CHILI CHICKEN MOMO
Servings: 2 Prep Time: 25 min Cook Time: 15 min
These momos are juicy, savory, and deeply saucy. Tender chicken dumplings are pan-fried until crisp on the bottom, then tossed in Yo Amma Indian Chili Crisp so the spicy oil and crunchy bits coat every fold. Comfort food with real heat in every bite.
INGREDIENTS
FOR THE CHICKEN MOMOS
½ lb ground chicken
2 tbsp finely chopped red onion
1 tbsp minced garlic
1 tbsp minced ginger
1 tbsp soy sauce
Salt to taste
½ tsp black pepper
1 tsp neutral oil
20–24 dumpling wrappers
FOR COOKING & FINISHING
3–4 tbsp Yo Amma Indian Chili Crisp (use the oil for frying, the solids for tossing)
HOW TO MAKE IT
Make the Filling
In a bowl, mix chicken, red onion, garlic, ginger, soy sauce, salt, black pepper, and oil until well combined.
Fill the Momos
Place about 1 tablespoon of filling in the center of each dumpling wrapper. Pleat and seal tightly.
(If you’re new to wrapping dumplings, a quick YouTube search for “how to wrap momos” will show you the basic fold in seconds.)
Cook the Momos
Heat a wide pan over medium heat and add the oil from Yo Amma Indian Chili Crisp. Arrange the dumplings in a single layer and cook for 3–5 minutes until the bottoms are golden and crisp. Add a splash of water, cover, and steam for 5–7 minutes until the filling is cooked through. Remove the lid and let the bottoms re-crisp.
Toss and Serve
Add the chili crisp solids directly to the pan and gently toss the hot momos for 30–60 seconds, just until they are evenly coated with the spicy oil and crunchy bits. Transfer to a plate and serve immediately.
(Shortcut: Frozen dumplings work great here — pan-fry them the same way in Yo Amma chili crisp oil, then toss with the crunchy bits before serving.)
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