Chicken Momos Recipe | Food Diaries | Zarnak Sidhwa | Street Food

Method:
To make the dumpling skin, in a mixing bowl, add the flour, salt, baking powder and water; and knead to a stiff dough, with water and keep aside for about 20 minutes, covered with a wet cloth, so that the dough doesn’t dry out. For the Chicken Filling, heat oil and add the chopped green chili or red chili, onions, chopped ginger and garlic. Sauté for about 4-5 minutes and add the boiled chicken mince and boiled peas. Take it off the heat and mix in the soy sauce, salt and black pepper. Divide the dough into equal small portions. Shape them into balls and roll them out thinly, to a circular shape. You can also make momos using moulds, which will make the process even and easier. Take a dough disk, wet its edges and place a spoonful of filling in the center, bring the edges together to cover the filling, twist carefully to seal the momos. Repeat the process till all the dough and the filling is used up. Meanwhile, fill a steamer with some water and let boil. Arrange the momos on the steamer and steam for about 15-20 minutes. Serve Chicken Momos with Peanut Chilli Dipping sauce.

Method:
Mix coconut milk, ginger, peanut butter, red chili sauce, brown sugar and soy sauce until well combined and smooth. Pour the peanut chili dipping sauce into a serving bowl and serve with the momos.

Method:
In a food processor, pulse walnuts, almonds, dates, peanut butter, vanilla essence and salt until finely chopped and mixture holds together. If mixture is too dry, add some water, one teaspoon at a time, and pulse again. Pat into a greased pan and smooth out the top. Refrigerate until firm about 20 minutes. Meanwhile, melt chocolate with coconut oil. Drizzle over the nut mixture, sprinkle extra nuts on top, flaky sea salt, and refrigerate until chocolate just begins to set, about 10 minutes. To serve, let stand at room temperature 10 minutes, then remove from pan using parchment before slicing.