Chinese Dumplings or Jiaozi (sometimes also referred as Momo) is a very famous dish in the central and South East Asia. It is quite easy to cook and mouth watering in taste.
There are different types of Jiaozi, depending on their fillings, which can be broadly classified into two categories – Veg and Non-Veg. Jiaozi or momos can be cooked in different ways, like boiling, steaming and frying.
Here, we are going to talk of steam cooked chicken momos.
- For Skin –
- 300g plain flour
- 100g rice flour
- 1 tsp salt
- Cold water
- For Filling –
- 250g boneless minced Chicken
- Small size cabbage finely chopped
- 1 tsp salt
- 4-5 cloves garlic
- 1 tsp fresh grated ginger
- 5 tbsp wine (rice or any other aromatic wine)
- 4 tbsp soy sauce
- One big onion
- 3 tbsp Olive oil
- ½ tsp white pepper
- ½ tsp black pepper
- 1 small clump fresh coriander
- Of filling –
- Put the minced chicken, along with the finely chopped cabbage and onions, and salt, white and black pepper, coriander, completely crushed garlic, grated ginger, rice wine, olive oil and soya sauce into a bowl.
- Slowly stir them till they form a consistent meat mixture. Our meat mixture shouldn’t be too moist, and should hold together. Depending on the consistency, add more chicken or vegetables.
- Of skin –
- Take the mixed flour in a bowl, gradually add desired amount of cold water and knead it into smooth dough. Remember, the dough should neither be dry nor sticky. If it is sticky, add some more flour and knead it again.
- Cut small pieces of dough and roll them into thin wrapping of 8-9 cm in diameters that would form the skin of our momos. The skin should be of proper thickness. A very thin skin would break while cooking whereas a thick one would not taste good.
- Of folding or pleating –This is the trickiest part of this dish, and it may need you a couple of attempts before finally succeeding in it.
- Take the wrapping in your hand; dip fingers of your other hand in water and using your fingers moisten the edges of wrapping.
- Place a tablespoon full of filling in the centre and fold the wrapper towards inside, forming a semi circular shape. Do not put too much of filling, else the wrapping would tear.
- With delicate hands make pleats on one side of the edge, while sealing the wrapper. Seal tightly, leaving no gaps.
- It’s a work of art and don’t get disheartened if you fail a couple of times; with practice you’ll improve.
- Of cooking –
- Put the Jiaozi dumplings in the steamer and steam them for 10 mins or till the wrapper and filling both are cooked. Do not overcrowd the steamer with dumplings , else each of the dumplings won’t be properly steamed and cooked.
Serve hot, and enjoy them with a hot spicy chilli garlic sauce.