New Update
| Main ingredients | Momo dough, Crunchy chilli oil, Chicken bones, Onion, Carrot, Celery, Leeks, Chicken mince, Ginger, Garlic, Green chillies, Dark soy sauce, Spring onions with greens, Pak choy |
| Cuisine | Tibetan |
| Course | Soup |
| Prep time | 20-25 minutes |
| Cook time | 55-60 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Moderate |
| Others | Non vegetarian |
Ingredients
- Readymade momo dough made with 1 cup refined flour
- Crunchy chilli oil to serve
- Fresh coriander sprigs for garnish
- Stock
- 200 grams chicken bones
- 1 tablespoon oil
- 1 medium onion, diced and layers separated
- 1 small carrot, peeled and roughly chopped
- 3 inch celery stick, roughly chopped
- ¼ cup chopped leeks
- 12-15 black peppercorns
- Stuffing
- 200 grams chicken mince (keema)
- ½ tablespoon finely chopped ginger
- ½ tablespoon finely chopped garlic
- 1-2 green chillies, finely chopped
- Salt to taste
- Crushed black peppercorns to taste
- ½ teaspoon dark soy sauce
- 1 spring onion, finely chopped with the greens
- Soup
- 1 tablespoon oil
- 1½ teaspoons finely chopped garlic
- 2 tablespoons finely chopped spring onions
- 1 medium carrot, peeled, vertically halved and thinly sliced
- Salt to taste
- 10-12 pak choy, roughly torn
Method
- To make the stock, heat oil in a deep pan, add onion, carrot, celery and leeks, mix and saute on high heat for 1-2 minutes.
- Add chicken bones, mix and sauté on high heat for 2-3 minutes. Add black peppercorns and mix well. Add 5-6 cups water and mix well. Cook till the mixture comes to a boil.
- Collect the scum that forms on top of the mixture and discard it. Reduce the heat to medium and continue to cook 30-35 minutes.
- To make the stuffing, take chicken mince in a bowl. Add ginger, garlic, green chillies, salt, crushed black peppercorns, dark soy sauce and spring onions and mix till well combined.
- Knead the momo dough once, divide into small equal portions and shape each portion into a ball. To make the momo, take a dough ball and roll it into a small thin disc. Stuff with a portion of the chicken mixture and apply some water on the edges, lightly fold to shape it like a half moon, pleat one side and press on to the other side to seal.
- Heat oil in a deep non-stick pan. Add garlic and spring onions and mix well. Add carrot, mix, and saute on high heat for 1-2 minutes.
- Strain the stock directly into the pan and mix well. Add salt, mix and cook till the mixture comes to a boil.
- Gently slide in the momos and cook for 8-10 minutes on medium heat.
- Add pak choy, mix and cook for 2-3 minutes. Transfer into serving bowl, drizzle crunchy chilli oil and garnish with fresh coriander sprigs. Serve hot.
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