Paleo Chicken Momo
Delight your taste buds with this Paleo Chicken Momo recipe, a healthy twist on the traditional Himalayan dumpling! These gluten-free and grain-free momos feature a creative cauliflower-based dough, offering a light yet sturdy wrapper that perfectly encases a spiced chicken filling. Juicy minced chicken seasoned with aromatic turmeric, cumin, ginger, and green chili pairs perfectly with the natural sweetness of coconut flour and the freshness of coriander leaves. Steamed to perfection, these bite-sized parcels are not only wholesome but also bursting with flavor. Ideal for those following a Paleo lifestyle, this recipe is a guilt-free way to enjoy the rich, savory goodness of momo dumplings. Serve them hot with your favorite Paleo-friendly dipping sauce for a satisfying appetizer or light meal that’s perfect for any gathering.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 grams Chicken breast, boneless and skinless
- 450 grams Cauliflower florets
- 2 tablespoons Coconut flour
- 2 tablespoons Coconut oil
- 1 medium Onion, finely chopped
- 3 units Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 2 tablespoons Coriander leaves, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 unit Green chili, finely chopped
- 1 cup Water
Directions
Step 1
Start by steaming the cauliflower florets until tender, about 8-10 minutes. Once cooked, allow them to cool slightly.
Step 2
Transfer the cauliflower to a food processor and pulse until it resembles a rice-like texture. Place the processed cauliflower in a cheesecloth or a clean kitchen towel and squeeze out as much moisture as possible.
Step 3
In a mixing bowl, combine the cauliflower mixture with coconut flour. Knead to form a dough. If the mixture is too wet, you can add a little more coconut flour, but keep in mind it should be pliable, not stiff.
Step 4
Cover the dough and let it rest while you prepare the filling.
Step 5
For the filling, mince the chicken breast finely using a food processor or a sharp knife.
Step 6
Heat 1 tablespoon of coconut oil in a pan over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant.
Step 7
Add the minced chicken to the pan and cook, stirring frequently, until the chicken is cooked through, about 5-7 minutes.
Step 8
Season the chicken with salt, black pepper, turmeric powder, cumin powder, and chopped green chili. Mix well to combine all the flavors.
Step 9
Stir in the chopped coriander leaves, then remove the filling from the heat and let it cool slightly.
Step 10
To assemble the momos, take a small piece of the cauliflower dough and flatten it with your fingers or a rolling pin into a circle about 3 inches in diameter.
Step 11
Place a small spoonful of chicken filling in the center of the circle. Carefully bring the edges together by pinching or pleating, forming a round dumpling shape.
Step 12
Repeat with the remaining dough and filling.
Step 13
In a steamer, bring water to a boil. Lightly oil the steaming rack or place parchment paper with holes to prevent sticking.
Step 14
Arrange the momos on the steaming rack, making sure they don't touch each other.
Step 15
Steam the momos for about 12-15 minutes or until the wrappers are cooked through and become slightly translucent.
Step 16
Serve hot with your choice of Paleo-friendly dipping sauce.
Nutrition Facts
| Serving size | (1382.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1334.4 |
| Total Fat 49.3g | 0% |
| Saturated Fat 30.4g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 425mg | 0% |
| Sodium 2900.9mg | 0% |
| Total Carbohydrate 50.3g | 0% |
| Dietary Fiber 18.5g | 0% |
| Total Sugars 15.2g | |
| Protein 169.3g | 0% |
| Vitamin D 65IU | 0% |
| Calcium 244.6mg | 0% |
| Iron 10.2mg | 0% |
| Potassium 3057.6mg | 0% |
Source of Calories