How to Make steamed chicken Momos

  How to Make Steamed Chicken Momos

Fixings:

Solid forms of boneless chicken 350g

Onion 1 medium

Salt ½ teaspoon or to taste

Ground dark pepper ½ tbsp

1 1/2 tablespoons of soy sauce

Corn starch 1 tbsp

1-2 tbsp water

1 1/2 tablespoons of minced garlic

Green onion cut ¼ cup

Cooking oil ½ tbsp

3 cups of filtered flour universally at hand

Salt 1 and ½ tsp

Cooking oil 2 tsp

1 cup of water or as needed

Directions:

In a food processor, add the chicken, onion, salt, ground black pepper, soy sauce, corn flour and chop well.

Add water and cut again.

Place in a bowl, add the garlic, spring onion and cooking oil, mix well and set aside.

Put the flour in a bowl, season with salt and mix well.

Add cooking oil and mix well until it crumbles.

Keep adding water and working until a hard dough is formed, cover and let rest for 15 minutes.

Again, manipulate the dough until it is smooth, cover it with adhesive film and let it sit for 10 minutes.

Work the dough again and divide it into four equal parts.

Take a cut and make it with the help of the movable pencil, then at this point cut it into a round shape with the help of the shape (3 inches) and cover it with kitchen paper.

Take a small rolled out dough, dust with dry flour and proceed with the help of the movable pen (as lightly as possible), put the minced chicken filling in the center, wet with water and join the edges, press and seal to a momo.

Repeat the process with too much dislodged dough (makes 24-25).

Put water in the steamer, place the steamer rack, cover and bring to the boil, grease the steamer rack with cooking oil and punctiform momos.

Cover and steam over a medium heat for 12-15 minutes.