Himalayan Chicken Momos & Charred Sesame Dip
Transport your kitchen to the peaks of Tibet with these delicate, hand-folded dumplings bursting with savory chicken and aromatic ginger. This week's recommendation centers on the interactive joy of assembly and the addictive heat of a roasted tomato and sesame chutney, making for a truly unique dinner experience.
Ingredients
- Ground chicken500 g
- Cabbage, finely shredded1 cup
- Red onion, finely minced1 stk
- Fresh ginger, grated1 tbsp
- Garlic, minced3 cloves
- Soy sauce1 tbsp
- Cilantro, chopped0.5 cup
- Round dumpling wrappers40 stk
- Tomatoes3 stk
- Dried red chilies4 stk
- Toasted sesame seeds2 tbsp
- Sesame oil1 tsp
Instructions
In a large bowl, combine the ground chicken, shredded cabbage, minced onion, ginger, garlic, soy sauce, and cilantro. Mix thoroughly until the aromatics are evenly distributed throughout the meat.
Place a teaspoon of filling in the center of a wrapper. Moisten the edges with water, then fold and pleat the edges to seal the dumpling into a crescent or round pouch. Repeat for all wrappers.
Line a steamer basket with parchment paper or cabbage leaves. Arrange momos in the basket without touching and steam over boiling water for 10-12 minutes until the chicken is cooked through.
While steaming, roast the tomatoes and chilies in a dry pan until charred. Blend them with toasted sesame seeds, sesame oil, and a pinch of salt until you reach a smooth, thick consistency.
Arrange the hot momos on a platter and serve immediately with the warm sesame chutney for dipping.
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