Nepal / Main
Momo
Nepali steamed dumplings of buffalo or chicken with an achar of charred tomato.
Ingredients
- Plain flour400 g
- Cold water200 ml
- Beef or chicken, chopped by hand500 g
- Onion, finely diced300 g
- Ginger25 g
- Garlic5 cloves
- Coriander20 g
- Timur pepper1 tsp
- Tomatoes for the achar400 g
- Dried chillies3
- Sesame seeds2 tbsp
- Neutral oil3 tbsp
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Knead a dough from the flour, cold water and a pinch of salt for eight minutes and rest it under film for half an hour.
Mix the chopped meat with the onion, ginger, garlic, coriander, timur, a spoon of oil and salt. Do not work it to a paste; pieces should remain.
Char the tomatoes over a flame until blackened, toast the chillies and sesame in a dry pan, and blend everything with salt into a sauce.
Roll eight-centimetre rounds, thinner at the edges. Add a spoon of filling and pleat all the way round, twisting the top shut.
Oil the steamer and cook the momo ten minutes over a fierce steam, keeping them from touching.
