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
NEPALESE MOMO AND ACHAR
Make and share this Nepalese Momo and Achar recipe from Food.com.
Provided by An2dJuli
Categories Nepalese
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- mix chicken mince with finely chopped cabbage, onion.
Nutrition Facts : Calories 13848.2, Fat 906.5, SaturatedFat 226.2, Cholesterol 107.5, Sodium 14359.3, Carbohydrate 1235.6, Fiber 100.2, Sugar 6.6, Protein 188.8
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