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- 4 large boneless skinless chicken breasts
- 8 strips bacon, cut into pieces and cooked crispy
- 1 Vidalia onion, diced and sautéed
- 1 one ounce packet ranch dressing mix
- Salt and pepper, to taste
- Cayenne, to taste
- Seasoned salt, to taste
- Garlic salt, to taste
- Dried parsley, to taste
- Hot sauce, to taste
- 3 eight ounce blocks cream cheese, softened
- 2 eight -ounce cans Pillsbury crescent rolls
- Melted unsalted butter, as needed for rolling the crescent rolls
- Seasoned breadcrumbs, as needed for rolling the crescent rolls
- 10 3/4 Ounces one can cream of chicken soup
Preheat the oven to 375 degrees.
Fill a large pot about halfway full with water and bring to a boil over high heat. Add the chicken and cover with additional water if necessary. Boil until the internal temperature reads 165 degrees as measured by a meat thermometer inserted into the thickest part of each breast.
Once the chicken cools, shred/pull the chicken apart and place in a mixing bowl. Add the bacon, onion, ranch dressing, and seasonings of your choice. Add 2 ½ blocks of the cream cheese and mix everything together (hands work best).
Roll the crescent rolls onto a greased counter or smooth surface, keeping 2 rolls together so they form a flat rectangle. Spoon a heaping portion of the chicken mixture onto one side. Roll it up, then roll in melted butter and then breadcrumbs. Bake until golden brown.
Combine the cream of chicken with 1 can of water and the remaining cream cheese into a saucepot. Place the mixture over medium heat, stirring frequently so not to stick. Serve on top of the chicken MoMo. (I like to add 2 tablespoons of hot sauce to the cream of chicken sauce.)
Chicken Momos Recipe
- Prep Time: 1.5 hours
- Cooking Time: 10 minutes
- Makes about 55 momos. People eat very different amounts of momos, but it is common for one person to eat 8 or more.
- You will need a steamer.
- 3 cups of standard all purpose wheat flour (We don’t use whole wheat for these. You can do it, but it’s a bit inflexible for shaping the momos)
- About 1.5 cups of water (may need a little more or less, depending on your flour)
- 1 pound of ground chicken (We use organic and pasture-raised.)
- 2-3 stalks of celery, chopped small
- 3 cloves of garlic, minced
- 1 medium red onion, chopped small
- 1 tablespoon fresh ginger, chopped small
- 2 stalks of green onion, chopped
- 1/3 cup of cilantro, chopped small
- .5 tablespoon salt
- 2 tablespoons soy sauce (we use low sodium)
- 10 little pods of emma/Szechuan pepper (= about 1/4 teaspoon ground up)
- A little bit of cooking oil (we use avocado oil) to grease the steamer.
Warning: All momos will be very hot when first cooked, especially the filling. Please be careful!
Prepare the Dough
- Put about 3 cups of wheat flour in a bowl and slowly add about 1.5 cups of water. We use unbleached white (not whole wheat) all-purpose flour.
- Mix the flour and water very well by hand and keep adding water until you make a fairly smooth ball of dough.
- Knead the dough very well until the dough is flexible.
- Leave your dough in the pot with the lid on while you prepare the rest of the ingredients, or put it in a plastic bag.
- You should not let the dough dry out, or it will be hard to work with.
Prepare the Filling
- Combine all the ingredients with the ground chicken and mix well. Lobsang does this by hand.
- Set the mixture aside while you prep the dough. If you’re new at this and it will take you a long time to make the dough, you could put your mixture in the fridge.
Make the Dough Circles, the Easy Way
- When your dough and filling are both ready, it is time for the tricky part of making the dumpling shapes.
- For this, place the dough on a chopping board and use a rolling pin to roll it out quite thinly. It should not be so thin that you can see through it when you pick it up, nor should it be quite as thick as a floppy disk for a computer (remember those? :-). Somewhere between those two should work out.
- After you have rolled out the dough, you will need to cut it into little circles for each momo.
