Recipe courtesy of Meena Giri
Momo (Nepalese Dumplings) with Coriander Chutney
50 min
20 min
8 to 10 appetizer portions
50 min
20 min
8 to 10 appetizer portions


Coriander Chutney
  • 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
  • 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 


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.

Cook's Note

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:


Chicken and Dumplings

Recipe courtesy of Tiffani Thiessen

Pork Dumplings

Recipe courtesy of Kelsey Nixon

Shrimp Dumplings

Recipe courtesy of Chuck Hughes

Bacon Cheeseburger Dumpling

Recipe courtesy of Dump Truck

Pork and Prawn Dumplings

Recipe courtesy of Ching-He Huang

Seafood and Chive Dumplings

Recipe courtesy of Ching-He Huang

Dampfnudel (German Sweet Dumplings)

Recipe courtesy of Paul Hollywood

Ki-Sook Yoo's Dumplings with Sesame Dipping Sauce (Mandu)

Recipe courtesy of Ki-Sook Yoo


So Much Pretty Food Here