Ingredients
RED CHILE CHUTNEY
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4 teaspoons sunflower oil
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4 garlic cloves, finely chopped (about 1 1/4 tablespoons)
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2 small (4-ounce) tomatoes, chopped
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2 teaspoons soy sauce
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4 red Thai chiles, seeded and chopped (about 1 1/2 teaspoons)
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1 teaspoon granulated sugar
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1/2 teaspoon kosher salt
FILLING
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2 tablespoons canola oil
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1 small white onion, finely chopped (about 1 1/4 cups)
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3 garlic cloves, finely chopped (about 1 tablespoon)
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1 (1-inch) piece fresh ginger, peeled and grated (about 1 teaspoon)
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1 teaspoon kosher salt
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3 spring onions, green and white parts chopped (about 1 1/2 cups)
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1 ounce pointed cabbage, finely shredded (about 1/3 cup)
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1 small carrot, peeled and grated (about 1/4 cup)
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1 green Thai chile, finely chopped (about 1/2 teaspoon)
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1 tablespoon chopped fresh cilantro
MOMOS
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20 to 25 frozen round dumpling wrappers, thawed
Directions
Make the red chile chutney
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Heat sunflower oil in a medium saucepan over medium-high; add garlic, and cook, stirring often, 1 minute. Add tomatoes, soy sauce, chiles, sugar, and salt. Cook, stirring occasionally, until tomatoes are mashed, 8 to 10 minutes. Let cool 30 minutes. Place in a mini food processor, and process until smooth. Set aside.
While chutney cools, make the filling
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Heat canola oil in a large skillet over medium. Add white onion, garlic, ginger, and salt; cook, stirring often, 30 seconds. Increase heat to medium-high; stir in spring onions, cabbage, carrot, and chile. Cook, stirring occasionally, until just softened, 3 to 5 minutes. Remove from heat; stir in cilantro, and let cool slightly.
Make the momos
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Place about 2 teaspoons filling in center of each dumpling wrapper. Gather up and pleat edges of wrapper around filling to enclose; pinch top to close up like a little satchel.
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Fill a pot with 2 inches of water, and bring to a boil over high. Place a bamboo steamer lined with parchment paper over pot; pierce parchment 10 times with a skewer. Working in batches, place momos in basket, and steam, covered, until momos are transparent and do not feel sticky, 8 to 10 minutes. Cover to keep warm. Serve with red chile chutney.
Notes
Find red and green Thai chiles in the refrigerated section of the grocery store.