Chicken Steamed Momos

Ingredients: For the Dough: All Purpose Flour (Maida) – 3 cups Baking Powder – 1/4 tsp Water – 1 cup, approx For the Vegetable Filling: Cabbage – 3 cups, food processed or cut really fine Carrots – 1, medium, shredded fine Onions – 4 medium (approx 300gm), finely chopped Ginger – 1 tbsp, minced Cilantro – 3-4 sprigs, finely chopped Dalda/ Butter/ Margarine – 1/3rd cup, melted Garam Masala – 1 tsp Salt – 1 tsp Red Chilli Powder – 1/2 tsp or to taste Dalda/Butter/Margarine – 3 tbsp For the Non-Vegetarian Filling: Ground Chicken – 250 gm (approx 1/2 lb) Onions – 300gm (approx 4 medium), finely chopped Carrots – 1, shredded Minced Ginger – 1 tbsp Mined Garlic – 1 tbsp Cilantro – 3-4 sprigs, finely chopped Dalda/ Butter/ Margarine – 1/3rd cup, melted Garam Masala – 1/2 tsp Salt – 1 tsp Red Chilli Powder – 1/2 tsp

Method: For the Dough: 1. In a bowl, mix in the All Purpose Flour and the Baking Powder. 2. Add in the Water a little at a time to form a dough. 3. Once in comes together, knead for another 10 minutes. 4. Cover and allow the dough to rest for 15-20 minutes. 5. Meanwhile work on the fillings.

For the Vegetable Filling: 1. Finely chop the Cabbage by hand or in a food-processor. 2. Sprinkle a little Salt and allow it to release the moisture for about 10 min. 3. Squeeze the Cabbage between your palms and discard all the moisture. 4. The Cabbage will reduce to about 1.5 cups. 5. Fine shred the Carrot and squeeze the moisture from it as well. 6. Finely cut the Onions and squeeze the moisture from it as well. 7. Combine the 3 vegetables in a bowl and add in all the other ingredients of the vegetable filling. 8. Mix well and set aside till ready to use.

For the Chicken Filling: 1. After shredding the Carrots, squeeze the moisture. 2. Cut the Onions fine and if there is any moisture, squeeze them as well. 3. Combine all the ingredients for the Chicken Filling in a bowl and mix well. 4. Set aside till ready to use.

To make the Momos: 1. Knead the dough for another 5 minutes. 2. Take a pinch of the dough, about the size of a large marble and roll into a smooth ball. 3. Dust in some All-Purpose Flour, press onto a rolling platform and roll into a 2.5-3″ disc. 4. Dust occasionally as needed. 5. Make all the discs for filling and set aside. Keep them covered so they do not dry up. 6. To fill the discs, take a disc in your palm and place a spoonful of filling in the center. 7. Fold over and from one edge, fold in and pleat the dough and pinch so it seals well. 8. Keep pleating and folding till done. Cover till ready to steam. 9. Add Water to the base of a steamer and allow it to come to a rolling boil. 10. Brush some Oil in the slotted portion to avoid the Momos from sticking to the base. 11. Place the Momos in it, avoid over-crowding them. 12. Place the Momos on the boiling water pan, cover and allow them to cook. 13. Vegetable ones will take about 12 minutes and Chicken ones about 12-15 minutes (depending on the size). 14. To double check, you can always open the lid and touch the skin and if it is sticky, means the dough is still raw. 15. Once done, remove carefully from the pan and serve hot along with some Momo Chutney.

Tips: 1. Patience and practice is the mantra to getting these like how they are served in restaurants and street-side. 2. Extra dough – freeze, extra fillings – freeze, extra uncooked momos – freeze! 3. Substitute or add in additional fillings – spring onions, paneer, tofu, potatoes, shrimps, fish, turkey, beef, pork…the list goes on and on.