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This most popular Dumplings Recipe is simple, easy to make, and delicious! A plate of freshly made Dumplings and steam is oozing out of those. You take a bite and that filling melts down in your mouth!

Homemade Dumplings Recipe (Momos recipe)

Whether you call it “Dumpling” or “Momo”, this is the food made in heaven. Those little pockets filled with tasty stuffing are so delicious that I can eat them every day. My mother makes the best dumplings in the world. Of course, she gives her own touches to the dish. I am absolutely delighted to share her dumplings recipe today.

What are Dumplings?

More or less we all know or have tasted Dumplings so far. This Dumplings recipe is mainly a part of Chinese cuisine.

The concept of the dish is to warp something (either something sweet or savory), cook, and then serve it with dips or sauces.

As per the concept, we make dough with regular flour, water, and a pinch of salt. Small pockets or chambers are made out of the dough and staffed with a pre-made filling. This filling mainly contains minced protein like chicken, beef, or prawns. Finally, those parcels are cooked and served.

What do Dumplings taste like?

Dumplings are of many types. Also, they are served in different ways. Some are pan-fried. Some are served just after steaming. There are also boiled ones. Of course, the taste also slightly differs that way.

But I would like to describe here mainly, the taste of the dumplings that I have made in this recipe.

The filling that we put inside flour wraps, plays a vital role in the overall taste of dumplings. It relents down in your mouth. Mainly because minced protein is used to make the staffing.

My mother however adds finely chopped veggies to provide some texture. Finely chopped green chili and black pepper powder add on some heat to the filling as well. The flour wraps should be thin and seasoned with salt.

When having a bite, you will get a kind of gooey taste of the warp and then a juicy filling melting down in your mouth, along with the garlicky spiciness from the chili garlic oil. This is how I like to describe my dumpling dish. Just try this recipe. You will be a fan of this dish for sure!

How we can store Dumplings?

Freshly cooked warm dumplings are absolutely a treat to our taste buds. But every time having freshly made dumplings is almost impossible in our busy life. The good news is you can actually store them for a while.

First of all, we can store cooked dumplings for almost 3 to 5 days in the fridge. On the other hand, we can store uncooked ones only for a day or two.

Besides while storing, it releases lots of water that can make them soggy. So it’s better to store cooked dumplings.

Use a zip lock bag or air-tight plastic container and boxes to store those delicious ones. Try to avoid glass containers and boxes, because your dumplings can easily stick to the bottom of glass surfaces.

No need to unfroze uncooked dumplings before cooking and give 2 to 3 minutes of steaming before serving cooked ones.

Which dips we can serve with Dumplings?

I love the plain taste of dumplings a lot. But it gets to another level when you drizzle some chili garlic oil on top. Dumplings with chili garlic oil, honestly that taste is heavenly.

There are also some other dips or sauces that add to the taste. A good sauce is actually the game-changer. Some of the dips are mentioned below:

Plain Soya Sauce: Soya sauce is the base for most of the dumpling dips. Besides, plain soya sauce itself is used as a dip for the same. It is salty and has a strong umami taste, which intensifies the taste of those appetizing ones.

Tomato Sauce-Soy-Coriander Dip: This is one of my favorite sauces. It has a perfect balance of sweet and sour taste. Also, it cools down the heat we get from the chili oil. Most of the time I serve my dumplings with this sauce, along with chili garlic oil. Simply combine tomato sauce, soya sauce, minced coriander leaves, white vinegar, and some sugar. Then a good mix and your dip will be ready.
Soy-Ginger Dip: This is a popular and easy-to-make dip. You just have to mix some soya sauce, minced ginger, sesame oil, and a little white pepper powder in a bowl, Wah lah! The dip is ready to serve.
Sichuan Sauce: It is spicy with a hint of sweetness and tangy flavor. The dumpling tastes amazing with Sichuan sauce.

Spring Onion Oil Dip: Pour some hot oil on chopped spring onions. Let the flavor and aroma of spring onions be infused in the oil. This simple yet aromatic dip certainly enhances the taste of dumplings.
Spicy Tomato Dip: This is one of the classic dips that I have learned from my mother. Sautee some freshly chopped tomatoes with some chopped ginger, garlic, and onions in oil. Add some salt, pepper, red chili powder, sugar, and vinegar. Cook them for a minute or so, cool them down, and then blend in a mixer-blender. Serve the sauce with freshly made warm dumplings.

