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 – Steamed
Introducing Chicken, Mushroom & Prawns Momos - Steamed, a delicious and healthy twist on the classic dumpling recipe. These steamed momos are packed with flavorful prawns, mushrooms, and chicken, encased in a light and soft dumpling wrapper. The steaming process locks in the natural juices and preserves the delicate flavors of the filling. Served with a side of garlic sauce, these momos are a perfect choice for a light and satisfying appetizer or a complete meal. Get ready to savor the authentic taste of Asian cuisine with these delectable steamed momos.
Ingredients
For the filling:
- 20 nos Prawns medium, deveined and finely chopped
- 5-6 nos Mushrooms washed well and chopped finely
- ½ bowl Chicken Cooked and Shredded
- 3 no Capsicum 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 to make a dough of medium consistency. Set it aside for 30 minutes.
- Heat oil in a pan over medium heat. Add chopped onions, garlic, and green chilies. Sauté for a few seconds.
- Add prawns, mushrooms, shredded chicken, and finely chopped vegetables. Cook for 5 minutes.
- Stir in the cabbage, capsicum, soya sauce, red chili sauce, and salt. Cook until the filling becomes dry. This prevents the momos from becoming soggy.
- Take the dough and divide it into small balls. Roll each ball into a thin round shape, ensuring it's not too thick or thin.
- Place a spoonful of the filling in the center of each round dough. Fold and seal the edges by pleating and pressing them together. Repeat for the remaining dough and filling.
- Heat an idli steamer and place the momos in the steamer. Steam for about 10 to 12 minutes.
- Once cooked, remove the momos from the steamer.
- Serve the hot fried momos with garlic sauce or your preferred dipping sauce.
Notes
- The dough for the momos should have a medium consistency, neither too hard nor too soft. This ensures that the momos have the right texture after steaming.
- It is important to sauté the onions, garlic, and green chilies until they become fragrant before adding the prawns, mushrooms, shredded chicken, and vegetables. This helps to enhance the flavors of the filling.
- Make sure to cook the filling until it becomes dry. This prevents the momos from becoming soggy during the steaming process.
- When rolling the dough, ensure that the round shapes are not too thick or thin. This ensures even cooking and a balanced ratio of dough to filling.
- While pleating and sealing the momos, use a mixture of Maida and water to ensure a secure closure.
- Steam the momos in an idli steamer for approximately 10 to 12 minutes, or until they are cooked through and the dough becomes translucent.
- Serve the hot steamed momos with garlic sauce or your preferred dipping sauce for an added burst of flavor. Enjoy these delicious dumplings as an appetizer or a satisfying meal.