We first fell in love with momos while travelling through Nepal. Momos are steamed dumplings traditionally from the Nepal and Tibetan regions. They’re warm, light, extremely flavourful and very filling (especially when you eat a ton of them, which you inevitably will). Here, we wanted to bring out the punchy Asian flavours that work on all the taste receptors: salty tamari, sweet sesame oil and honey, spicy ginger and sour rice vinegar. By combining shrimp and chicken as the filling, you achieve a lighter texture with a stronger depth of flavour.
Bunching up the momos into little packages is also half the fun. You can make your own dough, but for this recipe, we opted for pre-made wrappers from the grocery store. We find wrapping the dumplings to be a fun experience if done with friends and family, or it can be quite meditative if you’re cooking alone. Achieving the perfect fold may take a few tries, but you’ll get there. For an easier alternative, make the classic crescent moon shape by folding the wrapper in half. Here, we went a little fancy and created a round version secured together with cinched pleats. Go ahead and try out these petite parcels of perfection for yourself!
Shrimp & Chicken Ginger Tamari Momo Dumplings
Prep Time: 15 minutes
Wrap Time: 1 hour
Steam Time: 15 minutes
Total Time: 1 hour 30 minutes
Servings: 45 momos
1 inch piece of ginger, peeled
½ small red onion
2 garlic cloves, peeled
¼ cup loosely packed cilantro leaves
½ cup shiitake mushrooms (about 6 mushrooms)
1 lb shrimp, peeled and deveined (cooked or uncooked)
1/2 lb ground chicken
1 tsp sesame oil
1 Tbsp tamari
1 Tbsp rice wine vinegar
1 tsp honey
45 momo/dumpling wrappers
1. Turn on your food processor, and as it’s running, toss in the ginger, red onion and garlic through the feeding tube.
2. Once these aromatic ingredients have had a few spins, add in the cilantro and mushrooms. Pulse until well chopped, then add in the shrimp until it’s minced into pieces.
3. Take out the mixture and place it in a large bowl. Add in the ground chicken.
4. Whisk the egg on one side of the bowl, or whisk separately and pour into the food processor.
5. Then pour in the sesame oil, tamari, rice vinegar and honey. Now begin combining everything so the entire mixture is well seasoned.
6. Take out the momo wrappers and cover with a damp cloth to keep from drying out.
7. Hold one wrapper in the palm of your hand. Have a bowl of water nearby, and wet the perimeter of the wrapper with your finger.
8. Place one tablespoon of filling into its centre. Slowly pinch the dough together, moving around in a circular motion, until the wrapper is securely closed into a parcel shape. Dip your fingers back in the water and pinch the top together.
9. Repeat the above steps for each momo. The first few dumplings may look messy, but practice makes perfect! If you prefer to prep ahead, freeze the momos at this step, prior to steaming.
10. To steam, you’ll require a steamer basket, steamer pot or bamboo steamer. Bring a pot of water to a boil. Brush the steamer with oil, or if you’re using a bamboo steamer, line it with parchment paper or cabbage leaves, and brush with oil.
11. Place the momos inside the steamer. Don’t over crowd them or they’ll stick together. Place the steamer onto the pot of boiling water. Cover with a lid and steam for 15 minutes.