Chicken Momos
By Rounak Lama
As an Indian-Gorkha, momos hold a very special place in my heart. They say you aren’t a Gorkha unless you have momos twice every month. From the extra special non-veg momos during momo parties to the simple cabbage momos in the school canteens or the iskoos (squash/chayote) momos, we have had it all! While momo culture has widely spread across India, and I've tasted momos from almost every place I’ve been to, I still crave the authentic taste wherever I go. To share with you the joy of enjoying the authentic taste of momos, I bring to you the recipe of momo from my own household. Enjoy!
Ingredients
For the filling:
· 500 gms of minced chicken
· 2 large onions (finely chopped)
· An inch of ginger (peeled and minced)
· 2 tbsp of light soy sauce
· Salt, to taste
· A pinch of Ajinomoto (monosodium glutamate) (optional)
For the dough:
· 4 cups of all-purpose flour
· A pinch of salt
For the chicken stock:
· 250 gms of chicken bones
· Half an onion (sliced)
· 1 carrot (peeled and julienned)
· 2 cloves of garlic (thinly sliced)
· An inch of ginger (julienned)
· Salt, to taste
Method:
For the stock*:
1. In a heavy bottom saucepan, take the chicken bones and the vegetables. Cover with water.
2. Cover the pan, and bring to boil over high heat.
3. Once boiling, reduce the heat and let simmer for at least 2 hours.
4. Strain the stock.
For the dough:
1. In a bowl, take the flour and salt. Mix it thoroughly.
2. Add water in parts and knead until a firm dough is formed.
3. Let it rest for at least 30 minutes.
For the stuffing:
1. In a bowl, take the minced chicken.
2. Add the onions and the minced ginger and mix thoroughly.
3. Add the Ajinomoto, vegetable oil and the soy sauce, giving it a light mix.
4. Add salt just before shaping your momos (to avoid the sweating of onions) and mix thoroughly.
Shaping and steaming:
1. Cut your dough into small balls, about the size of a small walnut.
2. Roll out the dough into thin wrappers, with a rolling pin. Make sure that your center is slightly thicker than the edges.
3. Place two tbsp. of your stuffing on the wrapper. Holding the wrapper in one hand, use the other thumb and index finger to pleat your momos, until the edges close up like a satchel. (There are many ways to fold your dumplings; these will be discussed in a separate post.)
4. Fill your steamer pot with the stock and bring it to boil.
5. Grease the steamer racks/pans and place your momos on them. Cover your steamer with its lid and let cook in medium-high heat for 10–15 minutes, or until the wrappers are glossy.
6. Serve with spicy chilly chutneys and the stock.
*Note: Water may be used instead of the stock, however, the stock brings extra flavor, or so it is believed.
