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 wrap | 60 pieces |
| Filling : | |
| Minced chicken thigh | 500g |
| Cabbage | 1 (finely chopped) |
| Parsely | ½ Cup (finely chopped) |
| Red onion | ½ (finely chopped) |
| Garlic | 2 tsp (finely chopped) |
| Ginger | 2 tsp (finely chopped) |
| Seasoning: | |
| Ground white pepper | To taste |
| Ground coriander | ½ tsb |
| Long green chilli | 1 (finely chopped) |
| Vegetable oil | 2 tsb |
| Salt | To taste |
| Chilli powder (optional) | To taste |
| Tomato pickle (Golbheda ka achar) | |
| Ripe tomato | 500g |
| Dried long chilli | 1 (finely chopped) |
| Garlic | 2 tsp (finely chopped) |
| Ginger | 2 tsp (finely chopped) |
| Coriander | ¼ cup (chopped) |
| Vegetable oil | 1 tsb |
| (May substitute with 1 tsp of mustard if you prefer a spicy taste) | |
| Fenugreek seed | ¼ tsp |