Chicken Momo

My friend from Nepal told me her mom made momo for breakfast. Another friend suggested lets have momo after college. But I had no idea what was a momo when I first arrived in India. Apparently, momo is something that melts in your mouth and explodes the juicy flavours at first bite.

Momo is a kind of The Himalayas dumpling similar to Chinese jiaozi. These tiny steamy bites are traditional delicacy in Tibet, Bhutan, Nepal and northern Indian districts.

The thin flour wrappers turn translucent immediately when it hit hot steam revealing succulent lump of ground meat or vegetable. Every bite lets out more juice from the fillings while the silky smooth wraps melt away.

We made chicken momo this afternoon as snack. Yaseen got very excited whenever I worked with dough; he offered his tiny hands to help kneading time to time. Making momo is such a fun process; it is also very simple and easy.

For the wrappers 1 1/2 cup plain flour 1 tsp oil A pinch of salt 3/4 cup of water or as enough to make dough More flour for dusting For the filling 300 gm minced chicken 1/2 onion- finely chopped 2 tbsp minced garlic 1 tbsp minced ginger 1 tsp ground white pepper 1/2 tsp salt 1 tsp soy sauce Preparation 1. Mix all of the fillings ingredients in the mixing bowl and keep aside. 2. Combine flour, oil, and salt in the large mixing bowl, add water and slowly form the dough with your hand. Knead the dough for 10 minutes or until smooth and pliable. Rest the dough for 5 minutes. 3. Devine the dough into 20 equal parts and roll them into small balls. Roll the dough balls out into small thin disks. 4. Add the filling in the center of the disk, fold the edge together and make small pleats along the way. Repeat the process to finish the rest of the ingredients. 5. Steam momos in hot steam basket for 5-7 minutes or until cooked throughly. 6. Serve hot with spicy tomato sauce.