Momo (Nepalese Dumplings) with Coriander Chutney
Momo (Nepalese Dumplings) with Coriander Chutney
Try this quick and easy Nepalese dumpling recipe from My Grandmother's Ravioli.
  • Difficulty Level Moderate
  • Technique Steaming
  • Preparation Time 30 minutes
  • Cooking Time 20 minutes
  • Yield 8 - 10 servings
  • Coriander Chutney
  • 2½ cups fresh Cilantro leaves and stems
  • 1 tablespoon Lemon juice
  • 1 tablespoon ground, toasted sesame seeds
  • ¼ teaspoon Cayenne pepper
  • 8 Scallions, trimmed
  • Kosher salt and freshly ground black pepper
  • Dumplings
  • 454 grams ground Turkey
  • 454 grams ground Pork
  • 227 grams ground Chicken
  • ½ cup finely chopped fresh Cilantro (leaves and stems)
  • ¼ cup Canola oil
  • 1 tablespoon ground Coriander
  • 2 teaspoons minced fresh Ginger
  • 2 teaspoons minced Garlic
  • 2 teaspoons Turmeric
  • 2 teaspoons ground Cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon hot Chilli powder
  • ½ teaspoon ground Szechuan pepper (see Cook's Note)
  • ¼ teaspoon Garam Masala
  • 6 Scallions, thinly sliced
  • 3 shallots, minced
  • 1 small yellow Onion, finely diced
  • 25 round Wonton wrappers
  • Canola oil spray, for coating the steamer
  1. For the coriander chutney: Add the cilantro, lemon juice, sesame seeds, cayenne and scallions to a blender and blend until smooth. Season with salt and pepper
  2. For the dumplings: Preheat the oven to 300 degrees F
  3. In a large bowl, mix together the turkey, pork, chicken, cilantro, oil, coriander, ginger, garlic, turmeric, cumin, salt, chile powder, Szechuan pepper, garam masala, scallions, shallots, onions and 1/2 cup water
  4. To form the momo, take 1 wonton wrapper, covering the others with a damp cloth to keep from drying out, and brush the edges of the wrapper lightly with water. Place 1 heaping teaspoon of the filling in the center of the wrapper. Crimp the edges and bring both ends to the top center, forming a purse. Set the momo on a sheet pan covered with a damp cloth. Repeat with the remaining wonton wrappers and filling
  5. Using a steamer, bring 1 inch of water to a simmer over medium heat. Lightly coat the steamer's surface with canola oil spray to prevent sticking. Place as many momos that will fit without touching each other into the steamer. Cover and steam for 8 to 10 minutes over medium heat. Transfer the momos to a baking dish and place in the oven to keep warm. Repeat with remaining momos
  6. Serve hot with the coriander chutney

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