Momo – Nepali Vegetable MOMO (Nepali Food Recipe)

(Nepali Vegetable Stuffed Dumplings)

INGREDIENTS
Dough for wrappers:

• 5 cups all-purpose flour
• 1 tablespoon oil
• Water as required
• Pinch of salt

Filling:

• 3 cups assorted vegetables (potato, spinach, cauliflower, carrot, green peas, daikon, red pepper, mushroom, napa cabbage), finely chopped
• 1/2 cup paneer cheese, roughly crushed
• 1/2 cup onion, finely chopped
• ½ cup ripe tomotoes, finely chopped
• 1/4 cup green onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 teaspoon garlic, minced
• 1 teaspoon fresh ginger, minced
• 1/4 teaspoon timur
• 1 tablespoon curry powder, vegetable masala or MOMO masala
• 3 fresh red chilies, minced, or as desired
• 2 tablespoons cooking oil
• 1/4 teaspoon fenugreek seeds
• 1 tablespoon water-flour mixture (thickening agent)
• Salt to taste

DIRECTIONS

• For stuffing mixture, in 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.

Source: http://nepalicooking.tripod.com/momo.htm
Author: Tulsi Regmi