Momo Dumpling alla Bolognese with Salsa Verde and Korean Spicy Cucumber Salad

Momo Dumpling alla Bolognese with Salsa Verde and Korean Spicy Cucumber Salad

I start this year 2026 by offering you an original recipe, merging the Himalayan tradition of dumplings and the celebrations of Maghi (January 14th), the Italian Bolognese sauce of January 17th with Antonio del Porco (Saint Anthony the Abbot), a Mexican Salsa Verde sauce to celebrate Saint Sebastian (January 20th), patron saint of athletes and the Winter Olympics, and a Korean salad for Seollal (Lunar New Year), under the sign of the Fire Horse (spicy). I promise you that this recipe is easy to make and will delight all the guests around the table.

Stew Bolognese Sauce for Dumplings

Serves 4-6 people

Creating a "Bolognese" stuffing for dumplings requires a few adjustments from a classic Bolognese to make it resistant to steaming, boiling, or pan-frying. The stuffing should be firm and not very liquid. Reduce the humidity by cooking the Bolognese until almost all of the liquid has evaporated. It should have the texture of a classic meat stuffing, not a sauce. Then let it cool in the fridge before using, to make it easier to handle and fill the pasta.

Ingredients

• 5.5 oz (150 g) low-fat ground beef
• 5.5 oz (150 g) ground pork
• 5.5 oz (150 g) pancetta or sweet bacon, finely chopped
• 1 medium red onion
• 1 carrot, finely chopped into duxelles
• 1 celery stalk, finely chopped into duxelles
• 1 garlic clove, finely chopped
• 2 oz (40 g) salted butter
• A drizzle of olive oil
• 2 tbsp (30 mL) tomato paste
• 5 oz (150 ml) dry red wine
• 8.5 oz (250 ml) bouillon de bœuf
• 8.5 oz (250 ml) vegetable broth
• 2 sprigs fresh thyme, finely chopped
• 1 tsp (5 mL) fresh cilantro, finely chopped
• 1 tsp (5 mL) smoked paprika
• Salt and pepper

Preparation

Gently fry all the vegetables in the oil and butter mixture for 10 to 15 minutes, until they become tender and fragrant, without browning. Then add the pancetta and let it melt slowly until it becomes translucent, releasing all its aromatic richness. Then add the minced meat and sear it over low heat, crumbling it, until it loses its pink hue entirely. Deglaze with the red wine and allow the alcohol to evaporate completely before adding the tomato paste. Mix gently with the herbs, salt and pepper to distribute the flavours evenly. Then pour in the hot broths, just enough to lightly cover the preparation, then simmer covered over a very low heat for about two hours, stirring occasionally to prevent the bottom from sticking. Remove the lid and continue cooking for a few minutes to dry out the mixture until you get a firm consistency and ideal for stuffing the dumplings, taking care not to burn the bottom of the pan.

Preparation of the Dumplings

The store-bought dumpling dough is of very good quality: I recommend buying it ready-made. My favorites are in the frozen section: Bibigo/CJ, Wegmans' store brand and Way Fong (depending on the thickness you want).

Here's a VIDEO link showing how to fold and form your dumplings into five classic shapes.

Salsa Verde

Ingredients

• 1 green onion, cut into chunks
• 1 cup (250 mL) flat-leaf parsley, washed and squeezed dry
• 1 cup (250 mL) fresh basil, washed and squeezed dry
• 1/4 cup (60 mL) fresh mint, washed and squeezed dry
• 1/4 cup (60 mL) cold water
• 2 tbsp (30 mL) lime juice
• 2 tbsp (30 mL) extra virgin olive oil
• 2 garlic cloves, peeled and crushed
• 1 tsp (5 mL) capers
• Grated zest of 1 lemon, previously blanched
• 1/4 tsp hot pepper flakes or 1/3 fresh jalapeño, seeded
• Salt and pepper

Preparation

The parsley is first immersed in lightly salted boiling water for a few seconds, just enough to awaken its bright color and aromas, before being immediately cooled in an ice water bath to stop the cooking process and preserve all its freshness. Once delicately wrung out, it joins all the other ingredients in the blender, except for the garlic, and is ground until a smooth and homogeneous texture is dense and fragrant. The garlic is then incorporated and a few more seconds of blending are enough to release its subtle spiciness, giving rise to a lively and balanced Salsa Verde, where each flavor intertwines harmoniously.

Spicy Cucumber Salad

This salad is the perfect accompaniment to dumplings, bringing freshness and crunch. Be careful not to overly spicy so as not to mask the flavors of the stuffing.

Ingredients

• 2 English cucumbers, washed and thinly sliced
• 2 green onions, minced
• 1 garlic clove, grated
• 1 tbsp (15 mL) soy sauce
• 1 tbsp (15 mL) rice vinegar
• 1/3 tbsp (5 mL) Gochugaru (Korean chili powder)
• 1 tbsp (15 mL) sesame oil
• 1 tsp (5 mL) brown sugar
• Toasted sesame seeds, for garnish

Preparation

Wash the cucumbers and cut them into thin slices. If the cucumbers have thick skins, you can partially peel them to keep some crunch. In a large bowl, combine the grated garlic, soy sauce, rice vinegar, Gochugaru, sugar and sesame oil. Mix well with a small whisk until you get a homogeneous sauce. Then add the cucumber rings and green onions to the bowl. Toss gently to coat the vegetables well with the sauce. Sprinkle with toasted sesame seeds before serving.

Final presentation

The dumplings are gently steamed on a baking sheet in a suitable basket, until heated through and tender. On each plate, pour a thin layer of Salsa Verde to create a fragrant bed, then place the still-steaming dumplings on top, allowing the flavours to subtly meld. The cucumber salad, fresh and crunchy, is served in a small bowl on the side, bringing contrast and lightness to this generous and festive dish.