Chicken Fried Momos Recipe

Dinner Recipes4 weeks ago

5 11 minutes read

Table of Contents

Chicken Fried Momos Recipe Introduction:

Chicken Fried Momos are a delicious variation of the popular dumplings known as momos. Originating from Tibet and widely enjoyed in Nepal and parts of northeastern India, momos are versatile dumplings that can be steamed, fried, or served in a spicy broth. Chicken Fried Momos offer a crispy, golden exterior with a flavorful, juicy filling of minced chicken and spices. They make for a perfect appetizer, snack, or party food, and are often served with a tangy dipping sauce or chutney.

Chicken Fried Momos Recipe Ingredients:

For the Dough:

2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons vegetable oil
3/4 cup water (or as needed)

For the Filling:

250 grams minced chicken
1 tablespoon vegetable oil
1 medium onion, finely chopped
1 medium carrot, finely chopped
2 cloves garlic, minced
1 teaspoon ginger, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
1 teaspoon ground black pepper
1 teaspoon chili flakes (adjust to taste)
2 tablespoons chopped fresh coriander (cilantro)
Salt to taste

For Frying:

Vegetable oil (for deep frying)

These ingredients will help you prepare both the dough and the flavorful chicken filling for your fried momos.

Chicken Fried Momos Recipe Ingredient Tips:

Dough Tips:

Flour Quality: Use all-purpose flour or plain flour for a soft and pliable dough. High-quality flour ensures better dough consistency.
Water Addition: Add water gradually to avoid making the dough too sticky or too dry. The dough should be smooth and elastic.
Resting the Dough: Let the dough rest for at least 30 minutes covered with a damp cloth to make it easier to roll out and shape.

Filling Tips:

Chicken: Use minced chicken that is not too fatty. If using chicken breast, it can be a bit dry, so consider mixing in a small amount of chicken thigh or adding a bit of oil to keep the filling moist.
Vegetables: Finely chop or grate vegetables like carrots to ensure they cook quickly and blend well with the minced chicken.
Seasoning: Adjust the seasoning according to your taste. Soy sauce adds saltiness, so be cautious with additional salt. If using oyster sauce, it adds a depth of flavor but is optional.
Spices: For a balanced flavor, adjust the chili flakes and black pepper to your heat preference. If you like a milder flavor, use less chili flakes.
Cooling the Filling: Allow the filling to cool slightly before using it. This prevents the dough from becoming too warm and sticky.

Frying Tips:

Oil Temperature: Make sure the oil is hot enough before adding the momos (around 350°F or 175°C). If the oil is too cold, the momos will absorb more oil and become greasy.
Batch Cooking: Fry the momos in batches to avoid overcrowding the pan, which can lower the oil temperature and result in uneven cooking.
Drain Well: After frying, place the momos on paper towels to drain excess oil and keep them crispy.

General Tips:

Dough Thickness: Roll the dough thinly but not too thin to avoid tearing while shaping. A thickness of about 1/8 inch works well.
Sealing: Ensure the edges of the momos are sealed tightly to prevent the filling from leaking out during frying.
Dipping Sauce: Prepare a variety of dipping sauces, such as a spicy garlic sauce, soy sauce with vinegar, or a tangy tamarind chutney, to complement the momos.

Chicken Fried Momos Recipe Equipment Needed:

Mixing Bowls: For mixing and kneading the dough and preparing the filling. Using medium to large-sized bowls helps in managing the ingredients easily.
Rolling Pin: To roll out the dough into thin circles for shaping the momos.
Cutting Board: For chopping vegetables and minced chicken, providing a clean and stable surface.
Knife: For finely chopping vegetables, garlic, ginger, and cutting the dough into small pieces.
Cooking Pan: A non-stick or regular pan for cooking the filling mixture.
Spatula or Wooden Spoon: For stirring the filling while it cooks to ensure even cooking and mixing.
Measuring Spoons and Cups: To accurately measure ingredients like soy sauce, salt, and spices.
Dumpling Steamer or Bamboo Steamer (optional): If you plan to steam some momos before frying, a steamer can be used. Otherwise, this may not be necessary for frying alone.
Deep Frying Pan or Wok: For deep frying the momos. A wok or deep frying pan with high sides is ideal for frying a large batch of momos at once.
Slotted Spoon or Spider Strainer: To carefully remove the fried momos from the hot oil and drain excess oil.
Paper Towels: For draining excess oil from the fried momos.
Dough Scraper (optional): Useful for cutting and handling dough, especially if working with large quantities.
Pastry Brush (optional): For brushing a light layer of oil on the momos if needed before frying.

