Chicken Momos Recipe Delicious Steamed Chicken Dumplings

Steamed Chicken Momos, Steamed Chicken Momos vahrehvah

WEBMar 13, 2019 · Mix all ingredients well and keep aside. Take the dough and roll into a tube shape and divide them into equal portions. Take a ball and roll out thinly, put a teaspoon …

1. Take a bowl add all purpose flour, salt, water, mix it like a medium stiff dough and knead it, let it rest for 15 minutes.
2. In another bowl add chicken mince, butter, chopped onions, chopped carrot, chopped cabbage, chopped ginger garlic, spring onions, pepper powder, Soya sauce (optional), chopped coriander leaves, red chilly powder(optional), salt, garam masala, egg, vinegar, mix it well keep aside.
3. Take the dough and divide them into equal portions shape them into balls and roll out thinly, put a teaspoon of the filling in the middle and bring all edges together in a fancy fan fold.
4. Steam in a steamer of about 15 minutes.

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Chicken momos recipe delicious. magazine

WEBDec 30, 2014 · Oil a large baking sheet. Divide the dough into 30 tablespoon-size balls (17-20g each) and flatten with the palm of your …

1. To make the dough, mix the flour and the ¼ tsp salt in a large bowl, then make a well in the centre. Pour in 175ml cold water and mix with a wooden spoon until you have a shaggy but well-combined dough, adding a little extra water if necessary. Turn out onto a lightly floured surface, bring together with your hands and knead for 5 minutes or until smooth and elastic. Shape into a ball and wrap in cling film. Set aside for 20 minutes to rest.
2. Meanwhile, mix the chicken, shallots, coriander, garlic, ginger and lemongrass in a bowl (see make ahead). Oil a large baking sheet.
3. Divide the dough into 30 tablespoon-size balls (17-20g each) and flatten with the palm of your hand, then roll out to 10cm circles on a lightly floured surface. Holding a dough disc in the palm of one hand, put 1 tbsp (about 25g) of chicken mixture in the centre. Dip a finger in water and wet the edges of the pastry. Bring the edges together to enclose the filling, folding in and pinching to seal like a little money bag. Put on the prepared sheet and cover with a clean, damp tea towel. Repeat with the remaining dough and filling until everything is used up.
4. Bring a pan of water to the boil and top with a bamboo steamer or steamer insert, lined with oiled baking paper (see tips). Put the momos, in batches, into the steamer, cover with a lid and cook for 10 minutes until cooked through. Transfer to a serving tray and leave to cool slightly before serving – they will be dangerously hot in the middle if you don’t let them cool a bit.

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