Chicken Momo Restaurant Style (Kukhura ko Momo) कुखुराको म:म:
Momo is the undisputed super star of Nepali cuisine that is most well known internationally. In Nepali restaurants, Chicken Momo is always a favourite dish, served steaming hot and bursting with flavour. It is notoriously difficult to recreate the same taste at home with many restaurants having their own 'secret recipe' that they are very protective over. However this recipe brings to you some 'secret' ingredients that restaurants commonly use to achieve the exquisite depth of flavour and juiciness. With this chicken momo recipe, you can recreate the momos you find in restaurants in your own kitchen.
- Prep time
- 45 min
- Cook time
- 15 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups Plain flour
- 1 cup Water
- 1 tablespoon Vegetable oil
- 500 gram Chicken mince
- 1 tablespoon Garlic paste
- 1 tablespoon Ginger paste
- 2 White Onions (Finely chopped or grated)
- 10 Fresh coriander
- 1 teaspoon Salt
- 1 teaspoon Brown sugar
- 2 tablespoon Unsalted Butter or ghiu (ghee) (Melted)
- 2 tablespoon Cornflour
- 1/2 cup Cabbage (finely chopped or grated )
- 1/2 cup Water
- 1 tablespoon Soy sauce
- 1 teaspoon Coriander Powder (or 2 teaspoon whole coriander seeds toasted and ground)
- 1 teaspoon Cumin Powder (or 2 teaspoon whole cumin seeds toasted and ground)
- 1 teaspoon Black Pepper powder (or 2 teaspoon whole black peppercorn toasted and ground)
- 1/4 teaspoon Cinnamon powder
- 4 Cloves (Toasted and ground)
Instructions
- 1
Making the Dough
- 2
In a large bowl, add the flour and drizzle a tablespoon of vegetable oil.
- 3
Gradually pour warm water into the bowl, a small amount at a time. Add just enough water to start forming a more solid dough structure. You don't want the dough to get too sticky, as the starch soaks up water, it will slowly become softer.
- 4
Mix and knead the dough for several minutes until it becomes soft and pliable.
- 5
Cover the dough with a moist cloth or cling film and let it rest for 15-20 minutes. This will allow the dough to relax and become more elastic.
- 6
Preparing the Filling
- 7
While the dough is resting, you can start preparing the filling for your momos. Place minced meat in a large mixing bowl.
- 8
Heat the unsalted butter or ghiu (ghee/clarified butter) in a pan or microwave for 10-20 seconds. Add the melted butter or ghiu to the mince meat.
- 9
Add the rest of the momo filling ingredients to the bowl. Mix the ingredients together well ideally using your hands to really mix everything well (you can use a glove)
- 10
- Traditional wrapper method
- 11
Sprinkle some flour over a flat surface, such as a tabletop or a large chopping board, to prevent sticking.
- 12
Take the rested dough out of the bowl and place it on a flat surface. Knead the dough ball for a couple of minutes.
- 13
Cut the dough into 4 equal pieces and roll each piece into a ball, then roll into a cylinder sausage shape.
- 14
Cut the sausage-shaped dough into small approximately 3cm pieces.
- 15
Roll each small piece into a ball, then flatten each one with your hands into a flat circular shape.
- 16
Use a rolling pin to roll out each flat circular dough piece into a thin wrapper. Dust each wrapper with flour to prevent sticking and cover with cling film or a damp cloth to prevent them from drying out.
- 17
- OR Easy wrapper method
- 18
Roll each of the 4 dough balls into a large flat sheet.
- 19
Use a cup or glass to cut out round shapes from the dough. Dust each wrapper with flour to prevent sticking and cover with cling film or a damp cloth to prevent them from drying out.
- 20
Filling and Shaping Momos
- 21
Take a wrapper and place a tablespoon of filling in the centre.
- 22
Enclose by folding the tip of the wrapper, making pleats and pinching at the ends. If you want to keep things simple, just fold the circular wrapper in half into a semicircle shape and press the edges together to seal the filling.
- 23
Repeat this process with the remaining wrappers until all the filling is used.
- 24
Steaming the Dumplings
- 25
Grease the steamer with vegetable oil before placing the dumplings inside to avoid sticking.
- 26
Place the dumplings in the steamer and steam for about 15 minutes, or until fully cooked.
- 27
Serving the Momo
- 28
Serve the momo dumplings with freshly made dip. Enjoy!