Chicken Dim Sum | Chicken Momos

I cannot think of a certain cuisine or culture with no version of chicken soup. Folk medicine and chicken soup have a symbolic relationship because every mother or granny I have known always recommends chicken soup or dal rice as the restorative technique for coughs and colds. I must admit I am not too keen on plain yakhni soup as have to drink mugs of flavorsome broth while other soothing foods are time-consuming. I would rather shortlist the dim sum with some suggestions – Hashim fancies the dumpling with chicken and fresh veggies wrapped and steamed which would also be my choice. So when either of us is going through a slow recovery from cold or fever we would prefer to hog steamed dim sum, as they are super delicious, oil-free and the perfect fix for reduced appetite.

We are momo addicts, and nothing is more comforting to us than these cute potli bags with the heat of little chili and some flavor. I know when Hashim loves his food because he goes silent and his eyes sparkle almost like a two-year-old with a hoard of his favorite candy. We much prefer a Chinese version of sauce made by whisking soy sauce, vinegar, and tomato sauce with some salt and spring onion greens. This sauce is a better compliment and adds another layer of flavor. So here’s my version of the Steamed Chicken Dim Sum recipe, follow the exact instructions and you will be amazed by its outcome. The recipe below makes 10 dim sums.

Chicken Dim Sum | Steamed Chicken Momos

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Serves: 2 persons

Ingredients:

For Dough

1 cup all-purpose flour

Water as needed

½ teaspoon Salt or as per the taste

3 tablespoons cooking oil

For Filling

1 cup chicken mince, paste form

½ teaspoon Salt

½ teaspoon black pepper powder

1 tablespoon soya sauce

½ teaspoon ginger paste

½ teaspoon garlic paste

3 green chilies, minutely chopped – minimize heat if making for kids

1 tablespoon spring onions, chopped

1 tablespoon greens of spring onion, chopped

Method:

• Mix 1 cup all-purpose flour, ½ teaspoon salt, and 2 tablespoons cooking oil in a large bowl. Form a stiff semi-soft dough by adding water as per the requirement.
• Grease the final product with ½ teaspoon of cooking oil and set aside for 20 minutes. Don’t forget to cover the dough with a kitchen towel before doing so. Tip: If the dough turns out soft – it would be a strenuous activity to shape. If this happens, simply add a tablespoon or two of all-purpose flour and re-form it into a firm form.
• Meanwhile, in a bowl, add 1 cup chicken mince, ½ teaspoon salt, ½ teaspoon black pepper, 1 tablespoon soya sauce, ½ teaspoon each of ginger and garlic paste, 3 finely chopped green chilies, 1 tablespoon each part of spring onion, and spring greens. Combine well and leave it aside.
• Take out the dough, massage it again and make lemon shape balls out of it.
• Dust the board with all-purpose flour, take each dough ball, and gently roll into a 3 inches diameter and evenly thin circle, keep the center a little thick than the outer rim.
• Put 2 tablespoons of chicken mince mixture and gently lift any side of the circle and start pleating until all the pleats join together giving a beautiful and satisfying potli or dim sum look.
• Repeat the same with the remaining dough balls.
• Add 2 cups of water to a steamer and bring it to boil, grease the steamer plate with cooking oil and place the dumpling with a 2-inch space between them. These dumplings will increase in size afterward so leaving spaces with not allow them to stick.
• Steam for at least 10 minutes on low heat or until the dumpling becomes transparent and non-sticky.
• Serve them right away with spicy sauce or chili oil. The sauce recipe is already mentioned in my writing. Enjoy hoggerz.

This Chicken Momo Recipe is also available on my Youtube Channel

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