When they say asian fusion, I think this one really kicks it off to another level. It’s potstickers, but it’s tikka. I’ve seen tikka momos over the internet and it’s apparently pretty common in some restaurants in India. I LOVE the idea of this fusion 😍😍 and I can’t wait to try it with prawns
I used @asimamoosa’s tikka recipe and adapted to method to what I think the filling needed to be like.
I used ready gyoza wrappers that I purchased from @akhalwayasspiceongrant and my wrapping skills are meh but practice makes perfect.
Serve it with either an aamli chutney or mint chutney or anything you like really.
Save some of the marinade to drizzle over afterwards, mixed with a little extra yoghurt
Use 500g chicken cubes
Tikka Marinade: (inspired by @asimamoosa)
1 tsp crushed garlic
1 tsp salt
1/2 tsp turmeric
1-2 tsp chilli powder (adjust accordingly to your heat preference)
1/2 tsp black pepper
1 tsp egg yellow colouring
2 tblsp plain yoghurt
1 tsp rough red chilli (chilli flakes)
Juice of 2 lemons (or 6 tsp lemon juice)
2 tsp tomato paste
Chopped spring onion
And if you’re lazy like me just serve with the Asian Chilli Dipping sauce from @zaatarandzeal
Add chicken to marinade and set aside for an hour.
Add to your food processor and roughly blend. Stir in your spring onion. Your filling is now ready.
Add a tsp of filling to the middle of your gyoza wrapper and use water to moisten the edges, fold like a moon or pleat by hand a bit like a fan. It takes practice so watch a few videos and don’t stress out. I trimmed the gyoza wrapper a little so that I didn’t have a thicker edge.
Steam your momos in a bamboo steamer over a pot of boiling water (I add baking paper on the bottom because I don’t have banana leaves).
Once steamed and almost translucent, crispen on a hot pan with a splash of oil so that the bottom gets toasted.
Drizzle with reserved marinade, sprinkle more spring onions, some coriander and serve with your sauces and lemon wedges