Nepali Momo Dumplings
This Month's Film: The Razor’s Edge
Always a delight, these tasty little dumplings are filled with a mixture of ground lamb, garlic, ginger, onion, turmeric, cumin, and chili peppers. To prepare, I browned the bottoms of the dumplings in a little oil and then added a scant quarter cup of water and covered the wok to let them steam for about 5 minutes. For the dipping sauces, I made two styles of achar, one with tomatoes as the predominant ingredient, the other with black sesame seeds. I also served dishes of chili oil and plain soy sauce.
The recipe will be posted at the end of the month along with my ‘Razor’s Edge’ film review.
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