Sikkim Style Steamed Chicken Momo Recipe
A high protein North East India Recipes recipe with -/2 whole wheat flour, all purpose flour (maida), water - as needed. Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
22 steps- 1
To prepare Sikkim Style Steamed Chicken Momo Recipe, get prep with all the ingredients
chicken - chopped or shredded finely(450 grams) - 2
To make the doughIn a mixing bowl, take maida and whole wheat flours, add water slowly and knead to form a medium stiff dough
-/2 whole wheat flour(1 cups)all purpose flour (maida)(1/2 cups)water - as needed - 3
Not very sticky and not very smooth
- 4
Keep covered for 2 hours before making Chicken Momos
chicken - chopped or shredded finely(450 grams) - 5
For the fillingHeat Saucepan on medium heat, add oil and add in chopped garlic and saute till they soften
chicken - chopped or shredded finely(450 grams)portobello mushrooms - finely chopped(0.1 cup)cabbage (patta gobi/ muttaikose) - finely chopped(1/4 cup)onion - finely chopped(1/2 cup)cloves garlic - minced(4)green chillies - chopped(5)tablespoons soy sauce(2) - 6
Add chopped onion and saute for few minutes
chicken - chopped or shredded finely(450 grams)portobello mushrooms - finely chopped(0.1 cup)cabbage (patta gobi/ muttaikose) - finely chopped(1/4 cup)onion - finely chopped(1/2 cup)green chillies - chopped(5) - 7
Cook until it turns translucent
- 8
Add in chopped mushroom and green chillies and saute for 5 more minutes until the mushroom sweats out
chicken - chopped or shredded finely(450 grams)portobello mushrooms - finely chopped(0.1 cup)cabbage (patta gobi/ muttaikose) - finely chopped(1/4 cup)onion - finely chopped(1/2 cup)green chillies - chopped(5) - 9
After 5 minutes add in chicken pieces and cook until the chicken is cooked tender
chicken - chopped or shredded finely(450 grams) - 10
This will take about 5 minutes
- 11
Finally add in soy sauce and teaspoon of sugar and mix well
tablespoons soy sauce(2)sugar(1 teaspoon) - 12
Switch off the heat, and allow it to cool down
- 13
For the chicken momosTake a bamboo dimsum maker, or the regular idli steamer
chicken - chopped or shredded finely(450 grams) - 14
First divide dough into equal portions, to the size of a tennis balls
- 15
Roll out small balls to a circle shape and cut the flattened dough with a circular disc or a cookie cutter, to keep the dimsums uniform
- 16
You can also roll out the dough without cutting them, like it is traditionally done in Assam and Tibet
- 17
In every flatten dough leaf, add 1 tablespoon of filling and fold the edges to semi circles and pinch the edges by giving the dimsum its characteristic pleats
- 18
Do the same with all keeping shaped momo
- 19
Keep the dough and completed dimsums before steaming, under a moist cloth to prevent drying
- 20
Grease the steamer with oil or place butter paper before placing momo from prevent sticking
- 21
If using traditional steamer it has own boiler or if using bamboo steamer then boil water in a shallow pan and when water start boiling put momo filled bamboo steamer on it
water - as needed - 22
Steam for 10 - 15 minutes and serve hot Sikkim Style Steamed Chicken Momo Recipe with homemade garlic tomato sauce and warm thukpa
chicken - chopped or shredded finely(450 grams)cloves garlic - minced(4)tablespoons soy sauce(2)
Rate this recipe
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Sikkim Style Steamed Chicken Momo Recipe
A high protein North East India Recipes recipe with -/2 whole wheat flour, all purpose flour (maida), water - as needed. Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Scale the servings dynamically to update the ingredient checklist counts.
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Directions
22 steps- 1
To prepare Sikkim Style Steamed Chicken Momo Recipe, get prep with all the ingredients
chicken - chopped or shredded finely(450 grams) - 2
To make the doughIn a mixing bowl, take maida and whole wheat flours, add water slowly and knead to form a medium stiff dough
-/2 whole wheat flour(1 cups)all purpose flour (maida)(1/2 cups)water - as needed - 3
Not very sticky and not very smooth
- 4
Keep covered for 2 hours before making Chicken Momos
chicken - chopped or shredded finely(450 grams) - 5
For the fillingHeat Saucepan on medium heat, add oil and add in chopped garlic and saute till they soften
chicken - chopped or shredded finely(450 grams)portobello mushrooms - finely chopped(0.1 cup)cabbage (patta gobi/ muttaikose) - finely chopped(1/4 cup)onion - finely chopped(1/2 cup)cloves garlic - minced(4)green chillies - chopped(5)tablespoons soy sauce(2) - 6
Add chopped onion and saute for few minutes
chicken - chopped or shredded finely(450 grams)portobello mushrooms - finely chopped(0.1 cup)cabbage (patta gobi/ muttaikose) - finely chopped(1/4 cup)onion - finely chopped(1/2 cup)green chillies - chopped(5) - 7
Cook until it turns translucent
- 8
Add in chopped mushroom and green chillies and saute for 5 more minutes until the mushroom sweats out
chicken - chopped or shredded finely(450 grams)portobello mushrooms - finely chopped(0.1 cup)cabbage (patta gobi/ muttaikose) - finely chopped(1/4 cup)onion - finely chopped(1/2 cup)green chillies - chopped(5) - 9
After 5 minutes add in chicken pieces and cook until the chicken is cooked tender
chicken - chopped or shredded finely(450 grams) - 10
This will take about 5 minutes
- 11
Finally add in soy sauce and teaspoon of sugar and mix well
tablespoons soy sauce(2)sugar(1 teaspoon) - 12
Switch off the heat, and allow it to cool down
- 13
For the chicken momosTake a bamboo dimsum maker, or the regular idli steamer
chicken - chopped or shredded finely(450 grams) - 14
First divide dough into equal portions, to the size of a tennis balls
- 15
Roll out small balls to a circle shape and cut the flattened dough with a circular disc or a cookie cutter, to keep the dimsums uniform
- 16
You can also roll out the dough without cutting them, like it is traditionally done in Assam and Tibet
- 17
In every flatten dough leaf, add 1 tablespoon of filling and fold the edges to semi circles and pinch the edges by giving the dimsum its characteristic pleats
- 18
Do the same with all keeping shaped momo
- 19
Keep the dough and completed dimsums before steaming, under a moist cloth to prevent drying
- 20
Grease the steamer with oil or place butter paper before placing momo from prevent sticking
- 21
If using traditional steamer it has own boiler or if using bamboo steamer then boil water in a shallow pan and when water start boiling put momo filled bamboo steamer on it
water - as needed - 22
Steam for 10 - 15 minutes and serve hot Sikkim Style Steamed Chicken Momo Recipe with homemade garlic tomato sauce and warm thukpa
chicken - chopped or shredded finely(450 grams)cloves garlic - minced(4)tablespoons soy sauce(2)
Rate this recipe
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