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Indo-Chinese Beef Momos with Sesame Seed Chutney

The recipe for these hearty dumplings with spicy chutney comes from Huzefa Sajawal, co-owner of London’s Soho restaurant Fatt Pundit.

Serves 4 Total Time 40 mins


For the filling:

  • 500g beef mince
  • 2 tsp chilli powder 
  • 2 1/2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tbsp ginger paste 
  • 1 tbsp garlic paste 
  • 1 tbsp fresh coriander, chopped
  • 1 fresh green chilli, chopped 
  • 1 small leek, chopped (to give 2 tbsp) 
  • 2 spring onions, chopped
  • 2–4 tbsp vegetable oil, plus extra for oiling

For the dough:

  • 250g plain flour, plus extra for rolling 
  • 1/2 tsp salt
  • 125ml water

For the chutney:

  • 1 tbsp vegetable oil
  • 2 tbsp garlic paste
  • 2 tbsp ginger paste
  • 3 tbsp sesame seeds
  • 1 tbsp red pepper flakes, or to taste
  • 1 red onion, chopped
  • 350g tomatoes, chopped
  • 4 tbsp lemon juice 
  • 285ml water


  1. In a large bowl, combine all the filling ingredients and mix well. Rest in the fridge for at least 1 hr.
  2. Mix together the flour, salt and water and knead into a soft dough for 12 mins. Cover with a damp cloth and set aside for 15 mins.
  3. Make the chutney: heat the oil in a frying pan over a medium heat, add the garlic and ginger and cook for 1–2 mins.
  4. Add the sesame seeds and red pepper flakes, toast for 1 min, then add the onion and sauté until soft (about 4 mins).
  5. Add the tomatoes and cook for 5 mins, until soft and juicy. Transfer to a blender with the lemon juice and water and blend until smooth. Taste, and add salt if desired.
  6. Divide the dough into 35-40 small balls. Roll in dry flour, then roll out into 5cm circles, keeping the edges thin and the centre thick. It’s essential that the middle of the dough wrapper is slightly thicker than the edges, to ensure the structural integrity of the dumplings during filling and steaming.
  7. Fill the dumplings: place a wrapper on one palm, put 1 tbsp filling mixture into the middle, then with the other hand bring all the edges together to the centre, making pleats as you go. Pinch and twist the pleats to seal the stuffed dumpling closed. This step is key to good, juicy dumplings.
  8. Heat up a steamer and oil the rack well. Arrange the dumplings in the steamer, put the lid on and steam until cooked through – about 10 mins.
  9. Remove and serve immediately.
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