Delicious Chicken Momos Recipe 😋 Easy Recipe
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Delicious Chicken Momos Recipe

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Adjust Servings:
1.7 cup (450 gm) all purpose flour Flour
1¼ cups 300 gm boiled chicken Boiled chicken
1 tablespoon refined oil
1 green chili, chopped green chili
1 large onion, chopped Onion
Salt and pepper as required Salt
1 inch Ginger
1 teaspoon soy sauce
Water as required water

Delicious Chicken Momos Recipe

  • Spicy
  • 40 Minutes
  • Serves 6
  • Easy




Yummy Easy Momos Recipe

As you might have noticed, I’m currently exploring different cuisines from all over the
world. Recently, I tried a dish from Asian cuisine and absolutely loved it. That’s
when I discovered this chicken momos recipe.

It instantly became my favorite and that’s why I’m here, sharing it with you all. There
are many things I loved about this chicken momos recipe. I’m going to talk about
the recipe and how to make it better and easier.

What are Momos Recipes?

There are numerous variations of the traditional momos recipes. A Momo is a kind
of steamed dumpling. It has some sort of a filling, it can be ground meat, vegetables,
cheese, and even tofu. There are many combinations of these ingredients that are used
for different momos recipes.

In this recipe, we use shredded chicken, a few vegetables, and spices as filling. This
combination is my favorite (partially because it’s the only combination, I tried). These
ingredients give a delicious flavor and texture to our little pockets of taste.


The exact origins of this recipe are still unknown. However, the name of this recipe
points towards northern China.

So, the very first momos recipes were, perhaps, some kind of dumplings from China.
These recipes came to India and became very popular there. People changed the
original recipes according to the ingredients available.

These new recipes had different spices and herbs from South Asia. These ingredients and a few modifications from
the natives of India gave the momos a unique taste and added to its fame in the regions all around the Indian subcontinent.

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A little room for Creativity:

This chicken momos recipe might seem simple and innocent on the outside but still
manages to leave a little room for creativity. You can experiment with different
combinations of vegetables and other ingredients. Or try different herbs and spices to
give it the taste you love.

Other than the fillings, there is a lot you can do with the pockets of dough. You know
the traditional way of folding the dough but it doesn’t have to be the only way. You can
change the shape of the pockets making them crescent or half-moon shaped.

To make the half-moon shape fold the dough in half after putting the fillings in the
center. Then simply secure the edges together. To make it even more interesting, fold
the edges like you fold enchiladas.

The Tips, as promised,

There are many things to talk about, so let’s start with the most obvious question.
What if you don’t have a steamer?
There are many people who don’t have steamers at home but that doesn’t mean you
can’t enjoy momos. If you don’t have steamers, you can also fry the momos. It’s your
choice whether you pan-fry them or deep fry them. Just fry until they’re golden brown
and they’ll taste just as good.

While rolling the dough, you have to be especially careful. People often make the
mistake and don’t roll the edges thin and the center slightly thick. This can cause the
momos to fall apart.
If you want to make extra, freeze the uncooked momos. They’ll last in the fridge for
about 20 to 30 days. Boil them for 5 minutes or so and they’ll be ready to serve.
Lastly, remember to serve them hot, they kinda harden up if they cool down. Plus
they’re better hot.

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But, can it be Better?

Of course, it can be. For an aromatic chicken momo, try adding a little chili paste and
garlic. If you like garlic, you may add that as well. For a juicier and flavorsome filling,
try adding the chicken broth. And there you have it, a nice little meal.

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Take a pan or pressure cooker. Add water, chicken, and just a pinch of salt and pepper.
Boil until it’s cooked enough to shred. Let it cool until you can touch it, then shred the
chicken finely. Then set it aside


Next take a deep bowl and put in the refined oil, the all-purpose flour and salt. Mix
with some water and knead until it’s a smooth dough. Make sure there are no lumps,
then set aside.


In another bowl, add the shredded chicken, chopped chilies and onion. Mix them well,
then add soy sauce and stir well.


Take the dough and make small balls out of it. Carefully roll the balls into flat square
shapes. Put some of the fillings in the center and bring the edges together. Secure the
edges and transfer to a steamer and steam for about 20 mins or until they are tender.
Serve fresh and hot.


Karen Comstock

Karen Comstock's culinary career began early, inspired by his Southern Italian parents and their love and respect for quality and tradition. After graduating from the Culinary Institute, Karen sought opportunities to further improve her creativity.

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