One of the most popular dishes in Nepal is momo, which are traditional Nepalese dumplings that are steamed or fried and filled with a variety of meat or vegetables. Momo is a staple food in Nepal and can be found in almost every corner of the country, from small street vendors to fancy restaurants.
Momo is traditionally revolve around meat-based fillings, though vegetarian and cheese variations are also popular. Fresh ingredients are completely key, and some of the vegetables that we use in our momo is home-grown. But it’s the labor of love that goes into these beautiful bundles that makes them taste so delicious. Parcelling them up is of course a learned skill, but this represents merely the final step of a lengthy process.
The history of momo in Nepal dates back to as early as the fourteenth century. Momo was initially a Newari food in the Katmandu valley. It was later introduced to Tibet, China and as far away as Japan by a Nepalese princess who was married to a Tibetan king in the late fifteenth century.
Momo is often enjoyed with family and friends, making them a social food that brings people together. In many parts of the Himalayan region, momo is served during special occasions and celebrations.
I have been making momo since I was kid. Being in a nepalese community my parents used to make it in every occasion and almost every week during winter as its a dish that is more comforting when its cold and rainy season. There are several kinds of momo such as fried, kothey, jhol, sadheko, C.momo, chilliy momo, jhaneko momo. Each of them has different texture and full of flavor in it. With my recipe you can make momo at your home instantly.
Ingredients
Chicken/buffalo Filling
500 gms of chicken/buffalo keema (minced)
200 gms of finely chopped onion
100 gms of finely chopped spring onion or 100gms of finely chopped shallot
50gms of finely chopped coriander leaves
Three tablespoons of garlic ginger paste
One tablespoon of chilly powder
Two tablespoons cumin powder
Two tablespoons coriander powder
Salt as per taste
Turmeric as required
Three tablespoons of regular butter or oil (mustard oil preferred as per Nepali recipe)
Three tablespoons of momo masala
* If you have a momo masala, which you get from the market is even better. You do not have to add cumin and coriander powder.
For making Dough
300 gms of all-purpose flour
water
One tablespoon of oil/butter
*You can also buy wrappers at grocery stores.
Instruction
Boil water on a steam pot. Add one or two bay leaves in the water for the aroma. (You can add some chicken bones or stock in the water for additional flavor)
Take a portion of kneaded dough and flatten with a pin. Try to make it thin so that the real taste of momo breaks into your mouth when you chew momo. But do not make it too thin so the wrapper breaks while holding the filling.
You can use sharp edged circular tool to cut uniform sized wrapper.
Fill the meat filling into the wrapper and fold it the way you like it.
There are portable momo maker machines like Press Molds Set, Manual Dumpling Maker Dumpling Skin Machine available, you can purchase one of them for easy momo wrapping.
Place the momo into the steamer. Steam it for 15-20 minutes in. Once cooked you can see the wrapper is more translucent and shiny.
Hot steamy momo is ready to serve. Enjoy with momo chutney and drinks!!
Kitchen Tools tips: Steamer
Share the recipe with your family and friends.
