When you present dumplings with this sauce, the combination may recall an Italian pasta dish, but the sauce’s zesty qualities resemble the Latin flavors of Mexico more than of Europe. But on closer analysis, the combination of chile, ginger, herbs, and spices is definitely Asian, specifically Nepal’s Himalayan cuisine, which blends Chinese, Indian, and Tibetan traditions. In the Nepalese repertoire, this sauce is a type of achar (a moniker for chutneys and pickles) and is what typically accompanies momo; it’s great with Tibetan momo, too. With a tangy edge, moderate heat, and spiced depth, the sauce has a multilayered punch that begins seemingly subtle but finishes with a certain feistiness. Sometimes ground toasted sesame seeds are added for richness, but I find that they mute the other flavors too much.
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