Momo (Nepalese Dumplings) with Coriander Chutney

Recipe courtesy of Meena Giri
Show: My Grandmother's Ravioli Episode: Meena, Mo and the Momos
TOTAL TIME: 50 min
Prep: 30 min
Inactive Prep: --
Cook: 20 min
YIELD: 8 to 10 appetizer portions
LEVEL: Intermediate


  • 2 1/2 cups fresh cilantro leaves and stems
  • 1 tablespoon lemon juice
  • 1 tablespoon ground, toasted sesame seeds
  • 1/4 teaspoon cayenne pepper
  • 8 scallions, trimmed
  • Kosher salt and freshly ground black pepper
    • 1 pound ground turkey
    • 1 pound ground pork
    • 8 ounces ground chicken
    • 1/2 cup finely chopped fresh cilantro (leaves and stems)
    • 1/4 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
    • 1/2 teaspoon hot chile powder
    • 1/2 teaspoon ground Szechuan pepper (see Cook's Note)
    • 1/4 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
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    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. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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