Chicken Schezwan Momo – Steamed Chicken Dumpling by Archana’s Kitchen

Chicken Schezwan Momo – Steamed Chicken Dumpling by Archana’s Kitchen

  • Take a bamboo dimsum maker, or the regular idli steamer and fill it with water and heat it over a medium heat.

  • Divide the momo dough into equal portions, to the size of a lemon.

  • Take each ball and start rolling it out on a surface. Roll out the dough as thin so that the outer layer of the momo is thin and delicate.

  • In every flatten dough leaf, add 1 tablespoon of the Chicken Schezwan filling and fold the edges to semi circles and start pleating to give a nice characteristic pleats.

  • Do the same with all the rest of the dough and filling. Keep the completed Chicken Schezwan momos under a moist cloth to prevent drying.

  • Grease the steamer with oil or place butter paper before placing Chicken Schezwan momo from prevent sticking.

  • If using traditional steamer it has own boiler or if using bamboo steamer then boil water in a shallow pan and when water start boiling put momo filled bamboo steamer on it. Steam the Chicken Schezwan momo for 10 – 15 minutes.

  • Serve the Chicken Schezwan Momo as a starter before a Chinese meal like American Chop Suey , Chilli Coriander Fried Rice Recipe and Chicken Manchurian Recipe (Gravy) by the side for your sunday lunch. 

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