When I was planning my Diwali party menu this year, the biggest struggle I was having was coming up with interesting appetizers that aren’t too heavy. That’s when the idea for turkey momos came to me! They are bite-size, full of flavour, and won’t wreck your appetite for dinner.
Since the vibe of our Diwali party this year is a casual ‘game night’ type of feel (we are doing board games instead of card games), I wanted everything to be simple. Nothing too complicated or formal, so simple appies we are must. I ended up going with mini aloo tikkis, cucumber raita pani puris, and of course turkey momos.
Momos aren’t a dish that I grew up eating, I actually only tried them for the first time about 4 years ago in Agra, but I was instantly hooked. What’s not to love about a meat filled steamed dumpling?
Traditionally the meat used in momos is chicken, but as I’ve found with my Tari Wala Turkey, Turkey Manchurian, and Baida Roti, turkey is a tasty and healthy swap for any ground meat recipe. I’ve now used turkey meat in so many recipes, but wherever you use ground chicken is a great place to start. It wasn’t until I started working with Canadian Turkey a few years ago that I realized how nutritious turkey is – it contains about 30 grams of protein in every 100-gram serving, and only 3 grams of fat in every 100-gram serving! High protein, low fat, and low sodium, turkey is a meat you definitely want to include in your family’s diet.
If you haven’t grown up eating turkey you might wonder about it’s flavours. It’s a very lightly flavoured meat (you can use it any recipe you normally make with chicken), and it really lets the Indian spices shine without overpowering them. If you try my momo recipe, I hope you’ll try it with turkey!
TURKEY MOMO RECIPE
Since I don’t have a lot of momo eating or making experience, I did play around with the ingredients in the stuffing – I used very few. Also, I made my wrapper out of a mix of refined and wheat flour, because I had a hard time working with an all-purpose flour wrapper.
Yield – depending on the size of the momo 18-24
For the dough:
1 cup all-purpose flour
1 cup wheat flour (atta flour)
½ teaspoon baking powder
Salt to taste
For the filling:
1.5 cup ground turkey
¼ cup chopped onions
Salt and pepper to taste
1 tbs soy sauce
1-2 tbs sambel olek paste (or any red chilli 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 is 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!)
Happy Diwali to you and yours! If you make turkey momos don’t forget to share a pic 🙂
*This post is sponsored by Canadian Turkey, but as always, opinions are all mine!