Sikkim Style Steamed Chicken Momo Recipe
Steamed dim sums or dumplings from Sikkim that is filled with juicy chicken, shredded cabbage and mushrooms.The recipe has a twist by making the flour wrap with whole wheat flour and maida. The dumplings are then filled and pleated beautifully to give it a nice character. Serve it along with a warm soup.
Steamed Chicken momo is now a famous and delicious starter that is had around the world. In Sikkim, momo is a staple dish and every household has their own recipe to make the momo tasty and juicier.
Sikkimese momo has a great influence from Tibet which is the origin of steamed momo. Flour wrap filled with meat, vegetables or cheese is steamed in a steamer. Momo does not fall into a fast food category since it does not need much oil to make them as well.
I have used whole wheat flour also along with maida/all purpose flour, to make the recipe appetising but healthy too. The fillings used are chicken, cabbage and mushrooms. In Sikkim momos are served with hot garlic tomato sauce and warm thukpa (soup).
Here are a few more momo recipes to try
For Momo Dough
- 1-1/2 cups Whole Wheat Flour
- 1/2 cups All Purpose Flour (Maida)
- Water , as needed For the filling
- 450 grams Chicken , chopped or shredded finely
- 1/8 cup Portobello mushrooms , finely chopped
- 1/4 cup Cabbage (Patta Gobi/ Muttaikose) , finely chopped
- 1/2 cup Onion , finely chopped
- 4 cloves Garlic , minced
- 5 Green Chillies , chopped
- 2 tablespoons Soy sauce
- 1 teaspoon Sugar
- 1 tablespoon Sunflower Oil
- Salt , to taste
How to make Sikkim Style Steamed Chicken Momo Recipe
To prepare Sikkim Style Steamed Chicken Momo Recipe, get prep with all the ingredients.
In a mixing bowl, take maida and whole wheat flours, add water slowly and knead to form a medium stiff dough. Not very sticky and not very smooth.
Keep covered for 2 hours before making Chicken Momos.
Heat Saucepan on medium heat, add oil and add in chopped garlic and saute till they soften. Add chopped onion and saute for few minutes. Cook until it turns translucent.
Add in chopped mushroom and green chillies and saute for 5 more minutes until the mushroom sweats out.
After 5 minutes add in chicken pieces and cook until the chicken is cooked tender. This will take about 5 minutes. Finally add in soy sauce and teaspoon of sugar and mix well.
Switch off the heat, and allow it to cool down.
Take a bamboo dimsum maker, or the regular idli steamer.
First divide dough into equal portions, to the size of a tennis balls.
Roll out small balls to a circle shape and cut the flattened dough with a circular disc or a cookie cutter, to keep the dimsums uniform. You can also roll out the dough without cutting them, like it is traditionally done in Assam and Tibet.
In every flatten dough leaf, add 1 tablespoon of filling and fold the edges to semi circles and pinch the edges by giving the dimsum its characteristic pleats.
Do the same with all keeping shaped momo. Keep the dough and completed dimsums before steaming, under a moist cloth to prevent drying.
Grease the steamer with oil or place butter paper before placing momo from prevent sticking.
If using traditional steamer it has own boiler or if using bamboo steamer then boil water in a shallow pan and when water start boiling put momo filled bamboo steamer on it.
Steam for 10 - 15 minutes and serve hot Sikkim Style Steamed Chicken Momo Recipe with homemade garlic tomato sauce and warm thukpa.
Sikkim Style Steamed Chicken Momo Recipe is part of the North Eastern Recipe Contest