Chicken Momos | चिकन मोमो | Chef Ranveer Brar

Chicken Momos | चिकन मोमो | Chef Ranveer Brar

You know whether it’s Japanese Food or Thai Food Any Oriental Cuisine, they do have dumplings! Right? Whether it is dimsums or gyoza, or we do have one of our own dumpling, which we can call our own! Which came to use via Tibet, that is Momos. And I get alot of requests on how to make a good Chicken Momo! Let’s do it! Rolling.. And.. Action! First lets make the dough for momo. I traveled alot in Ladakh for food and I realised that atleast in Ladakh no one makes momos using only refined flour! That I think, is a very urban thing. Over there the momos are made with a combination of wheat flour and refined flour or of only wheat flour So, I’m going to do a mixture of refined flour and flour. This culture of dumplings, of stuffing things inside dough then steaming or frying them, this typically originates in China. Right! China has “Jiaozi” “Jiaozi” from which maybe Japanese took “Gyoza” Then at the bottom there’s dimsum. And all this influenced Tibet to create there own rustic version of the dumpling. Little bit sugar Right? Like it influenced the Mongolians to create the “Mantoo” Which went all the way to Turkey to become “Manti” So momos have been going on like that! But, “Wheat” was a difficult commodity to get, in Tibet. Which is why, even today the old Tibetans who have come from Lhasa they say that they don’t make momos everyday. It was only made during “Losar”, on special days, when they had enough wheat to make and time to celebrate! Otherwise, momos are not an everyday food as we think they are. Little bit of white vinegar. White vinegar is a quick trick, It’s taste shouldn’t come but, it binds the protein inside the flour. You’ll have to work a little bit on the dough Don’t over work it. By stretching it this way, Gluten is developed. Gluten is a protein inside wheat which gives flexibility. Simple Easy, no rocket science. And Done! Now this needs to rest, yeah atleast for 30 minutes. Resting will help the dough to get moulded, after which the rolling will be easy. So, I’ll cover it. You know, some people say that the Origin of Momos is from Nepal It is not from Nepal but, Nepal has definitely made Momos famous. Momos originally are from Tibet. But, in Nepal there are merchants called Newari They live in Kathmandu. They used to trade alot with “Lhasa” So when they would go to “Lhasa” they would bring back alot of thing and they also picked up the technique of making momos. And even today momos are made in the house of Newari Merchants. And it is said that they made momos famous in the world, atleast made them famous in Nepal. That is the only conceivable, true history of momos, that you can make sense of. Now the filling is remaining, the most important part. And then chutney (dip). Lets make chutney also? Lets make! All problems solved at once. So for the filling, scallions (green onion) Again, if you go to typical places you won’t find green onions in it. After that, coriander stems, green chillies, white pepper, very little soy sauce. Garlic paste, chopped ginger. Easy Peasy! That’s it. Now what will go? Either potato or vegetables or chicken. For now, today is chickens turn. This is chicken mince, yeah. If you go to the mountains, you will not find chicken momos. Because, chicken is a difficult job over there. You’ll find alot of lamb momos but, very few chicken momos. If you go to a typical Tibetan settlement. Ok now, for the chutney (dip) Now in one pan, add tomatoes a little bit of water tomatoes, salt and red chili. And here goes the red chilli, the one that gives color. If you don’t want to take risk, you can remove the seeds. A little bit of salt. And on the other side, Peanuts! Ok now, in this only add garlic. And a little bit of whole coriander. Whole coriander is optional, you can skip it if you want. Tomatoes need to be cooked until soft. You just have to make sure that they are soft. It’ll be done in another 2-4 minutes. You see the difference in the dough? I keep saying that the dough should get moulded, so this dough is moulded like this. I will slightly pull this 10 minutes! So, done! See, the water needs to almost dry up. When the water dries up, then we know we are done. And look at the tomatoes, even that is cooked properly. And here goes roasted peanuts. The seasoning can be adjusted later. So this will go into a mixer, it will go in a mixer and become a fine paste and we are all set! The dough is extremely flexible. Right? Now, nobody will be able to guess that this has whole wheat flour in it. And that has happened because of the vinegar. Vinegar is really really secret and important. You can give it any shape You know, I am a filling hungry person. I like those shapes that can accommodate alot of filling in it. And this shape can accommodate alot of filling. To prepare the steamer I’ll add some cabbage to the base. So that the momo doesn’t stick. Above the cabbage here it is, some oil. Now we just wait for steam to form. As soon as the steam forms, we’ll put the momos inside. The chutney (dip) is ready. I’ve blended it in a mixer. I’ll bring it. Almost there! And the good part is, now they look like whole wheat momos. We’ve taken some efforts in life. Yeah? Cabbage leaves at the bottom Perfect! Amazing! And here goes the chutney (dip) If you want, you can thin it down. Yeah.. I like it nice and chunky. There should be some body, some thickness. Cool Done Come on then to eat, I mean. No? No, I’ll have to invite you right!

