Turkey Momos with Spicy Tomato Cilantro Sauce
Source: Binita Pradhan, Bini’s Kitchen
Recipe Type: Entrees | Seasons: Summer
This recipe was demonstrated for CUESA’s Market to Table program on September 9, 2017. Momos are Nepalese dumplings. Bini serves them with Golveda Ko Achar (Spicy Tomato Cilantro Sauce).
Makes 4-6 servings
INGREDIENTS
Momo Filling
1¼ pounds ground turkey
1 cup minced onions
½ bunch cilantro, minced
1 tablespoon minced ginger
3 tablespoons olive oil
3 tablespoons Bini’s Kitchen home-ground spices (a mixture of bay leaves, cumin seeds, coriander, cardamom, cinnamon, nutmeg, and black cardamom)
Salt to taste
Golveda Ko Achar (Spicy Tomato Cilantro Sauce)
2 pounds tomatoes
1 bunch cilantro
2 tablespoons garlic
1 tablespoon timur (similar to Sichuan pepper, which can be substituted)
½ tablespoon asafetida powder
4-5 green chilies (such as jalapeno or serrano), stemmed & seeded
2 tablespoons olive oil
Salt to taste
12-ounce package round potsticker wrappers
PREPRATION
To make the filling: Combine all the ingredients in a large bowl and mix with gloved hands. Cover and let it sit in the refrigerator while you prepare the sauce.
To make the sauce: Roast the tomatoes on a stovetop grill until the skins are blackened, or in a 500°F oven on a sheet pan for 20 minutes. Place the roasted tomatoes and remaining sauce ingredients in a food processor and blend until the sauce is a light orange color with a smooth consistency. Set aside.
To prepare the momos: Place a tablespoon of filling in the center of each wrapper, then dab a little water around the edges of the wrapper to help the dough seal as you pleat and fold the wrapper around the filling. When you have wrapped all the momos, spray a sheet tray with nonstick spray and lay the momos out on the tray. The momos can be frozen for later use at this point.
To cook the momos: Fill a steamer halfway with water and bring to a boil over medium-high heat. Place a colander or steamer basket on top of the steamer and grease it with nonstick spray. Place the momos on the greased colander, leaving 1 inch between each momo. Cover and steam for 5 minutes.
Serve momos steaming hot, topped with sauce.
