Nepalese Momos

Prep Time: 40 min
Cook Time: 10 min
Total Time: 50 min

Making Nepalese dumplings is a fun project! I watched an episode of “Nadiya’s Asian Odyssey” on my flight to San Francisco where she travels to Nepal and makes dumplings for children at a school for a snack! Inspired, I decided to try them myself. The filling in the show was sweet with apple and cinnamon. I decided to go the savory route with a veal filling! My daughter absolutely loved them. The flower shape was what reeled her in and then the dumplings with the tasty sweet peanut sauce dip hit a home run on her taste buds!

Ingredients:

For momo cover

  • 200g all purpose flour
  • 100 ml water
  • 2 tsp oil
  • Pinch of salt
  • Steamer

For momo filling

  • 200g pound veal mince
  • 1 small onion finely chopped
  • 1 large garlic clove finely chopped
  • 1 inch French ginger finely chopped
  • 1/2 cup fresh chopped cilantro
  • 1 tsp paprika
  • 3 chives chopped
  • 1 tbsp powdered coriander
  • 1/2 tbsp powdered cumin
  • Salt and pepper

For momo sauce

  • 1 Tbs peanut paste
  • 3 tbsp soy sauce
  • 1 tbs Mirin
  • 1 tsp brown sugar/jaggery
  • Water for consistency
  • Crushes peanuts

Method 

For the momo cover

In a large mixing bowl, add flour and salt and mix well. Slowly add about 2 tsp oil and 100 ml water a little at a time till the flour mix is scraggly (not sure if that’s a word). Move to a kneading surface and need well for 5 minutes till you have a smooth dough ball. Adjust a little with flour or water to get the right texture. Dough should not stick to the fingers but also not be too dry. Cover with a cling wrap and set aside for about 30 minutes.

For the momo filling

Mix all ingredients well and set aside.

For momo sauce

In a small saucepan on low heat add a a little oil and peanut paste. Add soy, mirin and sugar and stir till fully dissolved. Add water to get the right consistency. Bring to a boil and switch off.

Putting the momos together

In the steamer add water and bring to a slow rolling boil.
Take a small ball of the dough (about 20 balls for the dough created) and roll with a rolling pin into a thin round small circles . To avoid sticking spread some flour on the rolling surface. Take a tablespoon of the mince mix and place in the center. To get the flower shape, Bring two opposite ends of the circle up over the filling and pinch together. Do the same with the other two ends. Repeat with the other balls. Place in the steamer in batches . Momos should be steamed and ready in 3-4 minutes.

Top with the peanut sauce, chives and crushed peanuts and serves!

Published by

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.