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Chicken momos with tomato achar
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Prep Time:
60 minutes
Cook Time:
100 minutes
Total Time:
160 minutes
Nepalese dumplings served with spicy relish for dipping.
Ingredients:
  • 400g chicken mince
  • 1 small brown onion, finely chopped
  • 2 shallots, ends trimmed, finely chopped
  • 62.50 ml chopped fresh coriander
  • 5.00 gm ground cumin
  • 4.00 garlic cloves, finely chopped
  • 4.00 tsp finely chopped fresh ginger
  • Pinch of ground nutmeg
  • 300g (2 cups) plain flour
  • Pinch of salt
  • 125ml (1/2 cup) water
  • Olive oil, to grease
  • 40g butter
  • 4 ripe tomatoes
  • 2 long fresh red chillies, coarsely chopped
  • 18.40 gm mustard seed oil
  • 2 tsp ground coriander
Instructions:
  • - Preheat your oven to 200°C. - Lightly coat a baking tray with olive oil. - Arrange the tomatoes on the tray and roast for 45 minutes until golden and the skin loosens. - Allow the tomatoes to cool before removing and discarding the skins. - Transfer the tomatoes to a food processor, add the chili, and blend until smooth.
  • Start by heating mustard seed oil in a saucepan over medium heat. Add garlic and ginger, cook while stirring for 3 minutes until soft. Stir in coriander and cook for 30 seconds until fragrant. Add the tomato mixture, reduce heat to low, and simmer for 15 minutes until slightly thickened. Season with salt and pepper to taste.
  • Mix together the mince, onion, shallot, coriander, cumin, garlic, ginger, and nutmeg in a bowl. Season with salt and pepper, then cover with plastic wrap and chill in the fridge.
  • In a bowl, combine the flour and salt, then create a well in the center. Pour in the water. Mix with a wooden spoon in a cutting motion until nearly combined, adding more water if needed. Use your hands to form the dough in the bowl. Transfer to a lightly floured surface and knead for 10 minutes until smooth. Cover the bowl with plastic wrap and let the dough rest for 20 minutes.
  • Grease a large baking tray with olive oil. Roll a tablespoon of dough into a ball, flatten using your palm, then roll out to an 8cm-diameter disc. Place a tablespoon of mince mixture in the center, seal by pleating and pinching the edges. Put on the tray and cover with a damp tea towel. Repeat to make 24 momos.
  • Fill a wok with water until it reaches a depth of 5cm. Bring to a boil over high heat, then reduce to medium heat. Lightly grease a large bamboo steamer with olive oil. Arrange one-third of the momos in the steamer, cover, and steam over the wok for 12 minutes until cooked through. Transfer to a large plate. Repeat with the remaining momos in two more batches.
  • In a large non-stick frying pan, melt half of the butter over medium heat. Cook half of the momos for 2 minutes until the bases are crisp. Repeat the process with the remaining butter and momos. Serve the momos with tomato achar.

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