Recipe: Spiced Momos With Tomato Chutney
Momos are a Nepali steamed dumpling popular in other South Asian countries like Tibet and India. Recently they've become a bit of a street food trend and it's no wonder why! Their spicy, fragrant flavours make them incredibly moreish. This recipe give you easy DIY step by steps to cook them at home. We use turkey mince but any ground mince you fancy can be used. Hope you like 'em.
- 120 g plain flour
- 1/2 tbsp vegetable oil
- 60 ml water
- 1 pinch of salt
- 1 tbsp fenugreek seeds
- 2 tbsp mustard seeds (+1tsp extra)
- 25 ml peanut oil
- 10 curry leaves (or 1/2 tsp curry powder)
- 1 tsp chilli flakes
- 400 g tinned tomatoes
- 1 tbsp tamarind paste
- 1 fresh red chilli
- 2 spring onions
- 2 cloves garlic
- 5 g ginger
- 1 tbsp sesame oil
- 1 tbsp curry powder
- 1 tsp turmeric
- 2 leaves Chinese cabbage
- 2 tbsp soy sauce
- 250 g turkey thigh mince
Make The Pastry Dough
In a mixing bowl combine the flour, oil and salt.
Add 1 tbsp of water at a time until it comes together into one ball of firm dough.
Cover the bowl with clingfilm and rest for 30 minutes.
Toast The Spices
While the dough rests make the pickle by toasting the fenugreek and 2tbsp mustard seeds in a dry saucepan over a medium heat. Toast until the mustard seeds pop. Grind to a powder in a pestle and mortar or a spice grinder.
Make The Dipping Sauce
Pour the oil into the empty saucepan and add the teaspoon of mustard seeds, the curry powder, your spice mixture that you’ve ground and chilli flakes. Toast until they pop then add the tomatoes.
Simmer for 20 minutes until the tomatoes have started to dehydrate.
Add the tamarind paste and continue to simmer for another 20 minutes, stirring regularly until almost all of the liquid has evaporated to leave a dry, intense flavoured dip!
Deseed and dice the chillies and slice the spring onions. Peel and mince the garlic and ginger.
Heat the oil in a frying pan over a medium-high heat and add the chillies, spring onion, garlic and ginger.
Fry for 5 minutes, stirring regularly to stop anything burning. Add the spices and stir everything together.
Make The Filling
Shred the cabbage leaves and add them to the pan. Splash in the soy sauce and cook for another few minutes, until the cabbage has wilted slightly.
Leave to cool for 10 minutes, then add the turkey mince to a mixing bowl and tip the mixture from the pan in. Mix everything well and season with salt.
Get The Steamer Ready
Heat a little water in a saucepan until it comes to a boil. Turn the heat down low and place a steamer basket over the saucepan.
Portion Out The Dumplings
Tear 20-25 gram balls of dough and press into circles. Now roll them out as thin as possible, then cut out a 10cm diameter circle.
Place a teaspoon of the turkey mix into the centre of each disc.
Form The Momos
Dab the pastry with a little water and pinch one side together, then turn and pinch another open side together. Repeat with a third pinch so that all three pinched seams meet in the middle (see the video for a proper explanation!).
Steam The Momos
Place the momos onto a small square of greaseproof paper and drop them into the steamer basket (you’ll probably have to do this in batches, don’t let them touch or they’ll stick).
Place the lid on the basket and steam for 10 minutes, until the dough doesn’t feel sticky and looks slightly transparent.
Makes 16 momos
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