106 SEPTEMBER 2019
Momos with Red Chile Chutney
ACTIVE 1 HR; TOTAL 1 HR 30 MIN
SERVES 4These dumplings are hot and spicy, but
well balanced by the mix of vegetables
inside each purse. The carrot and cabbage
help naturally sweeten the filling, rounding
out the flavor.- Make the red chile chutney: Heat sun-
flower oil in a medium saucepan over
medium-high; add garlic, and cook, stir-
ring often, 1 minute. Add tomatoes, soy
sauce, chiles, sugar, and salt. Cook, stir-
ring occasionally, until tomatoes are
mashed, 8 to 10 minutes. Let cool 30 min-
utes. Place in a mini food processor, and
process until smooth. Set aside. - While chutney cools, make the filling:
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 soft-
ened, 3 to 5 minutes. Remove from heat;
stir in cilantro, and let cool slightly. - Make the momos: Place about 2 tea-
spoons 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. - 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.
NOTE Find red and green Thai chiles in the
refrigerated section of the grocery store.
A LESSON ON LIFE
AND MOMOS
THERE IS SO MUCH in India I haven’t yet seen and tasted, because it is a big
country, and the food differs from region to region. I’m always on a journey
to learn and buy ingredients to use in my cooking, so when I visited Ladakh
a few years ago, I chose a farm stay rather than a hotel. The family showed
me how to make their favorite fermented spicy pickles, and I joined them in
making momos, a kind of dumpling. Charol, one of our hosts, amazed me
with her speed and also the effortless way in which she whipped up a quick
carrot and spinach soup to accompany the momos. I loved getting insight into
the village’s food culture. During these sessions, I also learned plenty about
Ladakh culture and aspirations, and I now use the techniques and fillings
they showed me to make the dumplings at home. —Romy Gill, teacher and
head chef of Romy’s Kitchen; Member of the Most Excellent Order of the
British Empire (MBE)RED CHILE CHUTNEY
4 tsp. sunflower oil
4 garlic cloves, finely chopped (about
11 /^4 Tbsp.)
2 small (4-oz.) tomatoes, chopped
2 tsp. soy sauce
4 red Thai chiles, seeded and
chopped (about 1^1 / 2 tsp.)
1 tsp. granulated sugar(^1) / 2 tsp. kosher salt
FILLING
2 Tbsp. canola oil
1 small white onion, finely chopped
(about 1^1 / 4 cups)
3 garlic cloves, finely chopped (about
1 Tbsp.)
1 (1-inch) piece fresh ginger, peeled
and grated (about 1 tsp.)
1 tsp. kosher salt
3 spring onions, green and white
parts chopped (about 1^1 / 2 cups)
1 oz. pointed cabbage, finely
shredded (about^1 / 3 cup)
1 small carrot, peeled and grated
(about^1 / 4 cup)
1 green Thai chile, finely chopped
(about^1 / 2 tsp.)
1 Tbsp. chopped fresh cilantro
MOMOS
20 to 25 frozen round dumpling
wrappers, thawed