Chicken Momos and Spicy Tomato Chutney

Ingredients

For the dumpling wrapper
All purpose flour – 2 cups
Salt – 2 tsp
Water – warm, ½ cup

For the dumpling filling
Chicken thighs, boneless, skinless – finely diced, 1.5 lbs
Red onion – finely diced, ½ cup
Scallions, green parts only – finely chopped, ½ cup
Ginger – grated, 1 tbsp
Garlic – grated, 1 tbsp
Cilantro – finely chopped, 2 tbsp
Cumin – 2 tbsp
Salt – 2 tsp
Olive oil—2 tbsp

For the spicy tomato chutney
Tomatoes – 2
Red chilli peppers – 2
Garlic cloves – 2
Almonds – 6
Vinegar – 1 tsp
Sugar – ½ tsp
Salt – 1

Equipment
Mixing bowl (2)
Steamer
Rolling pin
Medium sized pot
Strainer
Blender


Directions

Prepare the dough

  1. Sift and add the all-purpose flour to a mixing bowl.
  2. Add salt and stir to mix.
  3. Make a well in the center and add the warm water in a stream and incorporate it into the flour forming a dough.
  4. Knead the dough and form it into a ball. If it is dry and crumbly, add a little more water but be careful not to add too much, else it might get sticky.
  5. Cover the bowl and set the dough aside for at least 30 minutes.

Make the filling

  1. While the dough rests, in a mixing bowl, add the chicken, onion, scallions, ginger, garlic, cumin and salt and mix well to combine.
  2. Set the bowl aside in the refrigerator.

Spicy Tomato Chutney

  1. Once the filling is in the refrigerator, set a pot of water to boil
  2. When the water comes to a boil add the tomatoes, chilies, and garlic cloves
  3. Blanch the tomatoes, chilies, and garlic cloves for 10 – 15 minutes
  4. Strain and let cool
  5. When cool, add the blanched tomatoes, chilies, and garlic cloves to a blender and blend on high speed.
  6. Add the almonds, salt, and sugar and blend again.
  7. Then drizzle in the vinegar and blend till the chutney is smooth.
  8. Transfer chutney to a bowl.

Assemble the momos

  1. Lightly flour your working surface and split the dough into quarter sized balls
  2. Using a rolling pin, roll out each ball into little circles no bigger than your palm. Ideally the edges should be thinner
  3. Place about 1 tbsp of the chicken filling in the center of the circle and pleat the edges and pinch to form a purse (or just fold to form moon-shaped little pies and pinch the edge)
  4. Repeat with all the dough (or as many as you’d like to make).
  5. Lightly oil the steamer tray and place the momos a few inches apart
  6. Steam cook for 12—15 minutes
  7. Momos are ready when the dough is cooked and slightly translucent

Enjoy your Momos hot with the spicy tomato chutney!


Country:
Nepal


Notes and Instructions

Recipe and photo credit: Vinola V. Munyon