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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.
For 4 servings
Prepare the Dough
Prepare the Chicken Filling
Shape the Momos
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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.
This indo_chinese recipe takes 52 minutes to prepare and yields 4 servings. At 350.76 calories per serving with 26.92g of protein, it's a moderately challenging recipe perfect for appetizer or snack or lunch.
Steam the Momos
Serve
Replace chicken with a mixture of finely chopped cabbage, carrots, mushrooms, and paneer. Sauté the vegetables lightly to remove excess moisture before filling.
Use a 50/50 mix of whole wheat flour (atta) and all-purpose flour for a more fibrous and nutritious wrapper.
After steaming, pan-fry the momos in a little oil until the bottoms are golden brown and crispy. Then add a splash of water, cover, and let them steam for a minute to create a crispy-bottom, soft-top texture.
Add 1/2 teaspoon of red chili flakes or a finely chopped red chili to the chicken mixture for an extra kick.
The chicken filling provides high-quality protein, which is essential for muscle repair, growth, and maintaining a healthy metabolism.
Steaming is a healthy cooking technique that requires no added fat, making these dumplings significantly lower in calories and fat compared to their fried counterparts.
Chicken is a good source of B vitamins, particularly Niacin (B3) and B6, which are crucial for converting food into energy and supporting brain function.
A serving of 6 steamed chicken momos contains approximately 380-420 calories. The exact number can vary based on the size of the momos and the fat content of the chicken mince used.
Chicken momos can be a relatively healthy choice. They are steamed, not fried, which keeps the fat content low. The chicken provides lean protein. However, the wrapper is typically made from refined all-purpose flour (maida), which is low in fiber. For a healthier option, consider making them with whole wheat flour.
This usually happens for a few reasons: the dough was not kneaded long enough to develop gluten, it wasn't rested for the recommended time, or the wrappers were rolled too thick. Ensure you knead for a full 8-10 minutes and rest the dough for at least 30 minutes.
The best way is to lightly grease the steamer tray with oil before placing the momos. Alternatively, you can place a small piece of cabbage leaf under each momo, which also adds a subtle flavor.
Yes, you can prepare both in advance. The dough can be made, wrapped tightly in plastic wrap, and refrigerated for up to 24 hours. The filling can also be mixed and stored in an airtight container in the refrigerator for a day. Assemble and steam just before serving for the best texture.