All dumplings seem to have history, dating back centuries. These Nepalese dumplings more commonly know as Momos are no different. Brought back to Nepal by the Newar community of Katmandu from Tibet, where the merchants use to go and trade. Then the Nepali would modify and change ingredients to what was locally available, most of the time that being Water Buffalo – don’t worry I’m not using Water Buffalo in this recipe.
The story sounds very similar to Japenese Gyozas, Momos even look like Gyozas but don’t be fooled by looks alone. The use of coriander, cumin, turmeric, ginger in the dumpling mixture and the Tomato Chilli Chutney they’re served with is what really sets these dumplings apart from any other Chinese/Japanese/Korean dumpling. After your first bite, you’ll understand.
The filling is a mixture of chicken mince, spices, cabbage and carrot but you can also use lamb, pork, beef and any type of vegetable you like. Momos can be steamed, fried, or steamed and then pan-fried it really is up to you! Just make sure you serve them with that hot and tangy Tomato Chilli Chutney – it’s an essential part of the dish. They’re perfect as an appetizer or a full meal or even a quick snack.
- 30 dumpling wrappers
- 500 grams chicken mince
- 3 cloves garlic, minced
- 1/4 cup fresh coriander, minced
- 1 green chilli, diced
- 1 tsp turmeric
- 1 tsp black pepper
- 1 tsp soy sauce
- 1 onion, finely diced
- 1 carrot, grated
- 1 cup cabbage, diced
- 1 tsp mustard seeds
- 1 tsp fenugreek
- 3 large ripe tomatoes
- 1/2 tsp salt
- 1 tsp turmeric
- 3 long fresh red chilli's
- 1 tbsp micro-grated ginger
- 2 cloves garlic, minced
- 1 tsp ground coriander
- 1 tsp ground cumin
Combine all the filling ingredients in a bowl and set aside for 10 minutes.
To fill the dumplings place your wrapper down on a dry surface and wet the edges, pick one side the wrapper up and begin to pleat in a circular motion until sealed.
Cook the dumplings by steaming in a bamboo basket over a pan of boiling water for 10 minutes.
Dry roast the mustard seeds and fenugreek until aromatic, take off the heat and grind to a powder using a mortar and pestle or a grinder.
Dry roast the tomatoes in a pan over medium heat with a little salt and turmeric powder until all sides are roasted, do the same with the chilli until nice and charred.
Let cool then peel and chop the chilli. Heat a little olive oil over medium heat and add the garlic and ginger, cook until aromatic then add the tomatoes and chilli, along with the mustard, fenugreek powder, cumin and coriander. Cook stirring occasionally until thick, about 15 minutes.
Spoon chutney over Momos and sprinkle with dried chilli flakes and parsley.
Watch the video for Nepalese Momos here!