When we host our Short & Sharp Challenges, the Dumpling Challenge is one of our most popular choices. On the surface, dumplings are a simple food, embraced by many cultures and cuisines worldwide. Once the filling is made, the folding starts and the challenge begins!
We’re lucky to have Alina as part of our team at Social Cooking. Alina comes from Nepal, and is a dab hand at making the most delicious, perfectly folded dumplings you’ll see anywhere. They’re called Mo Mos in Nepal (and in India). Give them a try!
1 packet dumpling wrappers (available from New World or Tai Ping)
300g chicken mince
2 medium onions, finely chopped
Handful coriander leaves, finely chopped
1 Tbsp crushed ginger
1 Tbsp light soy sauce
1 tsp cumin powder
Salt to taste
For dumpling dipping sauce:
1 brown onion
1 tsp crushed ginger
1 tsp crushed garlic
3-4 cardamom pods
3-4 whole cloves
4 Tbsp sesame seeds
1 tsp cumin seeds
1/2 tsp turmeric powder
2 tsp coriander powder
1 tsp chilli powder or to taste
Handful fresh coriander leaves
For the dumpling filling – in a large mixing bowl add mince, onion, coriander, ginger, soya sauce, cumin powder and salt to taste. Lightly mix all the ingredients. Add 2 tbsp oil and mix again. Set aside for at least 15 minutes.
For the dumpling dipping sauce – Heat a pan and add cardamom pod, sesame seed and cloves. Stir and let it sizzle for a minute or two until aromatic. Set aside to cool down. Grind the mixture.
Heat a frying pan with oil and sauté cumin seed, onion, ginger and garlic until fragrant. Add chopped tomatoes, turmeric powder, coriander powder, chilly powder and salt. Stir & cover the pan for a minute or two.
Add ¼ cup water and simmer for about 10 minutes and adjust seasoning to taste. Remove from the heat and let it cool for few minutes.
Pour the cooked tomatoes into a food processor, squeeze injuice of half a lemon, add coriander leaves and the powered sesame seeds. Blend and adjust salt to taste. Add water if the sauce is too thick and blend again.
Folding – place 1 tbsp of the mince mix in the centre of the wrapper. Lightly brush water around the inside edge of the wrapper. Fold the wrapper, pinch and seal the right end. Make 2/3 pleats in the middle and pinch and seal the left end. To keep it simple, fold the wrapper and seal the edges.
Use dumpling steamer to cook momos for 15 minutes per batch and serve with the dipping sauce, or pan fry for crispy momos.