Nepali Momo

Name: Nepali Momo
Total time: 1 h 30 min
Yield: 4
Cuisine: Nepali
Ingredients: 400 g Plain flour; 220 ml Warm water for the dough; 500 g Minced chicken; 2 Onion, very finely chopped; 5 cloves Garlic, minced; 3 cm Ginger, minced; 20 g Fresh coriander, chopped; 1 tsp Ground cumin; 1 tsp Ground coriander; 1/2 tsp Timur (Sichuan pepper), ground; 2 tbsp Oil; 2 tsp Salt; 4 Tomatoes for the achar; 3 Dried red chillies for the achar; 3 tbsp Sesame seeds for the achar

Pleated dumplings steamed in stacked baskets and eaten with a roasted tomato-and-sesame chutney that matters as much as the dumpling.

Source

Recette de Nepali street kitchens · 🏺 Traditionnel · Steamer baskets and open charcoal — the momo shop and the sekuwa grill are what a Nepali evening smells like.

Nepali · steamed dumpling — An ownerless traditional dish, so no cook is credited. The cited article confirms the Nepali and Tibetan origin, the steamed filled-dumpling form and the buff/chicken/vegetable filling range. Quantities, the pleating method and the achar are this book's own.

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Watch it being made · 3 videos

Gharko Mitho Khana momo sisters Yummy Food World

⏱ 90 min🍽 4 portions🔥 480 kcal🇳🇵 Népal🌶️🌶️

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Mix the flour, 1/2 tsp of the salt and the warm water into a firm dough. Knead 5 minutes, cover, rest 30 minutes.
Mix everything else for the filling in a bowl and work it with your hand for a full minute, until it feels tacky rather than loose.
💡 The onion must be chopped almost to a mince. Big pieces release water in the steamer and split the pleats open.
Roast the tomatoes and dried chillies dry in a pan until the skins blacken in patches, toast the sesame seeds, then blend all three with 1/2 tsp salt into the achar.
Roll the dough into a rope, cut 24 pieces, and roll each into a 9 cm circle — thin at the edge, slightly thicker in the middle.
Put a heaped tablespoon of filling in each, then pleat the edge round in small folds and pinch the top shut.
💡 Oil the steamer plate, not the dumplings. A momo that sticks tears exactly where the filling is.
Steam over rolling water for 12 minutes. The wrapper turns translucent and stops looking wet. Serve at once with the achar.

💡 Astuces

Fry any leftovers flat-side down the next day for kothey momo — the pan-fried version, and arguably the better one.
Timur is worth ordering online. Without it this is a good dumpling; with it, it is a momo.
Twenty-four is one round of a steamer. Make double and freeze them raw on a tray before bagging.