Momo Pork and Shrimp Dumplings with Tomato Chutney Recipe

Combining tender pork and shrimp, these dumplings are an irresistible appetizer
Momo Pork and Shrimp Dumplings With Tomato Chutney
Momo Pork and Shrimp Dumplings With Tomato Chutney Celery City Creative

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Savor Momo Pork and Shrimp Dumplings served with a flavorful tomato chutney, combining tender pork and shrimp wrapped in wontons, perfect for 4-6 servings and an irresistible appetizer or main dish. Serve with a Tito’s Basil-Cucumber Cooler cocktail.

Ingredients | Serves 4-6

For the dumplings

  • ¼ lb. Grand Western ground pork
  • ¼ lb. raw shrimp, finely chopped
  • 1 tsp. toasted sesame oil
  • 1 tsp. fresh ginger, grated
  • 1 clove garlic, grated
  • 1 green onion, finely chopped
  • 1 tsp. mirin
  • Salt and freshly cracked black pepper
  • 2 Tbsp. water
  • 20 round wonton wrappers

For the chutney

  • ½ Tbsp. extra-virgin olive oil
  • 1½ tsp. chana dal
  • 4 cloves garlic
  • 1 small yellow onion, roughly chopped
  • 2 dried chiles
  • 2 large tomatoes, roughly chopped
  • ¼ tsp. Kashmiri red chile or smoked paprika
  • 1 tsp. extra-virgin olive oil
  • ¼ tsp. black mustard seeds
  • 6 curry leaves
  • Salt and freshly cracked black pepper

Preparation

  1. Prepare the chutney first. In a medium cast-iron skillet, heat olive oil over medium-high heat. Toast chana dal for approximately three minutes, and then add to a blender. In the same skillet, brown tomatoes, onions, garlic, and chiles for another three to five minutes, and then add to the blender with the paprika. Season with salt and freshly cracked black pepper; blend until smooth and transfer to a serving bowl.
  2. In a small saute pan, toast the mustard seeds and curry leaves for one minute in the remaining oil. Add the seeds and leaves to the top of the chutney; do not stir.
  3. Next, mix pork, shrimp, sesame oil, mirin, ginger, garlic, green onion, salt and freshly cracked black pepper in a medium mixing bowl.
  4. On a clean surface, spoon 2 teaspoons of filling onto the center of each wonton. Run a wet finger around the filling on the remaining surface of the wonton wrapper; then pinch around the sides of the wrapper, creating a circular wall around the dumpling. Repeat for each wonton and set aside.
  5. Steam wontons for approximately 10 minutes. Serve with tomato chutney.

Sponsored by Tito’s Handmade Vodka and Cheney Brothers Inc.

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