Momo Steamed Dumplings: Nepal Cuisine

 

Ingredients:

For the Dough:

2 cups all-purpose flour

1 tsp salt

1/2 cup warm water (more or less as needed)

For the Filling:

1/2 lb ground chicken or buffalo (or finely chopped vegetables for vegetarian option)

1/2 onion, finely chopped

1 clove garlic, minced

1 inch ginger, minced

1/2 cup chopped cilantro

1 tsp cumin powder

1/2 tsp coriander powder

1/4 tsp turmeric powder

1/4 tsp chilli powder (adjust to your spice preference)

Salt to taste

Vegetable oil (for cooking)

Instructions:

1. Make the Dough: In a large bowl, combine flour and salt. Gradually add warm water, mixing until a soft dough forms. Knead the dough for 5-7 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. Prepare the Filling: While the dough rests, combine the ground meat (or chopped vegetables) with onion, garlic, ginger, cilantro, cumin powder, coriander powder, turmeric powder, chilli powder, and salt in a bowl. Mix well and set aside.
3. Shape the Momos: Divide the dough into small balls (around 1 tablespoon each). On a lightly floured surface, roll each dough ball into a thin circle, about 3 inches in diameter.
4. Fill and Seal the Momos: Place a spoonful of the filling in the centre of the dough circle. Pinch the edges together to form a half-moon shape, making sure to seal the filling tightly. You can also create pleats along the edge for a decorative touch.
5. Steam the Momos: Fill a steamer basket with water and bring it to a boil. Grease the steamer basket to prevent sticking. Place the momos in the steamer basket, leaving space between them. Steam for 10-12 minutes, or until the dough becomes translucent and the filling is cooked through.
6. Serve: Enjoy your momos hot with your favourite dipping sauce, such as tomato chutney, achar (pickle), or simply soy sauce with a squeeze of lime.

Tips:

• If the dough feels dry, add a little more warm water while kneading.
• You can adjust the spice level of the filling to your preference.
• For vegetarian momos, substitute the ground meat with finely chopped vegetables like cabbage, carrots, or mushrooms.
• Momos can be frozen before steaming. Place them in a single layer on a baking sheet and freeze them for up to 3 months. Steam frozen momos for a few extra minutes.
• You can also pan-fry momos for a crispy bottom. Heat a little oil in a pan, add the steamed momos, and cook for a few minutes until golden brown.

Nutritional Information (per serving, approximately 2 momos):

Calories: Around 150 (depending on the filling and dipping sauce) Fat: 5g Carbohydrates: 20g Protein: 10g Sodium: 200mg (depending on the amount of salt used)

Please note: This is a general estimate and the actual nutritional information may vary depending on the ingredients used and portion size.