Momo – Nepali Shrimp Momo (Nepali Food Recipe)


(Nepali Shrimp Stuffed Dumplings)

INGREDIENTS

Dough for wrappers:

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

Filling:

  • 1 lb. shrimp, cleaned, deveined and minced
  • 1 egg, beaten
  • 1/2 cup onion, finely chopped
  • 1/2 cup red bell pepper, finely chopped
  • 1/2 cup mushroom, finely chopped
  • 1/4 cup green onion, finely chopped
  • 1 tablespoon fresh garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1/4 teaspoon timur (Szechwan pepper)
  • 1/4 nutmeg, grated
  • 1/4 teaspoon turmeric
  • 1 tablespoon honey
  • 1/2 tablespoon curry powder, seafood masala or MOMO masala
  • 3 tablespoons cooking oil
  • Salt and Pepper

DIRECTIONS

  • 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.

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

Momo – Paneer Momo (Nepali Food Recipe)


(Nepali Ricotta Cheese Dumplings)

INGREDIENTS

  • Dough for wrappers:
  • 4 cups all-purpose flour
  • 1 tablespoon oil
  • Water as required
  • Pinch of salt
  • Filling:
  • 1 cup ricotta cheese, drained and crushed
  • 1 cup paneer cheese or cottage cheese, drained and crushed
  • 1/2 spinach, slightly blanched in salted water and finely chopped
  • 1/2 cup red bell pepper, finely chopped
  • 1/2 cup mushroom, finely chopped
  • 1 cup ripe tomatoes, finely chopped
  • 2 tablespoons fresh cilantro, finely minced
  • 3 mild green chilies, finely minced
  • 1 tablespoon fresh ginger, minced
  • 1/4 teaspoon timur (Szechwan pepper)
  • 1/4 teaspoon nutmeg, grated
  • 1 tablespoon curry powder, seafood masala or MOMO masala
  • 3 tablespoons melted butter
  • Salt and Pepper

DIRECTIONS

  • 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 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.

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

Momo – Tibetan Momo (Nepali Food Recipe)


(Non-Vegetarian Dumplings, Tibetan Style)

INGREDIENTS

Dough for wrappers:

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

Filling:

  • 2 lbs. ground pork
  • 1 cup Napa cabbage, finely chopped
  • 1 cup mushroom, finely chopped
  • 1 tablespoon fresh garlic, minced
  • 1 tablespoon fresh ginger, minced
  • ¼ turmeric powder
  • 1/4 teaspoon timur (Szechwan pepper)
  • 2 tablespoons soy sauce
  • 3 tablespoons cooking oil
  • Salt and Pepper

DIRECTIONS

  • 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.

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

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

Momo – Classic Sherpa Momo (Nepali Food Recipe)


(Nepali Stuffed Dumplings, Sherpa Style)

INGREDIENTS

Dough for wrappers:

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

Filling:

  • 2 lbs. ground pork
  • 1 cup red onion, finely chopped
  • 1 tablespoon fresh garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1/4 teaspoon timur (Szechwan pepper)
  • 2 tablespoons soy sauce
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon sesame oil
  • 1 teaspoon hot chili powder
  • 3 tablespoons cooking oil
  • Salt and Pepper

DIRECTIONS

  • 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 acahr of your choice.

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

Momo – Kathmandu Delight Momo (Nepali Food Recipe)


(Nepali Pork-Shrimp Stuffed Spicy Dumplings)
INGREDIENTS

  • Dough for wrappers:
  • 5 cups all-purpose flour
  • 1 tablespoon oil
  • Water as required
  • Pinch of salt
  • Filling:
  • 1 lb. shrimp, cleaned, deveined and minced
  • 1 lb. ground pork
  • 1 cup onion, finely chopped
  • 1/2 cup red bell pepper, finely chopped
  • ½ ripe tomatoes, finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 1 tablespoon fresh garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1/4 teaspoon timur (Szechwan pepper)
  • 1/4 nutmeg, grated
  • ½ teaspoon freshly ground mustard seeds
  • 1/2 tablespoon curry powder, seafood masala or MOMO masala
  • 3 tablespoons cooking oil
  • Salt and Pepper

