Chicken Momos

Estimated — 8 ingredients not in food database (99% mass accounted for)

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Contains: gluten·sesame·soy

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Method

1. 1In a mixing bowl, combine 200 g of finely chopped chicken, 1 small finely chopped onion, 1 tablespoon grated ginger, 1 tablespoon chopped garlic, 1 teaspoon soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon ground black pepper, 1/2 teaspoon red chili powder, and 1/2 teaspoon garam masala.
2. 2Add 1 tablespoon chopped green chilies and 1 tablespoon chopped coriander leaves. Mix well until all ingredients are evenly incorporated.
3. 3In a separate bowl, mix 100 g of maida (all-purpose flour) with 1/2 teaspoon salt and 1 tablespoon oil. Gradually add 60 ml warm water and knead into a soft, smooth dough. Cover with a damp cloth and rest for 15 minutes.
4. 4Divide the dough into 8 equal portions and roll each into a small circle, about 10 cm in diameter, using a rolling pin. Keep the dough circles covered to prevent drying.
5. 5Place 1 tablespoon of the chicken filling in the center of each dough circle. Fold the edges up and pinch them together to form a pleated dumpling. Ensure the filling is sealed tightly to prevent leakage during steaming.
6. 6Place the momos in a steamer lined with greased muslin cloth or parchment paper. Do not overcrowd—leave space between each momo.
7. 7Place the steamer on a stovetop over medium heat. Bring water to a rolling boil, then steam the momos for 12–15 minutes until the dough is translucent and the filling is cooked through.
8. 8Remove from heat. Carefully transfer the momos to a serving plate. Serve hot with a dipping sauce made from 2 tablespoons soy sauce, 1 tablespoon vinegar, 1 teaspoon chili oil, and 1/2 teaspoon sesame oil, mixed together.