Nepali Vegetable Momos (Nepali Dumplings)

 
Nepali Vegetable Momos (Nepali Dumplings)

20 DUMPLINGS

Ingredients (Dough)
400 g all-purpose flour
1 tbs neutral oil
Lukewarm water, as required
1 tsp salt

Ingredients (Filling)
350 g mixed vegetables (cabbage, spinach, cauliflower, carrot, mushroom), finely chopped
1/2 block paneer cheese, roughly crushed
1 onion, finely chopped
4 tbs tomato paste
2 spring onions, finely chopped
1/4 bunch fresh coriander / cilantro, chopped
1 tsp garlic, minced
1 tsp fresh ginger, grated
1/4 tsp Sichuan pepper
1 tbs Garam Masala or MOMO Masala
3 fresh red chilis, minced
2 tbs neutral oil
1/4 tsp fenugreek seeds
Salt, to taste

Momos are filled dumplings from Nepal. They also can be found in Tibet and India. The Nepalese People love Momos like they love their Dal Bhat. The difference between Momos and Dal Bhat is that you can have Momos on everytime of the day. They are a perfect snack in Nepal. We show you how to cook your own Momos without much effort in this simple recipe.

Add flour to a large bowl. Make a well in the center. Slowly add water, oil and salt. Mix the dough by hand or witha mixer. (use just enough water for the dough to hold.) Then knead until you have a firm dough. The more you knead the better the dough. Cover and set aside for 30 minutes.

Combine all filling ingredients in a large bowl. 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.

Now back to the dough. Make 20 balls with your hands. Use a rolling pin to make 20 thin wrappers (6 cm diameter). Use some flour at your working desk while wolling the wrappers. So they don´t stick at the desk.

Hold wrapper on one palm, put a tbs of filling mixture on top. Use the other hand to bring all edges together to the center. Press the dough together with your fingers. The point is to try and not overlap the skin too much so that you don’t end up with a thick layer of folded dough on the top.

Heat a steamer, oil the rack well. This is important because it will prevent dumplings from sticking. Arrange uncooked Momos in the steamer with some space left between the dumplings. Close the lid, and allow steaming until the dumplings are cooked through, about 10-15 min. Now serve immediately with our Momos dipping Sauce.

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  1. Pingback: Dipping Sauce for Nepalese Momos | Love.Food.Asia.

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