Momo, is a famous dish in Nepal, Tibet and Eastern part of India however it’s slowly becoming a widespread fast food around the world. Momo, a dumpling which is steam cooked with variety of filling in it. Originally Momo was made with minced meat as filling however now there are varieties of filling which is used to make momo like mix veg, paneer, tofu or mixture of these ingredients. I have posted a veg momo recipe on my blog and this recipe is specifically for chicken based filling along with supplement ingredients. The momo dough is made using all purpose flour & fine semolina ( sooji) so generally it is white in color. I have also experimented a bit using spinach puree and it gave a beautiful green color and retaining the great taste of momo.
- 1 lb Minced chicken
- 1 cup Onion fine chopped
- 1/2 cup Fresh coriandar leaves chopped
- 1/2 cup Spring onion fine chopped
- 1/3 cup Cabbage fine chopped
- 1/3 cup Carrot grated
- 1 tbsp Ginger fine chopped
- 1 tbsp Garlic fine chopped
- 2 Green chili chopped
- 2 tbsp Dark soy sauce
- 1/4 tsp Cumin powder & coriander powder
- Salt to taste
- 1/4 tsp Sesame oil (til oil)
- 1 tsp Sugar
- 2 tbsp Oil
- 1/4 tsp Black pepper powder
- 1 cup All purpose flour
- 1 cup Fine rava or Sooji
- 1/3 cup Thick spinach puree
- 1/3 cup Water for kneading
- 1/2 tsp Salt
- To prepare two colors dough, take 1/2 cup all purpose flour and 1/2 cup sooji in two separate mixing bowls each and add salt in both the bowls. Make semi soft dough using water from one of the bowl.For spinach based dough, make puree from one cup of baby spinach without water. Add spinach puree little by little to make a semi soft dough in second bowl.
Don't steam the momos for long time otherwise momo covering will gets hard and dry.