bowl and knead it a few times. Make a hole in the centre of the dough with your finger. Then use your fingers to stretch out that hole in the centre. Keep stretching out the dough and rotating it until you get a large ring. Keep rolling out the rope until it is about 1 1/2 inches in diameter.
Now, cut out smaller pieces of dough, each weighing about 6-7 grams. This is about 1/2 tablespoon of dough. Take each piece of dough and roll it into a ball. Using the fleshy part of your palm, flatten each ball of dough into a disc, about 1/2 inch in diameter. Lightly dust each disc with flour. Using a rolling pin, roll out each individual piece into a very thin round wrapper. They need to be thin enough such that they appear to be slightly translucent. Thicker wrappers tend to taste very doughy so be sure to make it as thin as you can.
Now place about a tablespoon of the prepared filling in the centre of the rolled out wrapper. Shape and seal the wrappers as shown in the video. In order to ensure that it is properly sealed, apply a little bit of water along the edges with your fingertip.
Steaming Momos
Prep the steamer by adding water in the bottom container. Place the steamer on a flame and bring the water to a boil. Place the shaped momos in a steamer lined with parchment paper. Ensure that they are not sticking to each other. Cover the lid of the steamer and allow to steam for 6 minutes on a medium flame. Once done, remove from the steamer and serve immediately
Notes
Let the dough rest enough. If you don’t have enough time, you can use the dough after it’s rested for 20 minutes, at least. But the dough will be smoother and more springy if you let it rest longer.
Work fast once the momo wrappers are rolled out. They dry out very fast, and it will become difficult to seal the momos later.
The cooking time here is just for reference. Actual cooking time will depend on the heat, the type of stove you use, the size of the momos, and the amount of filling.
Wrapped momos (uncooked) can be kept frozen for up to 2 weeks in an airtight container, separated by parchment paper.
Nutrition
Calories: 41kcal, Carbohydrates: 5g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 7mg, Sodium: 181mg, Potassium: 80mg, Fiber: 1g, Sugar: 1g, Vitamin A: 454IU, Vitamin C: 2mg, Calcium: 8mg, Iron: 1mg
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