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MOMO
(Alternative way to
make it!)
by
Alison McIntyre
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| Ingredients |
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3
cup All-purpose flour
1 tablespoon oil
1 cup water
Pinch of salt
3 cups assorted vegetables
(spinach, cauliflower,
carrot, green peas, daikon,
red pepper, green pepper)
(finely chopped)
1 cup onion (finely chopped)
½ cup green onion
(finely chopped)
½ cup cilantro
(chopped)
1 teaspoon garlic (minced)
1 teaspoon fresh ginger
(minced)
½ teaspoon timur
½ teaspoon turmeric
1 teaspoon freshly ground
black pepper
3 fresh red chilies (minced)
1 cup Nepali cheese (paneer),
roughly crushed
2 tablespoon clarified
butter
½ teaspoon fenugreek
1 tablespoon water-flour
mixture (thickening agent)
Salt to taste
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Dough |
| 1 |
In a large bowl combine
flour, oil, salt and water. Mix well,
knead until the dough becomes homogeneous
in texture, about 8-10 min. Cover and
let stand for at least 30 min. Knead
well again before staging the wrappers.
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Filling |
| 2 |
In a non-stick pan heat
clarified butter, splitter fenugreek
until it turns dark. Add chopped onions
and saute 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. |
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Assembly |
| 3 |
Give the dough a final
knead. Prepare 1-in. dough balls. Take
a ball, roll between your palms to spherical
shape. Dust working board with dry flour.
On the board gently flatten the ball
with your palm to about 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 few
semi-flattened dough. Cover with bowl
to prevent from drying. |
| 4 |
Add chicken pieces and
cook until golden brown on all sides
to seal the meat. Add ginger-garlic
paste, salt and turmeric and continue
frying until chicken is half cooked,
tender and moist. At this stage of cooking
the oil starts separating from the chicken,
now add onion and the remaining ingredients
and continue cooking, stirring continuously
until onions are rich, dark brown. Adjust
the heat to low to prevent burning.
The finished dish should be quite dry,
the onion should still hold its shape,
but be soft and transparent. |
| 5 |
For packing hold wrapper
on one palm, put one tablespoon of the
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.
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| 6 |
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 8-10 min. Take the dumplings
off the steamer, and immediately serve.
To serve, arrange the cooked MOMOs on
a plate dressed with an ample amount
of hot tomato achar. |
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| Number
of Servings: 6-8
cooking time: 30-45
minutes |
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Lassi |
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Momo is probably the most well loved meat dish in Kathmandu, Nepal. Momo resembles
a lot like Chinese dumpling.
But being a Nepalese, we have
to say Momo tastes better
Food-nepal.com's
Official Momo Recipe
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| Nutritional
Analysis (Per
Serving) |
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| Calories |
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Calories
from fat |
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| Cholesterol |
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Fat |
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Alphabetical Recipe Index | Recipe
by Date uploaded |
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