Recipe courtesy of Meena Giri

Momo (Nepalese Dumplings) with Coriander Chutney

  • Level: Intermediate
  • Total: 50 min
  • Active: 20 min
  • Yield: 8 to 10 appetizer portions
Share This Recipe

Ingredients

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 

Dumplings

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 

Directions

  1. 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.
  2. For the dumplings: Preheat the oven to 300 degrees F.
  3. 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.
  4. 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.
  5. 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.
  6. Serve hot with the coriander chutney.

Cook’s Note

Ground Szechuan pepper can be found at most Asian markets.

Fudge Factor

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …