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Home Dish Chicken Tai Pao

Chicken Tai Pao

Name: How to cook Chicken Tai Pao - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6 servings
Cuisine: Us

Introduce

Chef :

Jibita Khanna

Chicken Tai Pao

#momo #momos #chinese It is like steamed Ting momo/ Tibetan Steamed buns but stuffed...you can customize the filling as per your taste....and pre- cook the filling if you desire....if you pre cook the feeling steam it for 20 minutes only.

Ingredient

Food ration :

4-6 servings

250 gms

Maida

1.5 tsp

Instant dry yeast

1.5 tbsps

Sugar(powdered)

2 tbsps

Veg Oil

180-210 ml

Lukewarm water

as per taste

Salt

180 gms

Chicken mince

75-80 gms

onion chopped

1 tsp

ginger paste

1/2 tsp

Crushed black pepper

1 tsp

Soya sauce

1-2 tbsp

Chopped coriander leaves

as required

Tomato and other ingredients...recipe link given

Cooking instructions

* Step 1

Please follow the method for the Ting momo or Tibetan steam buns recipe for the dough. Link provided. The step 1 and 2 are same as for this.

* Step 2

For the filling...mix all the ingredients as listed above.

* Step 3

Once the dough has proofed (doubled)...punch and deflate the dough, divide it into.....4 parts or 6, I did 4.....roll it out and fill it with the stuffing.... and make pleats of the edges as you close and seal the edge... make a round dumpling....keep it on a parchment paper and place it in the steamer....after you finish making all the Tai pao cover and leave it to proof (that is double in size) for at least half and hour.

* Step 4

* Step 5

By that time on the base vessel of the steamer, start boiling some water. Once the Tai Pao has risen up and doubled in size....steam it for....30 minutes. Serve hot with soya sauce, any sauces and condiments or have it with your favourite chutney...I love having it with tomato peanut chutney or the tomato garlic chutney or the chilli oil sauce.