1

To prepare Sikkim Style Steamed Chicken Momo Recipe, get prep with all the ingredients.

To make the dough

1

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.

2

Keep covered for 2 hours before making Chicken Momos.

For the filling

1

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. 

2

Add in chopped mushroom and green chillies and saute for 5 more minutes until the mushroom sweats out. 

3

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.  

4

Switch off the heat, and allow it to cool down. 

For the chicken momos

1

Take a bamboo dimsum maker, or the regular idli steamer.

2

First divide dough into equal portions, to the size of a tennis balls.

3

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.

4

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.

5

Do the same with all keeping shaped momo. Keep the dough and completed dimsums before steaming, under a moist cloth to prevent drying.

6

Grease the steamer with oil or place butter paper before placing 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.

8

Steam for 10 - 15 minutes and serve hot Sikkim Style Steamed Chicken Momo Recipe with homemade garlic tomato sauce and warm thukpa.