Gluten-Free Chicken Momo Soup

Ingredients

• about 450 g Ground Chicken
• 1/2 cup Gluten-Free Flour
• 1/2 cup Finely Chopped Onion
• 1 tbsp Minced Ginger
• 2 cloves Minced Garlic
• 2 tbsp Soy Sauce (Gluten-Free)
• 1 tsp Sesame Oil
• 6 cups Chicken Broth
• 1/4 cup Chopped Scallions
• 2 tbsp Chopped Cilantro
• 1/2 tsp Turmeric Powder
• 1/4 tsp Garam Masala
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the about 450 g ground chicken, 1/2 cup gluten-free flour, 1/2 cup finely chopped onion, 1 tbsp minced ginger, 2 cloves minced garlic, 2 tbsp gluten-free soy sauce, and 1 tsp sesame oil. Mix everything together with your hands until it is well combined and forms a cohesive filling.
2. 2Take small portions of the filling, about 1 tablespoon each, and roll them between your palms into balls. Then, flatten each ball into a thin circle about 7.62 cm in diameter. You can use a rolling pin or your fingers to achieve this. Place about 1 teaspoon of the filling in the center of each circle. Fold the dough in half over the filling and pinch the edges together to seal, creating small dumplings (momos). You can pleat the edges decoratively if you like, ensuring they are sealed tightly.
3. 3Pour the 6 cups of chicken broth into a large heavy-bottomed pot and bring it to a rolling boil over high heat, about 204.4°C (200°C).
4. 4Carefully add the prepared momos to the boiling chicken broth, making sure not to overcrowd the pot. Reduce the heat to medium-high to maintain a steady simmer, about 93°C. Cook the momos for 10 to 12 minutes. They are done when they float to the surface and the chicken inside is cooked through, reaching an internal temperature of 74°C.
5. 5Once the momos are cooked, stir in the 1/2 tsp turmeric powder and 1/4 tsp garam masala into the broth. Let it simmer for another minute to allow the spices to meld.
6. 6Season the soup with the 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust if needed.
7. 7Ladle the hot soup and momos into bowls. Garnish each serving with the 1/4 cup chopped scallions and 2 tbsp chopped cilantro before serving immediately.

Substitutions

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