A steamed chicken momo is a type of dumpling popular in the Himalayan region mainly Tibet. A mixture of ground chicken, onion, garlic, ginger, cilantro, and spices is filled in a thin rolled dough circle and formed into a dumpling. The dumplings are then steamed until cooked through. They are often served with a dipping sauce made from tomato, garlic, and chilies.
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1 cup
1/2 cup
1/4 cup
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1 teaspoon
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1/4 teaspoon
2 cups
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In a bowl, mix together the refined flour, salt, oil.
Add the water and mix until a soft dough is formed. Cover the dough and let it rest for 15 minutes.
In a separate bowl, mix together the ground chicken, onion, cilantro, garlic, ginger,salt, and pepper. Mix until all ingredients are evenly distributed.
Divide the dough into small balls and roll each ball into a thin circle.
Place a spoonful of the chicken mixture in the center of the circle and fold the edges to form a dumpling.
Place the momos on a steamer plate and steam them on high heat for 10-12 minutes, or until filling is cooked.
Serve hot with chutney or sauce.
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