Nepali Chicken Momos with Tomato Achar

Wed, 15 Oct 2025 13:00:00 +0000

A good momo is a hand-pleated parcel of spiced chicken, steamed until the wrapper turns glossy and the filling firms into a juicy little dome, and it lives or dies by the dip beside it. The achar here is a tomato-sesame sauce lit up with timur, Nepal’s own citrusy pepper, which leaves a bright tingle on the lips that keeps you reaching for the next one. Make a batch on a slow afternoon, get a rhythm going with the pleating, and you will not go back to the frozen kind.

Potato and Cheese Pierogi with Browned-Butter Onions

Wed, 04 Dec 2024 14:00:00 +0000

Pierogi ruskie are the pierogi most people mean when they picture the dish: soft half-moons of dough stuffed with mashed potato and farmer’s cheese, boiled until they float, and — if you know what you are doing — crisped in a pan afterwards and buried under sweet, slow-cooked onions. This version pushes the onions one step further by cooking them in butter until the butter itself turns nut-brown and toasty, which gives the whole plate a deep, nutty backnote that plain fried onions never reach. The other secret is duller and more important: resting the dough. A rested dough rolls thin, seals tight and stays tender, and it is the difference between pierogi that hold their filling and pierogi that burst in the pot and hand you a pan of cheesy soup.

Dumplings - vo.rs

Nepali Chicken Momos with Tomato Achar

Potato and Cheese Pierogi with Browned-Butter Onions