These Nepalese momos are everything wonderful about Southeast Asian cuisine. Combining the satisfying, tummy warming goodness of dumplings with the rich warming spices of India, Nepal and other countries in the region, these momos are sure to win you over. I first fell in love with momos while visiting Northern India and although I didn’t make it over to nearby Nepal at the time, it’s definitely on my list of travel destinations. It’s easy to make a large batch of momos at one time and your friends and family will be thrilled to receive some of the bounty from your dumpling making efforts.
Easily Make Your Own Freshly Ground Chicken
It’s simple to make your own ground chicken with our juicy chicken thighs or flavorful chicken breast. Simply thaw in the refrigerator overnight, remove from the refrigerator and let sit out for 20 minutes at room temperature. If using thighs, remove the bones. Feel for where the bone is (it’s easy to tell), and then with a small, sharp knife cut along the sides. Finally, use the knife to go underneath the bone and remove it completely. Cut the breasts and/or thighs into chunks and then pulse in the food processor until the desired consistency is reached.
Meat That Comes From The Best Sourcing
At Beck & Bulow, we get a lot of satisfaction from converting people away from eating factory farmed meat. It’s good for the planet, our emotional well-being, our health and our future. We believe eating meat is essential for humans to function at optimal health, but this can only be the case if it’s raised and processed the right way. When it comes to chicken, it’s necessary to use the highest discernment in sourcing. We’re proud to provide delicious chicken from a co-op of family farms, locally raised in sunny Colorado.
- 1 lb ground chicken (make from either breasts, thighs or a combination of the two – cut the meat into chunks and pulse in a food processor until desired consistency is reached)
- ½ medium red onion, finely chopped
- ½ cup scallions, finely chopped
- ½ cup fresh cilantro, finely chopped
- 3 cloves of garlic, finely minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon turmeric powder
- 1 teaspoon red chile powder
- 1 teaspoon garam masala
- 2 teaspoons melted bison tallow or grass fed ghee
- 2 tablespoons avocado oil
- 80 small dumpling wrappers
- Cabbage leaves, banana leaves or parchment paper to line the steamer
For the chutney dipping sauce:
- 2 tablespoon avocado oil
- 4 medium tomatoes, chopped
- 3 Thai chiles, finely chopped (could also substitute sriracha)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ½ teaspoon turmeric
- 1 teaspoon Szechuan pepper or dried chiles
- Sea salt to taste
- 2 tablespoons sesame seeds, toasted
- ¼ cup fresh cilantro
- Prep the ground chicken (can be done ahead of time). Thaw the chicken breasts, thighs or a combination of the two in the refrigerator overnight. Chop into large chunks and pulse in the food processor until a ground meat texture is achieved.
- In a large bowl, prepare the filling. Combine the freshly made ground chicken, red onion, scallions, the ½ cup finely chopped cilantro, minced garlic, grated ginger, turmeric, chile powder, garam masala, ghee, and avocado oil. Mix thoroughly using clean hands.
- Working one dumpling at a time, place about a tablespoon of filling in the middle of the dumpling wrapper. Then, using a small dish of water, wet your finger and lightly moisten the outer rim of the wrapper.
- Pinch the top of the wrapper closed, gathering the pleats together at the top so that it tightens into a little pouch. Repeat this process until all of the dumplings are formed.
- Bring a large pot or skillet filled ⅓ of the way with water to a boil over high heat. Place a bamboo steamer basket over the top (a different steamer is fine, too – just use whatever you have on hand). If using the bamboo steamer basket, line the bottom first with cabbage leaves, banana leaves or parchment paper to prevent the dumplings from sticking to the bottom of the basket. Steam the momos in batches for 12-15 minutes. They should be partially translucent when they’re done cooking.
- Set the finished momos aside and prepare the chutney dipping sauce.
- In a medium saucepan, heat the avocado oil over medium heat. Add in the chopped tomatoes, Thai chiles (or sriracha), garlic, ginger, turmeric and peppers. Season to taste with sea salt. Cook for approximately five minutes. The tomato should be softened but retain a chunky texture. Remove from the heat and let the chutney cool for 5-10 minutes.
- Pour the chutney into a blender. Add in the toasted sesame seeds and ¼ cup fresh cilantro. Blend the sauce until it’s smooth in consistency.
- Serve the momos immediately with the dipping sauce on the side.