Hi, I’m again writing a recipe for momo. My first post was for vegetarian spinach momo, but this time it is for regular chicken momo which is easier to make than the spinach one. Most of the steps are similar to the previous one, except the making of keema or the stuffing for momo. As this is meat, we have to add in different ingredients to make stuffing juicy and delicious.
And its a good day to be making momo.
Serves: 3-4, Cooking Time: 1 hour (even less if you already have wrappers)
Ingredients
For the dough
- Flour 3 cup
- Salt 10 gm
- Water as required
For stuffing
- Chicken mince 500 gm
- Oil 200 ml (mustard would be good as it gives complimenting flavo
- Cabbage 100 gm
- Onion chopped 100 gm
- Fine chopped celery 100 gm
- Garlic ginger paste 100 gm
- Momo masala or Garam masala (if its not available use coriander powder+cumin powder) 2 tbs
- Salt to taste
- Chicken cube 2 pieces
Directions
Fist add mince meat into a bowl.
Fine chop the cabbagef
Fine chop onion, celery and and put in a separate plate. 
Ad all the ingredients into large container. 
Heat oil
For sauce
follow the steps in my previous blog post here from steps 18 to 20
Directions
For the stuffing:
1. Heat a wide rimmed pan.
2. As the pan is heating, mix cabbage and minced chicken in a big bowl. The cabbage will make the chicken meat juicier, and also reduce fat dripping from the meat.
2. Add oil to the heated pan. Let is be smoking hot. Then add finely chopped onions, celery, garlic as well as ginger paste.
3. Saute for few minutes.
4. Add momo masala and the chicken cube.
5. Fry with the spices for 1 minute.
6. Toss this fried mix into the cabbage and chicken mixture. Mix all ingredients well which is the filling for our momos.
Making of the filling is most important for this momo. For Nepali palate, adding onions as much as possible produces the best results. 🙂
Once you have a good filling prepared, rest of the steps are similar to my previous post about making spinach momo. But I will go through them once again here as well, mostly through photos.
To make Wrappers:
1. Put flour and salt in a bowl, mix well.
2. Add water and knead into a soft dough.
3. Cover and keep aside for 30 minutes. Covering the dough with an air tight plastic will ensure that it is soft.
4. After 30 minutes, unwrap the dough and divide it into small portions according to how big you want each of your momos to be.
5. Shape them into balls and roll out thinly preferably to a round shape.
Finally making the momos
1. Put a teaspoon of chicken filling in the middle. Bring all edges together to the center, making small tight pleats.
2. Pinch and twist the pleats to ensure that the momo is closed tightly.
Here’s a youtube tutorial on how to make shape no. 3
3. Put a steamer with water on boil. After the water has boiled, put the momos in the steamer for about 15 minutes.
Like I mentioned in previous post, if you are not sure if its cooked, when you touch the momo, the flour should not stick.
Now that everything is ready, serve with tomato sauce. Enjoy!!
Not to miss our hero, Jhanak bhai.
I would like to thank Ben’s mom Mina, and Heema didi for helping me come up with this recipe in my blog.
Nirmala's Delight 