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
Related Recipes
Whether you're looking for inspiration for your next menu or need a specific recipe, we have gathered thousands of recipes for every occasion.