Continuing our journey around the world, we are making Nepalese dumplings, called momos. Momo is a traditional delicacy in Nepal and Tibet. It shares the exact same recipe for dough as Polish pierogi, Chinese wontons, or other dumplings around the world. I was lazy today and used store-bought wonton wrappers. Enjoy!

Nepali Momo

Makes 26 dumplings

INGREDIENTS

1 pound ground chicken
1 small onion, small dice
½ cup chopped cilantro
3 cloves garlic, minced
1 (1-inch) knob ginger, grated
1 teaspoon cumin
½ teaspoon cinnamon
1 egg, beaten
26 wrappers or ½ recipe for pierogi dough

DIRECTIONS

In a large bowl, place all the ingredients and mix until uniform mass forms.
To make dumplings place a small mound of filling in the middle of the wrapper. Moist edges of wrapper with water. Seal dumpling into desire shape by pinching/folding the wrapper tightly together.
To cook dumplings, feel wok (or another pan) with water and bring it to a gentle boil. Line the bamboo steamer with a piece of perforated parchment paper, napa cabbage leaves, or another suitable liner. Place dumplings in the bamboo steamer. Do not overcrowd dumplings. Place bamboo steamer in pot. Steam dumplings for approximately 7-9 minutes. Serve with spicy dipping sauce or in the soup.

Momo Sauce/Soup

Makes 4 cups

INGREDIENTS

1 tablespoon oil
1 tablespoon of garam masala, whole spices
1 (15-ounces) can diced tomatoes
2 jalapeno peppers, roughly chopped
3 garlic cloves, smashed
1-inch ginger, sliced
½ cup sesame seeds, toasted
½ cup peanut butter
½ cup chopped cilantro
2 cups chicken broth (optional)

DIRECTIONS

In a large pot, heat the oil over medium-high heat. Add the Garam Masala and bloom until fragrant, for about 1 minute. Add tomatoes, garlic, and ginger and cook for about 10 minutes. Transfer to a blender. Add sesame seeds, peanut butter, and cilantro. Blend on high speed, until smooth. Return the sauce to the pot and bring to boil. Lower the heat to medium-low and simmer for about 10 minutes. If you desire to make a soup, add chicken broth before bringing the sauce to the boil.