Curry Chicken Momo

Curry Chicken Dumplings (Momo)

My sister told me about an amazing momo truck in Brooklyn when I was staying with her, but unfortunately I couldn’t catch it when it was open. So instead, I looked up some ideas for momos and made a batch for her and her husband as a thank you for hosting me for several weeks. They turned out awesome! They are easy to do, with great flavor and texture. If you really know what’s up you will make a dope sauce to go with it, but I’m not supposed to eat tomato right now so I just made the momos…

Filling Ingredients (per person):

• 1 lb Ground Chicken

• 1 bunch cilantro

• 1/2 onion (diced)

• 2 tsps Curry Powder

• 1 tsp White Pepper

• 1 tsp Salt

• 1 Egg

Other Ingredients:

• ~50 wraps (either wonton wraps or handmade wraps)

• frying pan

• lid

• water or broth to steam

Directions:

1. Combine your ingredients in a bowl

2. Crimp one side of the dumpling onto the other side and then bring the edges together to create a circle in the middle, aka the Chimney.

3. Pan fry until the bottoms are golden brown

4. Add about 1/4 cup of chicken broth and cover with a lid

5. When the broth cooks off, remove the lid and allow the bottoms to get extra crispy

6. Remove from pan and enjoy!

Chicken Ginger Dumpling

Chicken Ginger

This was the first dumpling I ever learned how to make.  It started with a recipe in a cookbook at my parents' house in high school.  I have since adapted it a bit, but it's hard to stray too far from a classic. These are really awesome to make on any day and then freeze them so you can have frozen dumplings for weeks to come!

Filling Ingredients:

Photo by Nikki McFadden

• 1 lb ground chicken

• 6 scallions minced

• 1 large carrot minced

• 1 large thumb of ginger minced

• 5 cloves garlic minced

• 1 tsp salt

• 1 tbsp soy sauce

• 1 tsp sesame oil

• 1 tsp ground white pepper

• 1 tsp spicy chili sauce

• 1/4 tsp sugar

Note: If you have a food processor, add your produce cut into pieces and run on high until desired consistency is reached

Other Ingredients:

• ~60 wraps

• Cup of warm water

• Cooking oil (I prefer peanut oil or coconut oil)

• Chicken broth (if unavailable, use water)

• Frying pan with lid

Directions:

1. Combine all your ingredients in a large mixing bowl

2. Using a fork or a spoon, scoop a small dollop into the middle of your wrapper(there should be enough dough around the meat so that you can seal the wrap without any leakage)

3. Dip your finger in a cup of warm water and moisten half of the circumference of the wrapper

4. Folder in half so the dry side lines up with the wet set, press and seal

5. Using both hands, pinch the wrap with your thumb and forefinger, fold the dough in your left fingers over your right, and pinch the layers together.

6. Continue until the whole edge is pleated

7. Heat a pan with your choice of oil (I prefer peanut or coconut oil)

8. Place dumplings in oil, creases up

9. Cook until bottoms have browned

10. Pour in the chicken broth to cover the bottom of the pan (about 1/3 cup)

11. Cover with a lid and steam

12. Once the broth has cooked off, remove the lid

13. Cook until the bottoms have desired crispiness

14. Remove from the pan and enjoy!

Thai Basil Chicken Dumpling

Ingredients:

• ~50 wraps 

• 1 lb ground chicken

• 1/2 red pepper

• 1/2 green pepper

• 1 cup thai basil

• 3 tsps garlic

• 1 1/2 tbsps oyster sauce

• 1 tsp soy sauce

• 1/2 tsp garlic salt

• 2 cups frying oil

Directions:

1. Mince the peppers and basil in a food processor
2. Add the vegetables to the chicken
3. Mix in garlic, oyster sauce, soy sauce and garlic salt
4. Place a large spoonful of the mixture in a wrap
5. Bunch all the edges together and twist to make a top
6. Pinch off the excess dough
7. Heat up oil in a sauce pan
8. Cook in batches until golden brown 
9. Drain dumplings on a paper towel and enjoy!

Chicken Classic Dumpling

Chicken Classic

This was the first dumpling I ever learned how to make.  It started with a recipe in a cookbook at my parents' house in high school.  I have since adapted it a bit, but it's hard to stray too far from a classic.

Filling Ingredients:

Photo by Nikki McFadden

• 1 lb ground chicken
• 6 scallions minced
• 1 large carrot minced 
• 3 heaping tsps of ginger minced
• 4 cloves garlic minced
• 1 tsp salt
• 1 tbsp soy sauce
• 2 tsp sesame oil
• 1 1/2 tsp ground white pepper
• 1 tbsp spicy chili sauce

Note: If you have a food processor, add your produce cut into pieces and run on high until desired consistency is reached

Other Ingredients:

• ~60 wraps
• Cup of warm water
• Cooking oil (I prefer peanut oil or coconut oil)
• Chicken broth (if unavailable, use water)
• Frying pan with lid

Directions:

1. Combine all your ingredients in a large mixing bowl
2. Using a fork or a spoon, scoop a small dollop into the middle of your wrapper(there should be enough dough around the meat so that you can seal the wrap without any leakage)
3. Dip your finger in a cup of warm water and moisten half of the circumference of the wrapper
4. Folder in half so the dry side lines up with the wet set, press and seal
5. Using both hands, pinch the wrap with your thumb and forefinger, fold the dough in your left fingers over your right, and pinch the layers together.  
6. Repeat three times
7. Heat a pan with your choice of oil (I prefer peanut or coconut oil)
8. Place dumplings in oil, creases up
9. Cook until bottoms have browned
10. Pour in the chicken broth to cover the bottom of the pan (about 1/3 cup)
11. Cover with a lid and steam
12. Once the broth has cooked off, remove the lid 
13. Cook until the bottoms have desired crispiness
14. Remove from the pan and enjoy!

                   Photo by Nikki McFadden