Ginger Chicken Dumplings are packed with juicy chicken, tender vegetables, garlic and ginger. Also referred to as Nepalese Momo, and quite similar to Chinese chicken dumplings, they're the perfect hors d'oeuvre or appetizer that you won't be able to stop eating!
My 10-year-old came downstairs recently with tears in his eyes, saying we had to help the red pandas. "They're in danger of becoming endangered," he said.
When I asked him to explain, he said that he was googling red panda facts, because he thinks they're cute. He discovered that their habitat in the Eastern Himalayas is in decline – and he really wanted to help. I may be biased, but certainly this is one of the sweetest souls around.
He then googled, "How can I help the red pandas?" and found the Red Panda Network.
After confirming this was a good organization, we symbolically adopted a red panda.
I mean, how could we not?
What does any of this have to do with Ginger Chicken Dumplings, you ask?
Well, here's what came next . . .
My son felt good about the little we'd done for the red pandas, but it wasn't enough. He wanted to spread the word, and came up with a great (delicious) idea!
On his own, he began searching for "foods from Nepal," where a great percentage of the red pandas live. He said we should come up with a typical Nepalese recipe that I could put on Cooking On The Weekends, and that, that would be a great segue for me to tell my readers how to help the red pandas.
Brilliant, I tell you!
What is Momo?
Momo is a traditional delicacy in Nepal -- it's a bite-size dumpling with a meat or vegetable filling, wrapped in a dough and accompanied by spicy sauce.
If like Chinese chicken dumplings and the flavor ginger and garlic together, I think you'll love our Momo recipe. It's by no means authentic Nepalese Momo, but I'm hoping you'll find it incredibly delicious.
The wrappers for this recipe are Gyoza/Posticker wrappers.
You can find them in most Asian markets, and sometimes in the regular grocery stores. If you don't see the round wrapper, a square wonton wrapper, which is easier to find, will work also. Simply use a round cutter or paring knife, to cut it into a circle.
Please check out the Red Panda Network and learn more about red pandas and their situation.
Believe me, I know there are dozens upon dozens of animals – and other causes that need our help. We can all only do what we can, and today I'm honoring my son, and his desire to help red pandas.
I hope you'll try my version of Nepalese Momo, these Ginger Chicken Dumplings.
And of course, enjoy!
Ginger Chicken Dumplings (Nepalese Momo)
For the sauce
- 2 tablespoons black vinegar
- 2 teaspoons honey
- 1½ teaspoons chile paste I like Sambal Oelek
For the dumplings
- 1 pound ground chicken
- ⅓ cup carrots peeled, finely grated
- 3 tablespoons fresh cilantro washed and dried, finely chopped
- 2½ tablespoons Mirin (sweet rice wine)
- 2 green onions finely chopped
- 2 tablespoons ginger pulp
- 1 tablespoon garlic minced
- 1½ tablespoons grapeseed oil plus more for the pan
- ¾ teaspoon salt
- a few turns freshly ground black pepper
- 4 dozen round (3½ inch) gyoza/potsticker wrappers
- ¼ cup water
For the sauce
- In a small dish, combine the black vinegar with the honey and chile paste. Set aside.
For the dumplings
- In a large mixing bowl, combine all of the ingredients except the gyoza/potsticker wrappers. Mix only long enough to evenly combine the ingredients.
- Place several of the gyoza/potsticker wrappers on a clean, dry surface and drop about 1 ½ teaspoons of the chicken mixture in the center of each one. (If you have a cookie scoop this size, that's perfect.)
- Next, wet your fingertip with water and run it along the entire edge of the wrappers (one at a time) -- this will work as glue. Now carefully, bring all of the edges together, to wrap up the chicken mixture, into a little bundle, and then gently pinch the top so it adheres together.
- Coat the bottom of a medium-sized sauté pan (about 10-inch) generously with grape seed oil and place it over medium-high heat. Once it's sizzling hot, add as many of the dumplings as you can without crowding the pan -- there should be about an inch between them. (You will do this in a few batches.) Let them sauté for about 1 minute, to brown the bottoms. Then add about ¼ cup of water to the bottom of the pan, turn the heat to the lowest setting, and cover the pan with a lid or foil. Let the dumplings steam for about 3 minutes, just long enough to cook the chicken. Use a small metal spatula to lift them from the pan. Repeat this until all of the dumplings are cooked.
