Скачать или смотреть Chicken Manchow Momo l Chicken momos

Momos can be made either veg or non veg, I've mentioned both the fillings, you can tweak the ingredients as per your preference. You can switch the veg with the chicken and the remaining step of making the soup remains the same.

For veg momo filling:
Ingredients:
Cabbage 2 cup (chopped)
Carrots 3/4th cup (chopped)
Onions 1/4th cup (chopped)
Garlic 1 tsp (chopped)
Ginger 1 tsp (chopped)
Green chilli paste 1 tsp
Soy sauce 1 tsp
Spring onion greens 1/4th cup (chopped)
Salt & white pepper powder to taste
Aromat powder 1 tsp (Optional)
Methods:
Mix all the ingredients in a mixing bowl, well and keep aside to be used as a momo filling, if you want to make the momos and store them, then avoid using of onions.

For chicken momo filling
Ingredients:
Boneless Chicken 200 gm (minced)
Spring onion greens 1/4th cup (chopped)
Ginger 1 tbsp (chopped)
Garlic 1 tbsp (chopped)
White pepper powder a pinch
Salt to taste
Methods:
Mince the chicken boneless with a knife or in a food processer for ease of work.
Next, take a bowl, add minced chicken, spring onion greens, ginger, garlic, white pepper powder, salt to taste, soy sauce, chicken stock, egg and cornstarch, mix vigorously, keep aside to be used as a filling.

For making the momos
Ingredients:
Refined flour (Maida) 2 cups
Salt to taste
Sugar
Water as required
Dry flour to coat
Momo filling as required
Method:
In a mixing bowl add refined flour, salt to taste and water as required to knead a semi stiff dough and until smooth in texture.
Cover it with a damp cloth and rest it for 15-30 minutes.
Knead once again and divide into equal dough balls, by squeezing it with your thumb and index finger.
Flatten the dough balls and coat it with dry flour, further roll into a thin chapati. Cut into 3-inch circles using a cookie cutter or a lid. You can also choose to roll the momo wrapper individually by making small dough balls.
Place a spoonful of filling mixture in the centre.
Shape the momos by pinching it from one side, make pleats & pinch at each pleat and continue shaping in semicircular motion. Pinch all over again to seal the momo perfectly and to even out the shape.
By the time you shape all the momos set water for boiling in a stock pot and add salt as per taste, once you’re done with shaping, slide in the momos and boil them for 5-7 minutes.
Once the momos are cooked serve them with hot manchow soup.

For manchow soup
Ingredients:
Oil 1 tbsp
Garlic 4 tbsp (chopped)
Ginger 2 tbsp (chopped)
Green chillies 1 tsp (crushed)
Coriander stems / celery 1 tbsp (chopped)
Vegetable stock 1.5 litres (strained)
Veggies:
Light Soy sauce 1 tbsp
Dark soy sauce ½ tbsp
Vinegar 1 tsp
White pepper powder 1 tsp
Sugar ½ tsp
Aromat powder 2 tsp (optional)
Cornstarch 2 tbsp + water 1 tbsp
Salt to taste
Fresh coriander leaves 2 tbsp (chopped)
Spring onion greens 1 tbsp (chopped)
Methods:
Set a wok on high heat, add oil, garlic, ginger, green chillies and coriander stems, sauté it for a minute.
Add the vegetable stock and to the wok, continue to cook on high flame and bring it to a boil.
Add the veggies, light soy sauce, dark soy sauce, vinegar, white pepper powder, sugar and aromat powder, mix well and bring it to a boil.
In a separate small bowl, add cornstarch and water to make cornstarch slurry, further add the cornstarch slurry to the soup and cook until it becomes thick, you can adjust the quantity of the slurry depending how thick you want your soup to be. Check for the seasoning and the spiciness as per your taste.
Finish it by adding some freshly chopped coriander leaves and spring onion greens.
Veg manchow soup is ready to be served, add the cooked momos and serve it immediately with some crispy fried noodles on side.