Until I dined at a Nepalese restaurant a couple of years ago (my first time eating Nepalese food mind you), I had never heard of momos before. For most American English speakers, hearing the whimsical sounding word “momo” may spark images in their minds of the (often unflattering) loose dress of Hawaii origin (this is spelled muumuu). But fear not, momos are nothing like the muumuu and in short, are delicious.
All of this fall I’ve been on a dumpling making kick (seriously, I never knew so many types of dumplings existed before I started my endeavor). I’ve made everything from Sicilian dumplings to Swedish dumplings to Nepalese dumplings. I guess no matter the cuisine, dumplings are a beloved item.
The thing about dumplings is that while they’re not difficult to make or put together, they are more on the time consuming side (all dumplings feature a filling which means you need to stuff them with said filling which unless you have a machine to do this for you, it takes time).
While generally I’m a fan of anything tomato, I loved the sauce that goes with the momos. There’s not nearly enough cilantro in my life and this sauce definitely filled that cilantro void.
To make the momos yourself, click here for the recipe.
Turkey Momos with Tomato Cilantro Sauce-Nepal
A few notes
-While the recipe calls for ground turkey, you can certainly substitute it with ground beef, lamb, or even chicken (how is ground chicken? I don’t think I’ve ever tried it myself).
-Be sure to obtain round wonton wrappers. I used square wrappers when I made Chinese style dumplings over the summer but let’s just face it, a square shaped wrapper is just not the same but especially in the case of the momo due to how you need to form it. If your main grocery store doesn’t have round wrappers, head to an Asian market.
-The sauce calls for szechuan peppercorn and asafetida powder (I had never heard of the latter before). As szechuan peppercorn has a very distinct taste, if you’re not able to obtain any I would just omit. As for the asafetida powder, onion or garlic powder are recommended as substitutes.
-Steam, don’t fry. This recipe for momos is incredibly healthy due to the fact that you are steaming and not frying them. I’ve said this before, but work on procuring a bamboo steamer. It is very much a worthy investment and an Asian grocery store should sell them (that’s where I got mine for a fraction of the cost of the one being sold by Sur la Table).