Momo-cha (Nepali Meat Dumplings)
|All purpose flour||3 Cup (48 tbs)|
|Water||1 Cup (16 tbs)|
|Lean ground lamb/Chicken||1 Pound|
|Onion||1 Cup (16 tbs), finely chopped|
|Green onion||1⁄2 Cup (8 tbs), finely chopped|
|Cilantro||1⁄2 Cup (8 tbs), chopped|
|Garlic||1 Teaspoon, minced|
|Fresh ginger||1 Teaspoon, minced|
|Szechwan pepper||1⁄2 Teaspoon (timur)|
|Cumin powder||1 Teaspoon|
|Coriander powder||1 Teaspoon|
|Freshly ground black pepper||1 Teaspoon|
|Red chilies||3 , minced (fresh)|
|Nepali cheese||1 Cup (16 tbs), roughly crushed (homemade paneer)|
|Clarified butter||2 Tablespoon (ghee)|
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 making wrappers.
In a large bowl combine all filling ingredients. Mix well, adjust for seasoning with salt and pepper. Cover and refrigerate for at least an hour to allow all ingredients to impart their unique flavors. This also improves the consistency of the filling.
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 semi-flattened dough circles.
Cover with bowl to prevent from drying.
For packing hold 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.
This holds the key to good tasting, juicy dumplings.
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 10-15 min.
Take the dumplings off the steamer, and immediately serve.
To serve, arrange the cooked MOMOs on a plate dressed with tomato achar.
Be careful when you take the first bite of a hot momo as the juice is very, very hot, and can burn you easily.
In some places Momo is served with a sauce. I have a yoghourt type sauce with vegetables but I think this is a better flavour:
2 tbsp. Ghee
1 tsp. Minced ginger
1 tsp. Minced garlic
1/2 cup Diced Onion
1/2 tsp. Garam masala
1/8 tsp. Turmeric
1/2 tsp. Chili powder
1 cup Diced tomatoes
1 cup water
1/2 tsp. White vinegar
1 tsp. soy sauce
1/4 tsp. Salt
1/4 tsp. Pepper
Green onions; chopped
2 each Sprigs cilantro, chopped
1. Heat ghee in a pot. Add ginger, garlic & onion & stir-fry 1 minute.
2. Add garam masala, turmeric & chili powder.
3. Stir-fry for 30 seconds.
4. Add tomatoes & stir-fry for 3 minutes.
5. Add water.
6. Bring to a boil, reduce heat & simmer 5 minutes.
7. Add vinegar, soy sauce, salt & pepper.
8. Mix well.
9. Garnish with green onions & cilantro.
10. Serve hot.