Paleo Chicken Momo
Delight in the flavors of tradition with a healthy twist by trying this Paleo Chicken Momo recipe! Crafted with a grain-free cauliflower dough and stuffed with a savory mix of spiced minced chicken, garlic, ginger, and coriander, these gluten-free and dairy-free dumplings offer a perfect balance of nutrition and flavor. Steamed to perfection, the tender paleo-friendly wrapper encases the juicy, aromatic filling, making these momos a guilt-free indulgence. Ideal for those following a Paleo lifestyle, this recipe is a creative take on classic dumplings, featuring coconut flour, turmeric, and cumin for an extra boost of anti-inflammatory and wholesome goodness. Serve these irresistible momos hot with your favorite Paleo dipping sauce, and enjoy a comforting yet nourishing treat that’s sure to impress.
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Recipe Information
Ingredients
- 500 grams Chicken breast, boneless and skinless
- 450 grams Cauliflower florets
- 2 tablespoons Coconut flour
- 2 tablespoons Coconut oil
- 1 medium Onion, finely chopped
- 3 units Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 2 tablespoons Coriander leaves, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 unit Green chili, finely chopped
- 1 cup Water
Instructions
Start by steaming the cauliflower florets until tender, about 8-10 minutes. Once cooked, allow them to cool slightly.
Transfer the cauliflower to a food processor and pulse until it resembles a rice-like texture. Place the processed cauliflower in a cheesecloth or a clean kitchen towel and squeeze out as much moisture as possible.
In a mixing bowl, combine the cauliflower mixture with coconut flour. Knead to form a dough. If the mixture is too wet, you can add a little more coconut flour, but keep in mind it should be pliable, not stiff.
Cover the dough and let it rest while you prepare the filling.
For the filling, mince the chicken breast finely using a food processor or a sharp knife.
Heat 1 tablespoon of coconut oil in a pan over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant.
Add the minced chicken to the pan and cook, stirring frequently, until the chicken is cooked through, about 5-7 minutes.
Season the chicken with salt, black pepper, turmeric powder, cumin powder, and chopped green chili. Mix well to combine all the flavors.
Stir in the chopped coriander leaves, then remove the filling from the heat and let it cool slightly.
To assemble the momos, take a small piece of the cauliflower dough and flatten it with your fingers or a rolling pin into a circle about 3 inches in diameter.
Place a small spoonful of chicken filling in the center of the circle. Carefully bring the edges together by pinching or pleating, forming a round dumpling shape.
Repeat with the remaining dough and filling.
In a steamer, bring water to a boil. Lightly oil the steaming rack or place parchment paper with holes to prevent sticking.
Arrange the momos on the steaming rack, making sure they don't touch each other.
Steam the momos for about 12-15 minutes or until the wrappers are cooked through and become slightly translucent.
Serve hot with your choice of Paleo-friendly dipping sauce.
Nutrition Facts
Calories |
1334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2901 mg | 126% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 15.2 g | ||
| Protein | 169.3 g | 339% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 245 mg | 19% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 3058 mg | 65% | |
*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.
