Momos with chili dipping sauce

By Tisa Jacob

Steamed dumplings with chili dipping sauce.

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Ingredients

Ingredients for the dough~
2 cups all purpose flour
2 tsp oil
1 tsp salt
1 c water upto 2, enough to mix and make a smooth, pliable dough
Ingredients for the filling~
2 tbsp oil
1 red onion, diced
2 tsp chopped ginger
2 tsp sambal oelek, or fresh ground chili paste
1 tsp coriander
1 tsp garam masala
1 tsp black pepper
1 lb ground turkey or chicken
salt
1 tsp toasted sesame oil
Ingredients for chili dipping sauce:
1/4 cup tomato ketchup
2 tbsp rice wine vinegar
2-3 tbsp Sriracha/Asian chili sauce

Details

Level of difficulty Easy
Cost Average budget

Preparation

Step 1

Directions for dough:
Mix flour, oil and salt in a medium bowl or in bowl of stand mixer
If using hands, slowly add water in parts and knead to a firm, yet supple dough.
For the stand mixer, using dough attachment: knead pouring water in at intervals (1/4 cup at time) on medium speed till it forms nonstickydough. Use a light hand with the water, as it tends to get real sticky, real fast.
Cover the dough and keep aside for 30 minutes.

Step 2

Directions for filling:
Heat oil in a large skillet, over medium heat.
Add onions, ginger, saute for a minute.
Mix in remaining ingredients and stir thoroughly until well combined.
Allow to cook covered on medium low heat, stirring occasionally, until meat is done and all moisture is evaporated. About 20 minutes.

Step 3

Assembly~
Divide the dough in two equal parts. Place a damp towel over one and remove the other to a well flour-dusted counter/workspace.
Flatten the dough and using a rolling pin, also dusted with flour, roll the dough thin, but not transparent, to about ¼ inch thickness. It should be large enough in diameter to cut out about 4-5 4" inch disks. I used a 4"biscuit cutter/cookie cutter. You can use also the top of a wide mouthed glass/cup. Collect and knead the remaining dough scraps, cut out until remaining dough is used up. Repeat with the other half.
With your fingers, press and thin out the edge of each circle, just so that it is slightly thinner than the center.
Place 1 heaping tsp of turkey stuffing in the center of each disc/wrapper.
Using your forefinger and middle finger, start making small pleats along the edge of the dough circle. Fold in/ out from one side and go all the way around, trying to squeeze out any air, fully turning the dumpling around to close.
Gently twist the top to seal.
Keep the prepared momos covered until ready to steam.
Grease a steamer tray and and fill water in the basket. Place on high heat, and have it come to a boil.
Place the momos on the greased tray, careful to keep space between each and not have skins touch. Cover.
With heat on medium- high, steam momos 15-20 minutes, until done. Dough will be smooth and taught.
Serve with chili dipping sauce.