Chicken Fried Momos with Chicken Clear Soup

Instructions

1. 1

   Prepare the Dough

   • In a mixing bowl, combine the all-purpose flour and 0.5 tsp of salt. Add 1 tsp of vegetable oil.
   • Gradually pour in warm water while mixing to form a firm, smooth, and pliable dough. Do not make it too soft.
   • Knead for 5-7 minutes until smooth. Cover with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Prepare the Chicken Filling

   • While the dough rests, prepare the filling. In a separate bowl, combine the chicken mince, finely chopped onion, ginger-garlic paste, green chillies, soy sauce, vinegar, black pepper powder, 0.5 tsp salt, and chopped spring onion greens.
   • Mix gently with a spoon or your hands until all ingredients are just combined. Overmixing can make the filling tough.
3. 3

   Shape the Momos

   • After the dough has rested, knead it once more for a minute. Divide it into 20-24 small, equal-sized balls.
   • Take one ball, dust it lightly with flour, and roll it into a thin circle about 3-4 inches in diameter. Try to keep the edges thinner than the center.
   • Place about 1 tablespoon of the chicken filling in the center of the wrapper.
   • To seal, bring the edges together and start pleating one side, joining it to the other side as you go, to form a half-moon shape. Alternatively, gather all edges at the top to form a small pouch. Press firmly to seal.
   • Place the shaped momos on a lightly floured plate and keep them covered with a damp cloth to prevent drying out while you shape the rest.
4. 4

   Steam the Momos

   • Prepare a steamer by adding water to the bottom pot and bringing it to a boil. Lightly grease the steamer basket with oil.
   • Arrange the shaped momos in the basket, ensuring they do not touch each other to prevent sticking.
   • Place the basket over the boiling water, cover with a lid, and steam for 10-12 minutes. The momos are cooked when the wrapper appears translucent and feels non-sticky.
5. 5

   Pan-Fry for a Crispy Bottom

   • Heat 3 tbsp of oil in a non-stick, flat-bottomed pan over medium-high heat.
   • Carefully place the steamed momos in the pan, flat-side down, in a single layer. Do not overcrowd the pan; work in batches if needed.
   • Fry for 2-3 minutes, or until the bottoms are golden brown and crisp.
   • Carefully pour about 1/4 cup of water into the pan (it will sizzle and steam), and immediately cover with a tight-fitting lid. Reduce the heat to medium-low.
   • Let it cook for 3-4 minutes, allowing the top part of the momos to steam while the bottom stays crisp.
   • Once all the water has evaporated, remove the lid and cook for another 30-60 seconds to ensure the bottom is perfectly crispy.
6. 6

   Serve Hot

   • Remove the chicken fried momos from the pan and serve immediately with a spicy momo chutney, schezwan sauce, or a simple soy-chilli dip.