- The easiest way to do this is turn a small cup or glass upside down to cut out circles about the size of the palm of your hand, or to use a round cookie or biscuit cutter, as you see in the image. Our biscuit cutter is 2 3/4 inches in diameter, but it’s a tiny bit too small. A 3 inch diameter cookie/biscuit cutter would be perfect.
- That way, you don’t have to worry about making good circles of dough because each one will be the same size and shape.
Or, Make the Dough Circles, the Traditional Way
- Of course, you can also make the circles by the more traditional, and more difficult, way of pinching off a small ball of dough and rolling each ball in your palms until you have a smooth ball of dough. See this method being done in our video of Chef Tsering’s momo party.
- Then, you can use a rolling pin to flatten out the dough into a circle, making the edges more thin than the middle. This is much harder to do, and takes more time, though many Tibetans still use this method.
Shape the Momos
- Now that you have a small, flat, circular piece of dough, you are ready to add the filling and make the momo shapes.
- There are many, many different choices for momo shapes. For this recipe, I used the half-moon shape, which is easier to learn than the round one.
The Half-Moon Momo
- For this style, you begin by holding the flat circular dough in your left hand and putting a tablespoon of the chicken filling in the middle of the dough.
- Then you have to fold your circle of dough in half, covering over the filling.
- Now press together the two edges of the half circle so that there is no open edge in your half circle, and the filling is completely enclosed in the dough.
- You will now have the basic half-moon shape, and you can make your momo pretty by pinching and folding along the curved edge of the half circle.
- Start at one tip of the half-moon, and fold over a very small piece of dough, pinching it down.
- Continue folding and pinching from the starting point, moving along the edge until you reach the other tip of the half-moon.
- You can experiment with different folds and pinches to find the way that is easiest and nicest for you.
- As you are making this chicken momo recipe, you will need to have a non-stick surface and a damp cloth or lid handy to keep the momo’s you’ve made from drying out while you’re finishing the others.
- You can lay the momos in a lightly-greased steamer (see the step below) and keep the lid on them, or you can lay them on wax paper and cover them with the damp cloth.
Last Step: Steaming the Momos
- Finally, you should boil water in a large steamer. (We use a large double-decker one, which is nice because you don’t need to make a ton of batches.)
- Oil the steamer surface lightly before putting the momos in, so they won’t stick to the metal, then place as many as you can without touching each other.
- Add the momos after the water is already boiling.
- Steam the momos for about 10 minutes.
- Serve them piping hot (but please be careful not to burn yourself on the very hot filling!). Normally, we would serve the momos with Tibetan hot sauce, sepen, or Patak’s Lime Relish. These days we’re using a new, mild, tomato-based sepen recipe. That recipe is coming soon.
PS: If you’re interested in tasting momos in Lhasa, you can learn how to travel to Tibet here.
Chicken MoMo - Recipes
To prepare this delicious chicken momos recipe, mix all-purpose flour, salt and baking powder in a dough kneading plate and knead to a stiff dough using a little water. Keep it aside to rest for at least 30 minutes before you make balls out of it.
Step 2 Prepare the chicken filling
Put a saucepan over medium flame and heat 1 tbsp oil in it. When the oil is hot enough, add finely chopped onion and garlic to it. Once they are cooked until soft, add the chicken. Turn the heat high and take it off the heat until the chicken is almost cooked. Do not cook it completely. Mix in the soya sauce, salt, vinegar and black pepper.
Step 3 Add in the filling and shape the pooris
Roll the dough thin (translucent) and cut into 4"-5" rounds. Take a wrapper, wet the edges and place some filling in the centre, bring edges together to cover the filling, twist to seal and fill the rest in the same way.
Step 4 Deep fry and serve
Put a steamer over medium flame and steam these chicken momos for about 10 minutes, and leave them to cool. Meanwhile, heat some oil in a wok and once the oil is hot enough, carefully slip these steamed momos in it and deep-fry them. Remove on a kitchen napkin to soak the extra oil. Serve hot with spicy chutney!
