Recipe: Szechwan Glazed Chicken Momos

These momos feature juicy minced chicken tossed in a bold, spicy Schezwan-garlic glaze — a saucy, punchy Indo-Chinese favourite that’s a hit at any monsoon get-together.

Prep time: 30 mins | Cook time: 20 mins | Servings: 4

Ingredients

For the momos

• 250 g minced chicken
• 1/2 cup cabbage, finely chopped
• 2 tbsp spring onions, chopped
• 1 tbsp ginger-garlic paste
• 1 tsp soy sauce
• Salt and black pepper, to taste
• 2 cups refined flour (maida)
• 3/4 cup water

For the Schezwan glaze

• 3 tbsp Szechwan sauce
• 1 tbsp garlic, finely chopped
• 1 tsp soy sauce
• 1 tsp tomato ketchup
• 1 tsp vinegar
• 1 tbsp oil
• Spring onion greens, for garnish

Method

1. Knead the flour, water, and salt into a smooth dough. Cover and rest for 20 minutes.
2. Mix minced chicken, cabbage, spring onions, ginger-garlic paste, soy sauce, salt, and pepper to make the filling.
3. Roll the dough into small discs, fill, and pleat into momo shapes. Steam for 12-15 minutes until cooked through.
4. Heat oil in a pan, add chopped garlic, and sauté briefly until fragrant.
5. Add Szechwan sauce, soy sauce, ketchup, and vinegar. Simmer for 2 minutes until the glaze thickens slightly.
6. Toss the steamed momos in the glaze until well coated.
7. Garnish with spring onion greens and serve immediately.