Nepal/ Momo’s

serves 6-8

  • 1 kg flour
  • 1/2 kg of cabbage finely chopped
  • 5 Red onion, finely chopped
  • 2 budles green onion, finely chopped
  • 3 teaspoon garlic, minced
  • 3 teaspoon fresh ginger, minced
  • 1 teaspoon turmeric
  • 2 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon red chilies powder
  • 2 teaspoon

MoMo Masala

  • 3 teaspoon sunflower oil
  • 3-4 tablespoon ghee
  • Salt to taste
    Dough Wheat Flour
  • Adequate water

Tomato Sauce

  • 1⁄2 kg Tomatoes (roasted or grilled)
  • 1/2 teaspoon of cumin powder
  • 1/2 teaspoon of corriander powder Green Coriander
  • 1/2 teaspoon fenugreek
  • 2 teaspoon garlic
  • 1 teaspoon chopped ginger
  • Salt according to taste
  • 1 teaspoon chilli powder or 5 piece green chillies!

Peanut Sauce

  • Peanuts Fried
  • 1⁄2 kg Tomatoes (roasted or grilled)
  • 2 teaspoon garlic & ginger each
  • Pinch of tumeric powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon corander powder
  • Salt according to taste
  • 1 teaspoon chilli powder

Dough for wrappers: Add about 3 glasses of water, mix the flour . In a large bowl combine flour and water. Mix well, knead until the dough becomes homogeneous in texture, about 10-15 min. Cover and let stand for at least 20 min. Knead well again before making wrappers.

Mix all the filling ingredients in a mixer, combine it in a large bowl with meat. Mix well with hand, adjust for seasoning with salt.

Give the dough a final knead. 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.    try and keep the edges thinner to hold thei shape.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 inch diameter  circular shape.  Repeat with the remaining semi-flattened dough circles.  Cover with bowl to prevent from drying.

Fill by holding the 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.

Heat up a steamer, oil the steamer rack well Arrange uncooked momos in the steamer.  Close the lid, and allow steaming until the dumplings are cooked  through, about 10-15 mins.  Serve with sauces.

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