Chicken & Veg Momos Recipe – Authentic Steamed Dumplings

Last Updated on 2 months by Neha Deshmukh

Chicken & Veg Momos Recipe – Authentic Steamed Dumplings

Hey everyone! If you’ve ever wandered the streets of Delhi or Dharamshala, chances are you’ve been captivated by the aroma of steaming momos. These little dumplings are seriously addictive, and I’m so excited to share my version of this beloved snack with you. I first made these with my grandmother, and it instantly became a family favorite – a tradition we still carry on today! Get ready to roll up your sleeves and create some seriously deliciousness.

Why You’ll Love This Recipe

These aren’t just any momos; they’re a delightful blend of juicy chicken and flavorful veggies, all wrapped in a soft, slightly chewy dough. They’re perfect for a quick snack, a fun appetizer, or even a light meal. Plus, making momos is a fantastic way to get the whole family involved in the kitchen! Trust me, the effort is so worth it when you take that first bite.

Ingredients

Here’s what you’ll need to make these amazing momos:

• 3 cups All Purpose Flour (Maida) – about 375g
• 0.25 tsp Baking Powder
• 1 cup Water – about 240ml
• 3 cups Cabbage, finely chopped
• 1 medium Carrot, finely chopped
• 4 medium Onions, finely chopped
• 1 tbsp Ginger, minced
• 3-4 sprigs Cilantro, finely chopped
• 0.33 cup Dalda/Butter/Margarine, melted – about 75g
• 1 tsp Garam Masala
• 1 tsp Salt
• 0.5 tsp Red Chilli Powder
• 250 gm Ground Chicken
• 1 tbsp Garlic, minced

Ingredient Notes

Let’s talk ingredients! Using Dalda, butter, or margarine in the filling is a game-changer. It adds a richness and moisture that keeps the filling incredibly tender. I personally prefer using Dalda for a more authentic flavor, but butter works beautifully too.

Now, about the fillings – momos are incredibly versatile! You’ll find regional variations all over India and Nepal. Some people add paneer (Indian cheese) to the veggie filling, while others include mushrooms or even potatoes. As for the dough, some recipes use whole wheat flour for a slightly healthier and nuttier flavor. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: In a large bowl, combine the flour and baking powder. Gradually add the water, mixing until a dough forms. Knead the dough for about 10 minutes until it’s smooth and elastic. Cover and let it rest for 15-20 minutes. This resting period is key – it allows the gluten to relax, making the dough easier to roll.
2. Prepare the Veggie Filling: In a separate bowl, combine the chopped cabbage, carrots, and onions. Now, this is important: squeeze out as much moisture as possible from the veggies! This prevents soggy momos. Add the ginger, cilantro, garam masala, salt, chilli powder, and melted Dalda/butter/margarine. Mix well.
3. Prepare the Chicken Filling: In another bowl, combine the ground chicken, onions, carrots, ginger, garlic, cilantro, garam masala, salt, chilli powder, and melted Dalda/butter/margarine. Mix everything together really well.
4. Roll and Fill: Divide the dough into small balls (about 1 inch in diameter). Roll each ball into a thin disc – aim for about 3-4 inches across. Place a spoonful of either the chicken or veggie filling in the center of each disc.
5. Pleat and Seal: This is where the fun begins! Pleat the edges of the dough to seal the momos tightly. There are tons of tutorials online if you’re not sure how to do this – just search for “how to pleat momos.” A good seal is crucial to prevent the filling from leaking out during steaming.
6. Steam to Perfection: Grease a steamer basket with oil. Arrange the momos in the steamer, making sure they aren’t touching. Steam for 12-15 minutes, or until the dough is translucent and the filling is cooked through.

Expert Tips

• Don’t overfill the momos! It makes them harder to seal and they might burst during steaming.
• If the dough is too sticky, add a little flour. If it’s too dry, add a little water.
• For extra flavor, add a pinch of ajwain (carom seeds) to the dough.

Variations

Let’s get creative!

• Vegan Momos: Swap the chicken for crumbled tofu or more veggies. Use vegan butter or oil in the filling and water instead of butter in the dough.
• Gluten-Free Momos: Use a gluten-free flour blend (rice flour, tapioca flour, and potato starch work well) for the dough. You might need to adjust the amount of water.
• Spice Level Adjustments: My family loves a good kick, but you can easily adjust the amount of red chilli powder to suit your taste. For mild momos, omit the chilli powder altogether.
• Festival Adaptations: Momos are a popular snack during Tibetan New Year (Losar) and make a fantastic addition to a Diwali spread!

Serving Suggestions

Serve these hot, straight from the steamer, with a spicy momos chutney. A simple tomato-onion chutney or a tangy sesame-peanut chutney are both fantastic choices. A side of clear soup is also a lovely accompaniment.

Storage Instructions

Leftover momos can be stored in the refrigerator for up to 2 days. Reheat them by steaming them again or by pan-frying them until crispy. You can also freeze uncooked momos – just arrange them on a baking sheet and freeze until solid, then transfer them to a freezer bag.

FAQs

What is the best way to prevent momos from sticking to the steamer?

Grease the steamer basket really well with oil. You can also line it with parchment paper or cabbage leaves.

Can I make the momo dough and filling ahead of time?

Absolutely! You can make the dough and filling a day in advance and store them separately in the refrigerator.

What is the traditional chutney served with momos?

There are many variations, but a tomato-based chutney with sesame seeds and peanuts is very common.

Can I bake or pan-fry momos instead of steaming them?

Yes! Baking or pan-frying will give them a different texture – a bit more crispy. Steam them for about 8-10 minutes, then bake at 180°C (350°F) for 10-15 minutes, or pan-fry in a little oil until golden brown.

What is the difference between Indian momos and Tibetan momos?

Tibetan momos often have a simpler filling and are traditionally served with a tomato and chili sauce. Indian momos tend to be more experimental with fillings and chutneys, and often include more spices.