Ep 11. Chicken Dim Sum Recipe - How To Make Chicken Momos

The Bombay Chef is a cooking show that showcases various Indian and international dishes. In this season 3 episode 11, the focus is on Chinese cuisine, specifically the popular dish of chicken dim sum or chicken momos as they are commonly known in India.

The episode opens with the host, Varun Inamdar, introducing the dish and explaining its origin and cultural significance. He goes on to show the ingredients required - minced chicken, finely chopped vegetables, spices and the dim sum wrapper dough - and explains the technique for preparing the filling.

Next, Varun demonstrates the process of making the dough and rolling it out into thin circles. He then shows how to add the filling onto the dough circles and fold them into momos.

The cooking process begins with steaming the momos in a bamboo steamer for about ten minutes. In the meantime, Varun prepares a dipping sauce made from soy sauce, vinegar, and chili oil. Once the momos are steamed, they are served with the dipping sauce, and Varun gives his final thoughts on the dish.

Throughout the episode, Varun gives helpful cooking tips and tricks for the viewers, such as using a damp cloth to cover the dough while rolling it out to prevent it from drying out and sticking to the rolling pin.

The show is filmed in a professional kitchen with sleek appliances and modern cooking tools. The production quality is high, and the camerawork is excellent, with close-up shots of the ingredients and techniques used.

Overall, the episode is an informative and engaging tutorial for those looking to learn how to make chicken dim sum or momos. Varun's expertise and enthusiasm for cooking are evident, and his clear and concise instructions make the dish seem easy to replicate at home.