Nepalese Chicken Momo | Episode 5: Dumplings Around the Worl

• total tid: 16 minutes

Ingredienser

These juicy chicken momos are packed with warm aromatic spices and served with a punchy tomato chutney.

40 dumpling wrappers

Chicken filling

500g minced chicken (Maryland mince)

½ red onion, finely chopped

½ cup spring onion, finely chopped

½ cup fresh coriander, finely chopped

1 tbsp garlic, minced

1 tbsp ginger, grated

1 tsp turmeric

1 tsp red chili powder

1 teaspoon garam masala

Salt

2 tbsp melted butter or ghee

Punchy Chutney

1 tbsp vegetable oil

2 - 3 dried red chilies, rehydrated, chopped

1 tbsp garlic, minced

1 tbsp ginger, grated

4 medium tomatoes, chopped

½ tsp turmeric

1 tsp sichuan pepper

salt, to taste

2 tbsp roasted peanuts

Juice of half a lemon

¼ cup fresh coriander

To Serve

Chilli oil (optional)

Coriander

Sesame Seeds

Vejledning

To make the filling mix all of the ingredients in a bowl until well combined. Place 1 tsp of filling in the centre of a dumpling wrapper and line the edges with water. Place the wrapper flat onto a working surface and working with both sets of index fingers and thumbs, pleat and pinch the edge of the wrapper to form what resembles a money bag. Pinch the wrapper at the end to ensure it is completely enclosed and sealed. Steam dumplings on medium - high heat for 8 - 10 minutes.

To make the chutney, heat oil in a pan over medium heat. Add chilli, garlic and ginger and fry off until fragrant, about 1 minute. Add the turmeric, chilli powder, Sichuan pepper and salt and cook for 1 minute. Add chopped tomatoes, about 5 minutes until the tomatoes have softened. Transfer to a blender and add peanuts and coriander. Blend until smooth.

To serve, spoon a generous amount of the chutney onto the serving dish followed by the dumplings. Drizzle with some chilli oil and top with coriander and sesame seeds.