Description
Spice-infused turkey fills the core of these cute little pleated dumplings.
Ingredients
- FOR THE DOUGH:
- 2 cups All-purpose Flour
- 2 teaspoons Oil
- 1 teaspoon Salt
- 1 cup Water, Or Enough To Mix And Knead Into Smooth Dough
- FOR THE FILLING:
- 2 Tablespoons Oil
- 1 whole Red Onion, Diced
- 2 teaspoons Chopped Ginger
- 2 teaspoons Sambal Oelek, Or Fresh Ground Chili Paste
- 1 teaspoon Coriander
- 1 teaspoon Garam Masala
- 1 teaspoon Black Pepper
- 1 pound Ground Turkey
- 1 teaspoon Salt
- 1 teaspoon Toasted Sesame Oil
- FOR THE SAUCE:
- ¼ teaspoons Tomato Ketchup
- 2 Tablespoons Rice Wine Vinegar
- 2 Tablespoons Sriracha Or Asian Chili Sauce
Preparation
For the dough:
Mix flour, oil and salt in a medium bowl or in the bowl of a stand mixer.
If using your hands, slowly add water in parts and knead into a firm, yet supple dough.
If using a stand mixer, using dough attachment, knead the mixture, pouring water in at intervals (1/4 cup at time) on medium speed until it forms a non-sticky dough. Use a light hand with the water, as it tends to get really sticky, really fast.
Cover the dough and keep aside for 30 minutes.
For the filling:
Heat oil in a large skillet (use one with a lid; you’ll need the lid in a moment) over medium heat. Add onions and ginger and saute for a minute. Mix in the remaining filling ingredients and stir thoroughly until well combined. Put the lid on and cook on medium low heat, stirring occasionally, until meat is done and all the moisture is evaporated. This will take about 20 minutes.
For the assembly:
Divide the dough in two equal parts. Place a damp towel over one and remove the other to a well flour-dusted counter/work space. Flatten the dough and using a rolling pin, also dusted with flour, roll the dough thin, but not transparent, to about ¼ inch thickness. It should be large enough in diameter to cut out about four or five 4″ inch disks. I used a 4″ biscuit cutter/cookie cutter. You can use also the top of a wide mouthed glass/cup. Collect and knead the remaining dough scraps and continue to cut out until remaining dough is used up. Repeat with the other half.
With your fingers, press and thin out the edge of each circle, just so that it is slightly thinner than the center. Place 1 heaping teaspoon of turkey stuffing in the center of each disc/wrapper. Using your forefinger and middle finger, start making small pleats along the edge of the dough circle. Fold in and out from one side and go all the way around, trying to squeeze out any air, fully turning the dumpling around to close. Gently twist the top to seal. See related blog link for step-by-step photos.
Keep the prepared momos covered until ready to steam.
Grease a steamer tray and and fill water in the basket. Place on high heat, and have it come to a boil. Place the momos on the greased tray, being careful to keep space between each and not have skins touch. Cover. With heat on medium- high, steam momos 15-20 minutes, until done. Dough will be smooth and taught.
Serve with chili dipping sauce.
For the chili dipping sauce:
Combine the sauce ingredients in a small bowl and stir until smooth. Serve alongside momos.
