Nepali MOMO

Ingredients

Momo

• 500 gchicken mince (using thigh meat)
• ½  red onion, finely chopped
• ¼ cupcoriander, finely chopped
• 2 tspfresh minced ginger
• 2 tspminced garlic
• ½ tspground coriander
• ¼ tspturmeric
• ¼ tspground cumin
• 1long green chilli, finely chopped
• 2 tbspvegetable oil or melted butter
• salt to taste
• 60round wonton wrappers (see Note)

Tomato pickle (Golbheda ko achar)

• 1 tbspmustard oil
• 2 tspminced garlic
• 2 tspminced ginger
• ¼ tspfenugreek seed
• 1dried long red chilli, finely chopped
• 1pinch of Jimbu (mountain herbs) (see Note)
• 500 gripe tomatoes
• ¼ cupcoriander, chopped
• 1pinch ground Sichuan pepper (Timur) (see Note)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Resting time 15 minutes

For the tomato pickle (achar), pour mustard oil into a small saucepan and place over medium heat. When the oil is hot add garlic and ginger, fry for a few seconds or until starting to turn light golden. Add fenugreek seed, dried chillies, jimbu, and stir for few more seconds until fenugreek is starting to turn golden. Add chopped tomatoes and cook for 10 minutes, stirring occasionally until reduced and starting to thicken. Set aside to cool, then blend until smooth.

For the momos, place all ingredients in a large bowl mix to combine. Cover and set aside for 10 to 15 minutes to develop flavour.

Place a steamer with water in the base over high heat. Lay out 6 wrappers on the bench, and moisten around the top edge of each wrapper using a wet finger. Place half a flat tablespoon of mixture in the centre of each wrapper, and almost fold in half. Gradually bring sides together from one end whilst making a few pleats in one side and curving the momo so it sits upright. Another traditional shape is a moneybag with a small steam vent in the centre of the top. Repeat with remaining wrappers and filling.

Steam for 8-10 minutes, or until wonton wrappers are tender.  Serve immediately with tomato pickle or other condiments.