Momos
Nepali
Ingredients
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For the dough: 2 cups all-purpose flour 1/2 teaspoon salt Water, as needed For the filling: 1 lb ground meat (chicken, pork, or beef) 1 small onion, finely chopped 2 cloves garlic, minced 1-inch piece of ginger, minced 2 tablespoons soy sauce 1 tablespoon vegetable oil Salt and pepper to taste Chopped green onions or cilantro (optional)
Cooking Instruction
Prepare the dough:
In a large mixing bowl, combine the all-purpose flour and salt.
Gradually add water and knead until you have a smooth, elastic dough. The dough should not be too stiff or too soft. Cover the dough with a damp cloth and let it rest for about 30 minutes.
Prepare the filling:
In a separate bowl, mix together the ground meat, chopped onion, minced garlic, minced ginger, soy sauce, vegetable oil, salt, pepper, and any optional ingredients like chopped green onions or cilantro.
Mix everything together until well combined. Set aside.
Assemble the momos:
After the dough has rested, divide it into small, walnut-sized balls.
Roll out each ball into a thin circle, about 3-4 inches in diameter, using a rolling pin. Make sure the edges are thinner than the center.
Fill and shape the momos:
Place a spoonful of the filling mixture in the center of each dough circle.
To shape the momos, fold the dough over the filling to create a half-moon shape.
Pinch and pleat the edges together to seal the momo. You can use your fingers to create pleats or use a fork to press the edges together firmly.
Steam the momos:
Arrange the momos on a lightly greased steaming tray or lined steamer basket, making sure they are not touching each other.
Steam the momos over boiling water for about 10-12 minutes, or until the dough is cooked through and the filling is hot and cooked.
Serve:
Once cooked, serve the momos hot with a dipping sauce of your choice, such as a spicy tomato sauce or a soy-based dipping sauce.
