9. Chicken Momos

MOMOS! Yes! I personally do not know a single person who does not like these lovelies. So, here's my take on momos, oh so delicious! Try them on a cold winter evening and show your tummy some love.

The filling

The Steamed Momos

For the dough:

All purpose flour

Vegetable oil

Salt

Water 

For the Filling:

Chicken + 1 Cinnamon stick + Black peppercorns + 1/2 an onion + 2/3 cloves of garlic

Onion 1 medium

Garlic 5/6 cloves

Green chillies 4/5                                      

Cabbage, shredded

Chili Sauce

Tomato Sauce 

Black pepper

Salt

What You're Gonna Do:

Make a well in the dough. Add the oil and salt. Mix well. Add water according to requirement and knead into a semi-soft dough. Cover and set aside. 

Boil the chicken with the cinnamon stick, black peppercorns, half an onion, 2/3 cloves of garlic and a pinch of salt. Shred and set aside. 

Dice the onions, garlic cloves, green chilies finely. 

Shred the cabbage and boil in salted water until glossy and translucent. 

In a non-stick pan, heat 2 tablespoon full of vegetable oil. Add the finely chopped onions, garlic and green chilies. Saute until onions are translucent and the garlic is fragrant. Now add the cabbage. Saute. 

Add the boiled, shredded chicken.  Toss to combine. 

Add a tablespoon each of chili sauce and tomato sauce. Mix well.

Adjust salt and pepper to your taste. Set aside to cool. 

Make teeny balls from your dough, about the size of quail eggs. Roll each into a thin disc of about 4 cm diameter. 

Spoon the filling into the middle of the dough. (Add as much or ass little at you wish to!) Fold in a semi-circle and cinch the edge to make waves. (This bit is SO much fun!)

Steam these for 8/10 mins, flipping sides at around the 5 min mark. They turn glossy and translucent when done.

Serve hot with a fiery red chutney. Pan fry them. Insert a fork and transfer to your mouth, whatever suits you best! 

-Love, La.