Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay

Advertisement

Sanjana’s Momo

by Rie McClenny • from the video Dumplings Around Asia

Ingredients

for 80 momo

Fillings

  • 1 lb
    ground chicken (455 g)
  • ½ red onion, finely chopped
  • ½ cup
    scallions, finely chopped (50 g)
  • ½ cup
    fresh cilantro, finely chopped (20 g)
  • 1 tablespoon
    garlic, minced
  • 1 tablespoon
    ginger, grated
  • 1 teaspoon
    turmeric
  • 1 teaspoon
    red chili powder
  • 1 teaspoon
    garam masala
  • 2 tablespoons
    ghee, melted, or butter
  • 2 tablespoons
    olive oil
  • 80 small dumpling wrappers
  • napa cabbage, or parchment paper, to line the steamer
  • chutney, optional
  • 1 tablespoon
    olive oil
  • 4 medium tomatoes, chopped
  • 4 thai chilis, chopped
  • 1 tablespoon
    garlic, minced
  • 1 tablespoon
    ginger, grated
  • ½ teaspoon
    turmeric
  • 1 teaspoon
    szechuan pepper, or dried chilies
  • salt, to taste
  • 2 tablespoons
    toasted sesame seeds
  • ¼ cup
    fresh cilantro (10 g)

Advertisement

Preparation

  1. Make the filling: In a large bowl, combine the ground chicken, red onion, scallions, cilantro, garlic, ginger, turmeric, chili powder, garam masala, ghee, and olive oil. Mix well with your hands.
  2. Place a tablespoon of filling in the middle of a dumpling wrapper. Using your finger, lightly wet the outer rim with water.
  3. Pinch the top of the wrapper, using your fingers to pleat and tighten as you close so it looks like a little pouch. Repeat with the remaining wrappers and filling.
  4. Bring a large pot filled a third of the way with water to boil over high heat and top with a dumpling steamer basket. Line the basket with cabbage leaves. Steam the momos in batches for 12-15 minutes, until the wrapper becomes slightly translucent.
  5. Make the dipping sauce: In a medium saucepan, heat the olive oil over medium heat. Add the tomatoes, thai chilies, garlic, ginger, turmeric, and Szechuan peppers. Season with salt. Cook, stirring occasionally, until the tomato is softened, for 5 minutes. Remove the pan from the heat, and let cool for 5-10 minutes.
  6. Transfer the tomato mixture to a blender and add the sesame seeds and cilantro. Blend until smooth.
  7. Serve the momos with the dipping chutney.
  8. Enjoy!
 

Advertisement

Advertisement

Advertisement

More like this