Momo is a type of dumpling. It originated from Tibet and now it’s hugely popular in the neighboring regions, Nepal and India. Especially in Nepal, Momo is not just a dish, it’s an emotion.
Even in Sydney where we live right now, when we get together with our friends, the first food we think of for the dinner is Momo.
This picture perfect dish looks elegant and leaves 100 percent impression to your guests. Besides looking good, it’s a very healthy meal that has a lot of protein and just the right amount of carbs and fat.
The vegies I have added also gonna make sure that you get some vitamins. Plus, it only has around 500 calories.
The sauce for the dumpling
In this recipe, I have made my own sauce by simply blending the tomatoes, chilli, roasted sesame seed powder, and salt. It’s also called Chutney or Achar.
If you don’t want to make the sauce yourself, you can also have it with ketchup or soy sauce.
After making this recipe, we tried this Momo with all three sauces- our own, ketchup, and soy sauce. My family actually liked it with the soy sauce. We added some chilli flakes in the soy sauce to spice it up a bit (or a lot haha).
Choosing the dumpling wrapper
I usually make my own wrappers but to make this recipe easy for everybody, I bought gyoza wrappers. They are similar to wonton wrappers but a bit thicker so can hold the filling firmly.
Vegetables for the filling
Since recently, I have started adding broccoli, but cabbage is the usual go-to vegetable. I liked broccoli better as it’s more juicier and feels less chewy. I have also included a couple of large mushrooms.
Storage
We often cook a lot of dumplings at once and eat them for a few days. You can put them in a container with lid and put in the fridge to eat later. You can enjoy them for about 4 days.
They taste better warm so make sure you heat them. You can use a microwave or even better, spray some oil in a pan and turn them into pan fried.
Recipe
Chicken Momo (Dumpling) Nepali Style
Ingredients
- 500 g chicken mince
- 300 g gyoza wrappers
- 100 g onion
- 50 g broccoli
- 50 g mushroom
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- 1 tbsp paprika
- ½ tsp chilli flakes
- 10 g shallots/spring onion
- 200 g cherry tomato
- 2 tbsp roasted sesame seed powder
- 1 tbsp salt For sauce
- 1 tbsp salt
- 1 piece chilli
Instructions
Preparing
- Collect the ingredients.
- For the sauce, blend tomatoes, chilli, sesame powder, and salt in a blender. You can skip this part if you are using different sauce.200 g cherry tomato, 2 tbsp roasted sesame seed powder, 1 piece chilli, 1 tbsp salt
- Chop all the vegetables and make a fine texture as shown in the picture and put in a large bowl. Add the chicken mince and all the spices.500 g chicken mince, 100 g onion, 50 g broccoli, 50 g mushroom, 1 tbsp cumin powder, 1 tbsp coriander powder, 1 tbsp paprika, 1 tbsp salt, ½ tsp chilli flakes, 10 g shallots/spring onion
- Mix it well.
Wrapping
- Pick a wrapper and put the filling in the center. Moist the wrapper's edges using water.300 g gyoza wrappers
- Fold the wrapper and make all the edges stick as shown in the picture.
Cooking
- Spray some oil on the upper tray of the steamer and put the dumplings in.
- Pour boiling in the base of the steamer and put the tray with dumplings on top. Turn the heat to high, cover the tray and steam for about 15 minutes.
- Take out the dumplings one by one and serve with your favorite sauce.
