HOMEMADE CHICKEN MOMO | ASIAN STYLE CHICKEN DUMPLINGS | SPICY STEAMED BUNS

Add plain flour to a bowl and combine with fingers.

Add cold water to the flour in small amounts and work the mix until a smooth ball of dough forms.

Be careful not to add too much water to avoid a wet and sticky dough.

Cover the dough with a lid of a saucepan or a damp clean tea towel and allow it to rest.

Quarter the tomatoes and add them to a pan with garlic cloves and dried chilies, along with a small amount of water.

Cook this mixture for around 5 minutes until the tomatoes have softened and the skin can be easily removed.

Stir gently and remove from heat, allowing to cool slightly.

Once cooled, blend the mixture with a teaspoon of salt and a tablespoon of lemon juice until smooth.

Finely chop spring onions and set aside.

Cut chicken breast into thin strips and then finely mince it.

Transfer the minced chicken to a bowl and add salt, ginger paste, garlic paste, spring onions, black pepper, chili flakes, and a dash of light soy sauce.

Add two tablespoons of hot oil to the chicken mince and combine all ingredients thoroughly.

Set the chicken mixture aside.

Roll the rested dough into a log and cut it into equal sections of around one inch thickness.

Roll each section into a circular dumpling wrapper, aiming for 10 to 12 centimeters in diameter and two millimeters thick, using plenty of flour to prevent sticking.

Add around one to one and a half tablespoons of the chicken mixture to the center of each wrapper and seal the edges, crimping if desired.

Brush the steaming tray with a generous coating of oil.

Place the Momos gently into the base of the pan, ensuring there is a pan of boiling water underneath the steaming tray.

Cook the Momos for 10 to 15 minutes until the chicken is cooked and the dough has darkened in color.

Gently remove the Momos from the steamer and serve with the sauce made earlier.

Equipment Needed

Dietary

Allergens