Momos with Red Chile Chutney


Naturally sweet carrots help balance the fiery filling of these dumplings that come together quickly thanks to store-bought dumpling wrappers. After you try your hand at filling a few, you’ll be pleating like a pro in no time.

Momos with Red Chile Chutney
Photo: Greg DuPree
Active Time:
1 hr
Total Time:
1 hr 30 mins



  • 4 teaspoons sunflower oil

  • 4 garlic cloves, finely chopped (about 1 1/4 tablespoons)

  • 2 small (4-ounce) tomatoes, chopped

  • 2 teaspoons soy sauce

  • 4 red Thai chiles, seeded and chopped (about 1 1/2 teaspoons)

  • 1 teaspoon granulated sugar

  • 1/2 teaspoon kosher salt


  • 2 tablespoons canola oil

  • 1 small white onion, finely chopped (about 1 1/4 cups)

  • 3 garlic cloves, finely chopped (about 1 tablespoon)

  • 1 (1-inch) piece fresh ginger, peeled and grated (about 1 teaspoon)

  • 1 teaspoon kosher salt

  • 3 spring onions, green and white parts chopped (about 1 1/2 cups)

  • 1 ounce pointed cabbage, finely shredded (about 1/3 cup)

  • 1 small carrot, peeled and grated (about 1/4 cup)

  • 1 green Thai chile, finely chopped (about 1/2 teaspoon)

  • 1 tablespoon chopped fresh cilantro


  • 20 to 25 frozen round dumpling wrappers, thawed


Make the red chile chutney

  1. Heat sunflower oil in a medium saucepan over medium-high; add garlic, and cook, stirring often, 1 minute. Add tomatoes, soy sauce, chiles, sugar, and salt. Cook, stirring occasionally, until tomatoes are mashed, 8 to 10 minutes. Let cool 30 minutes. Place in a mini food processor, and process until smooth. Set aside.

While chutney cools, make the filling

  1. Heat canola oil in a large skillet over medium. Add white onion, garlic, ginger, and salt; cook, stirring often, 30 seconds. Increase heat to medium-high; stir in spring onions, cabbage, carrot, and chile. Cook, stirring occasionally, until just softened, 3 to 5 minutes. Remove from heat; stir in cilantro, and let cool slightly.

Make the momos

  1. Place about 2 teaspoons filling in center of each dumpling wrapper. Gather up and pleat edges of wrapper around filling to enclose; pinch top to close up like a little satchel.

  2. Fill a pot with 2 inches of water, and bring to a boil over high. Place a bamboo steamer lined with parchment paper over pot; pierce parchment 10 times with a skewer. Working in batches, place momos in basket, and steam, covered, until momos are transparent and do not feel sticky, 8 to 10 minutes. Cover to keep warm. Serve with red chile chutney.


Find red and green Thai chiles in the refrigerated section of the grocery store.

Related Articles