If you're missing Nepal--or just want to try out a new cuisine for your next dinner party--Here's a great recipe for Non-Veg Momos--but you can always substitute the meat for potatoes and your other favorite, finely chopped, veggies.
You will need:
4 cups all-purpose flour
1 tablespoon oil
water, as required
1 pinch salt
2 lbs lean ground meat (50% lamb or chicken & 50% pork works best)
1 cup red onion, finely chopped
1/2 cup green onion, finely chopped
1 cup ripe tomato, finely chpped
3 tablespoons fresh cilantro, chopped
1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger, minced
1/4 teaspoon nutmeg, freshly grated
1/2 teaspoon turmeric
1 tablespoon curry powder, or momo masala if available
3 fresh red chilies, minced (or to taste)
3 tablespoons cooking oil
salt and pepper
- In a large bowl combine flour, oil, salt and water.
- Mix well, knead until the dough becomes homogeneous in texture, about 8-10 minute.
- Cover and let stand for at least 30 minute.
- Knead well again before making wrappers.
- In a large bowl combine all filling ingredients.
- 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.
- Give the dough a final knead.
- Prepare 1-in. dough balls.
- Take a ball, roll between your palms to spherical shape.
- Dust working board with dry flour.
- On the board gently flatten the ball with your palm to about 2-in circle.
- Make a few semi-flattened circles, cover with a bowl.
- Use a rolling pin to roll out each flattened circle into a wrapper.
- Hold the edges of the semi-flattened dough with one hand and with the other hand begin rolling the edges of the dough out, swirling a bit at a time.
- Continue until the wrapper attains 3-in diameter circular shape.
- Repeat with the remaining semi-flattened dough circles.
- 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, making the pleats.
- Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling. This holds the key to good tasting, juicy dumplings.
- Heat up a steamer, oil the steamer rack well. This is critical because it will prevent dumplings from sticking. Arrange uncooked dumplings in the steamer.
- Close the lid, and allow steaming until the dumplings are cooked through, about 10 minutes.
- Take dumplings off the steamer and serve immediately.
To serve, arrange the momos on a serving plate with hot tomato achar (pickle) or any other chutneys as condiment.
Enjoy your taste of Nepal!