Steamed Chicken Momo with Cabbage and Ginger

What you need

• 250 g (2 cups) all-purpose flour, plus extra for dusting
• 125 ml (1/2 cup) water, for the dough, plus 3 tbsp cold water for the filling
• 1 pinch salt, for the dough
• 400 g (14 oz) ground chicken, thigh meat if possible
• 100 g (1 1/2 cups) green cabbage, very finely chopped
• 3 scallions, finely sliced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, finely grated
• 1 green chili, finely chopped
• 1 tsp ground cumin
• 1/2 tsp ground white pepper
• 1 tbsp light soy sauce
• 1 tsp salt, for the filling
• 1 tbsp neutral oil, plus extra for the steamer
• chili sauce, for dipping

Method

Restated from the original video

1. 1

   Mix the flour, 125 ml water and a pinch of salt into a shaggy dough. Knead on a clean surface until smooth and firm, 5-6 min.

2. 2

   Cover the dough with a damp towel and rest it for 30 min.

3. 3

   Stir the chicken, cabbage, scallions, garlic, ginger, chili, cumin, white pepper, soy sauce, 1 tsp salt and the oil together in a bowl.

4. 4

   Add 3 tbsp cold water, a little at a time, and stir in one direction for 2 min until the mixture turns sticky and holds together. Chill it until the wrappers are ready.

5. 5

   Roll the dough into a log and cut it into 28 equal pieces, about 13 g each. Keep them under the towel.

6. 6

   Dust a piece with flour and roll it into a 8 cm (3 in) circle, thinner at the edges than in the middle.

7. 7

   Hold a wrapper in your palm and put 1 tbsp of filling in the center.

8. 8

   Fold the edge over in small pleats, working around the circle, then twist the top closed to seal it. Set the finished momo on a floured tray.

9. 9

   Repeat with the remaining dough and filling, keeping the shaped momo covered.

10. 10

    Set a steamer over boiling water and oil the base well so the momo do not stick.

11. 11

    Arrange the momo in the steamer with space between them. Steam in batches over high heat until the wrappers turn glossy and the chicken is cooked through, no pink inside, 10-12 min.

12. 12

    Serve hot with the chili sauce for dipping.

Imported from andy-cooks.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.