Momo Recipe

(Recipe Copied from www.food-nepal.com)

 Ingredients

Nepali Meat Momos (Nepalese Meat Dumplings)

Steamed dumplings use very less oil and is very less on carbs. Momo is probably the most well loved meat dish in Kathmandu, Nepal. Momo resembles a lot like Chinese dumpling. But being a Nepalese, we have to say Momo tastes better.

Momo or dumplings are done usually few minutes after wrapper textures turns shiny.

   

(Photo from Wikipedia)

One way to serve momo- in tomato-based broth. 

Otherwise it is best eaten fresh and hot from the steamer, 

dipped in achaar or tomato spicy sauce.

Ingredients

Wrapper
3 cup All-purpose flour
1 cup water
Pinch of salt
(Alternatively, buy egg roll wrapper )

Filling
1 lb ground or minced chicken/turkey/lamb/pork
1 cup onion (finely chopped)
½ cup shallots (finely chopped)
½ cup cilantro, chopped
½ cup diced tomatoes
1 teaspoon garlic paste
1 teaspoon ginger paste
¼ teaspoon turmeric (optional)
1 teaspoon cumin powder
1 teaspoon coriander powder
3 fresh chillies (paste)
4 tablespoon ghee or butter
Salt to taste

Preparation:

Filling:
1	Combine all filling ingredients. Mix well, adjust seasoning according to taste.
	Wrapper: (Disregard step 2-6 if you buy the readymade wrappers)
2	In a bowl combine flour, salt and water. Mix well, knead until the dough becomes similar to pizza dough.
3	Optional step: Cover and let stand for about one hour. Knead well again before making the wrappers.
4	Prepare 1 inch dough balls and roll between your palms to spherical shape.
5	Dust working board with dry flour. On the board gently flatten the ball with rolling pin to about 2 inch diameter circle.
6	Repeat steps 3-4 again for more wrappers.
	Packing Dumpling:
7	Hold wrapper on one palm. Put about 1 spoon of filling in middle of wrapper.
8	With the other hand bring all edges together to center, making the pleats. Pinch and twist the pleats to ensure the absolute closure of the dumpling. Closing the meat inside wrapper is the secret of tasty and juicy dumplings.
	Steaming Dumplings:
9	Heat up water in steamer.
10	Oil the steamer rack well or put cabbage leaves on bottom to prevent dumplings from sticking to rack. Put dumping in steamer.
11	When water boils, close the lid on rack.
12	Steaming until the dumplings are cooked through, about 10-15 minutes.