Momo
Classic Nepali
MOMO (Nepali Lamb Dumplings)
INGREDIENTS:
Dough for wrappers:
5 cups all-purpose flour
1 tablespoon oil
1 cup water or as required
Pinch of salt
Filling:
2 lbs. lean ground lamb
1 cup onion, finely chopped
1/2 cup green onion, finely chopped
1/2 cup fresh cilantro, finely chopped
1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger, minced
1/2 teaspoon timur (Szechwan pepper)
1/2 nutmeg, grated
1/2 teaspoon turmeric
1/8 teaspoon asafetida
1 tablespoon cumin powder
1 teaspoon hot chili powder (optional)
3 fresh red chilies, minced
3 tablespoons cooking oil
Salt and Pepper
For stuffing mixture, combine all filling ingredients in a
large mixing bowl. Mix well, adjust for seasoning with salt and pepper. Cover
and refrigerate for at least an hour to allow all ingredients to impart their
unique flavors. This also improves the consistency of the filling.
In a large bowl combine flour, oil, salt and water. Mix
well, knead until the dough becomes homogeneous in texture, about 10 minutes.
Cover and let stand for at least 15 min. Knead well again before making
wrappers. Prepare 1-in. diameter dough balls. It is recommended to work with a
dozen or so balls at a time to prevent from drying. Take a dough ball, roll between your palms to
spherical shape. Dust working board with dry flour. On the board gently flatten
the ball with your palm. Then roll out into 3-in diameter wrapper. Repeat with
the remaining dough balls. Cover with bowl to prevent from drying.
For packing hold wrapper on one palm, put one tablespoon of
filling mixture and with the other hand bring all edges together to the center,
while making pleats. Pinch and twist the pleats to ensure the absolute closure
of the stuffed dumpling.
Heat up a steamer, oil the steamer rack well. This is
critical because it will prevent dumplings from sticking. Arrange uncooked
MOMOs in the steamer with some space left between the dumplings. Close the lid,
and allow steaming until the dumplings are cooked through, about 10-15 min.
Take the dumplings off the steamer, and immediately serve. Alternatively, you
can place uncooked dumplings directly in slightly salted boiling water and cook
until done, approximately 10 minutes. You may also slightly sauté cooked
dumplings in butter before serving. To
serve, arrange the cooked MOMOs on a plate dressed with MOMO of your choice.
Chicken MOMO (Nepali
Chicken Dumplings)
INGREDIENTS:
Dough for wrappers:
5 cups all-purpose flour
1 tablespoon oil
1 cup water or as required
Pinch of salt
Filling:
2 lb. ground chicken
1 cup onion, finely chopped
1 cup red bell pepper, finely chopped
1/2 cup green onion, finely chopped
1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger, minced
1/2 teaspoon timur (Szechwan pepper)
1/2 nutmeg, grated
1/2 teaspoon turmeric
1/8 teaspoon asafetida
1 tablespoon cumin powder
1 teaspoon hot chili powder
3 tablespoons cooking oil
Salt and Pepper
For stuffing mixture, combine all filling ingredients in a
large mixing bowl. Mix well, adjust for seasoning with salt and pepper. Cover
and refrigerate for at least an hour to allow all ingredients to impart their
unique flavors. This also improves the consistency of the filling.
In a large bowl combine flour, oil, salt and water. Mix
well, knead until the dough becomes homogeneous in texture, about 10 minutes.
Cover and let stand for at least 15 min. Knead well again before making
wrappers. Prepare 1-in. diameter dough balls. It is recommended to work with a
dozen or so balls at a time to prevent from drying. Take a dough ball, roll between your palms to
spherical shape. Dust working board with dry flour. On the board gently flatten
the ball with your palm. Then roll out into 3-in diameter wrapper. Repeat with
the remaining dough balls. Cover with bowl to prevent from drying.
For packing hold wrapper on one palm, put one tablespoon of
filling mixture and with the other hand bring all edges together to the center,
while making pleats. Pinch and twist the pleats to ensure the absolute closure
of the stuffed dumpling.
Heat up a steamer, oil the steamer rack well. This is
critical because it will prevent dumplings from sticking. Arrange uncooked
MOMOs in the steamer with some space left between the dumplings. Close the lid,
and allow steaming until the dumplings are cooked through, about 10-15 min.
Take the dumplings off the steamer, and immediately serve. Alternatively, you
can place uncooked dumplings directly in slightly salted boiling water and cook
until done, approximately 10 minutes. You may also slightly sauté cooked
dumplings in butter before serving. To
serve, arrange the cooked MOMOs on a plate dressed with MOMO achar of your
choice.
