Tender, juicy minced chicken wrapped in a delicate, thin dough and steamed to perfection. These popular street-food style dumplings are a flavor-packed appetizer or snack, best enjoyed with a spicy dipping sauce.
Prep40 min
Cook12 min
Servings4
Serving size: 6 pieces
351cal
27gprotein
41gcarbs
8g
Ingredients
1.5 cup All-Purpose Flour (Approx. 180g)
0.5 tsp Salt (For the dough)
1 tsp Vegetable Oil (For the dough)
0.5 cup Warm Water (Approx. 120 ml, adjust as needed)
400 g Lean Chicken Mince
1 cup Onion (Finely chopped)
1 tbsp Ginger Paste
1 tbsp Garlic Paste
2 pcs Green Chili (Finely chopped, adjust to taste)
A fiery and pungent Indo-Chinese condiment made from dried red chilies, garlic, and ginger. Perfect for spicing up noodles, fried rice, or as a zesty dipping sauce for appetizers.
Crispy Fried Chicken Momos with tangy Schezwan Sauce! An energy-giving snack that's simply irresistible.
This indo_chinese dish is perfect for snack. With 457.03 calories and 27.91g of protein per serving, it's a muscle-gain option for your meal plan.
fat
0.25 cup Spring Onion Greens (Finely chopped)
0.25 cup Coriander Leaves (Finely chopped)
1.5 tbsp Soy Sauce
1 tsp White Vinegar
0.5 tsp Black Pepper Powder
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the all-purpose flour, 0.5 tsp salt, and 1 tsp oil.
Gradually add warm water while mixing to form a shaggy dough.
Transfer the dough to a clean, lightly floured surface and knead for 8-10 minutes until it is smooth, firm, and elastic.
Cover the dough with a damp cloth and let it rest for at least 30-45 minutes. This helps relax the gluten, making it easier to roll.
2
Prepare the Chicken Filling
In a separate bowl, combine the chicken mince, finely chopped onion, ginger paste, garlic paste, and green chilies.
Add the chopped spring onion greens, coriander leaves, soy sauce, vinegar, 0.75 tsp salt, black pepper, and 1 tbsp oil.
Gently mix all the ingredients with a spoon or your hands until just combined. Do not overmix, as this can make the filling tough.
3
Shape the Momos
After the dough has rested, knead it once more for a minute. Divide the dough into 24 equal-sized small balls.
Take one ball and roll it into a thin circle, about 3-4 inches in diameter. Focus on making the edges thinner than the center.
Place about 1 tablespoon of the chicken filling in the center of the wrapper.
To shape, hold the wrapper in your hand, and use your other hand to make small pleats along one edge. Bring the pleated edge to meet the smooth edge and press firmly to seal, creating a half-moon shape. Alternatively, gather all the pleats at the center to form a pouch.
Place the shaped momos on a plate and keep them covered with a damp cloth to prevent them from drying out while you shape the rest.
4
Steam the Momos
Add water to a steamer pot and bring it to a rolling boil.
Lightly grease the steamer tray with oil to prevent the momos from sticking. You can also line it with cabbage leaves.
Arrange the momos in the steamer, leaving at least a 1-inch gap between each one to allow for even cooking and prevent them from sticking together.
Place the steamer tray over the boiling water, cover with a lid, and steam for 10-12 minutes on medium-high heat.
The momos are cooked when the wrapper appears translucent and shiny, and feels non-sticky to the touch.
5
Serve
Carefully remove the momos from the steamer.
Serve immediately with a spicy momo chutney, chili garlic sauce, or a simple soy-vinegar dip.
12
Serving size: 2 tbsp
106cal
1gprotein
5gcarbs
10gfat
Ingredients
20 pcs Kashmiri Dry Red Chilies (Primarily for color and mild heat)
5 pcs Byadgi Dry Red Chilies (Optional, for extra heat)
2 cup Hot Water (For soaking the chilies)
20 cloves Garlic (Roughly chopped)
2 inch Ginger (Roughly chopped)
0.5 cup Vegetable Oil (Or any neutral-flavored oil)
2 tbsp Soy Sauce (Use light soy sauce)
2 tbsp Rice Vinegar
1 tbsp Sugar (To balance the flavors)
1 tsp Sichuan Peppercorns (Optional, for the authentic numbing effect)
1 tsp Salt (Adjust to taste)
Instructions
1
Prepare the Chilies
Remove the stems from all dried red chilies. For a milder sauce, cut them open and discard the seeds.
Place the chilies in a heatproof bowl and pour 2 cups of hot water over them.
Let the chilies soak for 30 minutes until they are soft and plump.
After soaking, drain the chilies but reserve about 1/2 cup of the soaking water for later use.
2
Create the Chili-Garlic Paste
Transfer the soaked red chilies, chopped garlic, and chopped ginger to a blender jar.
Add 2-3 tablespoons of fresh water or the reserved chili water to facilitate grinding.
Blend into a smooth, fine paste. Scrape down the sides of the blender periodically to ensure everything is well combined.
3
Cook the Sauce
Heat the vegetable oil in a heavy-bottomed pan or wok over medium-low heat. The amount of oil is crucial for preservation and flavor.
Carefully add the ground chili-garlic-ginger paste to the hot oil. Be cautious as it will splutter.
Sauté the paste, stirring frequently, for 10-12 minutes. Cook until the raw aroma disappears and you see the oil separating from the paste. This step is key to developing a deep flavor.
If using Sichuan peppercorns, lightly crush them and add them to the pan. Sauté for another minute until fragrant.
Stir in the soy sauce, rice vinegar, sugar, and salt. Mix thoroughly.
Continue to cook for another 5-7 minutes, stirring occasionally, until the sauce thickens and the color deepens to a rich red.
If the sauce becomes too thick, add a few tablespoons of the reserved chili soaking water to achieve your desired consistency.
4
Cool and Store
Turn off the heat and allow the Schezwan sauce to cool down completely to room temperature.
Once cooled, transfer the sauce to a clean, dry, and airtight glass jar.
Store in the refrigerator. It will stay fresh for up to a month. Always use a clean, dry spoon to serve.
