chicken memos

Ingredients:

For the Dough:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup ghee or oil
– 1/2 cup lukewarm water

For the Filling:
– 1 pound boneless, skinless chicken breast or thighs, finely chopped
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon ginger paste
– 1 tablespoon soy sauce
– 1 tablespoon chili sauce (optional)
– Salt and pepper, to taste
– Chopped cilantro or scallions, for garnish

Instructions:

To Make the Dough:
1. In a large mixing bowl, combine flour, salt, and baking powder.
2. Add ghee or oil and mix until the dough comes together.
3. Gradually add lukewarm water and knead the dough for 5-7 minutes, until smooth and elastic.
4. Cover the dough with a damp cloth and let it rest for 30 minutes.

To Make the Filling:
1. In a separate mixing bowl, combine chopped chicken, onion, garlic, ginger paste, soy sauce, chili sauce (if using), salt, and pepper. Mix well.
2. Cover the filling and refrigerate for at least 30 minutes.

To Assemble and Steam the Momos:
1. Divide the dough into small balls, about the size of a small egg.
2. Roll out each ball of dough into a thin circle, about 3-4 inches in diameter.
3. Place a tablespoon or two of the chicken filling in the center of each dough circle.
4. Fold the dough over the filling to form a half-moon shape, and press the edges together to seal the momo.
5. Repeat with the remaining dough and filling.
6. Place the momos in a steamer basket, leaving some space between each momo.
7. Steam the momos over boiling water for 10-15 minutes, or until they are cooked through and the dough is tender.
8. Serve the momos hot with your favorite dipping sauce.

Tips and Variations:

– Use a variety of seasonings and spices to give the filling a unique flavor.
– Add some chopped vegetables, such as cabbage or carrots, to the filling for added nutrition.
– Use a combination of chicken and other meats, such as beef or pork, for a heartier filling.
– Experiment with different types of dough, such as whole wheat or rice flour, for a nutty flavor.