CHICKEN MOMO

-
Momo a type of dumpling native to Nepal; also popular in bordering region of Tibet,Bhutan and Northeast India.It is similar to the Chinese Baozi and Jiaozi,the Mongolian Buuz,the Japanese Gyoza or the Korean Mandu.Momo is a type of steamed bun with or without filling.Momo are one of the most popular fast foods in many regions of the Nepal populated with people of Tibetan, Nepali or other Himalayan origins.Momo are made with a simple flour-and-water dough-white flour is generally preferred-and sometimes a little yeast or baking soda is added to give a more doughy texture to the finished product.The filling may be one of the several mixtures:In Nepal, the traditional momo is prepared with ground meat filling,but over the past several years, this has changed and become more elaborate.These days, momos are prepared with virtually any combination of ground meat,vegetables,tofu,paneer cheese,vegetable & meat combination There are different varieties of momo, such as fried and steamed momo.Momo are usually served with a dipping sauce normally consisting of tomatoes as the base ingredient, from which numerous variations can be made.


INGREDIENTS:-

FOR DOUGH:

All purpose flour(maida)-2 cups
Oil-1 tbsp
Salt to taste
Water- As needed

FOR STUFFING:

Minced chicken-1 cup(or you can use 4-5 pieces of chicken breast,I used chicken breast pieces coz chicken breast are more soft than minced chicken)
Finely chopped Onion-2 tbsp
Finely chopped ginger-1 tbsp
Finely chopped garlic-1 tbsp
Finely chopped green chili-1 tbsp(if you need more spicy then add more green chili)
Chili sauce-1/2 tsp(or to taste)
Soy sauce-2 tsp
Vinegar-1/2 tsp
Ajinomoto-a pinch(optional)
Black pepper powder-1/4 tsp
Salt to taste

METHOD:-

1-Mix flour,oil and salt in a bowl and add water to make a semi hard dough.Cover and keep aside for at least 30-35 minutes.
2-For stuffing,add all the stuffing ingredients in a mixing bowl.Grind well,adjust for seasoning with salt and pepper.If you use minced chicken then only mix all the stuffing ingredients.
3--Divide the dough into equal sized balls and roll into very thin circles(just like poori) with some dry flour on your rolling board to make a momo wrapper.
4-Put some water around the sides of wraps.So that it will stick together.Then hold wrapper on one palm,put 1 tbsp of the stuffing in the center and the other hand bring all edges together to the center,making the pleats.Pinch and twist(just like modok) the pleats to ensure the absolute closure of the stuffed dumpling.
5-Heat up a steamer,oil the steamer surface well,so they won't stick,then arrange all the momos without touching each other.
6-Steam  the momos about 20-25 minutes and serve hot with momo(tomato-garlic) chutney.
(If you do not have a steamer,then take a big pan with a tight lid.Arrange the momos in a steel plate.
Put about 2 cups water in the pan. Place a steel bowl in the pan and put the plate of momos on it.
Cover the lid and steam for about 12 minutes on medium flame.Even you can follow the same inside a rice cooker steamer or pressure cooker)


Comments

Post a Comment

Popular posts from this blog

POTALA RASA(TEMPLE STYLE)

-
Image
Potala Rasa is very popular dish in the eastern India specially in the state of orissa.Potala or Parwal or Pointed Guard is one of the most famous vegetable in orissa.In this recipe potala is cooked with poppy seeds,cashew nuts,coconut milk and the spices.It is a typical Oriya cuisine.This recipe is one of the main menu of the "Mahaprasad" of Jagannath Temple,Puri.So let's start..... INGREDIENTS:- Potal or parwal-500 gm Grated coconut-1/2 cup Poppy seeds(khus khus)-5 tsp Cashew nut-10 pieces Ginger-1/2 inch Cumin seeds-2 tsp Turmeric powder-1/2 tsp Coriander powder-1/2 tsp Chili powder-1 tsp Garam masala powder-1 tsp Roasted cumin seeds powder-1/2 tsp Dry chilies-1 Bay leaves–2 Panch phutan-1 tsp Yogurt/coconut milk-2 tbsp Ghee-4 tbsp Salt to taste METHOD:- 1-Wash and peel the parwals.Cut each parwal in two halves(round shape). 2-Peel the potatoes and cut into cube pieces.(cut into 8 pieces) 3-Make a fine paste of grated coconut,gin...
Read more

ALOO-MATAR CHAAT

-
Image
Aloo-mattar chat is a very famous chatpata street food in Odisha(a northeastern state of India).Its main ingredients are dried peas(yellow/white/green) and potato.Sometimes it is served with dahi bara(dahi vada) or gup chup(panipuri).This chat is my all time favorites street food. INGREDIENTS:- Yellow Peas-1cup Boiled potatoes-2 large(peel skin and mash them well) Chopped Onion-1 large Chopped Tomato-1 large Grated ginger-garlic-2 tbsp Turmeric powder-1 tsp Red Chili powder-1 tsp Coriander powder-1/2 tsp Cumin powder-1/2 tsp Dry mango powder-2 tsp Water-2 tbsp Oil-1 tbsp Salt as per taste FOR ASSEMBLE: Chopped onion Chopped green chili Chopped Coriander leaves Grated cucumber Grated carrots Tamarind chutney(see recipe here) Coriander min chutney(see recipe here) Sweet curd/yogurt(beat smoothly with 1 tbsp of sugar and 2 pinch of salt) Roasted cumin powder Chat masala Black salt Roasted Lijjat Papad Thin sev Papdi-5-6 METHOD:- 1-Soak...
Read more

PAKUDI TARKARI(PAKODA CURRY)

-
Image
INGREDIENTS:- FOR PAKODA(PAKUDI): Gram flour-1 cup Chopped onion-4 tbsp Ginger-Garlic paste-1/2 tsp Chili powder-1/2 tsp Baking soda-1/4 tsp Turmeric powder-2 pinch Hing-a pinch Salt to taste Water as need Oil for deep frying FOR CURRY: Chopped onion-1 large Chopped Tomato–2 Ginger-garlic paste-1 tbsp Whole garam masala-1 tbsp(cardamoms,cloves,black pepper,coriander seeds,cumin seeds,cinnamon and bay leaves) Dry red chili-2 Chili powder–1/2 tsp Coriander powder-1/2 tsp Cumin Powder-1/2 tsp Turmeric Powder–1/4 tsp Garam masala-1/2 tsp Oil-1 tbsp Salt to taste METHOD:- 1-Mix all ingredients for pakoda(pakudi) except water in a large bowl.Then make a dumpling batter with the help of very little water.Mix  it well with spoon. 2-In a kadhai heat oil on medium heat.When oil is heated,drop batter in the oil using finger or spoon and fry till golden brown. Drain on paper towel to soak extra oil.Keep aside. 3-In a pan heat oil.add dry chili and...
Read more