Name: Nepalese prawn momos with cherry tomato chutney
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Makes 16-18 dumplings
Cuisine: Asian
Ingredients: 8 green cardamom pods seeds extracted; 2 tsp coriander seeds; 2 tsp fennel seeds; 1 tsp whole black peppercorns; 1 tbsp sesame seeds; 400g raw prawns; 3 garlic cloves finely grated; 1 tbsp onion powder; 2 tsp garam masala; 1 tbsp toasted sesame oil; 16 frozen round dumpling pastry wrappers; 300g cherry tomatoes; 3 large red Turkish chillies; 40g ginger; 1 lemon zested and juiced; 2 tbsp light brown sugar; 2 tbsp white wine vinegar

8 green cardamom pods
seeds extracted
2 tsp coriander seeds
2 tsp fennel seeds
1 tsp whole black peppercorns
1 tbsp sesame seeds
400g raw prawns
3 garlic cloves
finely grated
1 tbsp onion powder
2 tsp garam masala
1 tbsp toasted sesame oil
16 frozen round dumpling pastry wrappers

CHUTNEY

300g cherry tomatoes
3 large red Turkish chillies
40g ginger
1 lemon
zested and juiced
2 tbsp light brown sugar
2 tbsp white wine vinegar

Method

step 1
First prepare the chutney. Blanch the tomatoes in a pan of boiling water for 3 mins, then drain and plunge into cold water. Leave for 1 min, then carefully de-skin. Put in a blender with the chillies, ginger, 1 tsp of lemon zest, 2 tbsp of lemon juice, the sugar, vinegar and 1 tsp of fine salt. Blend to a fine paste.
step 2
Return the chutney to the pan and simmer over a medium-high heat for 10 mins to concentrate the flavours. Leave to cool to room temperature.
step 3
In a small frying pan, gently toast the cardamom, coriander and fennel seeds, and peppercorns, for 2-3 mins or until aromatic. Add the sesame seeds and toast for 1 min until they just start brown. Use a spice grinder or pestle and mortar to grind to a very fine powder.
step 4
Pour the ground spice mixture into a food processor, along with the prawns, garlic, onion powder, garam masala, oil and 1 tsp of fine salt. Pulse into a coarse paste, scraping down the sides to fully combine the flavours.
step 5
Defrost the dumpling wrappers. For each dumpling put one wrapper onto a board, spoon over 1 heaped tbsp of the prawn mixture into the middle. Brush the edges of the wrapper with cold water, then carefully pleat the dumpling, bringing each fold up with a twist at the top, tightly enclosing the stuffing.
step 6
When all the momos are ready to cook, prepare a large pan of boiling water and get the water steaming. Put the dumplings, in batches of five or six at a time, in a bamboo or metal steamer, then steam for 8-9 mins or until the momos have plumped and the fillings are cooked through. Serve immediately with the chutney on the side for dipping.