You’ll Need
For the Momo
24 round dumpling wrappers
400g chicken mince
3 spring onions, finely sliced
1 tbsp grated ginger
2 garlic cloves, finely grated
2 tbsp chopped coriander
1 tbsp light soy sauce
1 tsp sesame oil
½ tsp ground cumin
For the Tomato Chutney
3 tomatoes, halved
1 red chilli
1 garlic clove
1 tbsp sesame seeds
Juice of ½ lime
½ tsp sea salt
Optional but Dangerous
Extra chilli oil
Soy dipping sauce
A cold Nepalese lager
Method
Mix the chicken, spring onions, ginger, garlic, coriander, soy, sesame oil and cumin.
Place a heaped teaspoon of filling in each wrapper.
Wet the edge, pleat it closed and keep the finished momo covered with a damp tea towel.
Preheat your air fryer to 185°C.
Lightly spray the momo with oil and arrange them in a single layer.
Air fry in batches for 8-10 minutes until golden and the filling reaches 75°C.
Meanwhile, air fry the tomatoes, chilli and garlic at 190°C for 8 minutes.
Blend them with the sesame seeds, lime juice and salt to make a rough chutney.
Rest the momo for 2 minutes.
Serve hot with the smoky tomato chutney.