Chicken Schezwan Momo - Steamed Chicken Dumpling Recipe

Chicken Schezwan Momo Recipe is a delicious starter made with minced chicken and sauteed vegetables with spicy schezwan sauce and then steamed to form a soft momo. This goes really well with stir fried noodles and gravy by the side.

Archana's Kitchen
Chicken Schezwan Momo - Steamed Chicken Dumpling Recipe
237 ratings.

Chicken Schezwan Momo Recipe is a wonderful twist on the usual filling that we had in restaurants. The chicken is tossed with sautéed vegetables like carrot, bell peppers, onions and spring onions. The chicken is then tossed with a spicy schezwan paste that gives a character to the filling. These can be then pleated into any shape you like to.

Serve the Chicken Schezwan Momo as a starter before a Chinese meal like American Chop Suey , Chilli Coriander Fried Rice Recipe and Chicken Manchurian Recipe (Gravy) by the side for your sunday lunch. 

If you are looking for more chinese recipes here are some :

  1. Chinese Vegetable Fried Rice
  2. Chinese Bhel Recipe (Crispy Noodle Salad)
  3. Soy Chunks Manchurian Recipe In Sweet & Spicy Chinese Sauce

Cuisine: Chinese
Course: Appetizer
Diet: Non Vegeterian
Prep in

25 M

Cooks in

25 M

Total in

50 M

Makes:

2 Servings

Ingredients

    For the filling
  • 100 grams Chicken , minced
  • 1 Carrot (Gajjar) , finely minced
  • 1/2 Onion , finely minced
  • 1 Green Bell Pepper (Capsicum) , finely minced
  • 1 inch Ginger , finely minced
  • 4 cloves Garlic , finely minced
  • 2 tablespoons Schezwan sauce
  • 1/2 teaspoon Black pepper powder
  • Salt , to taste
  • 6 Stalk Spring Onion Greens , finely minced
  • For Momo Dough
  • 1 cup All Purpose Flour (Maida)
  • Salt , to taste

How to make Chicken Schezwan Momo - Steamed Chicken Dumpling Recipe

  1. To begin making the Chicken Schezwan Momo Recipe, first let’s make the dough first.

To make the Momo dough
  1. In a mixing bowl, add maida, salt and add water slowly and knead to form a medium stiff dough. The dough should not be smooth and non sticky.

  2. Keep the momo dough covered for 2 hours before making Chicken Schezwan stuffing.

For the Chicken Schezwan Stuffing
  1. Heat a pan with some oil, add ginger and garlic that finely chopped and saute till they soften.

  2. Add onions, and saute till they turn translucent. Add in chopped carrot and bell peppers and give it a saute till they are cooked.

  3. Once the carrot and bell peppers are cooked you can add the minced chicken and give it a saute. 

  4. Once the chicken and the vegetables are cooked, you can add in schezwan paste, black pepper powder and salt and give it a toss.

  5. Cook the Chicken Schezwan stuffing mixture for another 5 minutes until all the flavors get well combined and switch off the heat. Allow the momo stuffing mixture to cool completely.

To make the Chicken Schezwan Momo
  1. Take a bamboo dimsum maker, or the regular idli steamer and fill it with water and heat it over a medium heat.

  2. Divide the momo dough into equal portions, to the size of a lemon.

  3. Take each ball and start rolling it out on a surface. Roll out the dough as thin so that the outer layer of the momo is thin and delicate.

  4. In every flatten dough leaf, add 1 tablespoon of the Chicken Schezwan filling and fold the edges to semi circles and start pleating to give a nice characteristic pleats.

  5. Do the same with all the rest of the dough and filling. Keep the completed Chicken Schezwan momos under a moist cloth to prevent drying.

  6. Grease the steamer with oil or place butter paper before placing Chicken Schezwan momo from prevent sticking.

  7. 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 the Chicken Schezwan momo for 10 - 15 minutes.

  8. Serve the Chicken Schezwan Momo as a starter before a Chinese meal like American Chop Suey Chilli Coriander Fried Rice Recipe and Chicken Manchurian Recipe (Gravy) by the side for your sunday lunch. 

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Last Modified On Monday, 02 July 2018 13:20
     
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