Recipe from Nepal
Mona Thapa
MOMOS
(meat dumpling) a Speciality from Nepal
INGREDIENTS:
500 gm Chicken minced
(other meat optional but usually prepared with chicken)
2-3 large Onion
2 med Tomato
2 tbsp Ginger & garlic paste
2 tbsp Coriander & cumin powder
1 tsp Red chilli powder to taste
a pinch Asafoetida
1/2 cup Coriander leaves
2-3 Green chilli
2 tbsp Salt to taste
1 cup Ghee or butter
For the dough
1 kg Refined flour (maida)
Pinch Salt
Water
Method of Preparation
1. Wash clean and finely chop the onions, tomatoes, coriander leaves, and
green chillies.
2. Mix well with the minced chicken and marinate for 3/4 hours.
3. Mix salt, flour and water to make dough. Be careful not to make the dough
too soft.
4. Divide the dough into marble sized balls. Roll out each ball into 2"
diameter disc.
5. Take 1 tsp of the marinated momo mixture and place in the middle of the
disc. Fold the disc from the outer edges making pleats, as you would when
making a paper fan. Pinch and twist the pleats in the centre for absolute
closure. The folding technique will take sometime to master, but do not give
up (see picture). Closing the meat inside the wrapper is the secret to tasty
and juicy dumplings.
6. Place the steamer on the stove and let the water boil. Grease the trays
well and place the momos.
7. Steam the momos for 5/8 minutes or check the glaze on the outer skin, to
know if it is done.
8. Serve hot with the tomato acchar.
For Tomato Acchar (sauce)
1 kg Tomatoes (ripe)
2-3 Red Chilli (whole)
1/3 tsp Methi (fenugreek seeds)
Red chilli powder to taste
1/tsp Tumeric
1/3 cup Coriander leaves
1/3 cup Ginger and garlic
Salt totaste
1 tsp Sugar
Tomato Acchar (sauce)
1. Wash and cut the tomatoes into thin slices.
2. Heat oil in a wok or a frying pan. Put fenugreek seeds, wait till it
turns black, and add whole red chillies.
3. Let the chillies turn slightly brown, then put the turmeric powder and
the tomatoes simultaneously, add salt and chilli powder and let it cook on
low flame for 15-20 minutes.
4. Check for the smooth consistency, add the finely chopped ginger, garlic
and let it cook for 5 minutes. Lastly add sugar and the coriander leaves and
serve with the steaming momos.
Frozen Momos for the Party
1. Prepare the momos, place it in a tray and leave it until frozen.
2. Remove from the tray and pack it in zip-lock bags, arranging neatly.
3. Place the packed bags flat in the freezer.
4. You can store the momos for a week.
5. Whenever you wish to have momos, simply take out from the freezer and
directly steam it.
The momo is ready to serve!!!!
Tip: If you are not so good in rolling out the dough disc, you can use the
pasta machine to create the thinness accordingly.