Saturday, February 12, 2011

Chicken Momo

A recipe of Tibetian origin which also belongs to Nepal, north-east India, becoming rapidly popular in the other Indian cities like Delhi, Mumbai, Pune and across the globe as well.


Minced Chicken - 500 gms
Refined flour - 2 cups
Onion - 1 finely chopped
Cabbage - 1/2 cup finely chopped
Spring onion - 1/2 cup finely chopped
Capsicum - 1/4 cup finely chopped
Ginger,Garlic - 2 tsp finely chopped
Black pepper powder - 1 tsp
Dark soya sauce - 1 tsp
Vinegar - 1 tsp
Salt as per taste


1. Knead the dough of refined flour with little salt and keep it aside.
2. Wash minced chicken thoroughly and drain it for 15-20 mins.
3. Heat oil in a pan and add finely chopped ginger-garlic. saute it for 1 min.
4. Add chopped onion, saute it for 2 min.
5. Add chopped cabbage and capsicum.
6. Add minced chicken and saute it well. Let the chicken ooze out its juices. Saute the chicken till dry.
7. Then add soya sauce, vinegar, black pepper powder and salt as per taste.
8. Remove this stuffing in a tray and let it cool for some time.
9. From the kneaded dough of refined flour, take out a small ball and rool it into a circle of 1 inch radius.
10. Place spoonfull of stuffing in the center of rolled circle and try to give a shape as shown in the photo given below.
11. If not able to shape it like that, just fold it into half and seel it with a drop of water.
12. With the help of steamer or any other steaming device steam all these momo for 10 minutes.
13. Serve these hot momo with schezwan sauce.


1. Instead of chicken you can use beef, pork or mutton.
2. For veggie option use minced vegetable like mushroom, sweet corn, etc.
3. This can be deep fried or steamed.
4. You can replace refined flour with wheat flour as shown in the picture.

1 comment:

  1. First time here..u have a wonderful space with mouthwatering recipes and pics...Happy to follow you Visit mine as time permits...
    chowringhee laxmi nagar