If the thought of cooking up a huge roast on Easter Sunday sends shivers up your spine, these Easter deliveries might just do it for you, but we think Mann’s Got Munch is on to something with her take on an Easter lunch and a not-so-classic lamb dish. Sophie says,” a Nepalese favourite of mine, momos are a banging filled dumpling that are traditionally steamed but can also be deep fried! These babies are kept juicy with fatty lamb mince from The Ethical Butcher and are fragrant with warming spices. Paired with my two knockout chutneys it’s a party in your mouth… roasts are SO last season.” This recipe makes around 25 momos.
What You Need
2 cups plain flour + more for dusting
3/4 cup boiling water
250g lamb mince from The Ethical Butcher
2 garlic cloves minced
1tbsp minced ginger
1/4 onion finely diced
1/2tsp ground turmeric
1/2tsp black pepper
1tsp ground coriander
1/2tsp ground cumin
1/2tsp chilli powder
10g fresh coriander finely chopped including stalks
1tsp soy sauce
Sesame & tomato chutney:
2-3 dried red chillis
1tbsp sesame seeds
2 large tomatoes roughly chopped
2 cloves garlic roughly chopped
1 1/2tsp minced ginger
1/2 onion diced
1tsp soy sauce
1tsp tomatoe puree
1tbsp lemon juice
Pinch of sugar
1 green chilli
2 handfuls of fresh coriander
1 handful fresh mint
2tsp lemon juice
What You Do
1. Make the dough. Place the flour and salt in a large bowl, pour in the boiling water and mix with a wooden spoon until cool enough to handle. Bring the shaggy dough together then turn out onto a clean work surface and knead for 5 minutes until smooth and not tacky (it will seem dry at first but as you knead the flour will hydrate).
2. Rest the dough for 30 minutes in an oiled bowl covered with a damp cloth.
3. Whilst the dough is resting make the filling by combining all the ingredients with your hands to make sure the mince is broken down and the spices are well blended. Pop in the fridge until you’re ready to use.
4. Make the green chutney. Blitz all the ingredients until desired consistency. Season to your liking with salt and sugar. Set aside.
5. Make the sesame & tomato chutney. Toast the dried chillies in a dry pan until they start to char then add in the sesame seeds to toast for a few minutes. Once toasted add in 1tsp of oil along with the onion, turmeric, garlic and ginger to fry for a few minutes.
6. Stir in the fresh tomatoes, tomato paste and soy sauce then cover to simmer for 10 minutes.
7. Take the lid off and allow to cool slightly before popping into a whizzy with the lemon juice and sugar, blitz until smooth and season to taste. Set aside to cool.
8. Dust your surface and rolling pin with flour and roll the rested dough out into a big sheet that should be around 2mm thick, and cut out rounds using a glass or cookie cutter. Repeat the process until you have roughly 25 momo wrappers. Make sure they are well dusted so they don’t stick together. Keep under a damp cloth whilst you shape the momos.
9. Take one of your momo wrappers and roll it out again with your rolling pin to the size of your palm, place a heaped tsp of the filling in the centre and fold into your desired shape (various YouTube tutorials on this). I made the traditional kind that has an opening in the top for chutney, but if you’re going to deep fry yours then I recommend a closed kind otherwise all the filling will come out.
10. Place your shaped momos on a lightly greased plate or baking tray so they don’t stick until you are ready to steam/fry. They can be covered and kept in the fridge for 3 days or in the freezer for 3 months.
11. Steam the momos on baking paper so they don’t stick to your steamer, they will need around 8-10 minutes. If you are deep frying they will only need around 4 minutes.
12. Serve immediately with the two chutneys and some extra fresh coriander to garnish.