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Steamed Chicken Dumplings Recipe
  |   September 9, 2019   |  
Some call them dumplings, some call them momos, we just call them delicious! This classic dumpling is filled with flavorful chicken and served with a delicious lemon sauce, and are perfect to try your hand at homemade dim sum.

Prep Time:
Cook Time:
Total Time:
Yield: 20 Dumplings

Steamed Chicken Dumplings Recipe

  • 7 oz. all-purpose flour
  • ½ cup hot water (not boiling)
  • ½ tsp. salt
  • Corn starch as needed, to stretch the dough
  • 2 tbs. corn oil
  • 1 garlic clove, chopped
  • 4 leaves white cabbage (without the hard stem of the middle)
  • 1 onion, chopped
  • 1-inch fresh ginger root, grated
  • 8-½ oz. chicken meat, ground
  • 1 tbsp. water
  • 1 tbsp. white wine
  • Salt and freshly ground black pepper to taste
  • Peel of 1 lime, finely chopped
  • Peel of ½ lemon, finely chopped
  • 2 tbsp. honey
  • 3 tbsp. olive oil
  • 1 tbsp. sesame seeds

  1. Add the water to a bowl or glass, then stir in salt until fully dissolved.
  2. Sieve flour into a bowl, then make a hole or indent in the middle of the flour. Pour salted water, mixing with a wooden spoon until the dough separates from the walls of the bowl and you can easily shape like a ball.
  3. Knead the dough with your hands for 3 or 4 minutes until soft, then cover with film and rest at room temperature for 30 minutes.
  4. Once rested, divide the dough in two parts and set aside on part. Take one part and form a long roll, which you will cut into 10 equal parts. Make small balls with each part.
  5. Repeat with the other half of the dough, so you have 20 balls. Keep all the mini balls covered with a kitchen ball.
  6. Using a rolling pin, stretch each ball into a 3-inch disc. Sieve some cornstarch one top of each and make a pile – the cornstarch keeps them from sticking together. Keep covered with a kitchen towel so they don’t dry out.
  7. Heat the oil in a wok at medium high heat. Add garlic, cabbage, onion and ginger stir, cover, lower the heat until the cabbage is transparent 4 to 6 minutes.
  8. Add the chicken, water, wine, salt, and black pepper and mix well, then cook for another 3-4 minutes. Once done, let cool in a shallow tray.
  9. Take one dough disk and put 1½ tsp filling in the center
  10. Paint the edge of the dough with water, then bring the edges of the dough together at the center and twist to seal them shut.
  11. Leave the ready-made dumpling on a tray with some starch on it and keep covered.
  12. Once all the dumplings are done, steam for 20 minutes.
  13. Serve with soy sauce, lemon sauce and some sesame seeds for garnish.

This recipe is found in:
Recipes by Ingredient: Chicken and Poultry Recipes
Recipes by Course or Meal: Appetizers and Side Dishes
Recipes by Season: Spring and Summer Recipes

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