Gluten-Free Chicken Momo
Discover the irresistible flavors of Gluten-Free Chicken Momo, a Nepali-inspired delicacy crafted for those who love dumplings but need a gluten-free option. This recipe pairs tender ground chicken with a vibrant blend of onion, garlic, ginger, cilantro, and fragrant spices like cumin, all wrapped in a homemade, gluten-free dough infused with xanthan gum for the perfect texture. Steamed to glossy perfection, these momos offer an aromatic burst of flavor in every bite and are served piping hot alongside your favorite gluten-free dipping sauce. Whether you’re catering to dietary needs or simply exploring new culinary horizons, these savory dumplings are a crowd-pleasing delight ready in under an hour. Perfect for sharing, yet irresistible enough to keep to yourself!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 0.75 cup Water
- 1 tablespoon Olive oil
- 1 pound Ground chicken
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 2 tablespoons Cilantro, chopped
- 2 tablespoons Soy sauce (gluten-free)
- 1 teaspoon Sesame oil
- 0.5 teaspoon Ground cumin
- 0.25 teaspoon Black pepper
Instructions
In a large mixing bowl, combine the gluten-free flour, xanthan gum, and salt. Gradually add water while stirring to form a dough. Knead well and cover it with a damp cloth. Let it rest for 15 minutes.
In another bowl, mix together ground chicken, chopped onion, minced garlic, grated ginger, chopped cilantro, gluten-free soy sauce, sesame oil, ground cumin, and black pepper. Ensure the filling is well combined.
Divide the dough into small portions and roll each portion into a ball. Using a rolling pin, flatten each ball into a small disk, around 3 inches in diameter.
Place a tablespoon of the chicken filling in the center of a dough disk. Carefully gather the edges of the disk to the center to form pleats and enclose the filling, pinching to seal the top.
Repeat the filling and sealing process with the remaining dough and chicken mixture.
Prepare a steamer by bringing a pot of water to a boil. Lightly oil the steamer basket to prevent sticking.
Place the momos in the steamer basket, ensuring they do not touch each other, and steam for about 10-12 minutes or until the chicken is fully cooked and the outer layer is glossy and tender.
Serve the momos hot with your favorite gluten-free dipping sauce.
Nutrition Facts
Calories |
1864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.3 g | 88% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 4293 mg | 187% | |
| Total Carbohydrate | 205.7 g | 75% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 7.3 g | ||
| Protein | 95.5 g | 191% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 148 mg | 11% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1562 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
