Chicken Momos with Nepalese Roasted Tomato Chutney Recipe

In a mixing bowl, combine the ground chicken, chopped onion, minced garlic, grated ginger, chopped green chilies, chopped cilantro, soy sauce, sesame oil, salt, and black pepper. Mix well until all the ingredients are evenly combined.

Take a dumpling wrapper and place a spoonful of the chicken mixture in the center. Fold the dumpling wrapper in half, forming a half-moon shape. Pinch and pleat the edges to seal the momo. Repeat with the remaining wrappers and chicken mixture.

Heat water in a steamer. Grease the steamer trays with oil to prevent sticking. Place the momos on the greased steamer trays, leaving some space between them.

Steam the momos for about 15-20 minutes until cooked through.

While the momos are steaming, prepare the Nepalese roasted tomato chutney. Preheat the oven to 400°F (200°C). Place the tomatoes on a baking sheet and roast them for about 15 minutes until the skin starts to blister. Remove from the oven and let them cool slightly. Peel the skin off the tomatoes.

In a blender, combine the roasted tomatoes, chopped red onion, garlic cloves, green chilies, cumin powder, coriander powder, red chili powder, and salt. Blend until smooth.

Heat oil in a pan over medium heat. Add the tomato mixture and cook for about 10 minutes, until the chutney thickens slightly.

Serve the chicken momos hot with the Nepalese roasted tomato chutney.