DIRECTIONS

  • 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; press at the centre to make a pouch.
  • Place one tablespoon of filling mixture into the pouch and pinch the wrapper to create four pleats so that the top is open.
  • Make sure the stuffing is tightly packed into the wrapper.
  • Repeat with other wrappers.
  • 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 Sherpa MOMO Achar.

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

Momo – Chicken MOMO (Nepali Food Recipe)

(Nepali Chicken Dumplings)

INGREDIENTS

Dough for wrappers:

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

Filling:

  • 2 lb. ground chicken
  • 1/2 cup onion, finely chopped
  • ½ cup ripe tomatoes, finely chopped
  • 1/2 cup red bell pepper, finely chopped
  • ½ cup mushroom, finely chopped
  • 1/2 cup green onion, finely chopped
  • 1 tablespoon fresh garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1/4 teaspoon timur (Szechwan pepper)
  • 1/4 nutmeg, grated
  • 1/4 teaspoon turmeric
  • 1 tablespoon curry powder, meat masala or MOMO masala
  • 3 fresh red chilies, minced, or as desired
  • 3 tablespoons cooking oil
  • Salt and Pepper

DIRECTIONS

  • 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.

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

Momo – Masala MOMO (Nepali Food Recipe)


(Spicy Dumplings, Kathmandu Style)

INGREDIENTS

Dough for wrappers:

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

Filling:

  • 2 lbs. lean ground lamb/pork/buffalo
  • 1 cup onion, finely chopped
  • 1 cup fresh cilantro, minced
  • 1 tablespoon fresh garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1/4 teaspoon timur (Szechwan pepper)
  • 1/4 nutmeg, grated
  • 1/4 teaspoon turmeric
  • 1 tablespoon curry powder, seafood masala or MOMO masala
  • 1 tablespoon garam masala
  • 3 fresh red chilies, minced
  • 3 tablespoons cooking oil
  • Salt and Pepper

DIRECTIONS

  • 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 hot MOMO achar of your choice.

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

Momo – Classic Nepali MOMO (Nepali Food Recipe)

(Nepali Meat Dumplings)

INGREDIENTS
Dough for wrappers:

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

Filling:

  • 2 lbs. lean ground lamb/pork
  • 1 cup red 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
  • ¼ teaspoon timur (Szechwan pepper)
  • ¼ teaspoon nutmeg, grated
  • 1/4 teaspoon turmeric
  • 1 tablespoon curry powder, meat masala or MOMO masala
  • 3 fresh red chilies, minced, or as desired
  • 3 tablespoons cooking oil
  • Salt and Pepper

DIRECTIONS

  • 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.

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

Momo – Sekuwa MOMO (Nepali Food Recipe)

(Nepali Dumplings Stuffed with Barbecued Meat)

INGREDIENTS

  • Dough for wrappers:
  • 4 cups all-purpose flour
  • 1 tablespoon oil
  • Water as required
  • Pinch of salt
  • Filling:
  • 2 lb. barbequed lamb, chicken or pork, shredded and minced finely
  • 1 egg, beaten
  • 1/2 cup onion, finely chopped
  • 1/2 cup red bell pepper, finely chopped
  • 1/2 cup mushroom, finely chopped
  • ½ cup fresh cilantro, minced
  • 1 tablespoon fresh garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1/4 teaspoon timur (Szechwan pepper)
  • 1/4 nutmeg, grated
  • 1/4 teaspoon turmeric
  • 1 tablespoon hot chili sauce
  • 3 tablespoons cooking oil
  • Salt and Pepper

DIRECTIONS

  • 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.

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