Eating was much easier and enjoyable than making of Nepali Momos. After taking the recipe, I tried making the dumplings on one of our off days in Kathmandu. Do not forget that this stuffed dumplings are among the favorites of Tibet, which have influenced Nepal, Bhutan, and northeastern India.
We got the recipe from Sushma, a Nepali colleague, on a Friday, and started assembling the required ingredients on the following Saturday morning.
- All-purpose flour 4 cups
- Oil 1 tbsp
- Water as requires
- Salt to taste
- Minced chicken 1kg
- Finely chopped onion 1 cup
- Finely chopped spring onion 1/2 cup
- Finely chopped ripe tomatoes 1 cup
- Chopped coriander leaves 3 to 4 tbsp
- Minced garlic 1 tbsp
- Minced ginger 1 tbsp
- Grated nutmeg 1/4 tsp
- Turmeric 1/2 tsp
- Chicken masala 1tbsp
- Minced red chilies 3
- Cooking oil 3 to 4 tbsp
- salt and pepper to taste
I. For Wrappers
In a large bowl mix flour, oil and slat. Knead by adding water until the dough becomes homogeneous in texture.
Cover and let the dough stand for 30 to 45 minutes.
Knead the dough once again before making wrappers.
Make one inch sized dough balls.
Take a dough ball and and roll between your palms to make it spherical. Now press it with your palm gently to flatten.
Keep it on a board and use a rolling pin to roll out the ball to a wrapper. Make sure that the sides of the wrapper are thinner than the middle portion.
II. For Filling
Combine all the ingredients for the filling in a bowl and mix well. Cover the mixture and refrigerate it for not less than 1 hour. This will let the flavors to induce well.
Now, for the making of Momos!!!
Continue reading below…
III. And the Momos
Take the wrapper in one of your hands and take one tablespoon of mixture. Place the mixture in the middle of the wrapper and using your other hand bring all edges together to the center. pinch by keeping the edges together and twist. Make sure that the mixture is perfectly closed by the wrapper.
Heat up a steamer and oil the steamer rack before placing the uncooked Momos on it. Arrange the uncooked Momos on the rack and close the lid. Let the dumplings steamed for almost 10 minutes. Take the dumpling out and serve them hot. Momos are best served with spicy sauces.
Do you like to read my first experience with Nepali Momos? If so click here…
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