Tibetan Chicken Momos

Cooking Time
38
Portions
2

Ingredients

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  • g Country Range Plain Flour
  •   tsp Country Range Ground Ginger
  • ml Country Range Extended Life Vegetable Oil
  • g Country Range Madras Curry Paste
  • ml water
  •   tbsp Maldon salt
  • g chicken thighs, diced small
  • g spring onion, sliced
  • g bunch fresh Coriander, chopped
  •   tsp garlic cloves crushed fresh ginger, sliced
  • g green chili

  • 1

    Step 1

    Mix the water, flour and salt in a bowl to form a dough. Knead until smooth then cover in cling film and rest for 1 hour in the fridge.
  • 2

    Step 2

    Meanwhile chop the diced chicken thigh small until it like mince, add sliced spring onions, madras paste, coriander, garlic and ginger. Mix well and put aside.
  • 3

    Step 3

    Split the dough into about 12/15 20g sections, hand roll them into balls
  • 4

    Step 4

    Roll out each ball until very thin.
  • 5

    Step 5

    Place a dessert spoon of chicken mix in the middle, wrap the pastry around and crimp the pas-try together at the top until the meat is sealed in
  • 6

    Step 6

    To Cook, use a traditional Bamboo steamer- place the momos in the top with the lid on and place over a pan of boiling hot water (you can also use a normal metal steamer or your oven if it has a steamer setting).
  • 7

    Step 7

    Steam them for 8 mins.
  • 8

    Step 8

    Dress with fresh ginger slices and green chili.

Ingredients

  • 150 g Country Range Plain Flour
  • 0.125 tsp Country Range Ground Ginger
  • 25 ml Country Range Extended Life Vegetable Oil
  • 25 g Country Range Madras Curry Paste
  • 80 ml water
  • 0.5 tbsp Maldon salt
  • 4 g chicken thighs, diced small
  • 1 g spring onion, sliced
  • 1 g bunch fresh Coriander, chopped
  • 1 tsp garlic cloves crushed fresh ginger, sliced
  • 9 g green chili