1/3 Photos of Nepali Momo (Nepalese Meat Dumplings)
Tulsi Regmi's Note:
This stuffed dumpling preparation is one of the most popular dishes in Nepal. This dish is an example of Tibetan influence in Nepali cuisine.
My Private Note
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Dough for wrappers
- 2 lbs lean ground meat (50% lamb or chicken & 50% pork works best)
- 1 cup red onion, finely chopped
- 1/2 cup green onion, finely chopped
- 1 cup ripe tomato, finely chpped
- 3 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon turmeric
- 1 tablespoon curry powder, or momo masala if available
- 3 fresh red chilies, minced (or to taste)
- 3 tablespoons cooking oil
- salt and pepper
- 1Dough: In a large bowl combine flour, oil, salt and water.
- 2Mix well, knead until the dough becomes homogeneous in texture, about 8-10 minute.
- 3Cover and let stand for at least 30 minute.
- 4Knead well again before making wrappers.
- 5Filling: In a large bowl combine all filling ingredients.
- 6Mix well, adjust for seasoning with salt and pepper.
- 7Cover and refrigerate for at least an hour to allow all ingredients to impart their unique flavors.
- 8This also improves the consistency of the filling.
- 10Give the dough a final knead.
- 11Prepare 1-in. dough balls.
- 12Take a ball, roll between your palms to spherical shape.
- 13Dust working board with dry flour.
- 14On the board gently flatten the ball with your palm to about 2-in circle.
- 15Make a few semi-flattened circles, cover with a bowl.
- 16Use a rolling pin to roll out each flattened circle into a wrapper.
- 17For well executed MOMO's, it is essential that the middle portion of the wrapper be slightly thicker than the edges to ensure the structural integrity of dumplings during packing and steaming.
- 18Hold the edges of the semi-flattened dough with one hand and with the other hand begin rolling the edges of the dough out, swirling a bit at a time.
- 19Continue until the wrapper attains 3-in diameter circular shape.
- 20Repeat with the remaining semi-flattened dough circles.
- 21Cover with bowl to prevent from drying.
- 22For packing hold wrapper on one palm, put one tablespoon of filling mixture and with the other hand bring all edges together to the center, making the pleats.
- 23Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling.
- 24This holds the key to good tasting, juicy dumplings.
- 25Heat up a steamer, oil the steamer rack well.
- 26This is critical because it will prevent dumplings from sticking.
- 27Arrange uncooked dumplings in the steamer.
- 28Close the lid, and allow steaming until the dumplings are cooked through, about 10 minutes.
- 29Take dumplings off the steamer and serve immediately.
- 30Alternatively, you can place uncooked dumplings directly in slightly salted boiling water and cook until done, approximately 10 minutes. Be careful not to over boil the dumplings.
- 31You may also slightly sauté cooked dumplings in butter before serving.
- 32To serve, arrange the cooked dumplings (MOMO's) on serving plate with hot tomato achar or any other chutneys as condiment.
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Nutritional Facts for Nepali Momo (Nepalese Meat Dumplings)
Serving Size: 1 (184 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 628.4
- Calories from Fat 139
- Total Fat 15.4 g
- Saturated Fat 2.0 g
- Cholesterol 0.0 mg
- Sodium 52.0 mg
- Total Carbohydrate 106.9 g
- Dietary Fiber 6.1 g
- Sugars 5.4 g
- Protein 15.0 g
The following items or measurements are not included:
lean ground meat