Important Note: Please note that the prep time, cook time, and servings may vary depending on the specific cooking techniques and equipment used. Adjustments can be made based on individual preferences and needs.
Chicken, Mushroom & Prawns Momo’s – Fried
Indulge in the irresistible flavors of Chicken, Mushroom & Prawns Momo - Fried! These delectable Asian dumplings are filled with a delightful mixture of cooked and shredded chicken, finely chopped mushrooms, and flavorful prawns. The filling is complemented with a medley of vegetables, aromatic sauces, and spices, resulting in a mouthwatering combination. Encased in a perfectly rolled dough, these momos are deep-fried to a golden-brown perfection, giving them a satisfying crunch. Whether you're a fan of momos or looking to try something new, this homemade recipe is sure to impress with its authentic taste and delightful blend of flavors. Serve these delicious fried momos with your favorite dipping sauce and get ready to savor every bite!
Ingredients
For the filling:
- 20 nos Prawns medium, de-veined and finely chopped
- 5-6 nos Mushrooms washed and finely chopped
- ½ bowl Chicken Cooked and Shredded
- 3 no Capsicum medium, chopped finely
- 1 small bowl Cabbage chopped or shredded finely
- 1 & ½ tsp Soya sauce
- 1 tsp Red chill sauce
- 2 nos Onions medium, chopped finely
- 5 flakes Garlic
- 2 nos Green chilles chopped finely
- 2 tbsp Oil
- Salt as per taste
For the dough:
- 1.5 cups All-purpose flour (maida)
- 1 tsp Salt
- 2 tbsp Oil
- 100 ml Water
Instructions
- In a deep bowl, mix Maida, salt, and oil. Gradually add water and knead the dough. Set it aside for half an hour.
- Heat oil in a pan over medium flame. Add onions, garlic, and green chilies. Sauté for a few seconds.
- Add prawns, mushrooms, shredded chicken, and chopped veggies. Cook for 5 minutes.
- Add cabbage, capsicum, soya sauce, red chili sauce, and salt. Stir-fry the filling until it becomes dry. This will prevent the momos from becoming soggy.
- Take the dough and make small balls. Roll each ball into a thin, round poori.
- Place a spoonful of the filling in the center of each poori. Fold the edges to form a crescent shape, sealing the filling inside.
- Deep fry the momos until they turn golden brown.
- Serve hot with tomato sauce.
Notes
- Ensure that the prawns are properly cleaned and deveined before chopping them finely for the filling.
- Use fresh mushrooms and chop them finely to incorporate their earthy flavor into the momo filling.
- Cook and shred the chicken before adding it to the filling mixture. This adds a delightful taste and texture to the momos.
- Chop the onions, garlic, and green chilies finely to enhance their flavors in the filling.
- Stir-fry the vegetables like cabbage and capsicum to maintain a slight crunch and prevent them from becoming too soft.
- Season the filling with soya sauce, red chili sauce, and salt to add a savory and spicy kick to the momos.
- Rest the dough for at least half an hour to allow it to become smooth and pliable.
- Roll out the dough into thin, round pooris ensuring that they are neither too thick nor too thin.
- Seal the momos properly by folding and pleating the edges to prevent the filling from spilling out during frying.
- Deep fry the momos until they turn golden brown and crispy.
- Serve the fried momos hot with tomato sauce or any dipping sauce of your choice.