Tips for Equipment Use:

Pan Size: Ensure your frying pan or wok is large enough to accommodate a batch of momos without overcrowding.
Oil Thermometer: An oil thermometer is useful to maintain the right frying temperature, but if you don’t have one, you can test the oil by dropping a small piece of dough into it—if it bubbles and rises to the surface, the oil is ready.

Having these tools on hand will make the preparation and cooking process smoother and more efficient. Enjoy making your Chicken Fried Momos!

Chicken Fried Momos Recipe Step-by-Step Instructions:

1. Prepare the Dough:

Mix Dry Ingredients: In a large mixing bowl, combine 2 cups all-purpose flour and 1/2 teaspoon salt.
Add Oil: Add 2 tablespoons vegetable oil and mix well until the mixture resembles coarse crumbs.
Add Water: Gradually add 3/4 cup water, a little at a time, while mixing to form a dough. The amount of water may vary, so add just enough to make the dough smooth and elastic.
Knead the Dough: Knead the dough for about 5-7 minutes until it’s smooth and pliable. If it’s too sticky, sprinkle a bit of flour; if too dry, add a small amount of water.
Rest the Dough: Cover the dough with a damp cloth and let it rest for at least 30 minutes.

2. Prepare the Filling:

Heat Oil: In a pan, heat 1 tablespoon vegetable oil over medium heat.
Cook Aromatics: Add 1 medium finely chopped onion and sauté until translucent.
Add Garlic and Ginger: Add 2 minced garlic cloves and 1 teaspoon minced ginger. Cook for another minute.
Cook Chicken: Add 250 grams minced chicken and cook until it’s no longer pink, breaking it up with a spatula.
Add Vegetables: Stir in 1 medium finely chopped carrot and cook until the vegetables are tender.
Season: Add 2 tablespoons soy sauce, 1 tablespoon oyster sauce (if using), 1 teaspoon ground black pepper, 1 teaspoon chili flakes, and salt to taste. Mix well and cook for another 2-3 minutes.
Cool Filling: Remove from heat and stir in 2 tablespoons chopped fresh coriander (cilantro). Allow the filling to cool slightly.

3. Assemble the Momos:

Divide the Dough: Divide the rested dough into small balls (about the size of a golf ball).
Roll the Dough: On a floured surface, roll each dough ball into a thin circle (about 3-4 inches in diameter).
Add Filling: Place a small spoonful of the chicken filling in the center of each dough circle.
Shape the Momos: Fold the dough over the filling to create a half-moon shape or gather the edges around the filling to form a round parcel. Pinch the edges together to seal, pleating if desired. Make sure they are well-sealed to prevent leakage.

4. Fry the Momos:

Heat Oil: Heat enough vegetable oil in a deep pan or wok over medium heat for deep frying. The oil should be hot but not smoking (around 350°F or 175°C).
Fry Momos: Carefully slide the momos into the hot oil, a few at a time, making sure not to overcrowd the pan. Fry until they are golden brown and crispy, about 4-5 minutes, turning them occasionally for even cooking.
Drain Excess Oil: Use a slotted spoon or spider strainer to remove the momos from the oil and drain on paper towels.

5. Serve:

Prepare Dipping Sauce: Serve the Chicken Fried Momos hot with your favorite dipping sauce, such as a spicy garlic sauce, soy sauce with vinegar, or a tangy tamarind chutney.
Garnish (Optional): Garnish with additional chopped coriander or a sprinkle of chili flakes if desired.

