Sikkim Style Steamed Chicken Momo Recipe

Embark on a delightful culinary journey to the enchanting state of Sikkim with this authentic recipe for Sikkim Style Steamed Chicken Momos, a popular appetizer that beautifully combines tender chicken, fresh vegetables, and a hint of spices, all wrapped in a delicate dough. Perfect for gatherings or a cozy evening at home, these momos are sure to impress your family and friends.

Ingredients

Nutritional Information (Per Serving)

Preparation Time

• Prep Time: 40 minutes
• Cook Time: 10 minutes
• Total Time: 50 minutes

Servings

• Servings: 4

Instructions

1. Prepare the Dough:
Begin your culinary adventure by preparing the dough for the momos. In a mixing bowl, combine the whole wheat flour and all-purpose flour. Gradually add water, kneading the mixture to form a medium-stiff dough that is neither too sticky nor too smooth. Once kneaded, cover the dough with a damp cloth and let it rest for about 2 hours. This resting period allows the gluten to relax, making the dough easier to work with later.

2. Make the Filling:
While the dough is resting, it’s time to prepare the flavorful filling. In a saucepan over medium heat, add sunflower oil and let it warm up. Once heated, add the minced garlic and sauté until it softens and releases its aromatic fragrance. Follow this by adding the finely chopped onions, stirring occasionally until they turn translucent and tender, which should take a few minutes.

Next, introduce the chopped portobello mushrooms and green chillies to the pan, sautéing for an additional 5 minutes until the mushrooms begin to sweat and release their moisture. After that, add the finely chopped chicken to the mixture. Cook the chicken for about 5 minutes, stirring frequently, until it is fully cooked and tender.

To finish the filling, add the soy sauce and sugar, mixing well to combine all the ingredients. Remove the pan from the heat and allow the filling to cool.

3. Shape the Momos:
Once your filling has cooled and your dough has rested, it’s time to shape the momos. Divide the dough into equal portions, roughly the size of tennis balls. On a clean, floured surface, roll each portion into a small circle, about 3-4 inches in diameter. If desired, you can use a circular disc or a cookie cutter to ensure uniform shapes.

Take a rolled-out dough circle and place about 1 tablespoon of the chicken filling in the center. Carefully fold the edges of the dough over the filling to form a semi-circle, pinching the edges to create the characteristic pleats of traditional momos. Repeat this process until all the dough and filling are used.

As you shape each momo, keep the finished ones covered under a moist cloth to prevent them from drying out.

4. Steam the Momos:
Prepare your steamer by greasing it lightly with oil or lining it with butter paper to prevent sticking. If you’re using a traditional bamboo steamer, fill a shallow pan with water and bring it to a boil. Once the water is boiling, place the momo-filled steamer on top, ensuring that the water does not touch the momos.

Steam the momos for approximately 10-15 minutes, or until they are cooked through and slightly translucent. The cooking time may vary depending on the size of the momos, so keep an eye on them to ensure perfect results.

5. Serve:
Once steamed, remove the momos from the steamer and serve them hot, accompanied by a homemade garlic tomato sauce or a warming bowl of thukpa. These momos are not only a delight to the palate but also a beautiful representation of Sikkimese culture and cuisine.

Enjoy the delightful experience of savoring these exquisite Sikkim Style Steamed Chicken Momos, perfect for any occasion or simply to indulge your cravings for authentic North East Indian flavors.