Nepali Vegetable MOMO(Nepali Vegetable Stuffed Dumplings)
INGREDIENTS:
Dough for wrappers:
5 cups all-purpose flour
1 tablespoon oil
1 cup water or as required
Pinch of salt
Filling:
3 cups assorted vegetables (spinach, cauliflower, carrot,
green peas, daikon, red pepper, green pepper), finely chopped
1 cup onion, finely chopped
1/2 cup green onion, finely chopped
1/2 cup cilantro, chopped
1 teaspoon garlic, minced
1 teaspoon fresh ginger, minced
1/2 teaspoon timur
1 teaspoon cumin powder
3 fresh red chilies, minced
1 cup paneer cheese, roughly crushed
2 tablespoons clarified butter
1/2 teaspoon fenugreek seeds
1 tablespoon water-flour mixture (thickening agent)
Salt to taste
For stuffing mixture, in a non-stick pan heat clarified
butter, splitter fenugreek until it turns dark. Add chopped onions and sauté
until just slightly light brown. Add turmeric, garlic, ginger, and chilies. Fry
for 30 sec. Put vegetables and stir-fry until slightly soft. Do not over
stir-fry the vegetables. Salt and pepper the vegetable mixture. Add cheese,
green onions and cilantro, mix well. To solidify the vegetable mixture, add one
tablespoon of flour-water mixture. Mix the mass over until thickened. Transfer
the vegetable filling into a bowl. Cover and refrigerate for at least 1 hour to
allow cooling.
In a large bowl combine flour, oil, salt and water. Mix
well, knead until the dough becomes homogeneous in texture, about 10 minutes.
Cover and let stand for at least 15 min. Knead well again before making
wrappers. Prepare 1-in. diameter dough balls. It is recommended to work with a
dozen or so balls at a time to prevent from drying. Take a dough ball, roll between your palms to
spherical shape. Dust working board with dry flour. On the board gently flatten
the ball with your palm. Then roll out into 3-in diameter wrapper. Repeat with
the remaining dough balls. Cover with bowl to prevent from drying.
For packing hold wrapper on one palm, put one tablespoon of
filling mixture and with the other hand bring all edges together to the center,
while making pleats. Pinch and twist the pleats to ensure the absolute closure
of the stuffed dumpling.
Heat up a steamer, oil the steamer rack well. This is
critical because it will prevent dumplings from sticking. Arrange uncooked
MOMOs in the steamer with some space left between the dumplings. Close the lid,
and allow steaming until the dumplings are cooked through, about 10-15 min.
Take the dumplings off the steamer, and immediately serve. Alternatively, you
can place uncooked dumplings directly in slightly salted boiling water and cook
until done, approximately 10 minutes. You may also slightly sauté cooked
dumplings in butter before serving. To
serve, arrange the cooked MOMOs on a plate dressed with MOMO achar of your
choice.
Tibetan Momo (Non-Vegetarian
Dumplings, Tibetan Style)
INGREDIENTS:
Dough for wrappers:
5 cups all-purpose flour
1 tablespoon oil
1 cup water or as required
Pinch of salt
Filling:
1 lb. ground lamb plus 1 lb. ground pork
1 cup onion, finely chopped
1 cup Napa cabbage, finely chopped
1 cup mushroom, finely chopped
1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger, minced
1/2 teaspoon timur (Szechwan pepper)
2 tablespoons soy sauce
3 tablespoons cooking oil
Salt and Pepper
For stuffing mixture, combine all filling ingredients in a
large mixing bowl. Mix well, adjust for seasoning with salt and pepper. Cover
and refrigerate for at least an hour to allow all ingredients to impart their
unique flavors. This also improves the consistency of the filling.
In a large bowl combine flour, oil, salt and water. Mix
well, knead until the dough becomes homogeneous in texture, about 10 minutes.
Cover and let stand for at least 15 min. Knead well again before making
wrappers. Prepare 1-in. diameter dough balls. It is recommended to work with a
dozen or so balls at a time to prevent from drying. Take a dough ball, roll between your palms to
spherical shape. Dust working board with dry flour. On the board gently flatten
the ball with your palm. Then roll out into 3-in diameter wrapper. Repeat with
the remaining dough balls. Cover with bowl to prevent from drying.
For packing hold wrapper on one palm, put one tablespoon of
filling mixture and with the other hand bring all edges together to the center,
while making pleats. Pinch and twist the pleats to ensure the absolute closure
of the stuffed dumpling.
Heat up a steamer, oil the steamer rack well. This is
critical because it will prevent dumplings from sticking. Arrange uncooked
MOMOs in the steamer with some space left between the dumplings. Close the lid,
and allow steaming until the dumplings are cooked through, about 10-15 min.
Take the dumplings off the steamer, and immediately serve. You may also
slightly sauté cooked dumplings in butter before serving. To serve, arrange the cooked MOMOs on a plate
dressed with MOMO achar of your choice.
| 
