## Sikkim Style Steamed Chicken Momo Recipe (North East India Recipes Style)

Discover how to make a delicious and authentic **Sikkim Style Steamed Chicken Momo Recipe** with this easy-to-follow recipe. A traditional **North East India Recipes Appetizer**, this dish is **High Protein Non Vegetarian** and perfect for any occasion.

**Yields:** 4 servings
**Prep time:** 40 minutes
**Cook time:** 10 minutes
**Total time:** 50 minutes

**Cuisine:** North East India Recipes
**Course:** Appetizer
**Diet:** High Protein Non Vegetarian

### Ingredients for Sikkim Style Steamed Chicken Momo Recipe:

* 1-1/2 cups Whole Wheat Flour
* 1/2 cups All Purpose Flour (Maida)
* Water – as needed
* 450 grams Chicken – chopped or shredded finely
* 1/8 cup Portobello mushrooms – finely chopped
* 1/4 cup Cabbage (Patta Gobi/ Muttaikose) – finely chopped
* 1/2 cup Onion – finely chopped
* 4 cloves Garlic – minced
* 5 Green Chillies – chopped
* 2 tablespoons Soy sauce
* 1 teaspoon Sugar
* 1 tablespoon Sunflower Oil
* Salt – to taste

### Step-by-Step Instructions to Make Sikkim Style Steamed Chicken Momo Recipe:

1. To prepare Sikkim Style Steamed Chicken Momo Recipe, get prep with all the ingredients.
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.
3. Not very sticky and not very smooth.
4. Keep covered for 2 hours before making Chicken Momos.
5. For the fillingHeat Saucepan on medium heat, add oil and add in chopped garlic and saute till they soften.
6. Add chopped onion and saute for few minutes.
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.
9. After 5 minutes add in chicken pieces and cook until the chicken is cooked tender.
10. This will take about 5 minutes.
11. Finally add in soy sauce and teaspoon of sugar and mix well.
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.
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.
22. Steam for 10 – 15 minutes and serve hot Sikkim Style Steamed Chicken Momo Recipe with homemade garlic tomato sauce and warm thukpa.

### Tips for the Best Sikkim Style Steamed Chicken Momo Recipe:

* Always use the freshest ingredients available for the best flavor.
* Feel free to customize this Sikkim Style Steamed Chicken Momo Recipe recipe with your favorite complementary ingredients!

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