Rice Paper Momo with Chicken
Rice Paper Momo with Chicken is a fusion recipe combining the delicate texture of rice paper with a savory chicken filling. These momos are steamed and healthy, making them perfect for a light meal or appetizer. The rice paper serves as a gluten-free alternative to traditional wheat-based momo wrappers, and the chicken filling provides a rich source of protein.
Nutrition Facts
Per serving
Energy
32 kcal
Protein
1 g
Carbs
5 g
Fat
1 g
Fiber
0 g
Ingredients
Rice Sheet
10 number (50g)
Chicken Keema (Raw)
0.25 small cup (25g)
Chopped Onion
0.25 small cup (25g)
Clove Garlic, Minced
1 tsp (5g)
Grated Ginger
1 tbsp (10g)
Spring Onions, Raw
0.25 cup, chopped (50g)
Soy sauce
1 tbsp (15g)
Olive Oil
1 tsp (5g)
Black Pepper
1 tsp (2g)
Common salt
0.5 tsp (2.5g)
Chilli flakes
1 tsp (2g)
Instructions
Preparation
Prepare the Chicken Filling:
- Heat oil in a pan and sauté garlic and ginger until fragrant.
- Add minced chicken and cook until the chicken turns white and is cooked through.
- Add soy sauce, black pepper, salt, and chili flakes. Stir well.
- Add chopped onion and spring onion. Cook for 2-3 minutes.
- Let the filling cool down completely before using.
Prepare Rice Paper:
- Fill a shallow dish with warm water.
- Dip each rice paper in the water for 5-10 seconds until softened. Remo
Cooking Steps
Place about 1-2 tablespoons of the chicken filling in the center of the softened rice paper.
Fold the sides of the rice paper over the filling, then roll it up tightly like a burrito or dumpling. Seal the edges with a touch of water if needed.
Repeat with the remaining rice paper and filling.
Steam the momo: Place them in a steamer lined with parchment paper or lightly greased to avoid sticking. Steam for 10-12 minutes over medium heat.
Serve hot with dipping sauce.