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Momo with curry sauce steamed and served
Asian fusion dumplings served in a rich, coconut-based curry sauce

Momos with curry sauce

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Here the dumpling is just the beginning. While traditional momos are often served with just a dip (achar), in this version the dish swims in a rich, creamy, coconut curry sauce. This serving style is a meeting of Nepalese and Thai cuisine: the neutral dough is a perfect vehicle for the spicy, silky sauce.
🕒 Prep Time 40 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine Asian (Fusion)

Ingredients

Equipment Needed

  • Steamer
  • Frying pan (for the sauce)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Soya

Instructions

1 ✓

Make the dough from flour and water, let it rest.

2 ✓

For the filling, mix the raw minced chicken with half of the chopped onion, grated ginger, 1 tsp curry powder, and 1 tbsp soy sauce.

Tip: Chicken has a neutral taste, so it takes stronger seasoning well.
3 ✓

Fill the dumplings and steam them for 15-18 minutes.

4 ✓

Meanwhile, prepare the sauce: heat oil in a frying pan, sauté the remaining onion and crushed garlic. Sprinkle with the remaining curry powder and fry for a few seconds.

Tip: Spices 'bloom' in hot oil, releasing their aroma.
5 ✓

Pour in the coconut milk and the remaining soy sauce. Simmer until creamy.

6 ✓

Place the steamed momos in a deep plate and pour the hot curry sauce over them.

Recipe FAQ

Should I cook the dumplings in the sauce?
No, steam them separately and pour the sauce over them when serving. If you boil them in sauce, the dough will absorb too much and fall apart.

Ingredients

  • 300 g Plain flour
  • 150 ml Water
  • 1 pinch Salt
  • 250 g Minced chicken
  • 1 whole Onion
  • 2 tsp Curry powder (Madras or yellow curry)
  • 400 ml Coconut milk (tinned)
  • 1 cm Fresh ginger
  • 2 tbsp Soy sauce
  • 1 clove Garlic
  • 1 tbsp Oil