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

Author: Marvellina
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  • 30-35 thin wonton skin wrappers


  • 1 lb ground turkey/lamb/chicken/pork/beef
  • 1/4 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
  • 1/4 tsp of turmeric powder
  • 1/4 tsp of freshly ground black pepper
  • 1/4 tsp cumin powder
  • 1/4 tsp cinnamon powder
  • 2 Tbsp cooking oil

Tomato and cilantro chutney:

  • 1/2 lb tomatoes
  • 1/2 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
  • 1/2 tsp Szechuan peppercorns optional


  • In a large mixing bowl, mix thoroughly all the ingredients for filling with your clean hands
  • 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:

  • 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


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