I often make dumplings (mo:mo) with ground meat (chicken, turkey) and sometimes sneak in greens (spinach, cabbage, mushroom etc) because I am so good at it. On my recent trip to Nepal, I ate something similar and I knew I had to re-create it as soon as possible.
On this dumpling spree, I am keeping things pretty meaty. Ground chicken is mixed in with a healthy dose of chopped green onions, little garlic, few spices and we are off to wrap. Wrapping is probably the trickiest part here..which really is not that tricky. No matter where your wrapping skills stand, make sure the meat is sealed inside the wrapper, I promise it will be all okay.
I like circular, gyoza potsticker wrappers as they keep the outside of the dumplings doughy but in a good way and holds the filling really well. I shared a video tutorial of me wrapping dumplings (like pot stickers) but for this one, I wrapped them into circular balls. Note that circular ones hold less filling than the pot sticker kind.
Soup is easy peasy if you have a pressure cooker. To incorporate a little tanginess, I added tamarind water which I understand is not a pantry staple so using lemon juice is fine as well. My note below explains a little bit in detail.
for about 40 dumplings
for the dumpling
1 packet gyoza wrapper (I used circular kind)
0.75 lbs ground chicken
5 green onions, chopped (include both green and white parts)
3 garlic cloves, minced
5 cilantro leaves, chopped
2 tablespoon mo:mo masala (I used the prepacked mix but here is a homemade spice recipe)
1 teaspoon red chili powder
3-4 tablespoon hot water
salt, to taste
for the soup
3 tomato, chopped
2 green onions, chopped (include both green and white parts)
2 green chili, chopped
2 garlic clove, sliced
1/4 cup water
scant 4-5 tablespoon tamarind water (see note)
4 cilantro leaves, chopped
salt, to taste
– What is your favorite kind of dumpling?
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