Delectable Dumplings

Prep 17Chef Abhi Sainju’s momos. 

By Jan Walsh

Photography by Beau Gustafson

Chef Abhi Sainju is a self-trained chef. A native of Nepal, he began cooking in 2006 because he could not find the same food in the U.S. that he had growing up in Nepal. His fare first became popular with his catering business, Everest Sushi, in 2013. It was one of those things many of us heard about but never had until Bamboo on 2nd opened. And now with Sainju a partner and the executive chef of Bamboo on 2nd, we can all enjoy his heritage and talents. Today he shares one of the restaurant’s most popular dishes, momos, in an easier, make-at-home version.

Ingredients & Procedure:

1 pound natural, pasture-raised ground turkey
1 cup red onions, diced
2 teaspoons ground coriander
1 teaspoon ground cumin
2 tablespoons cilantro, chopped
2 tablespoons green onions, chopped
2 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon salt
2 teaspoons garlic paste
2 teaspoons ginger paste
½ cup hot water
olive oil, enough for frying
1 package of dumpling skins (found in an oriental food specialty store)

Mix all the ingredients, except dumpling skins, in a bowl and let mixture marinate for about an hour. Take one dumpling skin at a time and apply water around the edges. Fill pocket with turkey mixture in middle. Fold in half. Pinch edges of each side together, leaving no air pockets inside. Steam all dumplings on high heat in a steamer for 15 to 20 minutes. If the skin is shiny after 15–20 minutes, it’s a sign it’s ready.

If a steamer is not available, boil in a pan of water until the dumplings float. Drain. Fry the dumplings in olive oil until golden brown. Serves three to four people.

Prep 16Sauce Ingredients & Procedure:
2 cups tomatoes, diced
5–6 garlic cloves
1 Thai chili
1 tablespoon soybean powder
2 teaspoons sesame seed powder
½ teaspoon Himalayan peppers
1 tablespoon cilantro, chopped
salt to taste
½ a lime
1 tablespoon olive oil

In a sauce pan, heat the olive oil. Add all the ingredients and sauté for about four to five minutes. Put all ingredients in a blender and blend. Squeeze in the lime juice. Sprinkle with cilantro. Serve momos in bowl with sauce, or serve sauce in separate bowl alongside momos.

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