Recipe: momo chicken dumplings

Hungry for dumplings? Making the traditional, centuries-old comfort food may not be as hard as you think.

Sophia Tran, Ph.D., Chemistry professor and presidential faculty fellow at Metropolitan State University of Denver, and Stephanie Lee, student success coach for the University’s Pathways to Possible program, shared this straightforward (and mouthwatering) dumpling recipe with RED following a recent workshop at MSU Denver’s Hospitality Learning Center.

The duo demonstrated the art of making momos, a popular Nepalese dumpling traditionally made with beef and served with chutney, in celebration of Asian, Pacific Islander and Desi-American Heritage Month.

Jhol Momos

Filling

• 500 g. ground chicken
• 200 g. onion
• 100 g. spring onion or shallots
• 50 g. coriander leaves
• 3 tbsp. garlic ginger paste (mince fresh garlic and ginger for best flavor)
• 1 tbsp. chili powder*
• 2 tbsp. cumin powder*
• 2 tbsp. coriander powder*
• Salt (to taste)
• Turmeric (to taste)
• 3 tbsp. butter, oil or mustard oil

*Use whole spices and grind together for best flavor.

Instructions: Finely chop the onion, spring onion and coriander leaves. Mix with the seasonings, butter or oil, and chicken and let sit for 30 minutes. Start boiling water for steaming the dumplings while preparing the dough.

Wrappers

• 300 g. all-purpose flour
• Water
• 1 tbsp. oil or butter

Instructions: Knead the butter or oil and flour for a couple of minutes, gently adding water until the dough reaches the desired consistency (shaggy). Let the dough rest for 10-20 minutes to allow the gluten to create a chewy texture. Make the chutney while filling and dough are resting.

Assembly: Form 1-inch balls of dough (1-2 tbsp.) and roll out to about 4 inches in diameter, flattening the edges but leaving the centers plump (you want the edges to be thinner since you’ll be crimping the edges and doubling the amount of dough in that area). Add 1 tbsp. of filling to the center. Crimp the edges using whatever style you prefer. Steam for 20-25 minutes or until translucent. If you don’t have a steamer, you can boil or pan-fry the momos instead. If frying, add oil to the pan and fry until the bottoms turn brown, then carefully add water to the pan and cover to steam for 10 minutes.

Jhol (chutney)

• 9-10 medium tomatoes
• 1 bulb garlic
• 3 dried red chiles
• 3 fresh green chiles
• 2 tsp. cumin seeds
• 2 tbsp. white sesame seeds
• 1 c. cilantro, finely chopped
• ½ tsp. Sichuan peppercorns
• 10-12 fenugreek seeds
• 1 medium onion, finely chopped
• 1 tbsp. salt (to taste)
• 2 tbsp. butter or vegetable oil
• Juice from 1 lemon

Instructions: Roast the tomatoes and garlic in the oven for 20-25 minutes. Toast cumin and sesame seeds and set aside. Fry fenugreek seeds and Sichuan peppercorns in the butter or oil. Add the onions and sauté until caramelized. Add the roasted tomatoes and garlic, toasted cumin and sesame seeds, lemon juice, and green and red chiles. Bring the mixture to a boil. Add cilantro and stir. Let cool for 5-10 minutes. Puree the mixture in a blender (or use an immersion blender or food processor) to desired consistency.

Recipes adapted from Anup’s Kitchen and Bhancha.

This workshop was hosted by the APIDA Staff and Faculty Alliance, the Center for Multicultural Engagement and Inclusion and the School of Hospitality.