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Chicken Momo

Chicken Momo

(60 pieces)

Method:
1. Marinate minced chicken (remove the skin) and all finely chopped vegetables with the seasoning. If you like it spicy, add chilli powder and marinate together.

2.  Put some filling in the centre of a wonton wrap. Fold it half to make a crescent shape. Seal the edge of the wrap with a bit of water.

3. Put the momo on a plate and steam for 15-20 mins.

4.  Boil tomato in hot water for 4-5 mins and remove skin. Put in a blender and add all the ingredients for making the pickle. Blend into a smooth paste.

5. Serve hot with tomato pickle.

Ingredients:

Round wonton wrap60 pieces
Filling :
Minced chicken thigh500g
Cabbage1 (finely chopped)
Parsely½ Cup (finely chopped)
Red onion½ (finely chopped)
Garlic2 tsp (finely chopped)
Ginger2 tsp (finely chopped)
Seasoning:
Ground white pepperTo taste
Ground coriander½ tsb
Long green chilli1 (finely chopped)
Vegetable oil2 tsb
SaltTo taste
Chilli powder (optional)To taste
Tomato pickle (Golbheda ka achar)
Ripe tomato500g
Dried long chilli1 (finely chopped)
Garlic2 tsp (finely chopped)
Ginger2 tsp (finely chopped)
Coriander¼ cup (chopped)
Vegetable oil1 tsb
(May substitute with 1 tsp of  mustard if you prefer a spicy taste)
Fenugreek seed¼  tsp
Source: Tam, S. M., Lau, J. Y. C., Lee, C. W. T. The ICONIC Mums Kitchen: Tastes of Intercultural Hong Kong.  Department of Anthropology, The Chinese University of Hong Kong