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Who hasn't heard of momos? A type of steamed dumpling with meat or vegetarian filling. Known as dim sum in China, gyoza in Japan, momos are a delicacy in Nepal, Tibet, Bhutan, as well as among people of Northeast regions of India. Momos were brought to Nepal by the Tibetans, and although it looks similar to the Chinese dim sums, there are subtle variations.
The thing that sets Nepali momos apart from the rest, is the filling. This filling in meat-based momos has chopped coriander leaves, unlike Chinese dim sums. Spices like turmeric powder, ground black pepper, ground nutmeg, and even curry powder is added in some recipes, although they are optional. The meat is also pre-cooked in certain cases, and the water that's released in the process is used for stocks, and clear soups to serve along with the momos. Nepali momos are best enjoyed with a variety of Nepali achar and chutneys which add the most-needed zing to the overall eating experience. Momos are not only popular in Nepal itself, but it is also celebrated in Myanmar, and in many parts of India, especially in Darjeeling and Sikkim.
Here's a detailed recipe on how to make these Nepali momos.
Ingredients:
For the wrapper:
- 225 g plain flour or maida
- ½ tbsp oil
- A pinch of salt
- Water
For the filling:
- 250 g minced mutton
- ½ onion, finely chopped
- 2 cloves of garlic, minced
- 2 green chillies, finely chopped
- 3-4 sprigs of coriander leaves, finely chopped
- 1 cm piece of ginger, minced
- ½ tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground black pepper
- ½ tsp soy sauce.
Method:
For the wrapper:
-Combine flour, oil, and salt in a large mixing bowl. Start by adding water bit by bit, so that you don't lose a grip on the water content in the dough.
-Knead until the dough is soft and pliable. Cover and let it rest for at least 30 minutes.
-Make ping-pong-sized balls out of the dough. Roll it around between the palm of your hands to shape the dough balls and to get an idea of how big you want them to be.
-Flatten out each of the balls with a rolling pin to make not-too-thin round shaped wrapper.
For the filling:
-Combine all the ingredients for the filling except the onions and let it marinate for 30 minutes in the refrigerator.
-Before shaping the momos, add the diced onions to the filling and mix thoroughly.
Shaping the momos:
-Take 1 tbsp of the meat stuffing and put it into one of the flattened wrappers.
-Seal the wrapper into a semicircle and pleat the open sides.
-Take the two ends of the diameter of the semicircle and join them.
Cooking the momos:
-Oil the steamer slightly and place the momos one by one.
-Cover and let it cook for 10 minutes.
Momos are served hot out of the steamer. Put them on a plate, serve with spicy dips and dig in!
