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.
For the dumplings: Preheat the oven to 300 degrees F.
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.
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.
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.
Serve hot with the coriander chutney.
Ground Szechuan pepper can be found at most Asian markets.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
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