Nepali Dumplings Momo Recipes

NEPALI MOMO

Steps:

• Mix together the flour and 1 1/2 cups room temperature water in a bowl. Knead the dough well until it is medium-firm and flexible. Cover and let rest for 1 hour.
• Meanwhile, mix together the chicken, cilantro, onions, garlic, ginger, cumin, cinnamon, 2 tablespoons salt and 1/2 teaspoon pepper in a bowl.
• To make the wrappers: Break off 1/2 ounce of dough and forming it into a ball. Place the ball on a flat surface and roll it into a 4-inch round with a rolling pin. Repeat with the remaining dough.
• Spray a steamer pan with cooking spray.
• Place a tablespoon of the chicken filling in the middle of a wrapper. Holding the wrapper in your left hand. Use your right thumb and index finger to start pinching the edges of the wrapper together. Pinch and fold until the edges of the circle close up like a little satchel. Place the momo in the prepared steamer pan. Repeat with remaining wrappers and filling.
• Fill the steamer pot halfway with water and bring to a boil. Set the steamer pan with the momos on top of the pot and cover with a tight lid. Steam the momos until cooked, 8 to 9 minutes.

SANJANA'S MOMO RECIPE BY TASTY

Steps:

• Make the filling: In a large bowl, combine the ground chicken, red onion, scallions, cilantro, garlic, ginger, turmeric, chili powder, garam masala, ghee, and olive oil. Mix well with your hands.
• Place a tablespoon of filling in the middle of a dumpling wrapper. Using your finger, lightly wet the outer rim with water.
• Pinch the top of the wrapper, using your fingers to pleat and tighten as you close so it looks like a little pouch. Repeat with the remaining wrappers and filling.
• Bring a large pot filled a third of the way with water to boil over high heat and top with a dumpling steamer basket. Line the basket with cabbage leaves. Steam the momos in batches for 12-15 minutes, until the wrapper becomes slightly translucent.
• Make the dipping sauce: In a medium saucepan, heat the olive oil over medium heat. Add the tomatoes, thai chilies, garlic, ginger, turmeric, and Szechuan peppers. Season with salt. Cook, stirring occasionally, until the tomato is softened, for 5 minutes. Remove the pan from the heat, and let cool for 5-10 minutes.
• Transfer the tomato mixture to a blender and add the sesame seeds and cilantro. Blend until smooth.
• Serve the momos with the dipping chutney.
• Enjoy!