Turkey Momos with Tomato-Cilantro Sauce | Saveur
These steamed, meat-filled Nepalese dumplings come from Binita Pradhan, the entrepreneur behind Bini's Kitchen in San Francisco, CA.
Ingredients
- <sup>1</sup>⁄<sub>2</sub> tsp. coriander seeds
- <sup>1</sup>⁄<sub>2</sub> tsp. cumin seeds
- <sup>1</sup>⁄<sub>4</sub> tsp. black cardamom seeds
- <sup>1</sup>⁄<sub>4</sub> tsp. green cardamom seeds
- <sup>1</sup>⁄<sub>4</sub> tsp. ground cinnamon
- <sup>1</sup>⁄<sub>4</sub> tsp. freshly grated nutmeg
- 1 bay leaf
- 1 <sup>1</sup>⁄<sub>4</sub> lb. ground turkey
- 1 cup minced yellow onion
- <sup>1</sup>⁄<sub>3</sub> cup minced cilantro
- 3 tbsp. vegetable oil
- 1 tbsp. minced fresh ginger
- 1 <sup>1</sup>⁄<sub>2</sub> tsp. kosher salt
- 1 package round dumpling wrappers, such as Nasoya brand
- 8 plum tomatoes (about 2 lbs.), cored
- 3 cups packed cilantro leaves
- 2 tbsp. vegetable oil
- 2 tbsp. minced garlic
- 1 tbsp. szechuan peppercorn
- 1 <sup>1</sup>⁄<sub>2</sub> tsp. asafetida powder
- Kosher salt
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