Momo Dumplings

Momo Dumplings (Nepal)

Soft, steamed dumplings filled with a fragrant mix of bok choy, carrot, and warming spices, momos are a Nepali street-food favorite. Each bite offers a delicate wrapper encasing a savory, mildly spiced filling, served with chili oil and tangy tomato chutney for a perfect balance of heat and acidity.

Ingredients:

• 16 round dumpling wrappers
• 1 carrot, roughly chopped
• 8 bok choy, green parts only
• 3 small shallots, diced
• ½ inch ginger knob, grated
• 2 cloves garlic, grated
• 2 green Thai chilis, chopped
• ½ tsp (2.5ml) ground turmeric
• ½ tsp (2.5ml) garam masala
• 2 tbsp (29.6ml) chopped cilantro
• ½ tsp (2.5ml) salt
• ½ tsp (2.5ml) white pepper
• 1 tbsp (14.8ml) canola oil
• Chili oil, for serving
• Tomato chutney, for serving

Method:

Heat a skillet over medium heat. Add the canola oil along with the shallots, ginger, garlic, and Thai chilis and cook, stirring, until the shallots start to turn translucent, about 4 minutes.

Pulse the carrot and bok choy in a food processor to chop. Add the vegetables to the skillet along with the turmeric, garam masala, salt, and white pepper and cook, stirring occasionally, for about 5 minutes.

Take the skillet off the heat and stir in the cilantro. Allow the filling to cool completely before proceeding.

Place 2 tsp filling in the center of a dumpling wrapper. Hold the wrapper in one hand and use the fingers of the other to bring up the sides. Pinch and turn to twist the dumpling wrapper and bring together at the top. It’s ok if the top of the dumpling is a little open.

Bring water to a boil in a large pot or wok set with a steamer basket lined with parchment paper. Working in batches, add the momo to the steamer basket and cook for 15 minutes.

Serve with chili oil and tomato chutney.