A popular Nepalese dumpling filled with a flavorful chicken mixture and steamed to perfection.
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Combine all ingredients together and let it rest in the refrigerator for around 30 minutes.
Add the flour and water to a mixing bowl. Stir using a wooden spoon or your hands to combine. Alternatively, this can be done in a stand mixer with the dough hook attachment on low speed. Continue mixing until all the water is absorbed. If using a stand mixer, remember to scrape down the sides of the bowl until all the flour and water combine.
Remove and place the dough on a counter and knead it for 2 to 3 minutes. You do not need to dust the surface with flour unless the dough is very sticky. The dough is supposed to be slightly tacky, but not sticky.
After a few minutes of kneading, you should get a pretty smooth ball of dough. It need not be a super smooth dough, some dimples on the surface are okay. Place the dough back into the bowl, and cover it with a damp towel to let it rest for 20-60 minutes.
Once the dough has rested, take it out of the bowl and knead it a few times. Make a hole in the center of the dough with your finger. Then use your fingers to stretch out that hole in the center. Keep stretching out the dough and rotating it until you get a large ring. Keep rolling out the rope until it is about 1 ½ inches in diameter.
Now, cut out smaller pieces of dough, each weighing about 12 grams. Take each piece of dough and roll it into a ball. Using the fleshy part of your palm, flatten each ball of dough into a disc, about 2 inches in diameter. Lightly dust each disc with flour. Using a rolling pin, roll out each individual piece into a very thin round wrapper. They need to be thin enough such that they appear to be slightly translucent. Thicker wrappers tend to taste very doughy so be sure to make it as thin as you can.
Now place about a tablespoon of the prepared filling in the center of the rolled-out wrapper. Shape and seal the wrappers to ensure that they are properly sealed.
Prep the steamer by adding water in the bottom container. Place the steamer on a flame and bring the water to a boil.
Place the shaped momos in a steamer lined with parchment paper. Ensure that they are not sticking to each other.
Cover the lid of the steamer and allow to steam for 6 minutes on a medium flame. Once done, remove from the steamer and serve immediately.
Ensure the dough is slightly tacky but not sticky for the best results.
Make sure the momo wrappers are thin enough to be slightly translucent to avoid a doughy taste.
How do I make Chicken MoMo dough from scratch?
To make Chicken MoMo dough, combine all-purpose flour with water in a mixing bowl. Stir until the water is absorbed, then knead the dough for 2-3 minutes until it's slightly tacky but not sticky. Let it rest covered with a damp towel for 20-60 minutes before rolling it out into thin wrappers.
Can I make Chicken MoMo gluten-free?
Yes, you can make Chicken MoMo gluten-free by substituting all-purpose flour with a gluten-free flour blend. Ensure that the blend you choose is suitable for making dough, and adjust the water content as needed to achieve the right consistency.
What are some good dipping sauces to pair with Chicken MoMo?
Chicken MoMo pairs well with a variety of dipping sauces. Traditional options include a spicy tomato chutney or a sesame-based sauce. You can also try a soy sauce mixed with vinegar and chili for an extra kick.
How should I store leftover Chicken MoMo?
To store leftover Chicken MoMo, let them cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months.
What can I substitute for MSG in Chicken MoMo?
If you prefer not to use MSG in your Chicken MoMo, you can substitute it with chicken bouillon cubes or simply omit it. You can also enhance the flavor with additional spices or herbs, such as more ginger or garlic paste.
