Appetizer
How To Make Sikkim Style Steamed Chicken Momo Recipe
This homemade How To Make Sikkim Style Steamed Chicken Momo Recipe recipe is flavorful, easy to prepare and suitable for Appetizer diets....
⏱️
40 Min Prep
🔥
10 Min Cook
🍽️
4 Servings
🥗
High Protein Non Vegetarian
Ingredients
- 1-1/2 cups Whole Wheat Flour
- 1/2 cups All Purpose Flour (Maida)
- Water - as needed
- 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 Sunflower Oil
- Salt - to taste
Instructions
1
To prepare Sikkim Style Steamed Chicken Momo method, get prep with all the fixings.To make the doughIn a mixing dish, take maida and whole wheat flours, toss in aqua gently and massage to form a medium stiff pastry mix.
2
Not very sticky and not very creamy.Keep covered for 2 hours before making Chicken Momos.For the fillingHeat Saucepan on medium bring to temperature, toss in lubricate and toss in in finely sliced garlic and saute till they soften.
3
toss in finely sliced shallot and saute for few moments.
4
low-boil until it turns translucent. toss in in finely sliced mushroom and green chillies and saute for 5 more moments until the mushroom sweats out. After 5 moments toss in in chicken pieces and low-boil until the chicken is cooked yielding.
5
This will take about 5 moments.
6
Finally toss in in soy coulis and teaspoon of sweetener and toss together well. Switch off the bring to temperature, and allow it to cool down. For the chicken momosTake a bamboo dimsum maker, or the regular idli steamer.First divide pastry mix into equal portions, to the size of a tennis balls.Roll out small balls to a circle shape and cut the flattened pastry mix with a circular disc or a cookie cutter, to keep the dimsums uniform.
7
You can also roll out the pastry mix without cutting them, like it is traditionally done in Assam and Tibet.In every flatten pastry mix leaf, toss in 1 tablespoon of filling and fold the edges to semi circles and pinch the edges by giving the dimsum its characteristic pleats.Do the same with all keeping shaped momo.
8
Keep the pastry mix and completed dimsums before steaming, under a juicy cloth to prevent drying.lubricate the steamer with lubricate or place shortening paper before placing momo from prevent sticking.If using old-school steamer it has own boiler or if using bamboo steamer then heat to boiling point aqua in a shallow wok and when aqua start boiling put momo filled bamboo steamer on it.Steam for 10 - 15 moments and enjoy scalding Sikkim Style Steamed Chicken Momo method with home-cooked garlic tomato coulis and mildly hot thukpa.
Recipe Information
Cuisine
North East India Recipes
North East India Recipes
Course
Appetizer
Appetizer
Diet
High Protein Non Vegetarian
High Protein Non Vegetarian
Total Time
50 mins
50 mins
Recipe Time chart
Preparation Time
40 minsCooking Time
10 minsTotal Time
50 minsMaster Chef
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