Best 2 Nepali Momo Nepalese Meat Dumplings Recipes
**Discover the Delightful Flavors of Nepali Momo: A Culinary Journey Through Nepal's Beloved Meat Dumplings**
Embark on a tantalizing culinary adventure with Nepali momo, a cherished dish that embodies the essence of Nepalese cuisine. These delectable dumplings, lovingly crafted with a tender dough and succulent meat filling, hold a special place in the hearts of Nepalese people.
In this comprehensive guide, we present you with an array of momo recipes that capture the diverse flavors and techniques of this beloved dish. From the classic steamed momo to the hearty fried momo, and the unique momo soup, each recipe offers a distinct culinary experience.
Indulge in the traditional steamed momo, where juicy minced meat is enveloped in a delicate dough and steamed to perfection. Experience the crispy delight of fried momo, where the dumplings are pan-fried until golden brown, offering a delightful contrast between the crispy exterior and the succulent filling.
For a comforting and soul-warming meal, savor the momo soup, a flavorful broth brimming with tender dumplings, aromatic spices, and fresh vegetables. Accompany your momo with a selection of delectable sauces, including the tangy tomato sauce, the spicy chili sauce, and the refreshing mint sauce, each adding its own unique dimension of flavor to the dish.
Prepare to be captivated by the diverse selection of momo recipes presented in this article. Whether you're a seasoned cook or a culinary novice, these recipes are carefully crafted to guide you through the process of creating authentic and delicious Nepali momo at home. Dive into the vibrant flavors of Nepal and relish the experience of making and savoring these treasured dumplings.
NEPALI MOMO
Provided by Food Network
Categories main-dish
Time 2h40m
Yield 40 to 45 momos (4 to 5 servings)
Number Of Ingredients 10
Steps:
- Mix together the flour and 1 1/2 cups room temperature water in a bowl. Knead the dough well until it is medium-firm and flexible. Cover and let rest for 1 hour.
- Meanwhile, mix together the chicken, cilantro, onions, garlic, ginger, cumin, cinnamon, 2 tablespoons salt and 1/2 teaspoon pepper in a bowl.
- To make the wrappers: Break off 1/2 ounce of dough and forming it into a ball. Place the ball on a flat surface and roll it into a 4-inch round with a rolling pin. Repeat with the remaining dough.
- Spray a steamer pan with cooking spray.
- Place a tablespoon of the chicken filling in the middle of a wrapper. Holding the wrapper in your left hand. Use your right thumb and index finger to start pinching the edges of the wrapper together. Pinch and fold until the edges of the circle close up like a little satchel. Place the momo in the prepared steamer pan. Repeat with remaining wrappers and filling.
- Fill the steamer pot halfway with water and bring to a boil. Set the steamer pan with the momos on top of the pot and cover with a tight lid. Steam the momos until cooked, 8 to 9 minutes.
PORK MOMOS (NEPALESE DUMPLINGS)
If you're up for a challenge, try making these tasty momos, a version of Chinese steamed dumplings filled with pork, coriander, chillies and ginger
Provided by Romy Gill
Categories Dinner, Main course, Supper
Time 1h20m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 194 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.2 milligram of sodium
Tips:
- For the best results, use fresh ingredients whenever possible.
- Make sure to chop the meat and vegetables finely so that they cook evenly.
- Don't overmix the dough, as this will make the momos tough.
- Be careful not to overcook the momos, as this will make them dry and tough.
- Serve the momos with your favorite dipping sauce, such as tomato achar, mint chutney, or sesame sauce.
Conclusion:
Momos are a delicious and versatile dish that can be enjoyed by people of all ages. They are a great way to use up leftover meat and vegetables, and they can be served as an appetizer, main course, or snack. With a little practice, you can make momos that are just as good as the ones you get at your favorite Nepalese restaurant. So what are you waiting for? Give this recipe a try today!
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