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
Mixing bowl (2)
Medium sized pot
Prepare the dough
- Sift and add the all-purpose flour to a mixing bowl.
- Add salt and stir to mix.
- Make a well in the center and add the warm water in a stream and incorporate it into the flour forming a dough.
- 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.
- Cover the bowl and set the dough aside for at least 30 minutes.
Make the filling
- While the dough rests, in a mixing bowl, add the chicken, onion, scallions, ginger, garlic, cumin and salt and mix well to combine.
- Set the bowl aside in the refrigerator.
Spicy Tomato Chutney
- Once the filling is in the refrigerator, set a pot of water to boil
- When the water comes to a boil add the tomatoes, chilies, and garlic cloves
- Blanch the tomatoes, chilies, and garlic cloves for 10 – 15 minutes
- Strain and let cool
- When cool, add the blanched tomatoes, chilies, and garlic cloves to a blender and blend on high speed.
- Add the almonds, salt, and sugar and blend again.
- Then drizzle in the vinegar and blend till the chutney is smooth.
- Transfer chutney to a bowl.
Assemble the momos
- Lightly flour your working surface and split the dough into quarter sized balls
- Using a rolling pin, roll out each ball into little circles no bigger than your palm. Ideally the edges should be thinner
- 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)
- Repeat with all the dough (or as many as you’d like to make).
- Lightly oil the steamer tray and place the momos a few inches apart
- Steam cook for 12—15 minutes
- Momos are ready when the dough is cooked and slightly translucent
Enjoy your Momos hot with the spicy tomato chutney!
Notes and Instructions
Recipe and photo credit: Vinola V. Munyon