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
, salt, chile powder, Szechuan pepper, garam masala, scallions, shallots
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