NEPALESE CHICKEN MOMO | Episode 5: Dumplings Around the World 🥟🇳🇵 These juicy chicken momos are packed with warm aromatic spices and served with a punchy tomato chutney. - 40 dumpling wrappers Chicken filling - 500g minced chicken (Maryland mince) - ½ red onion, finely chopped - ½ cup spring onion, finely chopped - ½ cup fresh coriander, finely chopped - 1 tbsp garlic, minced - 1 tbsp ginger, grated - 1 tsp turmeric - 1 tsp red chili powder - 1 teaspoon garam masala - Salt - 2 tbsp melted butter or ghee Punchy Chutney - 1 tbsp vegetable oil - 2 - 3 dried red chilies, rehydrated, chopped - 1 tbsp garlic, minced - 1 tbsp ginger, grated - 4 medium tomatoes, chopped - ½ tsp turmeric - 1 tsp sichuan pepper - salt, to taste - 2 tbsp roasted peanuts - Juice of half a lemon - ¼ cup fresh coriander To Serve - Chilli oil (optional) - Coriander - Sesame Seeds To make the filling mix all of the ingredients in a bowl until well combined. Place 1 tsp of filling in the centre of a dumpling wrapper and line the edges with water. Place the wrapper flat onto a working surface and working with both sets of index fingers and thumbs, pleat and pinch the edge of the wrapper to form what resembles a money bag. Pinch the wrapper at the end to ensure it is completely enclosed and sealed. Steam dumplings on medium - high heat for 8 - 10 minutes. To make the chutney, heat oil in a pan over medium heat. Add chilli, garlic and ginger and fry off until fragrant, about 1 minute. Add the turmeric, chilli powder, Sichuan pepper and salt and cook for 1 minute. Add chopped tomatoes, about 5 minutes until the tomatoes have softened. Transfer to a blender and add peanuts and coriander. Blend until smooth. To serve, spoon a generous amount of the chutney onto the serving dish followed by the dumplings. Drizzle with some chilli oil and top with coriander and sesame seeds. #NepaleseMomo #ChickenMomo #DumplingSeries #Dumplings #AsianFood - @brendanpang