Mouthwatering Momo (Nepali Dumpling) – Authentic Nepali Cuisine | Recipe
1 hour (preparation) + 15-20 minutes (steaming)
4-6 servings
Momo, the most popular dish of Nepal, is a type of steamed dumpling filled with spiced ground meat. It is one of the tastiest and healthiest dishes from Nepalese cuisine. Originating from Tibet, momos are now an indispensable part of food culture in Nepal. The recipe for making momos involve kneading dough to form thin wrappers and stuffing it with flavorful minced meat filling. Momos are usually served with a spicy tomato chutney or achar. The combination of the tender yet slightly chewy dumpling wrapper and the flavorful filling make momos a delicious treat that is loved by all.
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Sanju Kunwar
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Ingredients
- 1 cup all-purpose flour
- 1.5 tablespoon edible oil
- Water
- Salt (to taste)
- Cumin powder
- Coriander powder
- Timmur (Szechwan pepper)
- Turmeric powder
- Ground black pepper
- Fresh red chilies, minced
- Momo masala
- 2lbs ground turkey/lamb or chicken
- One middle sized onion, very nicely chopped
- Two leaves of green onion, nicely chopped
- Cilantro, chopped
- 1.5 teaspoon garlic, minced/chopped
- 1.5 teaspoon ginger, minced/chopped
- 2 tablespoon clarified butter
Method
1. Combine flour, oil, salt and water in a bowl. Mix and knead till the dough becomes homogeneous in texture, it may take about 10-12 minutes. It is better to cover dough and wait for 30 min before you make wrappers. Don’t forget to knead well before start making wrappers.
2. In a large bowl, combine all filling ingredients. Stir well, adjust for seasoning with salt and pepper. Cover and allow at least half an hour to mix and impart their unique flavors completely.
3. Give the dough a final knead. Prepare 1-in diameter dough balls . Take a ball, roll between your palms to spherical shape. Dust working board with dry flour. On the board, gently flatten the ball with your palm to about 2-in circle. Make a few semi-flattened circles, cover with a bowl. Use a rolling pin to roll out each flattened circle into a wrapper.
4. To make momo-cha better, it is important that the middle portion of the wrapper be slightly thicker than the edges to ensure the structural integrity of dumplings during packing and steaming. Hold the edges of the semi-flattened dough with one hand, and with the other hand, begin rolling the edges of the dough out, swirling a bit at a time. Continue until the wrapper attains 3 in diameter circular shape. Repeat with the remaining semi-flattened dough circles.
5. Place a teaspoon of filling in the center of wrapper. Fold edges over to make pleats and shape into half moon or pyramid or round envelope shape, or any other favorite shape. To make sure that momo wrappers don’t open while steaming, press Pleated edges together harshly with fingers once again. Gently pinch the open ends to seal perfectly for better taste and look.
6. Put all momos in preheated steamer basket/pan, cover and steam for about 15-20 minutes until cooked through. Serve warm momos with chutney or achar (Nepali Spicy Tomato Sauce).
Momo is one of the most beloved Nepali dishes and has become a staple for many Nepalese families. It is an easy-to-make dish that can be enjoyed with friends and family, and it's incredibly flavorful. With this recipe, you can make authentic Momos right in your own kitchen so that you can enjoy the taste of Nepal anytime!
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