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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.
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