Momo
The Quirky Foodster Team
Ingredients
- Plain flour — 375 g (13 oz)
- Water, plus more as needed — 240 ml (8 fl oz)
- Minced buffalo or chicken — 300 g (10.5 oz)
- Onion, finely chopped — 1
- Garlic, minced — 2 cloves
- Ginger, minced — 1 tbsp
- Chopped coriander — 2 tbsp
- Cumin — 1 tsp
- Salt and pepper — to taste
- Tomatoes, chopped, for the sauce — 2
- Sesame seeds, toasted, for the sauce — 1 tbsp
- Dried red chilli, for the sauce — 1
- Oil, for the sauce — 1 tbsp
Method
- Combine the flour and water into a smooth, firm dough; rest for 20 minutes.
- Mix the minced meat with onion, garlic, ginger, coriander, cumin, salt and pepper.
- Roll the dough into small thin rounds.
- Place a spoonful of filling in the centre of each round, gather the edges up and pleat to seal into a pouch or crescent shape.
- Arrange the momo in a lightly oiled steamer and steam for 15–18 minutes until the dough is cooked through.
- For the sauce, blend the tomatoes, toasted sesame seeds and dried chilli with a little oil until smooth, then warm gently in a pan.
- Serve the steamed momo hot with the tomato-sesame sauce for dipping.
Introduction: Steamed dumplings filled with spiced minced meat or vegetables, served with a tangy tomato-sesame dipping sauce, Nepal's most beloved lunch dish.
Cultural Background: Momo arrived through Tibetan and Newari culinary influence and has since become one of Nepal's most iconic foods, sold everywhere from street stalls to fine restaurants, with each region offering its own filling and sauce variations.
Tips: Roll the dough thin, as a thick wrapper can make the momo doughy rather than delicate. Pleat the edges firmly to prevent the filling and its juices from leaking during steaming.
Variations: Use a vegetable filling of cabbage, carrot and paneer for a vegetarian version. Pan-fry steamed momo briefly for a crispy version called kothey momo.
Storage: Refrigerate cooked momo in an airtight container for up to 2 days, or freeze uncooked for longer storage.
Reheating: Reheat by steaming for 6–8 minutes until warmed through.
FAQs:
Q: Can momo be frozen?
A: Yes, freeze uncooked dumplings on a tray, then transfer to a bag; steam directly from frozen, adding extra time.
Q: What is momo sauce typically made from?
A: A tangy blend of tomato, sesame and chilli, though recipes vary by household and region.
- Plain flour — 375 g (13 oz)
- Water, plus more as needed — 240 ml (8 fl oz)
- Minced buffalo or chicken — 300 g (10.5 oz)
- Onion, finely chopped — 1
- Garlic, minced — 2 cloves
- Ginger, minced — 1 tbsp
- Chopped coriander — 2 tbsp
- Cumin — 1 tsp
- Salt and pepper — to taste
- Tomatoes, chopped, for the sauce — 2
- Sesame seeds, toasted, for the sauce — 1 tbsp
- Dried red chilli, for the sauce — 1
- Oil, for the sauce — 1 tbsp
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