Saturday, January 24, 2015

Chicken Momos

Denise, my American mom, was one of the people I had dedicated this blog to. Not only did she teach me how to cook, she also broadened my horizon to different cuisines and different foods. My mother spent 19 years forcing me to eat fish, whereas within two years of knowing Denise, I was loving Salmon. Her grocery shopping tips, handling and organizing a kitchen points, still resonate with me.

Denise died on January 1st, and I miss her ever so dearly.

So here goes. Chicken momo's for you Denise! Wish we were together to enjoy them instead. In memory of the time you spent in Nepal, and loved.

1 pound free-range ground chicken
2 teaspoons ginger-garlic paste
4 spring onions, finely sliced
1/4 cup cilantro, finely chopped
1 tablespoon soya sauce
2 tablespoons Century Momo Masala
Salt, to taste
35–40 Dumpling wrappers
2 tablespoons vegetable oil
Dipping sauce of your choice


  1. Marinate the chicken with the next six ingredients. Leave it aside for half an hour.
  2. On a large, clean, and dry working surface, lay out 6–8 dumpling wrappers. Keep a small bowl of 3–4 tablespoons of water on the side, to dip to seal the edges of the wrapper.
  3. Place half a teaspoon of the chicken filling in the center of each. 
  4. Take one wrapper with the chicken filling and place it in the center of your palm. Dip your finger in the water and lightly wet the edges of half a wrapper with water. From left to right start sealing the wrapper, by adding pleats as you go along sealing the wrapper. 
  5. Steam the momo's for 15 minutes. 
  6. Heat the oil in a large non-stick frying pan.
  7. Carefully transfer the momo's from the steamer to the hot pan. Pan fry them for 2–3 minutes, to crisp the edges. Sprinkle 1/8 cup of water around the momos, cover and let it cook on low for 5 more minutes.
  8. Serve hot, with chili-soy sauce.