Low Sodium Chicken Momo
Delight in the wholesome goodness of **Low Sodium Chicken Momos**, a healthier twist on the classic Himalayan dumpling! These steamed delights feature tender chicken breast, vibrant vegetables like carrot and cabbage, and a subtle kick from ginger and green chili, all wrapped in soft, handmade dough. Seasoned with just a hint of low-sodium soy sauce and aromatic sesame oil, these momos are perfect for those seeking flavor without excess salt. Prepared using a simple steaming method, they’re an excellent choice for a low-fat, heart-friendly meal. Whether you’re serving them as an appetizer, snack, or light dinner, pair them with your favorite low-sodium dipping sauce for a crowd-pleasing treat that satisfies.
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Recipe Information
Ingredients
- 400 grams Boneless chicken breast
- 250 grams All-purpose flour
- 1 medium Onion
- 4 cloves Garlic
- 1 inch Ginger
- 1 medium Carrot
- 100 grams Cabbage
- 1 small Green chili
- 1 teaspoon Soy sauce
- 1 teaspoon Sesame oil
- 0.5 teaspoon Baking powder
- 0.5 teaspoon Black pepper
- 2 tablespoons Cilantro
- 150 ml Water
- 1 tablespoon Olive oil
Instructions
Start by preparing the dough. In a bowl, combine the all-purpose flour and baking powder. Gradually add water, kneading until a smooth dough forms. Cover and let it rest for 30 minutes.
Meanwhile, prepare the filling. Finely chop the chicken breast into small pieces or pulse in a food processor to get a minced consistency.
Finely dice the onion, garlic, and ginger. Grate the carrot and finely chop the cabbage and green chili.
In a mixing bowl, combine minced chicken, onion, garlic, ginger, grated carrot, cabbage, and green chili.
Add soy sauce (low sodium), sesame oil, black pepper, and chopped cilantro to the chicken mixture. Mix well to combine all ingredients.
Divide the rested dough into small, equal portions and roll each into a ball.
Using a rolling pin, flatten each ball into a round thin sheet, about 3 inches in diameter.
Place a tablespoon of the chicken filling in the center of each dough sheet. Gather the edges and pleat to seal the filling inside, forming a neatly packed dumpling.
Prepare a steamer by bringing water to a boil and lightly greasing the steamer basket with olive oil.
Carefully place the momos in the steamer, ensuring they do not touch each other.
Steam the dumplings for about 15-20 minutes, or until the dough is cooked and the filling is tender.
Serve hot with your favorite low-sodium dipping sauce or chutney.
Nutrition Facts
Calories |
1889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 1818 mg | 79% | |
| Total Carbohydrate | 225.7 g | 82% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 13.9 g | ||
| Protein | 143.6 g | 287% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2179 mg | 46% | |
*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.
