A very healthy item to eat also easy and quicker to make, chicken momo is native to Asia, which is a dumpling, hailing from Himalayan regions of India, Tibet and Nepal and consumed enthusiastically. This appetizer is delicious and easy on the conscience too! You can fill it with any minced meat of your choice. There are two types of momo, fried and steamed. Normally momos are served with sweet or spicy saucy dips an innovative low calorie snack! Flour wrappers are filled with a healthy filling of broccoli and bean sprouts, or meat, and steamed.
Momo constitute one of the most famous dishes of Tibetan and Nepalese cuisine. They can be steamed instead of fried, and made with fillings made of lamb or chicken. Some restaurants offer the momos with meat or vegetable dumplings fried or steamed, as well as other Tibetan specialties.
2 cups all-purpose flour
4 cups chicken mince
1 onion chopped
2 cloves garlic
1 tsp ginger
1 tsp turmeric
3 tbsp soy sauce
1 tbsp chilli sauce
1 tsp pepper
3 tbsp cooking oil
3 tbsp cilantro
1 tsp nutmeg
Salt to taste
Mix the flour and salt and add a little oil and water at a time to make a stiff dough. Cover and let stand for 30 minutes.
Heat the oil in a pan and fry the onions till translucent. Add the garlic and fry till it begins to turn golden. Add the meat and brown. Add the soy and chilli sauces and mix well. Add the freshly ground pepper, salt and cook till the chicken is done.
Give the dough a final knead. Divide the dough into equal-sized balls and roll into very thin circles. Dab a tiny bit of water on the edges of the circle. Put a tablespoon of chicken in the centre of each circle. Fold the edges over the chicken and pinch and twist to seal or fold the Momo in half into a semi-circular shape and pinch the edges shut.
Heat up a steamer, oil the steamer rack well. Place the Momos in a steaming dish and close the lid, and allow steaming until the dumplings are cooked through, for 10 minutes.
Serve piping hot with tomato achaar and Thukpa.