Tips and Tricks:

Dough Tips:

Consistency Matters: The dough should be smooth and elastic, not too dry or too sticky. If it’s too sticky, add a little more flour. If it’s too dry, add a bit more water.
Resting Time: Allow the dough to rest for at least 30 minutes under a damp cloth. This helps to relax the gluten, making the dough easier to roll out and shape.
Rolling: Roll the dough evenly to avoid thick and thin spots. Aim for a thickness of about 1/8 inch. This ensures uniform cooking and a tender texture.

Filling Tips:

Minced Chicken: Use minced chicken that has a bit of fat to keep the filling moist. Chicken breast can be a bit dry on its own, so consider mixing it with a bit of chicken thigh or adding a small amount of oil.
Vegetable Preparation: Finely chop or grate vegetables like carrots to ensure they cook quickly and blend well with the minced chicken.
Cool the Filling: Let the filling cool slightly before using it. This prevents the dough from becoming too warm and sticky when handling.
Flavor Balance: Adjust the seasoning according to your taste. Be cautious with soy sauce and salt, as soy sauce adds saltiness. You can always adjust the seasoning at the end.

Shaping and Sealing:

Even Filling: Don’t overfill the momos. A small spoonful of filling is usually enough. Overfilling can make it difficult to seal the momos properly.
Sealing: Ensure the edges are sealed tightly to prevent leakage during frying. Pinch the edges firmly and pleat if desired, making sure there are no gaps.
Practice Makes Perfect: If you’re new to shaping momos, practice a few to get the hang of it. There are different shaping techniques, so choose one that you’re comfortable with.

Frying Tips:

Oil Temperature: Make sure the oil is hot enough before frying (around 350°F or 175°C). If the oil isn’t hot enough, the momos will absorb too much oil and become greasy.
Fry in Batches: Don’t overcrowd the pan. Fry the momos in batches to maintain the oil temperature and ensure even cooking.
Drain Excess Oil: After frying, place the momos on paper towels to drain excess oil and keep them crispy.

Serving Tips:

Dipping Sauces: Serve the momos with a variety of dipping sauces to enhance their flavor. Common choices include spicy garlic sauce, soy sauce with vinegar, or a tangy tamarind chutney.
Garnish: Garnish with fresh coriander or a sprinkle of chili flakes for extra flavor and presentation.

Additional Tips:

Test Oil: If you don’t have a thermometer, test the oil by dropping a small piece of dough into it. If it bubbles and rises to the surface, the oil is ready.
Frozen Momos: You can freeze assembled momos for later use. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Fry from frozen, adding a bit more time to the cooking process.
Variations: Feel free to experiment with different fillings, such as a mix of meats or other vegetables, to suit your taste preferences.

Serving Suggestions:

Chicken Fried Momos are a versatile dish that can be served in various ways to complement their crispy and flavorful profile. Here are some serving suggestions to make your Chicken Fried Momos even more enjoyable:

Dipping Sauces:

Spicy Garlic Sauce: A blend of minced garlic, chili sauce, soy sauce, and a touch of vinegar. Perfect for those who love a spicy kick.
Soy Sauce with Vinegar: Simple and classic, combining soy sauce with a splash of vinegar for a tangy touch.
Tamarind Chutney: Sweet and tangy chutney made from tamarind, sugar, and spices. It adds a unique flavor contrast.
Mint Chutney: A refreshing and slightly spicy chutney made from fresh mint leaves, cilantro, green chilies, and lemon juice.
Chili Oil: A fragrant and spicy oil infused with red chili flakes, great for adding a hint of heat.

Garnishes:

Chopped Fresh Coriander: Adds a burst of freshness and color.
Chili Flakes: A sprinkle of chili flakes can enhance the spice level and add visual appeal.
Lemon Wedges: A squeeze of lemon can add a zesty freshness that complements the momos.