100 thoughts on “Chicken Momos | चिकन मोमो | Chef Ranveer Brar”

  1. Masha Allah, kya andaz e bayaa hai Ranveer sir aapka. Tough se tough cheez ko aisa pesh karte hain ke lagta h kitna easy hai. You are awesome.👏

  2. I have watched many of your videos, including aloo paratha … what I dont understand chef, is that that, what is overworked dough?? How do you know this much kneading is enough? How do you know how much to knead the dough. Can you do a video on that please.. cause even today my roti is just a thick pampas, that even had the crack sound when you eat it. I know I'm disastrous cook, but perhaps I can trust you to help me out..

  3. Sorry bro hamare food history hamay pata hay momo nepali banaya tha or yea sabi nepali ko pata hay chaina may jo banta hay wo or hi hay or uska swad alag hi hay or history tibet ka jitna tumay pata nahi utna hamay pata hay momo nepali logo ka banaya hay jam jhay

  4. 2:56 to 3:36 real history sir.. 🙂 aur newar merchant nhi ek community h 😅 and those people are termed as NEWARI. You will love their dishes😍 i have always loved it though i m not from that community… and yes they dont just serve Mo:Mo(we dont add s in the name) they served varieties. Do visit ☺

  5. Excellent as ever. However adding historical narration in different setting from the actual cooking seems a bit artificial. Your usual way of narrating the stories while cooking was the best way perhaps…😊

  6. I will be so happy if you would be 🤯(die) because moms only and only can be called own by Nepalese and Tibetan

  7. hii chef…. actually mujh ek question puchhni thi… chef mene ghara per kaphi time momos banayi he… per wo jyada de soft nahi rahi..
    jesa market wala momo rahata he…. ghar per shif garam hone tak hi soft rahti he…. pls pls kuchh idae dijiye… pls

  8. U r so lazy…Al the flour is spreaded over plus so much left on bowl itself…many more to share

    the best cook learns how to retain n b clean

  9. In our Tibetan history, for Tibetans foods that we eat today are mostly derived from china and as well as clothing from Mongolia. So Chinese call momo as '' baozi and jiaozi'', but Tibetan copied and named momo and Newar''merchants from nepal'' doing business in Tibet kept the same name''momo'' in today's momo in Nepal. If u want to search for more info then visit Wikipedia or any other search engines

  10. Ranveer it's my favourite dish and I love to watch your television shows and videos make more videos for us keep going 😘😘😘😘😘😘😘😘😘😘😘😘😘😘😘😘😘😘

  11. I try this's so easy ..and i can't cook but I made this momo perfectly …thanks for the recipe…from Bangladesh

  12. Recipe of meat for momo was very plan and simple and was without chatni in Tibet, as newari people brought it to kathmandu where they modified the recipe adding different ingredients that brought lots of taste and with spices of chatni so on it became poppular all over.

  13. Chef aapka andaz hi kuchh nirala hai. Apart from your great recipes and knowledge, you're such a refreshment to watch from a lot many uptight and humorless chefs.

    Thank you.

