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Momos & Tomato Chutney

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Brightly coloured Chinese dumplings on a plate

These Nepali dumplings are very flavourful so make a big batch and freeze these bite sized beauties.

Prep Time: 1 1/2 hrs

Cook time: 15 min

Yield: Approx. 60 dumplings



  • 455 g ground chicken, pork, lamb or beef

  • 1/2 red onion finely chopped

  • 1/2 cup spring onions finely chopped

  • 1/2 cup fresh cilantro finely chopped

  • 1 tbsp garlic minced

  • 1 tbsp ginger grated

  • 1 tsp turmeric

  • 1 tsp red chilli powder

  • 1 tsp garam masala

  • 3 tbsp melted ghee or butter

  • 2 tbsp olive oil

  • 2 tbsp of water


  • 60 round store-bought dumpling wrappers

  • 60 x 3-inch square parchment paper (or a steamer liner)

  • bowl of water

  • steamer

Tomato Chutney

  • 1 1/2 tbsp olive oil

  • 1 tbsp ghee

  • 1/4 cup chicken stock

  • 1 medium onion chopped

  • 4 medium tomatoes chopped

  • 1 thai or seranno chilli chopped

  • 1 tbsp garlic minced

  • 1 tbsp ginger grated

  • ½ tsp turmeric

  • 1 tsp toasted ground szechwan pepper (or dried chilli flakes)

  • salt to taste

  • 1 tsp roasted sesame oil

  • ¼ cup fresh cilantro or sliced green onions



  1. Mix all the filling ingredients in a bowl except for the water.

  2. Add 2 tbsp of water and give a quick stir (this makes the filling fluffier and lighter).

  3. Add about 3/4 to 1 tbsp of filling to the middle of the wrapper.

  4. Dip your finger in the bowl of water and wet the edges of the wrapper.

  5. Fold the wrapper in half. Press to seal the edges (think pierogi).

  6. Place the dumpling on a parchment square. Keep it covered with a damp tea towel while you finish the rest. This prevents the wrapper from drying out.

  7. I pleated my dumplings like a gyoza. But there are other ways to shape these dumplings.

  8. If you are not eating these right away, flash freeze them flat on a pan with parchment paper for 30 min. Transfer to a sealed zip-top bag and freeze for later.


  1. Heat olive oil and ghee in a saucepan.

  2. Add onions on medium high heat and fry for 2 - 3 min. Lower the heat if they start to burn.

  3. Add garlic, ginger and green chilli and fry for another 1-2 min.

  4. Lower heat to medium. Add tomatoes and a little salt. Cook this until tomatoes soften.

  5. Add chicken stock, turmeric and Szechwan pepper. Simmer for about 15 min.

  6. Add salt to taste. Simmer for another 5 min.

  7. Take saucepan off of heat. Add roasted sesame oil.

  8. Once sauce is cooled, blend it up until smooth.

  9. When ready to serve, warm it up. Garnish with cilantro or spring onions.


  1. Heat up pot of water to a medium boil.

  2. Place dumplings with parchment paper on steamer.

  3. Place steamer on pot.

  4. Cover and steam for 12 min.

  5. Place on a dish and serve with chutney on the side.

Zhuzh it up!

This amazing recipe was inspired by Sanjana's Momo

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