Ingredients Jump to Instructions ↓

  1. History: This dish is native to the Himalayas of Nepal.

  2. Description: Nepali Meat Dumplings

  3. Serving Size: 2-3

  4. 1 hour for assembly and 15 minutes for steaming

  5. Amount/Measure/Ingredient

  6. Dough for wrappers:

  7. 3 cups All-purpose flour

  8. 1 tablespoon oil

  9. 1 cup water

  10. Pinch of salt

  11. 1 lb. lean ground lamb or chicken

  12. (Note that beef is not eaten in Nepal, the world's only Hindu nation)

  13. 1 cup onion, finely chopped

  14. 1/2 cup green onion, finely chopped

  15. 1/2 cup cilantro, chopped

  16. 1 teaspoon garlic, minced

  17. 1 teaspoon fresh ginger, minced

  18. 1/2 teaspoon timur (Szechwan pepper)

  19. 1/2 teaspoon turmeric

  20. 1 teaspoon cumin powder

  21. 1 teaspoon coriander powder

  22. 1 teaspoon freshly ground black pepper

  23. 3 fresh red chilies, minced

  24. 1 cup Nepali cheese (homemade paneer), roughly crushed

  25. 2 tablespoon clarified butter

  26. Salt to taste

  27. Dough:

  28. 8-10 min. Cover and let stand for at least

  29. 30 min. Knead well again before making wrappers.

  30. Filling:

  31. 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.

  32. Assembly:

  33. Give the dough a final knead. Prepare 1-in. dough balls. Take a ball, roll between your palms to spherical shape. Dust

  34. 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. For well excecuted MOMOs, it is essential that the middle portion of the wrapper be slightly thicker than the edges to ensure the structural integrity of dumplings during packing and steaming. 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 MOMOs in the steamer. 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. To serve, arrange the cooked MOMOs on a plate dressed with tomato achar.

  35. 2003 by Good Cooking, Inc. '


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