If you have known and eaten momos, you have possibly eaten the cousin of dimsum – A Chinese appetizer and a very authentic Chinese starter food that calls that’s juicy and delicious.
Honestly, momos and dimsum recipes are almost the same but for its shape and wrapping technique that’s different. Momos are wrapped round while dimsums as a half circle. Just for fun, here are the two sketches.
- 2 cups refined flour
- 1/2 tsp salt
- 1 cup boiled chicken keema
- 1 tbsp oil
- 1/2 cup onion-finely chopped
- 1 tsp garlic-chopped
- 1/2 tsp salt or to taste
- 1/4 tsp vinegar
- 1/4 tsp black pepper
- Mix flour, salt and water and knead it to a soft, workable dough.
- In a wok, heat oil and fry onions and garlic. Saute for a while and add chicken. Mix in salt, vinegar and black pepper. Fry for about 1-2 minutes and turn the heat off.
- Roll the dough very thin and cut out 4” rounds.
- Place filling and seal it to a half moon shape.
- Steam in a steamer and serve hot with red chili dip.