1-2 tbs sambel olek paste (or any red chili paste you like) to taste
1tbs ginger garlic paste
Knead the dough and leave it to rest for 20 minutes.
Mix all of the stuffing ingredients in a bowl.
Flour your counter and begin rolling the dough out. You’ll want it to be thin, but not transparent. If the wrapper is too thin it will break in the steamer.
Once your flour is rolled out, cut small round disks out. I used a cookie cutter but you can use a lid as a guide too.
Take one dough disk at a time, lightly wet it’s edges, place a spoonful of the turkey filling in the center, and then bring the edges together to create a half moon shape. Pinch the edges to ensure they are fully sealed. You can also work your artistic magic here and make beautifully shaped turkey momos if you like (I kept it pretty simple).
Set up your steamer basket and spray it lightly with oil. You can use a dim steamer, a dhokla steamer, or a steamer basket like I did for momos. Add a little water and bring it to a boil, then drop the heat down to low.
Arrange the momos on the steamer and steam for about 15-20 mins. If they are on the smaller side, 15 minutes should do it - larger momos can take 20 minutes, use your discretion.
Serve with a spicy store-bought chutney and enjoy! (You are welcome to make a chutney, I want to get out of the kitchen and join the party!)
Bon Appetit! Take a photo and share this recipe #ThinkTurkey
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