Jhol momo
Nepalese dumplings with a fragrant chutney
Ingredients
Dumpling Filling
- 500 g chicken mince
- 1/2 red onion, finely chopped
- 1/2 cup green onion/scallion, finely chopped
- 1/2 cup coriander/cilantro, finely chopped
- 4 garlic cloves, minced
- 1 tbsp ginger, minced
- 1 tsp turmeric
- 1 tsp garam masala
- 1-2 tsp chilli powder
- 3 tbsp butter, melted
Chutney
- 2 tbsp peanuts, toasted
- 2 tbsp sesame seeds, toasted
- 2 tomatoes, chopped
- 1/2 tbsp garlic, minced
- 1/2 tbsp ginger, minced
- chilli powder, to taste
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1/2 cup coriander/cilantro
- 1 tsp sugar
- 1 cup water
- 1 lime, juiced
Other
- Dumpling wrappers
- Chilli oil, optional
Instructions
- Dumpling Mince: combine all the ingredients for the dumpling mince with a generous pince of salt into a bowl and mix well to combine.
- To make the dumplings, place 1 tsp of filling into the center of a dumpling wrapper. Wet the edges of the wrapper with some water and crimp the edges shut (see video below on how to fold dumplings). Repeat until you run out of wrappers and set aside in the fridge until you're ready to steam.
- Chutney: In a pan over medium heat and a bit of oil, drop in the tomatoes, garlic and ginger. Saute then cover for around 5 minutes, try to break down the tomatoes. Once the tomatoes are broken down, transfer the tomato mixture into a blender and add in the remaining ingredients for the chutney with some salt. Blend until smooth.
- Steam Dumplings: Place your dumplings into a steamer and steam for 10 minutes or until the dumplings are fully cooked through.
- Assemble: Place a bit of the chutney at the bottom of your dish then arrange the steamed dumplings on top. Garnish with more corianger, sesame seeds and chilli oil (optional).