STEAMED DIMSUM (Chicken)
Ingredients
For The Dumpling Dough
Instructions
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Making Dough
Take the all-purpose flour, salt, oil in a bowl and mix them well with a spoon.Add water in parts and knead to a firm dough. Cover the dough and keep aside for 30 minutes.
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To make the filling
In a large bowl, combine the minced chicken, egg, hoisin sauce and mint. Mix well and season to taste.
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Shaping Momos
Divide the dough in two parts. Make a 7 to 8 inches log from each part. Cut the log into equal slices.Make ball of each slice and keep them covered with a moist napkin.Take each dough ball and on a lightly dusted board, roll each dough ball into a thin circle of about 3 to 4 inches in diameter.Try to get the edges to be thin and the center to be thick.Place 2 or 3 teaspoons of chicken stuffing in the center.Lift one side of the edge and start pleating. Start folding and forming the pleats one by one. Towards the end, join the pleats in the center.Prepare all momos this way and keep them covered under a moist napkin. Till you are ready to steam them.
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Steaming Veg Momos
Heat 1.5 to 2 cups water in a steamer. Let the water come to a boil.In a greased steamer pan or in idli moulds, place the momos keeping some space between them so that they don't touch each other. Steam them for 5 to 6 minutes.Don't overdo the steaming, as the dough becomes dense and dry.The steaming time may vary upon the thickness of momos’ cover.When you touch the momo then dough should not feel sticky to you. This means they are done and the momos will have a transparent look.Time of cooking varies from intensity of the flame and kind of pan and the steamer you are using.Once done, remove them and keep on a serving tray or plate. Garnish with spring onion greens.Serve veg momos with a spicy sauce like schezwan sauce or tomato-chili sauce or chili sauce. You can also serve it with red chilli garlic chutney.