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Momos - Nepalese Dumplings

Watch the video to see detailed instructions

Nepalese Momos recipe

Ingredients:
Momos dough
  • 1 1/2 cups All-purpose flour
  • 1/2 tsp salt
  • little over 1/2 cup water
Veggie filling
  • 1 large carrot
  • 200g Chinese cabbage 
  • 2 cloves of garlic
  • 1 shallot
  • Half a chilli
  • Salt & black pepper to taste
  • 1/2 tsp turmeric
  • 1/2 tsp paprika powder
Mushroom & cheese filling
  • 2 large mushrooms
  • 2 cloves of garlic
  • vegan cheese
  • Salt & black pepper to taste
  • Pinch of thyme
Chutney
  • 1 tomato 
  • 1 shallot
  • 2 garlic cloves 
  • Salt to taste
  • 1/2 tsp curry powder
  • 1/4 tsp coriander powder
  • 2 tsp sugar
  • 1/4 chili powder
  • 1/2 cup of water
Cooking instructions:
  1. Prepare the Momo Dough:
    • Mix 1.5 cups of flour with half a teaspoon of salt.
    • Slowly add a little over half a cup of water to make a dough ball.
    • Let the dough rest for about 30 minutes.
  2. Prepare Veggie Filling:
    • Grate 1 large carrot and chop 200g of Chinese cabbage (or regular cabbage).
    • Add 2 cloves of garlic, 1 shallot, and 2 teaspoons of chili.
    • Saute onions and chili separately if needed.
    • Season with salt, black pepper, turmeric, paprika, and coriander powders.
    • Mix shallots and chili to one-third of the veggies.
  3. Prepare Mushroom & Cheese Filling:
    • Chop 2 large mushrooms and 2 cloves of garlic.
    • Saute in olive oil.
    • Season mushrooms with salt, black pepper, and a pinch of thyme.
    • Mix some vegan cheese into the mushrooms.
  4. Make Chutney/Dipping Sauce:
    • Saute 1 tomato, 1 shallot, and 2 garlic cloves until soft.
    • Add salt, curry powder, coriander powder, sugar, chili powder, and half a cup of water.
    • Simmer for 10 minutes, then blend with a teaspoon of tahini paste and water if needed.
  5. Assemble and Steam Momos:
    • Roll the dough into thin sheets and cut circles or cut into small pieces and roll into circles.
    • Place a tablespoon of filling in the center.
    • Fold and shape the Momos (commonly crescent-shaped).
    • Steam for 15 to 20 minutes.
  6. Tips for Steaming:
    • Oil the base of the steamer to prevent sticking.
    • Brush the base before each batch.
  7. Quick Dip Sauce (optional):
    • Mix soy sauce, vinegar, garlic, and chili for a quick dip.
Note:
  • The recipe makes around 24 momos, adjust filling quantities according to number of momos.
  • Freeze filled Momos for later use.
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