- December 2014
- Makes 30
- Hands-on time 45 min, steaming time 10 min, plus resting
Chicken momos are steamed dumplings that originated in Tibet and Nepal. They work well as a canapé recipe to serve at parties or a make-ahead starter recipe – and this recipe will make about 30 dumplings.
- 0.5g (0.1g saturated)
- 7.9g (0.4g sugars)
- 300g plain flour, plus extra to dust
- ¼ tsp fine sea salt
- 300g free-range skinless chicken
- thigh fillets, finely chopped
- 2 shallots (around 60g), finely chopped
- 20g fresh coriander, finely chopped
- 2 garlic cloves, finely chopped
- 2 tsp finely chopped fresh ginger
- 2 lemongrass stems, woody
- outer leaves removed, finely chopped
- Sunflower or groundnut oil for greasing
For the dipping sauce
- 1 tbsp Thai fish sauce (also called nam pla)
- 1 tbsp rice wine vinegar
- Juice 1 lime
- 1 tsp caster sugar
- 1 spring onion, sliced, to serve
- To make the dough, mix the flour and the ¼ tsp salt in a large bowl, then make a well in the centre. Pour in 175ml cold water and mix with a wooden spoon until you have a shaggy but well-combined dough, adding a little extra water if necessary. Turn out onto a lightly floured surface, bring together with your hands and knead for 5 minutes or until smooth and elastic. Shape into a ball and wrap in cling film. Set aside for 20 minutes to rest.
- Meanwhile, mix the chicken, shallots, coriander, garlic, ginger and lemongrass in a bowl (see make ahead). Oil a large baking sheet.
- Divide the dough into 30 tablespoon-size balls (17-20g each) and flatten with the palm of your hand, then roll out to 10cm circles on a lightly floured surface. Holding a dough disc in the palm of one hand, put 1 tbsp (about 25g) of chicken mixture in the centre. Dip a finger in water and wet the edges of the pastry. Bring the edges together to enclose the filling, folding in and pinching to seal like a little money bag. Put on the prepared sheet and cover with a clean, damp tea towel. Repeat with the remaining dough and filling until everything is used up.
- Bring a pan of water to the boil and top with a bamboo steamer or steamer insert, lined with oiled baking paper (see tips). Put the momos, in batches, into the steamer, cover with a lid and cook for 10 minutes until cooked through. Transfer to a serving tray and leave to cool slightly before serving – they will be dangerously hot in the middle if you don’t let them cool a bit.
- Meanwhile, mix together the fish sauce, rice vinegar, lime juice and sugar, then put in a bowl and add the spring onion. Serve with the momos.
To stop the momos sticking to the steamer as they cool, line the steamer with oiled baking paper.
Make the filling up to 24 hours ahead, then cover and keep chilled. Assemble the momos and keep chilled on a greased baking tray, covered with a damp cloth, for up to 24 hours before steaming.
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