Nepali momo with tomato cilantro chutney

A while ago I made the Himalayan Steamed Dumplings or known as momos and they were delicious. The Tibetan usually makes their momos with yak meat. I made it with beef at that time. I got this “The Nepal Cookbook” by The Association of Nepalis in the Americas and saw that they also have momos and they call it mo mo or steamed dumplings. The mo mo can be made with turkey, lamb, pork, or even beef. Served with the tomato and cilantro chutney and they were very delicious. There are few ingredients that I have to alter in making the chutney, as I can’t find some of the spices like jimbu and asafetida. But regardless, they are still delicious. The turkey momo and tomato and cilantro chutney are great as appetizers/snacks or even to accompany multi-course meal with a bowl of rice. My kids love these dumplings. Well, we all love dumplings 🙂

My one last advice, don’t make the mo mo without the chutney 🙂 because they are not complete without each other (that’s what my husband said!)

Nepali momo with tomato cilantro chutney (25-30 dumplings)

Marvellina

5 from 1 review

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Ingredients Method Notes

Ingredients

  

• 30-35 thin wonton skin wrappers

Filling:

• 1 lb ground turkey/lamb/chicken/pork/beef
• ¼ cup onion diced
• 2 stalks of spring onion finely chopped
• 1 Tbsp of grated ginger root
• Small bunch of cilantro leaves and some stems finely chopped
• 2 cloves garlic finely minced
• ¼ tsp of turmeric powder
• ¼ tsp of freshly ground black pepper
• ¼ tsp cumin powder
• ¼ tsp cinnamon powder
• 2 Tbsp cooking oil

Tomato and cilantro chutney:

• ½ lb tomatoes
• ½ cup fresh cilantro leaves finely chopped
• Juice of 1/2 lemon
• 1/2- inch fresh ginger peeled and finely chopped
• 2 cloves garlic finely minced
• 1 tsp red paprika powder
• ½ tsp Szechuan peppercorns optional

Method

 

1. In a large mixing bowl, mix thoroughly all the ingredients for filling with your clean hands
2. Get your steamer ready to steam and preheat oven to 450 F. Put about 1 tsp or more of the filling into the middle of the wrapper. Wet the edges of the wrapper with water and gather the edges together and pinch the tip to make sure it is sealed. Place the dumplings on the steamer and steam on high heat or 10-15 minutes. The filling should be cooked through. Serve with the tomato and cilantro chutney

Preparing the chutney:

1. Wash the tomato and then bake in the preheated oven or about 30 minutes or until the tomatoes are cooked and the skin turn dark. Place the tomatoes, and the rest of the ingredients into a food processor and process into a paste consistency

Notes

If you don't have a steamer, you can boil these dumplings too. Prepare a large pot of water and bring it to a boil. Place about 1 Tbsp of oil in the boiling water and drop the dumplings in there (may need to do these in batches) and when they float to the top, they are cooked. Spoon the dumplings out and submerge them in a cold water immediately and continue with the rest of the dumplings. Ready to serve with the tomato and cilantro chutney

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