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Chicken Momos Recipe
Ash Tyrrell

Chicken Momos Recipe

When I first made these chicken momos, I couldn’t believe how quickly they disappeared from the table! Steaming hot, bursting with juicy chicken filling, and wrapped in delicate dough, these momos are a delight to prepare and share. 
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Prep Time 1 hour
Cook Time 6 minutes
Ingredients Method Notes

Ingredients
  

  • 225 g plain flour sifted – Creates a soft, pliable dough.
  • 75 g cornflour sifted – Adds a smooth texture to the dough.
  • 170 ml water adjust as needed – Ensures the dough is firm yet soft.
  • A pinch of salt – Enhances the dough’s natural flavor.
  • 300 g lean ground chicken – A light and tender protein choice.
  • 5 cloves garlic finely chopped – Gives the filling a punch of flavor.
  • A 1-inch piece of ginger finely chopped – Brings a zesty warmth.
  • 3 spring onions finely chopped – Adds a fresh crunch.
  • ½ onion finely chopped – Balances the flavors with sweetness.
  • 1 lemongrass stalk white part only, finely diced – Lends a fragrant citrusy note.
  • 3 tbsp fresh coriander chopped – For a burst of herbal freshness.
  • 2 green chilies finely chopped – Adds heat; adjust to taste.
  • 1 tsp ground cumin – Offers earthy warmth.
  • 2 tbsp soy sauce – Deepens the savory profile.
  • Salt and pepper to taste – Enhances all the flavors.

Method
 

  1. Start by mixing the plain flour, cornflour, and salt in a large bowl. Gradually add water and knead until you have a firm yet soft dough. It might feel a little stiff at first, but keep kneading for about 10 minutes until smooth and elastic. Cover with a damp cloth and set aside for an hour to rest.
  2. While the dough rests, prepare the filling. Combine the ground chicken, garlic, ginger, spring onions, onion, lemongrass, coriander, chilies, ground cumin, soy sauce, salt, and pepper. Use your hands to mix everything thoroughly, ensuring the seasoning is evenly distributed.
  3. Divide the dough into smaller pieces, roughly the size of a golf ball. Roll each piece into a thin circle, about 2mm thick and 9cm in diameter. This will create the perfect base for your filling.
  4. Spoon a small amount (about a tablespoon) of filling onto each dough circle. Wet the edges with a little water, fold the dough in half to form a semi-circle, and pinch the edges shut. Pleat the edges for a decorative finish and a better seal.
  5. Place the momos in a steamer, ensuring they don’t touch each other. Steam for about 6 minutes. The wrappers should turn translucent when fully cooked. Work in batches if necessary.

Notes

  • Always knead the dough thoroughly to ensure smooth, elastic wrappers.
  • For extra juicy filling, add a tablespoon of water or chicken stock to the mixture.
  • Don’t overload the wrappers with filling; it can cause them to break or leak.
  • Keep unused dough and assembled momos covered with a damp cloth to prevent drying out.