Description
Nepali steamed momos highlight delicate dumplings filled with spiced meat or vegetables. Delicious parcels showcase traditional Himalayan culinary craftsmanship that entices you with authentic flavors and comforting textures.
Ingredients
Scale
- 250 g (½ lb) ground chicken
- 1 cup cabbage (finely shredded)
- ½ cup onions (finely chopped)
- ½ cup carrots (grated)
- ½ cup mushrooms or tofu (finely chopped, optional)
- 1 tsp soy sauce
- 2 cloves garlic (minced)
- 1-inch ginger (grated)
- ¼ cup green onions or cilantro (chopped)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp sesame oil (optional)
- 2 cups all-purpose flour
- ¾ cup water (adjust as needed)
- ½ tsp salt
- 1 tbsp oil (optional, for softer dough)
- ½ tsp sesame oil (optional, for extra flavor)
Instructions
- Dough Preparation: Blend flour and salt in a mixing bowl, creating a cohesive base for the momos. Gradually incorporate water while kneading until the dough becomes smooth, elastic, and responsive to touch.
- Resting Phase: Cover the dough with a damp cloth and let it rest for 30 minutes, allowing gluten to relax and enhance the dough’s pliability.
- Filling Creation: Combine minced meat or vegetables with finely chopped onions, garlic, ginger, and aromatic spices, mixing thoroughly to distribute flavors evenly.
- Dough Shaping: Roll the rested dough into a long cylindrical shape, then divide into small, uniform portions. Flatten each portion with a rolling pin into thin, circular wrappers.
- Momo Assembly: Place a spoonful of prepared filling in the center of each wrapper. Carefully fold and pleat the edges, creating a delicate, sealed parcel that traps the savory filling inside.
- Steaming Process: Arrange momos in a steamer lined with cabbage or parchment paper, ensuring they do not touch each other. Steam over boiling water for 10-12 minutes until the dough becomes translucent and fully cooked.
- Serving Suggestion: Transfer steamed momos to a serving plate and accompany with a zesty dipping sauce made from chili, garlic, and vinegar for an authentic Himalayan culinary experience.
Notes
- Perfect Dough Consistency: Knead the dough until it becomes smooth and elastic, with a slight sheen that indicates proper hydration and gluten development.
- Resting is Crucial: Let the dough rest covered for exactly 30 minutes to allow gluten relaxation, making the dough easier to roll and preventing tough momo wrappers.
- Wrapper Thickness Matters: Roll out wrappers thin enough to be translucent but strong enough to hold filling without tearing – aim for about 1/8 inch thickness for ideal steaming results.
- Moisture Control: Dust work surface lightly with flour to prevent sticking, but avoid adding too much which can make wrappers dry and prone to cracking during folding and steaming.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes
- Category: Snacks, Appetizer
- Method: Steaming
- Cuisine: Tibetan
Nutrition
- Serving Size: 5
- Calories: 220
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 50 mg