Ultimate street food

The ultimate Nepalese street food and delicacy – dumplings filled with delicately spiced meat and vegetables, generally eaten as a snack. Delicious steamed, fried or served in a soup made from fresh stock.

Nepalese Momo Recipe

1 cup of meat minced (buffalo, chicken, pork, lamb) a vegetarian version can be made by substituting the meat with a selection of vegetables.
1 large onion minced (other veg can be added to add further texture & flavour – fresh coriander, cabbage, cooked potato etc.)
2-3 cloves of garlic minced
2.5 cm piece of ginger minced
1 tsp of chilli powder
1/2 tbsp of salt
1/2 tsp of turmeric (spices can be replaced with momo spice mix – similar to a garam masala)
1 tbsp of ghee
1 tsp of roasted & crushed cumin seeds
1 small handful of coriander roughly chopped
veg oil

Method

Grind all the spices & combine with the minced meat & chopped coriander. Season with salt & pepper (to test seasoning, take a little filling & fry off in a little oil & taste).

To make the dough combine the flour with a little water at a time until you have a smooth pliable dough. Knead the dough for a few minutes to work the gluten in the flour – this makes the dough more elastic & easier to use.

Pinch off a little of the dough at a time, depending how big you want your momos, & with a rolling pin roll out the dough until as thin as possible (use extra flour to stop the dough from sticking).

Again depending on the size of your momos, take a little of the stuffing mix & place it in the centre of the rolled out circular dough then fold in the edges together pinching & twisting as you go, to seal in all the juices.

Prepare all the momos in the same way and place to one side ready for cooking.

Oil the steamer on the base to stop the momos sticking and steamer for 15-20 minutes depending on the size.

Serve immediately.

by Freddie Southwell of Wild Seasoning working with Himalayan Footsteps on our Taste Nepal Cookery Holiday.

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