Accompaniments:

Pickled Vegetables: Serve with pickled carrots, radishes, or cucumbers for a tangy crunch that balances the richness of the fried momos.
Salad: A simple salad with shredded cabbage, carrots, and a light vinaigrette can provide a crisp contrast to the fried momos.
Rice or Noodles: Serve with steamed rice or noodles to make it a complete meal. A simple stir-fried noodle dish pairs well.

Plating Ideas:

Appetizer Platter: Arrange the momos on a platter with an assortment of dipping sauces and garnishes for a visually appealing appetizer spread.
Individual Servings: Serve the momos in small bowls or on individual plates with a couple of dipping sauces for a more formal presentation.

Beverage Pairings:

Tea: A cup of green tea or chai can be a soothing complement to the spicy and crispy momos.
Beer: Light, crisp beers like pilsners or lagers pair well with fried snacks.
Soft Drinks: Classic choices like lemonade or soda can provide a refreshing contrast to the spiciness of the momos.

For Special Occasions:

Party Platter: For parties or gatherings, consider serving the momos on a large platter with various dipping sauces and garnishes arranged attractively.
Dim Sum Style: Serve the momos alongside other dim sum favorites, such as spring rolls or steamed buns, for a themed meal.

Make it a Meal:

Momo Soup: If you have leftover momos, you can serve them in a flavorful broth to create a hearty soup. Just add the momos to a clear or spicy broth with some vegetables.

These serving suggestions can enhance your Chicken Fried Momos experience, making them a delightful treat for any occasion. Enjoy your meal!

FAQs:

Can I make Chicken Fried Momos ahead of time?

Answer: Yes, you can prepare Chicken Fried Momos ahead of time. Here’s how:

Assembling Ahead: You can assemble the momos and freeze them before frying. Arrange them in a single layer on a baking sheet, freeze until solid, and then transfer them to a freezer bag. When ready to cook, fry them directly from frozen, adding a few extra minutes to the frying time.
Frying Ahead: If you’ve already fried the momos, you can keep them warm in an oven set to a low temperature (around 200°F or 90°C) until ready to serve. However, they are best enjoyed fresh and crispy.

How can I prevent the momos from becoming greasy?

Answer: To avoid greasy momos:

Oil Temperature: Ensure the oil is at the correct temperature (around 350°F or 175°C) before adding the momos. Oil that is too cool will result in soggy momos as they absorb more oil.
Fry in Batches: Do not overcrowd the pan, as this can lower the oil temperature and cause uneven cooking.
Drain Properly: After frying, drain the momos on paper towels to remove excess oil.

Can I make Chicken Fried Momos without a deep fryer?

Answer: Yes, you can make Chicken Fried Momos without a deep fryer. You can use:

A Deep Pan or Wok: Heat enough oil in a deep pan or wok to submerge the momos partially. A wok is particularly good for frying because of its shape and high sides.
Pan-Frying: Alternatively, you can pan-fry the momos. Heat a small amount of oil in a non-stick skillet, place the momos in the pan, and cook over medium heat until they are crispy and golden, turning them occasionally. This method will require less oil but may not give the same even crispiness as deep frying.

What can I use as a substitute for soy sauce?

Answer: If you need a substitute for soy sauce:

Tamari: This is a gluten-free alternative with a similar flavor profile.
Coconut Aminos: A soy-free option that offers a slightly sweeter and less salty flavor.
Worcestershire Sauce: This can be used as a substitute, but it will impart a different flavor. Use in moderation and adjust for saltiness.
Homemade Soy Sauce Substitute: Mix 1/4 cup beef broth with 1 tablespoon of balsamic vinegar or apple cider vinegar and a pinch of salt.

Can I use other types of meat or fillings for momos?

Answer: Absolutely! While chicken is a popular choice, you can use a variety of fillings:

Pork: Minced pork is a common alternative and pairs well with vegetables and spices.
Beef: Minced beef can be used for a rich and hearty filling.
Vegetables: For a vegetarian option, use a mix of finely chopped vegetables such as cabbage, carrots, mushrooms, and tofu.
Seafood: Minced shrimp or other seafood can create a flavorful variation.
Mixed Meat: Combining different meats, like chicken and pork, can add depth to the filling.