hw can v make chicken momos?

Answer 1

Sekuwa MOMO
(Nepali Dumplings Stuffed with Barbequed Meat)

INGREDIENTS:
Dough for wrappers:
4 cups all-purpose flour
1 tablespoon oil
1 cup water or as required
Pinch of salt

Filling:
2 lb. barbequed lamb, chicken or pork, shredded and minced finely
1 egg, beaten
1 cup onion, finely chopped
1 cup red bell pepper, finely chopped
1/2 cup mushroom, finely chopped
1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger, minced
1/2 teaspoon timur (Szechwan pepper)
1/2 nutmeg, grated
1/2 teaspoon turmeric
1 tablespoon hot chili sauce
4 tablespoons melted butter
Salt and Pepper

For stuffing mixture, combine all filling ingredients in a large mixing bowl. Mix well, adjust for seasoning with salt and pepper. Cover and refrigerate for at least an hour to allow all ingredients to impart their unique flavors. This also improves the consistency of the filling.

In a large bowl combine flour, oil, salt and water. Mix well, knead until the dough becomes homogeneous in texture, about 10 minutes. Cover and let stand for at least 15 min. Knead well again before making wrappers. Prepare 1-in. diameter dough balls. It is recommended to work with a dozen or so balls at a time to prevent from drying. Take a dough ball, roll between your palms to spherical shape. Dust working board with dry flour. On the board gently flatten the ball with your palm. Then roll out into 3-in diameter wrapper. Repeat with the remaining dough balls. Cover with bowl to prevent from drying.

For packing hold wrapper on one palm, put one tablespoon of filling mixture and with the other hand bring all edges together to the center, while making pleats. Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling.

Heat up a steamer, oil the steamer rack well. This is critical because it will prevent dumplings from sticking. Arrange uncooked MOMOs in the steamer with some space left between the dumplings. Close the lid, and allow steaming until the dumplings are cooked through, about 10-15 min. Take the dumplings off the steamer, and immediately serve. Alternatively, you can place uncooked dumplings directly in slightly salted boiling water and cook until done, approximately 10 minutes. You may also slightly sauté cooked dumplings in butter before serving. To serve, arrange the cooked MOMOs on a plate dressed with MOMO achar of your choice.

Answer 2

Momo (Steamed Dumpling)
Ingredients (Makes 30 momos)

4 cups: Wheat flour
750 gm: Meat minces
2 no: Onion, chopped
1 thumb-sized: Ginger, finely chopped
1 Teaspoon: Salt




Method
Mix well wheat flour with 2 cups of water and knead into a stiff paste, roll out on a floured board till it is very thin. The rolled dough should be about 2 feet square.
Cut in circle with the rim of tea cup.
Place a circle of dough on your left hand, slightly stretch the edges and place about a teaspoon of filling in the centre.
Then with your right thumb and forefinger pleat the dough together over the centre of the meat, forming a pin-wheel design. Your left thumb is used to tuck the minced meat down as you go, and the dumpling turns on your palm as you pleat around it. A special steamer locally called moktu is required.
Filled up dumplings are placed on oiled racks, slightly separated in the moktu.
Bottom of the moktu is filled with water and steam the dumplings for 20-25 min.
Momo is ready to serve hot.
Momo is eaten with meat/vegetable soup, and tomato achar.

Answer 3

Chicken Momos: Recipe Id: 542
Prefrable Time : Breakfast/Snacks Serves (approx.) : 6


Ingredients:
Chicken (boiled and minced) 250 Grams Chopped onion 2 Nos
Plain wheat flour(Maida) 500 Grams Ginger Chopped 1 Inch
Chopped garlic 2 Cloves Chopped green chilli 2 Nos
Soya sauce 1 Teaspn Oil 1 Tblspn
Salt (to taste) Kgs

Preparation:
Mix flour, salt and egg. Add water to make a soft dough. Chop onions, green chillies and ginger. Mix with minced mutton/chicken. Add soya sauce and mix well. Divide the dough evenly into small balls. Roll into a small round. Put 1tsp. of the filling in the centre. Close the mouth and steam in a momo steamer/idli steamer. Steam for 20 minutes and serve with tomato-garlic sauce.

Answer 4

Ingredients (Makes 30 momos):-

-4 cups: Wheat flour
-750 gm: Meat minces
-2 no: Onion, chopped
-1 thumb-sized: Ginger, finely chopped
-1 Teaspoon: Salt

Method:-

1) Mix well wheat flour with 2 cups of water and knead into a stiff paste, roll out on a floured board till it is very thin. The rolled dough should be about 2 feet square.
2) Cut in circle with the rim of tea cup.
3) Place a circle of dough on your left hand, slightly stretch the edges and place about a teaspoon of filling in the centre.
4) Then with your right thumb and forefinger pleat the dough together over the centre of the meat, forming a pin-wheel design. 5) Your left thumb is used to tuck the minced meat down as you go, and the dumpling turns on your palm as you pleat around it. A special steamer locally called moktu is required.
6) Filled up dumplings are placed on oiled racks, slightly separated in the moktu.
7) Bottom of the moktu is filled with water and steam the dumplings for 20-25 min.
8) Momo is ready to serve hot.

Momo is eaten with meat/vegetable soup, and tomato achar.
ENJOY!!

Answer 5

Just make the chicken "MOMOS" and its done.

Answer 6

some answers are good and to the point.

Mine is.

Library is your best source. Try out each recipe at a time . Have fun modifying it to add personal touches.

Answer 7

ask chickens how they would like to be fried or boiled.

Answer 8

no idea