Momo is a Tibetan, Nepalese and Bhutanese word is a type of dumpling native to China, Tibet, Bhutan,Nepal,and the Himalayan states of India (especially Sikkim). It orginated in Tibet. However, in recent times the word Mogmog or momo is widely used in India and Nepal too, though the ingredients and the process/recipe differs greatly
Preparation Time: 30 min Cook Time: 45 min Total Time: 1 hr 10min
Recipe type: Appetizer
• one bowl Chicken, boiled and minced • one bowl Plain wheat flour/maida • 2 Onions, chopped • 1 Inch ginger, chopped • 2 Green chilli, chopped • 2 Cloves garlic, chopped • 1 tsp Soya sauce • Salt to taste • 1 tbsp Oil
1) Take a bowl of All purpose flour like in a picture
2)add a pinch of salt as per taste
3)add tbsp of oil
4)Mix all of them properly
5) Add water to make it a soft dough
6)keep it for 3-4 hrs
Process of Minced chicken for the fillings:
1)Remove the chicken from its packaging, and rinse under cold water
2)Fill a medium pot with enough cold water to cover the chicken
3)Turn the burner on high heat until the water begins to boil, and then turn the heat down to medium. Allow the chicken to simmer for approximately 8 to 10 minutes, and then check to determine if the meat is cooked. If the meat is white, it is a cooked.
4)Remove the pot from your stove top, and drain out the water with a pasta strainer.
5)Place the chicken on a flat cutting board, and allow it to cool for roughly 2 minutes. Use a sharp kitchen knife to cut the breasts into small cubes in preparation for mincing.
6)Dice, or finely chop the cubes, into very small, fine pieces. The end result should be chicken that resembles raw ground beef.
7)Chop green chillies, onions, garlic and ginger.
8)Combine them with minced chicken.
9)Add soya sauce to it and mix well, set aside.
Raw filled momos :
1)Make small balls from the dough.
2)Roll them into a small round and put 1 tsp of the filling in the middle.