Schezwan Chicken Gravy Momos - By Chef Rohit Anand

Schezwan Chicken Gravy Momos are a flavorful fusion of Tibetan and Nepali dumplings with a spicy Schezwan twist, popular across India and South Asia. This dish marries the softness of steamed chicken momos with the crispy texture achieved by frying and then envelops them in a rich, spicy Schezwan gravy. Served as street food and loved by people of all ages, this dish reflects the growing popularity of momos, which are typically enjoyed with South Asian spices and a tangy red chutney.

Ingredients:

For Dough:

- Refined Flour - 250 gm

- Corn Starch - 75 gm

- Water - 170 ml

- Salt - 5 gm           

For Filling:

- Chicken Mince - 300 gm

- Crushed Cloves - 2 gm

- Chopped Ginger - 10 gm

- Chopped Spring Onion - 20 gm

- Chopped Onion - 30 gm

- Chopped Lemongrass - 15 gm

- Chopped Fresh Coriander - 20 gm

- Chopped Green Chilli - 10 gm

- Cumin Powder - 5 gm

- Salt - 10 gm

- Crushed Black Pepper - 10 gm

- Chopped Garlic - 25 gm 

For Frying:

- Refined Oil - 100 ml           

For Gravy:

- Schezwan Sauce - 120 gm

- Cream - 50 ml

- Mayonnaise - 20 gm

Method:

1. Sift the refined flour, corn starch, and salt into a large bowl.

2. Gradually add water while mixing to form a firm but soft dough. If the dough is too wet, add more flour; if too dry, add more water. The dough should be soft but not sticky. Cover the dough and place it in the refrigerator for at least 60 minutes.

3. In a mixing bowl, combine the chicken mince with crushed cloves, chopped ginger, chopped spring onion, chopped onion, chopped lemongrass, chopped fresh coriander, chopped green chilli, cumin powder, salt, crushed black pepper, and chopped garlic. Mix well until all ingredients are thoroughly combined.

4. Roll the dough into a long snake shape and divide it into small balls.

5. Keep the balls covered to prevent drying. Take one ball, flatten it slightly with your fingers, and roll it out into a circle.

6. Place a spoonful of the chicken filling in the center of the dough circle. Dampen the edges with water using your finger.

7. Fold the dough over the filling to form a half-circle and pinch one end to seal.

8. Press along the seam while pleating to form a moon shape. Repeat with the remaining dough and filling.

9. Place the momos in a steamer, ensuring they do not touch each other, and steam for 5 to 6 minutes until the dough becomes soft.

10. Heat refined oil in a pan and fry the steamed momos until they are crispy and golden brown.

11. In a separate pan, mix the Schezwan sauce, cream, and mayonnaise. Heat the mixture until it is well combined and smooth.

12. Toss the fried momos in the prepared Schezwan gravy, ensuring they are evenly coated.

13. Serve hot and enjoy this delightful fusion dish.