Pan Fried Chicken Dumpling (Momo) is a very special version of the regular Dumpling (Momo)/Pot stickers. The tasty spicy sauce provides additional flavor to the already delicious Dumpling (Momo)/Pot stickers.
I used to only have regular steamed Dumpling (Momo).Just after my marriage Abhisek took me to south city mall, Kolkata and he advertised a lot about this Pan Fried Chicken Dumpling (Momo), also encouraged me to have it. I was initially leaning towards my favorite steamed Dumpling (Momo), however as I was newly married, I decided to step out of my comfort zone and try Pan Fried Chicken Dumpling (Momo). I almost shouted “Oh my God!”, these are the best Momo/Dumpling I ever had. In fact I liked it so so much that he had to order another plate for me.It was impossible for me to forget the taste, so while coming to New Jersey, at Kolkata airport I had the same Pan Fried Chicken Dumpling (Momo) while my parents were feeling very sad since I was leaving 😉
I have given all the steps in the below picture. See how I have made the dough. You may need just add 1-2 Tablespoons additional all purpose flour to make it just right.
I didn’t have the steamer at home so used a regular rice strainer. You can use the same if you don’t have a steamer. The dough press dumpling maker is also a quick tips to make the Dumpling (Momo) perfect at the first try. The “dough press dumpling maker” is easily available everywhere, I got mine from “Sur La Table” at South Point Mall.
Momo is basically a Nepali recipe, however dumpling probably is the most common name across the globe. It also called as Pot stickers in western countries. All of them are almost same with little bit of variations.
- 1 CUP All Purpose Flour (Maida)
- ½ CUP Water
- ¼ Teaspoon Baking Powder
- ½ Teaspoon Vegetable Oil
- Salt (As needed)
- 100gm Grated Carrot
- 20gm Coriander Leaves (Cilantro)
- 4 Tablespoon Finely Chopped Onion
- 250gm Chicken Keema (Minced)
- ½ Teaspoon Red Chili Powder
- 1 Tablespoon Butter
- ½ Tablespoon Soya Sauce
- 1½ Tablespoon Finely Chopped Garlic
- 4 Tablespoon Vegetable Oil
- 1 Tablespoon Finely Chopped Ginger
- ½-1 Tablespoon of Vegetable Oil
- 1 Tablespoon Finely Chopped Garlic
- 2 Tablespoons Red Chili Sauce
- 1 Tablespoon Soya Sauce
- ½ Tablespoon Oster Sauce
- 2 Tablespoons Tomato Catchup
- ¼ Teaspoon Sugar
- 1 Tablespoon Water
- Red Chili Powder (optional) as needed
- Mix 1 CUP All Purpose Flour (Maida), ¼ Teaspoon Baking Powder,1/2 Teaspoon Vegetable Oil and pinch of Salt in a bowl. Then add ½ CUP water and make the dough. In case the dough is too soft, add 1-2 Tablespoons of additional All Purpose Flour (Maida). The dough shouldn’t be very soft or hard, it’s should be stretchable.
- Once the dough is ready, keep it inside a wet towel, so that it does not get dry. This is a very important step.
- Take a bowl and mixed all the stuffing ingredients except vegetable oil, chopped garlic, chopped ginger and keep aside.
- Heat a skillet in medium flame, add vegetable oil and when the oil is hot enough add chopped garlic & chopped ginger. Stir for a min.
- Add mixed stuffing and stir for 6-10 minutes until the chicken has been cooked.
- Now your stuffing is ready, take it out from skillet, keep it aside to cool down and let’s make the Dumpling/Momo.
- Then apply some oil on the dough press dumping maker.
- Take little bit of dough on a slightly dusty board and roll it into a very thin circle, then place on the dough press dumping maker.
- Keep some stuffing at the center and fold the dough press dumping maker.
- Take out the edges from outside. Open it and keep the raw Dumpling (Momo) aside.
- Repeat this process again. (Refer the above picture for step by step process).
- Heat water in pot.
- Take vegetable steamer and apply oil on it. I have used a simple Rice Strainer instead of regular steamer.
- Place the steamer/Rice Strainer on top of the pot, make sure it stays above the water.
- Once the steam has started to come out of the water, place few dumplings/momos and cover the steamer/Rice Strainer with a lid.
- The dumplings/momos will become transparent when they are done.It will take around 10 mins for the steamed dumplings/momos to get ready.Don't over steam it, otherwise it will become dry.
- Keep them aside.
- Mix Red Chili Sauce, Soya Sauce, Oster Sauce, Tomato Catchup, pinch of Sugar, little bit of water and make a sauce.
- Heat a skillet in medium flame and add ½ - 1 Tablespoon of vegetable oil.
- Once the oil is hot, add the garlic and saute for 30 sec.
- Add the steamed dumplings/momos and saute it for 1-2 mins.
- Pour the sauce you have made and toss the dumplings/momos.
- Your Pan Fried Chicken Dumpling/Momo is ready to be served.
Always keep the dough in a wet towel.
When you roil the dough make sure you get it very thin.
Don't have too much stuffing, it might tear.
Don't steam for long time.