Chicken momo

Method

1. 1

   Step 1

   Mix the flour, salt, oil and water and knead into a smooth, firm dough. Cover and rest for 30 minutes.

   • 10 min

   

2. 2

   Step 2

   Mix all the filling ingredients thoroughly with your hand until sticky, then chill until needed.

   • 10 min

   Food safety: Keep the raw chicken filling chilled and wash hands after handling.

3. 3

   Step 3

   Divide the dough into about 32 small balls. Roll each into a thin 8 cm circle, keeping the centre slightly thicker than the edges.

   • 20 min
   • Rolling pin (opens in a new tab)
4. 4

   Step 4

   Place a heaped teaspoon of filling in the centre and pleat the edges together, pinching to seal into a round purse or a half-moon.

   • 25 min
5. 5

   Step 5

   Oil the steamer (opens in a new tab) tray and arrange the momos with a little space between them. Steam over rapidly boiling water in batches until the wrappers look translucent and the filling is cooked through.

   • 12 min
   • high heat
   • Steamer (opens in a new tab)

   Food safety: Cook chicken until the juices run clear and the thickest piece reaches 74 °C (165 °F). Wash hands, boards and knives after handling raw chicken.