  14. Love your presentation, good try to reveal the history of Momo but not sufficient. Momo is a fusion of dumpling. The shape or design you made is Tibetian dumpling but ingridents you added are of momo. There are other similar kind of cuisines like Momo found in Europe as well. If you go to Poland there is also similar kind of dish & it's there traditional food. MoMo is a traditional food of Newari people & the himalayan people. This food was commercialized by Nepali. It has become favorite street food. The taste of Momo varies from one restaurant to another in Nepal & sauce too. Obviously the dumpling were originated from Tibet but Momo is a typical Newari cuisine. There are many other cuisine in Newari tradition which might be similar to other foods around the world but it's not lended from others. For eg : " Chatamari" which is similar to Pittza & Chatamari is not originated from Pittza. Nepal was so prosperous in agriculture back then & discovered many cuisines out of it by different communities living in different geography of Nepal. Tibet & Nepal has a deep connection whether it comes to culture or trade. But Momo is Momo & dumpling is dumping.

  15. North east india KA MOMO KHAO assam ko chokar real awsome taste milega Delhi, mumbai,banglore ka momo agar mera mom ko khliaunga to wo marengi mujhe momo masala dhalte hai wo lok oh god 🤭🤣

  16. Actually you are the only #Chef who brief the recipe of dish in very special way along with the history of the dish. Chef Please suggest the brand of knife, I want to buy the same as using by you.

  17. Watching your this video like doing meditation of food😂😂❤❤ and i am also newari but not aware of this thing 🤷‍♂️🤷‍♂️😌

  18. Basic sa soup hota h na momo ke sath uski bhi recipe Ranveer bataenge..
    Abhi Bata diya.. baat me ye mt kehna ki maine bataya nii😁

  19. Tibetan people don’t call them momo’s(Momocha).It was named by Nepali Newar’s.
    And also this achar with momo originated in Nepal.It came through Nepal to India and made it famous in India.I remember no one knew of Momo’s in Delhi around ‘93,’94.It started gaining popularity from there on especially due to lot of Tibetan’s and Nepali students.That achar you are making is typically Nepali style and momo fillings too.Tibetan’s don’t use ginger,garlic and other spices in their so called plain dumplings.
    Thank you

  20. Tibetan people don’t call them momo’s(Momocha).It was named by Nepali Newar’s.
    And also this achar with momo originated in Nepal.It came through Nepal to India and made it famous in India.I remember no one knew of Momo’s in Delhi around ‘93,’94.It started gaining popularity from there on especially due to lot of Tibetan’s and Nepali students.That achar you are making is typically Nepali style and momo fillings too.Tibetan’s don’t use ginger,garlic and other spices in their so called plain dumplings.
    Thank you

  21. The best thing of Chef Ranveer is to explain the history of dish he is going to prepare. Food with knowledge. 2 in 1 combo pack.

  22. Momos actualy got famous from nepal, u are correct..
    Go to my country nepal and try buff momo there.. there u wont get chicken momo so easily..
    And momos taste best by adding mutton keema instead of chicken.. 😍

  23. Ranveerji, very nice vid, but healty critic hai… aap vid dekh ke esse baat karo jaise aap apni audiance se baat karte ho, na-ki camera men se.

  24. Not interested in your black and white version, please keep it short and simple, your making it to annoying by trying to drag the video for increasing the length

  25. mentioning of Newars although half truth is commendable… withouth the proper spices its not mo:mo:… although peanuts sauces are more used, sauce with sesame seed and lapsi ka powder is authentic…

  26. Momo is a Tibetan word, just as tingmo.
    We write mogmog,but we call it Momo.
    We write tingmog but we call it tingmo.
    In Tibetan some letters are silence.

  27. Sir me thonu pehla nahi c jaanda sorry 😅few month ago insta te video vekhi te tu coooking da style boht hi jwada pasad aaya love kmaaal hi aa g me malai chicken banaya pehla waaar te dad nu khilaya te ohna nu boht pasand aaya te ohna ne mnu thanx kha me ohna nu kha v thnx taan ranveer brar bai nu banda 😇😇lub u sir

  28. Hi Chef Ranveer,
    Thank you for sharing the recipe and the interesting stories behind the recipe. I just had one doubt. As I’m a student, I don’t have the necessary utensils to steam my momos. Is there any other way we could steam it.
    Thank you.

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