Best Nepalese Momos Recipes

PORK MOMOS (NEPALESE DUMPLINGS)

Steps:

• To make the dough, tip the flour and a pinch of salt into a bowl. Add the oil to the flour and combine well with your hands. Slowly add 100ml water and knead the dough until it is stretchy. Cover with cling film and leave the dough to rest.
• Tip all the filling ingredients into a bowl and season with salt. Use your hands to combine thoroughly.
• Divide the dough into 20 balls (each should weigh about 15g). Dust your work surface with flour and roll the balls into thin circles using a rolling pin.
• Spoon about 1 tsp filling in the centre of one circle, then use your thumb and forefinger to pinch together an edge of the dough into a fold.
• Continue to pinch along the edge of the circle and work your way all the way round.
• Bring all the pinched edges of the circle together to cover the filling and twist the top to seal it. Repeat with the rest of the dough and filling.
• Fill a bamboo steamer with water, layer the base with baking parchment and pierce some holes in it.
• Working in two to three batches, place the momos on the baking parchment and steam for 10 mins. They should look transparent and not feel sticky when fully cooked. Keep warm while you steam the rest.
• While the momos are steaming, mix all the sauce ingredients in a small bowl with 2 tbsp water. Serve the hot momos with the sauce for dipping.

NEPALESE MOMOS

Steps:

• Dough: 1. In a large bowl, mix flour, a pinch of salt, and just enough water to make a homogenous, but not too moist dough (~8 minutes) 2. Mix and kneed, adding water as necessary 3. Cover and let dough rest for 30 minutes Filling: 1. Grate all ingredients together 2. Cook in a little oil with salt and turmeric until fragrant 3. Set aside to cool as you finish assembly Assembly: 1. Setup steamer and oil the steaming basket 1. Knead dough again on a floured board. 2. Roll dough into small, ~2" balls then roll into very thin sheets 3. Cut into small circles with bottom of a circular object (e.g. a large glass) 4. Put a little bit of stuffing in center then folder up sides. Make sure they are fully sealed so the inside stays moist. 5. Steam covered for ~10 minutes and serve (as is or with a Asian dipping sauce)

CHICKEN MOMOS WITH NEPALESE ROASTED TOMATO CHUTNEY

Steps:

• First, for the chutney heat the oil in a non-stick pan over a medium-high heat until smoking. Tip in the fenugreek seeds and pepper. Fry for about 20 seconds, being careful not to let them catch. Add the garlic, ginger and chillies, and cook for 30 seconds. Mix the spices with a little water, add to the pan and cook for 1-2 mins more. Add the tomatoes and a pinch of salt and cook until the tomatoes have softened, about 5 mins. Set aside to cool.
• If making your own wrappers, sift the flour and baking powder over a clean work surface. Make a well in the centre, add a good pinch of salt and 50ml water. Mix well with your hands, then add another 50ml water and work it in to make a smooth dough. Knead for 5 mins, then cover and set aside to rest for 30 mins.
• Meanwhile, make the filling. Mix the chicken mince with the other ingredients and ¾ tsp salt.
• Roll the dough out on a lightly floured surface into a long log, about 2.5cm in diameter. Cut into 2.5cm-wide pieces, dust each with flour and flatten into circles. Roll each piece out to a roughly 7.5cm circle, the thickness of a 10p coin. Stack the circles up, dusting lightly with the cornflour between each layer. Cover with a damp cloth.
• Wet the inner edge of a wrapper, put a heaped teaspoon of the filling in the centre and make small folds all the way around the outer edge. Hold the folds together and twist slightly to seal. Repeat the process to use up the filling. Cook the momos in a steamer set to high for 10-12 mins until cooked through.
• Blitz the chutney to a purée using a hand blender. Stir in the sesame seeds, coriander and lemon or lime juice. Serve with the momos.