(Food styling: Michelle Pilarczyk; Image: Tatyana Kildisheva)
Read more about the women of the International Cooking Club Singapore, who contributed this recipe to the club’s The Red Dot Melting Pot Cookbook plus 7 other recipes you can find here!
Ingredients – Sauce
1 tbsp oil
1/4 tsp turmeric
1 cm (1/2 in) ginger, roughly chopped
3 garlic cloves, roughly chopped
1 tsp ground cumin
1 tsp ground coriander
3–4 large tomatoes, roughly chopped
Salt, to taste
2–3 bird’s eye chillies (green or red)
1/2 lemon, juice of
3 Tbsp, white sesame seeds (optional)
A handful of coriander leaves, chopped (optional)
Ingredients – Dough
500 g (4 cups) flour
180 ml (3/4 cup) lukewarm water
Ingredients – Filling
500 g (1 lb 2 oz) pork or chicken (with some fat, not lean), minced
5 cm (2 in) ginger
4 red onions, chopped
2–3 spring onions (scallions), chopped
1/2 Tbsp salt, or to taste
1 tbsp oil or butter
1 zucchini or chayote (a pear-shaped, green gourd), grated (if making the chicken version)
Stainless steel or bamboo steamer
Instructions – Sauce
Note: It is better to make the sauce before making the momo so that all the flavours will mix well. For best taste, serve cold sauce with hot momo.
1. Heat the oil in the pan and add the turmeric, ginger and garlic. Fry for 2 minutes then add the cumin and ground coriander.
2. Add the tomatoes, stir and cook for a few minutes.
3. Add the salt and chillies and cook for 4–5 minutes, then remove from the heat.
4. Once it has cooled, place the mixture into a food processor or blender and blend to make a smooth paste.
5. Transfer to a bowl and stir the lemon juice into it.
6. If using sesame seeds, roast them in a hot pan until they start to crackle and begin to brown. Remove from the heat. Grind to a powder in a blender or spice grinder. Mix this powder with the tomato sauce mixture.
7. Garnish the sauce with chopped coriander leaves (optional).
Instructions – Dough
Note: Pre-made dumpling skins can be used as a substitute but will not taste as good as homemade.
1. Put the flour on a flat surface or in a large bowl and make a well in the middle. Pour the water into the well.
2. Start mixing the fl our and water together until it forms a dough. Knead for 4–5 minutes until it feels smooth. If dough is too wet, add some fl our, a little at a time. If the dough is too dry, sprinkle in some additional water.
3. Cover it and let it rest for 15–20 minutes.
Instructions – Filling
1. Place the minced meat in a large bowl.
2. Grind the ginger in a blender to make a paste.
3. Add the ginger paste, onions, spring onions, salt, and the oil (or butter) to the meat.
4. For the chicken version, add the grated zucchini or chayote to the meat mixture.
5. Mix well with your hands.
Instructions – Assembly
1. Pinch off a small ball of dough, about the size of 2 teaspoons.
2. Roll it into a ball and press a little bit to make it slightly fl at.
3. Flatten it out further using a rolling pin. Alternatively, a pasta machine can be used to flatten out the dough (thickness size 4).
4. Cut out round shapes using an inverted small glass (like a whiskey glass), stainless steel cup, or round cookie cutter.
5. Place ½ tablespoon of the filling in the middle and start folding the edges together to form the momo. They can be shaped round or long, whichever design is preferred. See the photo for steps on how to shape. If using pre-made dumpling skins, place a teaspoon of fi lling in the middle of the skins and wet the edges with a little bit of water. This will help to close the wrappers easily. Proceed to fold the momo as if using homemade dough.
Instructions – Cooking
1. Grease the base of a stainless steel or bamboo steamer with oil or butter and place all the momo inside. Make sure there is a gap in between each momo so that they do not stick to one another.
2. Steam the momo for about 10 minutes. When they are finished, a shiny glaze will appear on the outside of the wrapper.
3. Remove the steamer basket from the pot and let the momo rest for a minute or two before they are removed from the steamer.
4. Serve the momo with the sauce on the side or drizzled on top.
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