- For Momo Dough
- 1 cup All Purpose Flour (Maida)
- Water , to knead For the Chicken filling
- 100 grams Chicken breasts , cut into 1 cm cubes
- 2 tablespoons Fresh cream
- 1/2 teaspoon Tandoori masala , Everest brand
- 1/2 teaspoon Garam masala powder
- 1/2 teaspoon Cumin powder (Jeera)
- 1/2 teaspoon Red Chilli powder
- 1 teaspoon Chaat Masala Powder
- Salt , to taste
- 1/2 teaspoon Lemon juice For the Tandoori sauce
- 2 teaspoons Tandoori masala
- 2 tablespoons Red Chilli sauce
The Momo is a dumpling made from plain flour and filled with either meat or vegetables. Inspired by Tibetan dumplings, the dish is a very popular Nepali street food and it has been absorbed into India&rsquos street culture and can now be found on bustling Indian street corners served with zingy chutney&rsquos. In India it&rsquos a meat or veg dumpling that is flavoured with spring onions, fresh coriander, ginger, garlic, chillies and a few fragrant spices. There are so many differnt variations - you can also miss out the spices and season just with soy sauce for a more Asian feel, you can make them with minced chicken, pork, lamb, mixed vegetables or even paneer. You can cook the meat first and then steam them or you can pan fry for a crispy momo too.
This recipe uses raw mince but if you prefer to use cooked meat you can cook the meat with the ginger and garlic first or use steamed meat instead. All you need to do is reduce the cooking time of the momos to about 5-6 minutes.
Traditionally they are steamed but if you prefer, you can pan fry them to get a nice and crispy finish. I have also included a classic momo tomato achaar in the recipe below.
- 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
- 1-2 tbsp oil
- 1 tsp salt or 1 tsp soy sauce
- Handful of fresh coriander leaves
- 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
- Mince the onion with the garlic and set to one side.
- Heat a tbsp of oil and add the onion mixture, sautee for a few minutes.
- Mince the ginger and and green chilli mixture and add to the pan. Leave to cool for a minute.
- Add the mixture to the mince chicken, then add the turmeric, salt (or soy sauce), chilli powder, coriander, cumin powder and mix everything into the meat.
- Add 1-2 tbsp of vegetable oil and mix it again. This keeps the mixture nice and juicy.
- Add some finely chopped coriander and mix it all together.
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.
Recipe For Nepali Momo and Sauce
Mix together the flour and 1 1/2 cups room temperature water in a bowl. Knead the dough well until it is medium-firm and flexible. Cover and let rest for 1 hour.
Meanwhile, mix together the chicken, cilantro, onions, garlic, ginger, cumin, cinnamon, 2 tablespoons salt and 1/2 teaspoon pepper in a bowl.
To make the wrappers: Break off 1/2 ounce of dough and forming it into a ball. Place the ball on a flat surface and roll it into a 4-inch round with a rolling pin. Repeat with the remaining dough.
Spray a steamer pan with cooking spray.
Place a tablespoon of the chicken filling in the middle of a wrapper. Holding the wrapper in your left hand. Use your right thumb and index finger to start pinching the edges of the wrapper together. Pinch and fold until the edges of the circle close up like a little satchel. Place the momo in the prepared steamer pan. Repeat with remaining wrappers and filling.
Fill the steamer pot halfway with water and bring to a boil. Set the steamer pan with the momos on top of the pot and cover with a tight lid. Steam the momos until cooked, 8 to 9 minutes.
Momo Chutney Sauce Recipe
- Oil – 2 tsp
- Sichuan / black peppercorns – 8-10 nos
- Green Chillies – 2 nos
- Turmeric powder – 1 tsp
- White sesame seeds- 3 tsp
- Chopped tomatoes – 1 cup / 2 medium size
- Salt- to taste
- Add Oil in a pan.
- Once heated add Sichuan peppercorns 8-10 nos. This will give a slight fiery taste to the chutney. You can also substitute this with black peppercorns.
- Now add in the split green chillies- this will depend on how spicy you want the chutney to be.
- Add in 1 tsp of turmeric powder. Make sure the powder does not burn.
- Add in the 3 tsp sesame seeds.
- Saute until golden brown. Keep the flame low as sesame seeds will burn if oil is too hot. Also keep a lid handy (just in case) as it can sputter everywhere.
- Add in 1 cup tomatoes (2 medium sized)
- Lastly add the salt according to taste.
