Gluten-Free Momo Dumplings with Spicy Tomato Achar

Ingredients

• 2 cups Rice Flour
• 1/2 cup Tapioca Starch
• 1 lb Ground Chicken or Pork
• 1 medium Onion
• 1 inch Ginger
• 2 cloves Garlic
• 1/4 cup Cilantro
• 2 tbsp Soy Sauce (Gluten-Free Tamari)
• 1 tbsp Sesame Oil
• 4 medium Tomatoes
• 2 Green Chilies
• 2 tbsp Mustard Oil
• 1/2 tsp Fenugreek Seeds

Instructions

1. 1To prepare the dough, combine the 2 cups of rice flour and 1/2 cup of tapioca starch in a large bowl. Gradually add warm water, mixing until a pliable dough forms, then knead the dough on a clean surface for 5 minutes until smooth. Cover the dough with a clean cloth and let it rest at room temperature for 15 minutes to allow the flours to hydrate.
2. 2For the filling, finely chop the 1 medium onion, 1 inch ginger, 2 cloves garlic, and 1/4 cup cilantro. In a separate large bowl, combine the 1 lb ground chicken or pork with the chopped 1 medium onion, 1 inch ginger, 2 cloves garlic, 1/4 cup cilantro, 2 tbsp gluten-free tamari, and 1 tbsp sesame oil, mixing thoroughly until all ingredients are evenly distributed.
3. 3Divide the rested dough into small, equal portions, then roll each portion into a thin, approximately 3-inch diameter circle on a clean surface. Place 1 tablespoon of the prepared filling in the center of each dough circle, then carefully fold one side of the dough over the filling and pleat the edges to seal the dumpling completely.
4. 4Arrange the sealed momo dumplings in a steamer basket, ensuring they do not touch each other, and place the basket over a pot of vigorously boiling water, making sure the water does not touch the bottom of the basket. Cover and steam the dumplings over medium-high heat for 15-20 minutes, until the dough appears translucent and the internal temperature of the filling reaches 165°F (74°C).
5. 5To make the tomato achar, preheat your oven to 400°F (200°C). Place the 4 medium tomatoes and 2 green chilies on a baking sheet and roast for 15-20 minutes, turning occasionally, until their skins are charred and blistered. Carefully remove the charred skin from the roasted 4 medium tomatoes and 2 green chilies, then transfer them to a food processor or use a mortar and pestle to grind them into a coarse paste.
6. 6Heat the 2 tbsp mustard oil in a medium saucepan over medium heat (300-325°F / 150-160°C). Add the 1/2 tsp fenugreek seeds and cook for 30-60 seconds, until they splutter and turn a light golden brown. Carefully stir in the tomato and chili paste and cook for 5-7 minutes, stirring frequently, until the mixture thickens and the oil visibly separates from the paste.
7. 7Serve the hot, steamed momo dumplings immediately with the spicy tomato achar on the side.

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