How do I serve my Dumplings?

Though there are various techniques to serve or cook dumplings (boiling, giving steam, pan-frying). I always prefer to serve steamed ones on my table. They remain soft yet intact from the outside and the filling gets juicy-tender inside.

While serving, I always splash some chili garlic oil on top. I also serve tomato sauce- soy- coriander dip with those dumplings. For enhancing the beauty of the plate, I sprinkle some toasted sesame seeds and chopped spring onions on top.

Ingredients used for the Dumplings Recipe:

For the stuffing:

Minced Chicken 400 gram
Ginger-Garlic paste 1 tablespoon

Black pepper powder 1 teaspoon
Tomato Sauce 1 tablespoon
Soya sauce ½ tablespoon

French bean (finely chopped) 2 tablespoon
Carrot (finely chopped) 2 tablespoon
Green Chili (finely chopped) 1 tablespoon

Onion (finely chopped) ¼ cup
Olive oil 1 tablespoon
Salt ½ teaspoon

To prepare the dough:

All-Purpose Flour 1 cup
Olive oil 2 tablespoon
Salt ½ teaspoon

Luke warm water (as per your need)

To prepare Chili garlic oil:

Chili flakes/Roasted and crushed dried red chili 2 tablespoon
Sesame seeds 2 tablespoon

Minced garlic 1 tablespoon
Olive oil (Boiling hot) ½ cup

How to cook Dumplings Recipe (Momos)?

The first and most important step is preparing Dumpling dough. To prepare the dough, you have to take a cup of flour in a large bowl. Add ½ teaspoon of salt to the flour. After that, pour 2 tablespoons of olive oil and mix with a hand. When flour will turn into crumble form, time to add water. Add water little by little and mix until you get the semi-soft dough. Now spread some oil on top of the dough, cover it with a napkin or kitchen towel and keep it in a warm place until we prepare the staffing.

To prepare the stuffing, you have to take 400-gram minced chicken in a mixing bowl. Add all the other ingredients mentioned in the “ingredients list” one by one. Mix them together. Now that both dough and stuffing are ready, it’s time to make the dumplings.
To prepare dumplings, you will need thin and small-sized flour sheets. Those sheets can be made in 2 ways. Firstly, take a big portion of dough and roll a large roti or flour sheet. Then cut out small sheets from that large roti with the help of a cookie cutter or steel glass. The second way is to take equal portions of dough and roll out dumpling-sized small sheets. To better understand the whole procedure, please watch the video tutorial attached below.
When you are done with making flour sheets, put 2 teaspoons of that chicken staffing on each sheet. Now give them either similar shapes or try different dumpling shapes to make your dish more interesting.

Now it’s time to give your dumplings steaming. We can steam them in different ways actually. Choose what works for you. No matter which method you use to give them stem, it is a must to put water for boiling. Until the water gets boiled, transfer those ready dumplings to the refrigerator. So that they won’t get soggy.
Steam them for almost 7 to 8 minutes or until they become a little transparent. Then transfer them to a serving dish and proceed to make Chili garlic oil. You can use a traditional bamboo steamer, 2 or 3 layers steel steamer, or a rice cooker’s steamer part to steam those parcels. I have used what I got at hand. I assembled 5 to 6 dumplings into a plastic vegetable strainer. Before placing them on the strainer, I brushed some oil on it. Then keep a big pot of water on the stove to boil. When the water started to boil, I set that strainer on top of it. Put a lid on the strainer and let it get steam for almost 7 minutes.
To make chili garlic oil, you have to take 2 tablespoons of chili flex in a bowl. Instead of store-bought chili flex, you can use roasted and crushed dried red chili. Add finely chopped garlic to it, followed by white sesame seeds. Finally, pour ½ cup boiling hot olive oil and let those chilies and spices infuse into the oil.

Drizzle this chili garlic oil on dumplings and serve them warm with one or two of your favorite dips.

How to tell when the Dumplings recipe is ready to serve?

Apparently, after passing 7 to 8 minutes, your dumplings will be ready. Besides, you will see the change in color that may indicate they are ready. But to be sure in case, pierce dumplings with a fork or toothpick. If the fork or toothpick comes out clean, means those pockets of gold are ready to serve.

Try this delicate and appetizing dish at home and enjoy it with your friends and family. I suggest watching the full video tutorial to avoid any mistakes.

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