Christmas Turkey Momos with Cranberry Chutney

1.In a large mixing bowl, combine the all-purpose flour and salt. Gradually add water while mixing until a soft dough forms. Knead for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.

2.In another bowl, mix the shredded turkey with cranberry sauce, chopped sage, olive oil, black pepper, garlic powder, onion powder, and cayenne pepper. Ensure everything is well combined and set aside.

3.After the dough has rested, divide it into small balls (about 1 inch in diameter). Roll each ball into a thin circle (about 3 inches in diameter) on a floured surface.

4.Place a tablespoon of the turkey filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape, pinching the edges tightly to seal. You can create pleats for a decorative touch if desired.

5.Prepare a steamer by bringing water to a boil. Place the momos in the steamer basket, ensuring they are not touching each other. Steam for 15-20 minutes until the dough is translucent and cooked through.

6.While the momos are steaming, prepare the cranberry chutney. In a saucepan, combine fresh cranberries, sugar, 1/4 cup water, ground cinnamon, ground ginger, ground cloves, and lemon juice. Cook over medium heat until the cranberries burst and the mixture thickens, about 10-15 minutes. Stir occasionally and adjust sweetness if necessary.

7.Once the momos are done steaming, remove them from the steamer and serve hot with the spiced cranberry chutney on the side.