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Dinner - Momo with Spicy Tomato Chutney

This is a small-batch recipe for momo filling using store-bought wonton wrappers. The filling can also be shaped into meatballs if you're skipping the wrappers. A flavorful chutney accompanies the dish, ideal for dipping these juicy dumplings.

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🥟 Momo Filling

Yield: Fills ~25–30 wonton wrappers
Can also be used as meatballs

Ingredients

  • 1 pack store-bought wonton wrappers
  • 1 tsp olive oil (5 mL)
  • 1 tsp fenugreek seeds (methi)
  • 1 lb ground chicken or other meat (450 g)
  • ½ cup finely chopped onion (75 g)
  • ⅓ cup chopped green onions/scallions (30 g)
  • ⅓ cup chopped cilantro (10 g)
  • ⅓ cup chopped celery (30 g)
  • ⅓ cup finely chopped cabbage (30 g)
  • 1 Tbsp minced garlic (15 mL)
  • 1 Tbsp minced ginger (15 mL)
  • 1 tsp red chili powder (2 g)
  • 1 tsp ground cumin (2 g)
  • 1 tsp MSG (optional) (2 g)
  • 1 pinch baking soda
  • 1 tsp salt (6 g)

Instructions

  1. Prepare spices: Heat 1 tsp oil in a pan. Add fenugreek seeds and toast for 1–2 minutes until fragrant. Remove from heat and discard seeds (optional for milder flavor).
  2. Mix filling: Finely chop all vegetables. In a large bowl, combine ground meat, veggies, garlic, ginger, spices, salt, and the toasted oil. Mix well.
  3. Form dumplings:
  4. Square wrappers: Wet the edges. Place 1 Tbsp of filling in the center. Fold corners to meet at the top and pinch edges to seal.
  5. Round wrappers: Wet the edge, fold in half, and crimp the edge like a pie crust.

🌶️ Tomato Sesame Chutney

A bold, tangy, and nutty chutney perfect with momos or any dumplings.

Ingredients

  • 1 Tbsp olive oil (15 mL)
  • 4 garlic cloves, sliced
  • ½ inch piece ginger, coarsely chopped (1.5 cm)
  • 2 Tbsp sesame seeds (30 mL)
  • 2–3 dried red chilies (or 1 tsp chili powder for heat) (optional)
  • ½ tsp salt (3 g)
  • ½ tsp MSG (optional) (2 g)
  • 14 oz fresh or canned tomatoes (400 g; ~3-4 medium tomatoes)
  • 1 cup chopped red onion (150 g)
  • 1 tsp Nepali Sichuan pepper or ground Chinese Szechuan pepper (2 g)
  • ½ tsp ground cumin (1 g)
  • Juice of 1 lemon (2 Tbsp / 30 mL)
  • 3–4 Tbsp cilantro (finely chopped, 5–10 g)
  • ~¾ cup water (180 mL), adjust for thickness

Instructions

  1. Sauté aromatics: Heat oil over medium. Add garlic and ginger, sauté 1–2 minutes until fragrant.
  2. Add seeds and chili: Stir in sesame seeds and dried chili. Toast until light golden, ~1 minute.
  3. Cook vegetables: Add onion, cook until soft (4 minutes). Add salt and MSG.
  4. Simmer tomatoes: Add tomatoes and cook 5 minutes until soft and juicy. Stir in Sichuan pepper and cumin, cook 1 more minute.
  5. Blend: Let cool (important if using a plastic blender). Blend everything with lemon juice, cilantro, and just enough water to reach your desired consistency.

🍽️ To Serve

  • Steam the momos for 10–12 minutes until the meat is fully cooked.
  • Serve hot with the tomato sesame chutney on the side.
  • Leftover filling makes excellent pan-fried meatballs or kebabs.

Enjoy this cozy, spicy, and deeply satisfying Himalayan-style dinner!