chicken momo with tomato + soybean achar

Updated: Apr 15

if you've got a bit of extra time over the weekend and feel like taking on a dumpling project that'll warm your tummy and your heart, this is the dish!

ingredients


chicken momo


40x dumpling wrappers (i used gow gee)

500g fatty chicken mince

1/2 shallot, finely diced

1/2 red onion, finely diced

2 tsp cumin

2 tsp turmeric

1 handful coriander, chopped

1 inch piece ginger, grated

3 garlic cloves, crushed

salt and pepper to taste


tomato + soybean achar


4 tomatoes, chopped

1/3 cup soya beans

4 tbsp sesame seeds

2 dried chillies

1 tbsp turmeric powder

1 handful coriander

2 cloves garlic, crushed

1/2 shallot, sliced

1 1/2 cups chicken stock

salt and pepper to taste


to serve


coriander and julienned spring onions


method


for the tomato + soybean achar


in a hot dry pan toast soy beans until slightly browned. transfer to a tea towel and rub together to remove skins


toast sesame seeds and set aside with the soy beans


in the same pan add a dash of oil and sauté the shallot, garlic and turmeric


add the tomatoes and dried chilies and simmer until softened


blitz the soy beans and sesame seeds in a blender until smooth


add the tomato mixture, coriander, salt and pepper to the blender then slowly add the stock


once the mixture has become smooth, transfer to a pot on a low heat until ready to serve


for the chicken momo


add all of the dumpling ingredients to a mixing bowl and combine well with hands


to fold the dumplings take a small teaspoon of the mixture and press into the centre of the wrapper


using your finger line a semi circle of water around the top of the wrapper


press each side together so that you have a half moon shape. you can create small folds with your two index fingers or leave as is. set the dumplings aside on a plate sprinkled with cornflour so that they don't stick


once ready to steam, line a steaming basket with baking paper and place the dumplings inside


steam for 10-12 minutes or until cooked through


take a ladle of the achar and pour it into a bowl


add the dumplings on top of the achar and garnish with spring onions and coriander




notes


i like to use chicken mince from the thigh instead of the breast as it helps the dumplings stay juicier for longer and is generally more flavourful


you can easily substitute the chicken filling for pork or lamb, just make sure there's a good amount of fat in your mince