Low Carb Chicken Momo
Introducing the ultimate guilt-free indulgence: Low Carb Chicken Momos! These protein-packed Himalayan delights feature a tender, flavorful filling made from finely minced chicken breast, crisp cabbage, aromatic ginger, garlic, and green onions, perfectly seasoned with a splash of soy sauce and sesame oil. Wrapped in a delicate almond flour dough, these gluten-free dumplings are a wholesome twist on the traditional recipe, offering low-carb goodness without sacrificing authenticity. Steamed to perfection, these momos are tender, juicy, and ideal for anyone following a keto or low-carb lifestyle. Serve them hot alongside a spicy chili garlic dipping sauce or soy-based accompaniment for a restaurant-quality meal that's healthy and satisfying. Perfect for lunch, dinner, or even a delicious appetizer, these homemade momos are sure to become a new family favorite!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 100 grams Cabbage
- 4 stalks Green onions
- 1 inch Ginger
- 2 Garlic clove
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 100 grams Almond flour
- 1 Egg
- 2 tablespoons Water
Instructions
Start by mincing the chicken breast finely or you can also use a food processor for quicker results.
Take the cabbage, green onions, ginger, and garlic and chop them into very fine pieces.
In a large bowl, combine the minced chicken with cabbage, green onions, ginger, and garlic. Add soy sauce, sesame oil, salt, and black pepper to the mixture. Mix well until all ingredients are thoroughly combined and set aside.
To prepare the low carb dough, mix the almond flour with an egg and water in a different bowl. Knead it into a dough. You might need to add a little more water or flour to get a dough that is workable.
Divide the dough into small balls, roughly the size of a golf ball.
Using a rolling pin, roll each ball out into a thin circle about 3-4 inches in diameter. Be sure to roll it evenly and thinly enough so it cooks properly but not too thin that it breaks.
Place roughly a tablespoon of the chicken mixture in the center of your dough circles.
Pleat and pinch the dough around the filling to seal your momos. You can optionally shape them into the traditional crescent shape or any preferred shape.
Prepare a steamer and line it with parchment paper or cabbage leaves to prevent sticking. Place the momos into the steamer in batches.
Steam the momos for about 12-15 minutes until the dough is cooked and slightly translucent.
Serve the momos hot with your choice of dipping sauce—such as chili garlic sauce or soy sauce based dip.
Nutrition Facts
Calories |
1586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.3 g | 114% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 4101 mg | 178% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 8.6 g | ||
| Protein | 173.3 g | 347% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 411 mg | 32% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2012 mg | 43% | |
*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.
