Chicken momos is one of the famous street foods in India, Nepal, and Tibet, and it is loved for its juicy filling and soft outer dough. The famous steamed delights based on various fillings have gained so much popularity. The beauty of this chicken momos recipe is that it is straightforward and hits all the right flavours in each bite. The recipe for chicken momos first begins with the dough preparation. First, flour, water, and a pinch of salt are mixed to create dough. Then it is kneaded until it gets soft and elastic and can rest for some time. The filling for the momos is prepared by mixing minced chicken with onions, garlic, ginger, green chillies, and fresh coriander. Soy sauce and salt in the required amount are added to make the chicken juicy and flavourful. Once the dough is ready, it is rolled out in thin circles at the centre of which sits the chicken filling carefully placed, then gathered and pleated into its classic momo shape, later on being steamed in a bamboo or metal steamer until the outer layer softens up and gets translucent but through which the aroma of well-done chicken fills the air. Fried or pan-fried versions of Chicken Momos are also possible, but the steamed option is healthier. Adding that tangy and fiery hot touch is best with spicy tomato or chilli garlic dipping sauce. This chicken momos recipe can be enjoyed anytime as a light snack or as a main course with soup. The momos are relatively easy to make, taste great, and are no fewer favourites for dumpling lovers.

• 250 gms chicken
• 200 gms maida
• 1/2 tsp black pepper powder
• 1 tbsp ginger
• Cooking oil
• 1 onion
• 2 tbsp coriander
• Salt
• 1 tsp soy sauce

• Let's begin the recipe of chicken momos. Start with a big mixing bowl, then put 200 gmsof all-purpose flour maida and a pinch of salt. You will be using the salt to flavour the dough. Add a little water gradually while kneading with a hand or spoon. Depending on your requirements, you may require 100 - 150 ml of water.
• Once you achieve a smooth, soft dough, that is it, and you have it. It should be soft but not sticky.
• Once its consistency reaches what you want, cover the dough in a clean kitchen towel or plastic wrap to prevent it from drying out.
• Leave it for about 30 minutes to relax the gluten, which, when rolled later on, will make rolling a heck of a lot easier.
• Meanwhile, let the dough rest, and prepare the filling for the chicken. Mix 250 gmsof minced chicken with one finely chopped onion, two tablespoons of chopped coriander leaves, one tablespoon of minced garlic, 1 tablespoon of minced ginger, one teaspoon of soy sauce, and half a teaspoon of black pepper powder in a separate mixing bowl. Add the necessary amount of salt and mix all the contents with your hands or spoon until they are well mixed. The mixture should be well combined; the flavours will combine uniformly. Let the filling rest for a few minutes to get accustomed to the flavours more.
• Roll out a lightly floured work surface. Divide the dough into small portions of equal size, about the size of a golf ball. Roll each portion between your palms, making it a smooth ball. Once all the portions are ready, flatten one ball with your palm. Roll it out using a rolling pin into a thin round disc about 3 inches in diameter. Try to make sure that the edges are thinner than the centre so that it will be evenly cooked and nicely presented. Do the same with the remaining dough portions. Stack the rolled discs on a floured surface so they do not stick. Take a rolled disc and spoon the chicken filling into the centre. Refrain from filling them, as this would make it hard to seal the momo. Moisturise the edges of the disc by using your finger dipped in water, sealing the momo. Fold the disc in half over the filling to form a semi-circle. Press up the edges of the seam, pressing tightly shut. To seal attractively, but more importantly for sure, make pleats along the edge. It is this which gives the momos a traditional look. Repeat the same process of stuffing and sealing the steamed momos with all rolled discs till the filling and dough run out.
• Lightly grease a steamer basket by pouring some oil so momos do not get stuck. If you have a bamboo steamer it works like magic for this recipe, but any steamer will do. Arrange the momos in a steamer basket without touching each other because they expand while being cooked. You can place parchment paper underneath them if required.
• Take a pot or steamer and fill it with water. Now, bring it to a boil. Place the steamer basket over the boiling water. Close the lid on the steamer and let your momos steam for 20 to 25 minutes. They should be done when translucent, tender dough with chicken flavours inside. It should make the steaming of the chicken stay juicy and flavourful, and the dough will soften to become tender. After you have cooked your momos, be extremely careful when taking out the steamer basket from the pot. Let them cool for a couple of minutes before serving. Momos are most delicious when served hot, with spicy tomato chutney or your favourite dipping sauce.