Chicken Momos with Dumpling Sauce
Hadia Noor cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
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Juicy chicken-filled dumplings served with a savory, spicy dipping sauce. These momos feature a firm dough and a customizable vegetable-chicken filling.
- Time
- 55 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- South Asian
- Contains
- Gluten, soy, and shellfish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Dough
- 125 g
- 3 g
- 60 g
Chicken Filling
- 150 g
- 2 g
- 1 g
- 1 g
- 18 g
- 15 g
Dumpling Sauce
- 12 g
- 10 g
- 5 g
- 2 g
- 5 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 560 g before cooking, which is about 185 g per serving.
Steps
In a mixing bowl, combine 1 cup maida and 1/2 tsp salt.
Gradually add cold water as required and knead into a firm dough. Ensure the dough is not too soft.
Cover the dough and let it rest for 10 minutes before shaping.
Prepare the filling by combining 400g chicken with your choice of finely chopped vegetables.
Season the filling with salt, black pepper, paprika, oyster sauce, and chilli sauce to taste. Mix thoroughly.
In a small bowl, whisk together 2 tsp oyster sauce, 2 tsp soya sauce, 1 tsp chilli sauce, a pinch of brown sugar, 1 tsp chilli oil, and 1/4 tsp vinegar to make the dumpling sauce.
Roll out the dough and cut into small circles. Place a portion of the chicken filling in the center of each circle.
Fold the dough over the filling and press the edges firmly to seal. You can create pleats or simply press the sides together.
Heat a pan with a little oil and lightly sear the bottom of the momos.
Add a small amount of water to the pan, cover with a lid, and steam the momos until the chicken is fully cooked and the dough is translucent.
Serve the hot momos immediately with the prepared dumpling sauce.
Notes
The creator emphasizes making the dough firm rather than soft for better texture. The 'pan-fry then steam' method (potsticker style) is suggested by the transcript cues.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 422
- Protein
- 32 g
- Carbs
- 39 g
- Fat
- 14 g
- Fiber
- 2 g
Where the calories come from
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