A delicious preparation of momos. These are chicken momos tossed in a spicy, sweet chili garlic sauce.
Chili Garlic Momo
Ingredients
Chicken Filling
- 1 pound 455 grams ground chicken
- 1/2 cup onion finely chopped
- 1/2 cup scallion stalks finely chopped
- 1/2 cup fresh cilantro finely chopped
- 1/2 tablespoon garlic minced
- 1/2 tablespoon ginger grated
- 1/2 teaspoon tumeric
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon garam masala
- 2 tablespoons ghee
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- Cabbage or parchment paper to line the steamer
Dumpling Dough
- 2 cups all-purpose flour
- 1/2 cup warm water plus 2 tablespoons or more as needed.
Garlic Chili Sauce and Vegetables
- 4 tablespoons Sambal or Chili Sauce
- 2 tablespoon ketchup
- 2 teaspoon brown sugar
- 1 tablespoon hoisin
- 1/2 teaspoon red pepper flakes
- 3 tablespoons vegetable oil
- water as needed
- 1 green bell pepper largely chopped
- 1 red bell pepper largely chopped
- 1 small red onion largely chopped
- 1-2 grene onions, split
Instructions
Dumpling Dough
- Mix together water and flour. Knead for about 3-4 minutes. The dough should not be sticky it should be a bit tacky. You shouldn’t need to flour the surface.
- Once the ball of dough is smooth, place in a bowl and cover with plastic wrap and let rest for 40 minutes.
- After 40 minutes take dough out and knead a few more times.
- Roll dough into a rope and cut into small pieces. I divide into 4, then divide each quarter into 8 pieces. Make sure to cover up dough you are using because it dries up quickly. I typically cover dough I am not working on with damp paper towel or damp kitchen town.
- Roll each piece of dough into a ball then using a rolling pin, roll balls out very thin, brush with some flour to prevent rolling pin from sticking.
- Work quickly to roll and fill as dumpling wrappers form a crust quickly. I typically only roll out about 3 dumpling wrappers, fill three and then move on to the next set.
Chicken Dumpling Filling
- In a bowl, add ground chicken, cilantro, red onion, scallions, garlic, ginger, turmeric, chili powder, garam masala, salt, ghee and oil. Put on gloves and mix well or mix my hand.
- To test for seasoning, take a tiny bit of filling and place on plate. Microwave for about 20 seconds until cooked and taste and adjust salt if necessary.
Assembly
- Fill a small bowl with water.
- Take a tablespoon of your ground chicken filling and place in the middle your dumpling wrapper.
- Wet the tip of your finger and run around the dumpling wrapper. Fold as desired e.g. you can use your fingers to pleat the dumpling wrapper around the filling so it looks like a little pouch. You can also fold into a crescent moon shape, pinching in the middle and making equal pleats on either side.
- Dumplings may be frozen at this point and steamed at a later date or they can be cooked immediately.
- Fill a pot with a bit of water and bring to a boil. Line your steaming basket with cabbage leaves and momos on top. Steam the momos in batches for 12-15 minutes, until the wrapper becomes slightly translucent.
- Serve momos the chili garlic sauce and veggies.
Garlic Chili Sauce
- In a bowl, add sambal, hoisin, ketchup, sugar, red pepper flakes and mix well.
- In pan add oil, and heat up on medium heat. Add your diced pepper, hot pepper, and sautee for 2 minutes.
- Add your garlic Chili sauce and a splash or water and sautee for 1 minute until your veggies are well coated.
- Add your steamed momos to your pan, toss carefully to coat in your chili sauce adding a bit of water as needed to make sure your sauce does not burn and stay runny and serve hot.
