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Today I am going to demonstrate how to make a Nepalese-style steamed dumplings (popularly known as momo in Nepal) from scratch. These are usually made by filling minced meat, vegetables, homemade cheese (paneer) or other ingredients inside a dough wrapper. Today's recipe is based on meat dumplings. This can be served as a main dish and is enjoyed in casual get-togethers.

Nepalese-style Steamed Dumplings (Momo)

Ingredients for dough:
  • 1 and half cup of flour
  • 1/2 cup water
  • 1 tablespoon oil to make the dough soft (optional)
Ingredients for filling:
  • 250 grams of meat (beef or pork is ideal)
  • 1/2 finely diced onion
  • 1 teaspoon of garlic paste
  • 1 teaspoon of ginger paste
  • Salt as desired
  • Chilli powder or fresh chilli as desired
  • 1/2 teaspoon of cumin powder
  • 1/2 teaspoon of garam masala
  • 1 tablespoon of light soya sauce
  • Finely chopped coriander (2 strips out of a bunch)
  • 2 tablespoons of oil
Step 1 - Preparing Wrapper:
  • Mix flour, water and oil to form a dough. You may need to add more water if required. 
  • Knead the dough until the texture gets soft and smooth.
  • Make small balls out of the dough.
  • Make wrappers around 8-10cm diameter by rolling the balls.
Step 2 - Preparing Dumplings:
  • Use your fingers to properly mix all the ingredients for the filling.
Nepalese-style Steamed Dumplings (Momo)
Nepalese-style Steamed Dumplings (Momo)Nepalese-style Steamed Dumplings (Momo)

Step 3 - Final step :
  • Boil water in a steamer pot.
  • Oil the steamer to stop the dumplings from sticking. 
  • Place the dumplings on the steamer. Make sure there is some space between the dumplings.
  • Steam it for about 8-10 minutes.
  • TIP: When removing the dumplings, give the steamer a nudge to easily release the dumplings. Do not try to take the dumplings out with a spoon or fork. This may cause the juices to come out.
Serving suggestions:
  • The dumplings are ideal for winter season. They must be eaten while they are still hot to enjoy their full flavour. This will also keep your body warm.
  • The leftover dumplings can also be shallow-fried once they have cooled down.
  • They are usually served with tomato, coriander or soya bean sauce. Check out my delicious soya bean and tomato dumpling sauce recipe.


6 comments:

    michsamant@gmail.com said...
    I am planning to try this recipe. Very nice blog.
  1. ... on May 29, 2010 at 8:07 PM  
  2. Spoon and Chopsticks said...
    @michsamant, thanks for your comment. Yes this is also one of my personal favourites. I find it ideal for winter and I like to eat the steamed dumplings with spicy juices inside of them. But be careful not to burn your tongue!
  3. ... on May 29, 2010 at 11:12 PM  
  4. michsamant@gmail.com said...
    :))) I will remember that!
  5. ... on May 31, 2010 at 4:21 AM  
  6. ~Lisa~ said...
    Love this one too. Following you now.
  7. ... on June 27, 2010 at 8:09 PM  
  8. Biren said...
    Very interesting filling with cumin and garam masala. Must be delicious!
  9. ... on July 29, 2010 at 12:56 AM  
  10. Spoon and Chopsticks said...
    @Biren, yes cumin and garam masala certainly spices up the dumplings and the juices that come out when you bite the steamed dumplings is just awesome.
  11. ... on July 30, 2010 at 6:33 PM  

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