- Cover with a lid and simmer for 5 mins until the tomatoes are softened.
- Add this to the blender and blend to a paste. Alternatively, you could use a stick blender to blend.
- The Momo chutney is ready.Serve with steamed momos.
Disclaimer: Recipes on this site are a collection of our favorites. Some are our own recipes and others may have not originated on our site and/or have been adapted from other sites.
- For Momo Dough
- 1-1/2 cups Whole Wheat Flour
- 1/2 cups All Purpose Flour (Maida)
- Water , as needed For the filling
- 450 grams Chicken , chopped or shredded finely
- 1/8 cup Portobello mushrooms , finely chopped
- 1/4 cup Cabbage (Patta Gobi/ Muttaikose) , finely chopped
- 1/2 cup Onion , finely chopped
- 4 cloves Garlic , minced
- 5 Green Chillies , chopped
- 2 tablespoons Soy sauce
- 1 teaspoon Sugar
- 1 tablespoon Oil
- Salt , to taste
Recipes - Chicken MomoHome
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Dough for wrappers:
- 5 cups all-purpose flour
- 1 tablespoon oil
- 1 cup water or as required
- Pinch of salt
- 2 lb. ground chicken
- 1 cup onion, finely chopped
- 1 cup red bell pepper, finely chopped
- 1/2 cup green onion, finely chopped
- 1 tablespoon fresh garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/2 teaspoon timur (Szechwan pepper)
- 1/2 nutmeg, grated
- 1/2 teaspoon turmeric
- 1/8 teaspoon asafetida
- 1 tablespoon cumin powder
- 1 teaspoon hot chili powder
- 3 tablespoons cooking oil
- Salt and Pepper
For stuffing mixture, combine all filling ingredients in a large mixing bowl. Mix well, adjust for seasoning with salt and pepper. Cover and refrigerate for at least an hour to allow all ingredients to impart their unique flavors. This also improves the consistency of the filling.
In a large bowl combine flour, oil, salt and water. Mix well, knead until the dough becomes homogeneous in texture, about 10 minutes. Cover and let stand for at least 15 min. Knead well again before making wrappers. Prepare 1-in. diameter dough balls. It is recommended to work with a dozen or so balls at a time to prevent from drying. Take a dough ball, roll between your palms to spherical shape. Dust working board with dry flour. On the board gently flatten the ball with your palm. Then roll out into 3-in diameter wrapper. Repeat with the remaining dough balls. Cover with bowl to prevent from drying.
- 6 tablespoons cold water, divided
- 3 teaspoons sesame oil, divided
- 2 teaspoons cornstarch
- 1 pound chicken breast tenderloins, cut into thin strips
- 2 tablespoons hoisin sauce
- 2 tablespoons oyster sauce
- 2 teaspoons soy sauce
- 2 teaspoons vegetable oil, divided
- 2 eggs, beaten
- 3 cups shredded cabbage or coleslaw mix
- 1 (4 ounce) can sliced shiitake mushrooms, drained
- 2 cloves garlic, minced
- 1 tablespoon sherry
- 3 green onions, chopped
Whisk 2 tablespoons water, 2 teaspoons sesame oil, and cornstarch together in a large bowl. Stir in chicken and set aside.
Whisk remaining 4 tablespoons water, 1 teaspoon sesame oil, hoisin sauce, oyster sauce, and soy sauce together in a separate bowl. Set aside.
Heat 1 teaspoon vegetable oil in a skillet over medium heat. Add eggs and cook 3 minutes flip and cook until firm and set, about 3 minutes more. Transfer to a cutting board and slice into thin strips.
Add chicken mixture to the same skillet over medium-high heat. Cook chicken for 6 minutes flip and cook until chicken is golden brown and juices run clear, about 6 minutes more. Remove from heat and set aside.
Heat remaining teaspoon vegetable oil in a large skillet over medium-high heat. Add cabbage, shiitake mushrooms, garlic, and sherry. Cook until cabbage starts to wilt, about 2 minutes.
Add chicken, eggs, and sauce mixture to cabbage mixture. Cook and stir until sauce has thickened, about 5 minutes. Toss in green onions and serve immediately.