Go Back
–+ servings
Tibetan chicken momos in a bamboo steamer with chili dipping sauce.

Tibetan Chicken Momos

No ratings yet
Steamed Tibetan chicken dumplings with ginger, scallions, cabbage, and a bright chili dipping sauce.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Tibetan
Calories: 470
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Dough
  • 3 cups all-purpose flour
  • 1 cup warm water add gradually
  • 1/2 tsp fine salt
Chicken Filling
  • 1 1/4 lb ground chicken
  • 2 cups finely shredded green cabbage
  • 6 medium scallions thinly sliced
  • 1 tbsp fresh ginger finely grated
  • 3 cloves garlic minced
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp fine salt
  • 1/2 cup chili dipping sauce for serving

Equipment

  • Mixing bowl
  • Rolling Pin
  • Bamboo steamer
  • Chef's knife
  • Small skillet

Method
 

Make the Dough:
  1. Mix flour and salt in a bowl. Add warm water gradually and knead for 8 minutes until smooth. Cover and rest for 30 minutes.
Fill the Momos:
  1. Mix chicken, cabbage, scallions, ginger, garlic, soy sauce, sesame oil, and salt. Divide the dough into 24 pieces, roll each into a thin round, and place a heaped tablespoon of filling in the center. Pleat and pinch to seal.
Steam and Serve:
  1. Oil the steamer rack lightly and arrange momos with space between them. Steam over steadily simmering water for 12 to 15 minutes, until the wrappers look slightly translucent and the filling is cooked through. Serve with chili sauce.

Nutrition

Calories: 470kcalCarbohydrates: 54gProtein: 28gFat: 18gSaturated Fat: 5gCholesterol: 105mgSodium: 1020mgFiber: 4gSugar: 4g

Notes

  • Keep the dough rounds covered while shaping so the edges stay supple and seal cleanly.
  • Freeze uncooked momos in a single layer, then transfer to a bag and steam from frozen for about 18 minutes.