Chicken Momo's

Momo Filling

• 500g of minced chicken (or a meat free alternative)
• 4-5 spring onions
• 1-2 chillies
• 4 cloves garlic
• 5cm piece of ginger
• 1 tsp coriander seeds, crushed
• 1 tsp turmeric
• 1 tsp cumin seeds, crushed
• 2 tbsp oil 1tsp salt or 1 tsp soy sauce
• Handful of fresh coriander leaves

Momo wrappers

• 300g Plain flour
• Pinch of salt
• Water

Momo Achaar

• 200ml water
• 3 large ripe tomatoes
• 4-5 dried Kashmiri chillies
• 4 cloves garlic
• 7cm ginger
• 1 tbsp sugar
• 1 tbsp vinegar
• ½ tsp salt
• 1 tsp soy sauce

Method

Momo Filling

1. Mince the onion with the chilli and set to one side.
2. Mince the ginger and garlic and sauté with a little oil for a few minutes.
3. Mix the minced onion, chilli and ginger, garlic mixture to the mince.
4. Add the turmeric, salt (or soy sauce), chilli, coriander, cumin powder and mix the spices with the meat.
5. Add 1 tbsp of vegetable oil and mix it again. This keeps the mixture nice and juicy.
6. Add finely chopped coriander and mix it all together.
7. Check the seasoning and adjust if required.

Vvegetarian Momo's

You can use any vegetables of your choice, paneer or a meat free product. Just mince it and sauté the onions and veg with the ginger and garlic to soften the vegetables first. 

Momo Wrappers

1. Put the flour and a pinch of salt into a bowl.
2. Add water, a little at a time to the flour to make dough.
3. Knead the dough for a few more minutes until its soft and pliable. Let it rest for 20 minutes.
4. Divide the dough into 20 pieces.
5. With a rolling pin roll the dough as thin as possible into circles. You can also roll it out so it’s about 1mm thick and use a cutter to cut our circles approx. 7-8cm in diameter.

Making the Momos

1. Put roughly 1 tbsp of the filling into the centre of the wrapping.
2. Pleat the edges of the wrapper and rotate round until it's pleated all the way around and sealed.
3. Oil the bottom of your steamer to stop them sticking and place into the steamer so they are not touching each other.
4. Steam for 20-25 mins until the outside is no longer sticky.

To Pan Fry

1. Add a tbsp of oil and heat add the momo’s and once they start to brown add about 50-100ml of water and put the lid on the pan and let them steam for 10 minutes. You made need to reduce the heat.
2. Remove the lid and once the water has evaporated and toss them in some soy and chilli sauce or the momo chutney. Momos taste great on their own but some achar or sauce takes the taste one step further. In fact, some momo shops in Nepal are just popular due to their unique achaar.

Momo Achaar

1. Heat approx. 200ml of water and add 3 diced tomato, 4 dried red chilli, garlic cloves and ginger and boil for 10-15 minutes until you have a pulp and the garlic is soft.
2. Pour everything into blender with 1 tsp sugar, 1 tsp vinegar, ¼ tsp salt and 1 tsp soy sauce and blitz until smooth. Check seasoning and serve with the momo's.

Served with

Great as a starter or a snack - just make a lot!