Chicken Steamed Momos

To make Chicken Steamed Momos from scratch, start by preparing the dough with all-purpose flour and a pinch of salt, adding water gradually until you achieve a smooth consistency. Let it rest for 30 minutes. For the filling, mix minced chicken with finely chopped onions, coriander leaves, garlic, ginger, soy sauce, black pepper, and salt. Roll the dough into discs, fill them with the chicken mixture, and steam for 20-25 minutes until cooked through.

Yes, you can make Chicken Steamed Momos gluten-free by substituting all-purpose flour with a gluten-free flour blend or rice flour. Ensure that the other ingredients, like soy sauce, are also gluten-free. The texture may vary slightly, but they will still be delicious!

To store leftover Chicken Steamed Momos, let them cool completely, then place them in an airtight container. You can refrigerate them for up to 2-3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag. When ready to eat, steam them directly from frozen for about 25-30 minutes.

Chicken Steamed Momos pair wonderfully with a variety of dipping sauces. Traditional options include spicy tomato chutney, soy sauce, or chili garlic sauce. You can also try a tangy vinegar-based sauce or a creamy yogurt dip for a different flavor profile.

Absolutely! You can substitute minced chicken with other meats like pork, beef, or shrimp. For a vegetarian option, try using finely chopped vegetables like mushrooms, cabbage, and carrots mixed with tofu or paneer. Just adjust the seasoning to complement the filling you choose.