- While they're still hot, serve them with the sauce on the side.
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Cathy | She Paused 4 Thought
Your son is amazing and so are these dumplings!
Thank you, Cathy! He is a sweetheart. 🙂 xo
You make it look so easy . Always wanted to give it a try- now am seriously thinking I can. Thanks for sharing!!!
Of course you can! Hope you love it! 🙂
I am seriously craving these now. Love momos!
Tania @ The Cook's Pyjamas
Love, love, love dumplings in all forms. Your pictures now have me craving them 🙂 Doesn't it give you great hope when our children take up with causes far bigger than them.
Thank you, and yes, it gives me hope for the future. I love my son's drive so much! 🙂
I LOVE dumplings but have never made them myself! Might use this as inspiration to make some meat-free ones, thank you! The spices sound delicious 🙂
Thanks so much, Luci! I hope you try and love them! 🙂
Kate @ Veggie Desserts
What a sweet-hearted boy. And a lovely dumpling recipe too!
Thank you! 😀
I love that your son understands philanthropy in its purest form at such an age. He gives me great hope for the next generation! (Oh, and the dumplings look great, too!)
Thanks so much, David! XOXO
Your son is adorable and those dumplings look absolutely delicious. Love the easy pleating method too.
Thanks so much, Patricia. Yes, no fancy pleating for me. 😉 xo
Kathryn @ FoodieGirlChicago
I love dumplings and these are definitely on my must make list! You son is adorable and I love the fact that he helped come up with the idea for this recipe!!
Thanks so much, Kathryn! 🙂
Laura | Wandercooks
What a lovely story, your son is so sweet and an inspiration. As for the recipe, dumplings must surely be the way to my heart. We often make them with pork but have never (yet) tried them with chicken. Looking forward to new dumpling adventures, let the dipping begin! 😀
Thank you so much Laura. My son makes me smile -- a lot! Pork is usually my favorite dumpling as well. Hope you enjoy! 🙂
Cristie | Little Big H
Wow, what a thoughtful little boy. You must be so proud of him. The dumplings also look and sound amazing...
Aww, thanks so much, Christie! 🙂
Dahn @savor the Best
What a good heart your son has and these dumplings look amazing
Yes, his heart is sweet and my in full. 🙂 Thank you!
Love your photography, I am basically a vegetarian but love vegetable dumplings.
I love vegetarian dumplings as well. They can be just as delicious and hearty. 🙂
Emma @ Supper in the Suburbs
Your son is just the sweetest! And how fab are these dumplings! They look just like the ones in my local dim sum restaurant. Brilliant recipe.
Thank you! You just reminded me how much I want to go out for dim sum! Been too long. Luck you to have a local place!
Momos for the red panda whisperer! Well done. GREG
I love this, Greg!
Momos!! One of my most favourite dishes on earth. I love eating momos, especially the ones which are stuffed with chicken. Just love them. Thanks for sharing the recipe Valentina.
Thank YOU for visiting my site and checking out the recipe. I hope you try it! 🙂
I've loved red pandas since 1986 when I wrote my very first book report on them! Have you been able to visit some in a zoo yet?
I made this today with tofu instead of chicken and didn't have any black vinegar---amazing! Thanks to both you and your kind-hearted son 🙂
Hi Amber! Thanks so much for sharing this with me. I love that you made the recipe, and I bet they were delicious with tofu. I just told my son you tried it, and he was thrilled. Twice the red panda exhibit has been closed at our zoo, but we'll definitely keep trying to see one! What a great first book report subject you had. 😀
Can you freeze them?
Hi Marianne, Yes, you can freeze these. You could freeze them once they've cooled after they're done and heat them to serve. However, I think the best thing to do is freeze them raw, once they're wrapped, just before cooking. Then, thaw and cook when you're ready to serve. I hope this helps! Enjoy and thanks for visiting Cooking On The Weekends. 🙂 ~Valentina