Ingredients
For the Momos
-
1 pound ground beef (preferably 85/15), or ground chicken thighs
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½ small onion, very finely chopped
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2 tablespoons grated fresh ginger
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3 garlic cloves, minced
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2 tablespoons chopped fresh cilantro
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2 scallions, finely chopped
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1 teaspoon ground cumin
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½ teaspoon ground coriander
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¾ teaspoon kosher salt
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¼ teaspoon black pepper
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2 tablespoons neutral oil
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2–3 tablespoons water
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24 round dumpling wrappers
For the Easy Tomato Achar (Dipping Sauce)
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1 teaspoon neutral oil
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2 medium ripe tomatoes, chopped
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2 garlic cloves
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1 small fresh red chili (optional)
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1 tablespoon lemon or lime juice
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½ teaspoon ground cumin
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¼ teaspoon ground [Sichuan peppercorn (timur)](AMAZON SITESTRIPE LINK), optional but worth it
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1 tablespoon toasted sesame seeds
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½ teaspoon salt, or to taste
Directions
Make the filling. In a large bowl, combine the ground beef, onion, ginger, garlic, cilantro, scallions, cumin, coriander, salt, pepper, and oil. Add 2 tablespoons water and mix until the filling becomes slightly sticky. Add the remaining tablespoon if needed. This little bit of moisture is what helps keep the momos juicy.
Fill the wrappers. Place a dumpling wrapper in your palm and add about 1 tablespoon of filling to the center. Dip your finger in water and lightly moisten the edges.
Fold and seal. Gather the edges into little pleats and pinch them together at the top. Or simply fold the wrapper into a half-moon and press the edges tightly. Nobody's grading your dumpling-folding skills.
Steam tin batches. Lightly oil a steamer basket or line it with perforated parchment. Arrange the momos with space between them. Place over simmering water, cover, and steam for 12–15 minutes, until the filling is fully cooked. Beef should reach 160°F; chicken should reach 165°F.
Make the dipping sauce. While the momos steam, heat the oil in a small skillet. Add the tomatoes, garlic, and chili. Cook for 5–7 minutes until softened. Transfer to a blender with the lemon juice, cumin, sesame seeds, and salt. Blend until mostly smooth. Add a splash of water if needed.
Serve immediately. Pile the hot momos onto a platter and serve with plenty of tomato achar. Dip generously. Then make a mental note to double the recipe next time.
Recipe Note
Savvy Tip
No steamer? Set a metal colander inside a large pot over an inch of simmering water and cover it with the lid. It works just as well. Brush the colander with oil first, because momos stick like glue to bare metal.
Bonus Savvy Tip
Make a double batch and freeze half before cooking. Line them up on a parchment-lined tray so they aren’t touching, freeze until solid, then bag them. Steam straight from frozen and add 4–5 minutes. That’s a dinner-party appetizer sitting in your freezer, ready when you are.
Nutrition
Calories 68,
Carbs
6 grams
(2%),
Protein
4 grams
(9%),
Fat
3 grams
(5%),
Saturated Fat
1 grams
(4%),
Trans Fat
0 grams,
Cholesterol
17 milligrams
(6%),
Fiber
0 grams,
Sugar
0 grams,
Sodium
177 milligrams
(8%),
Iron
1 milligrams
(4%),
Potassium
151 milligrams
(4%)
