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Classic Nepali MOMO
Dough for wrappers:
5 cups all-purpose flour
1 tablespoon oil
1 cup water or as required
Pinch of salt
Filling:
2 lbs. lean ground lamb
1 cup onion, finely chopped
1/2 cup green onion, finely chopped
1/2 cup fresh cilantro, finely chopped
1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger, minced
1/2 teaspoon timur (Szechwan pepper)
1/2 nutmeg, grated
1/2 teaspoon turmeric
1/8 teaspoon asafetida
1 tablespoon cumin powder
1 teaspoon hot chili powder (optional)
3 fresh red chilies, minced
3 tablespoons cooking oil
Salt and Pepper
For stuffing mixture, combine all filling ingredients in
a large mixing bowl. Mix well, adjust for seasoning with salt and pepper. Cover
and refrigerate for at least an hour to allow all ingredients to impart their unique
flavors. This also improves the consistency of the filling.
In a large bowl combine flour, oil, salt and water. Mix
well, knead until the dough becomes homogeneous in texture, about 10 minutes. Cover
and let stand for at least 15 min. Knead well again before making wrappers. Prepare
1-in. diameter dough balls. It is recommended to work with a dozen or so balls at
a time to prevent from drying. Take a dough ball, roll between your palms
to spherical shape. Dust working board with dry flour. On the board gently flatten
the ball with your palm. Then roll out into 3-in diameter wrapper. Repeat with the
remaining dough balls. Cover with bowl to prevent from drying.
For packing hold wrapper on one palm, put one tablespoon
of filling mixture and with the other hand bring all edges together to the center,
while making pleats. Pinch and twist the pleats to ensure the absolute closure of
the stuffed dumpling.
Heat up a steamer, oil the steamer rack well. This is critical
because it will prevent dumplings from sticking. Arrange uncooked MOMOs in the steamer
with some space left between the dumplings. Close the lid, and allow steaming until
the dumplings are cooked through, about 10-15 min. Take the dumplings off the steamer,
and immediately serve. Alternatively, you can place uncooked dumplings directly
in slightly salted boiling water and cook until done, approximately 10 minutes.
You may also slightly sauté cooked dumplings in butter before serving. To
serve, arrange the cooked MOMOs on a plate dressed with MOMO of your choice
For a selection of other Momo dishes see Creative Napali Cooking
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Lentils and Rice (Daal Bhaat)
1 Can brown lentils
2 Can water
1 pot cooked brown rice
1 28 oz. can of tomatoes
1 small onion
2 cloves garlic
1 t fresh ginger
1 t black mustard seeds (yellow can substitute)
1 t tumeric
1 t ground coriander
1 t ground cumin
Boil lentils in water, then simmer for 40 minutes, or until the lentils are soft and water is absorbed. To microwave: decrease water to 1 C and and cook on high for about 5 minutes.
Heat mustard seeds and spices in a non stick skillet, tightly covered until the black mustard seeds pop. Add the onions, garlic, and ginger and cook until soft. Add the tomatoes with their liquid and cook until well blended. Add lentils, simmer for 2 minutes more. Serve over brown rice.
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