Chicken/Turkey Momos (Dumplings), Nepali Version

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    These special steamed buns are native to the Tibetan, Nepali and Bhutan areas. They are similar to their Chinese counterparts but are made slightly differently. They can be served with Sesame yellow sauce or red chili sauce.

    (serves 5, prep time: 30 minutes, cook time: 25 minutes, difficulty: hard, appetizer)

    Chicken/Turkey Momos (Dumplings), Nepali Version
    Author: 
    Recipe type: Appetizer
    Cuisine: Nepali, Bhutanese, Tibetan
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4-6
     
    These special steamed buns are native to the Tibetan, Nepali and Bhutan areas. Excellent served with sesame yellow sauce or red chili sauce.
    Ingredients
    Filling
    • ¾ pound ground or minced chicken/turkey
    • ¾ cup onion, diced
    • 1 teaspoon ginger paste
    • 1 teaspoon garlic paste
    • 2 green chilies, thinly sliced
    • ¼ teaspoon turmeric
    • 1 teaspoon cumin powder
    • ⅓ cup diced tomatoes
    • ⅓ cup diced coriander
    • ¼ cup diced parsley
    • 4 tablespoons butter
    Wrapping
    • 2 ½ cup all purpose flour
    • ¾ cup water
    • salt to taste
    Instructions
    Filling
    1. Combine all of the filling ingredients in a deep bowl.
    2. Mix well and adjust salt and spices to taste.
    Wrapper
    1. In a big bowl place the flour, water and salt and knead the dough well until it becomes soft and feels like normal dough.
    2. Set is aside for about 10 minutes.
    3. Then, shape out small balls from the dough, about the size of 2 inches.
    4. Then take each of the balls and roll them out with a rolling pin making them a circle 4 inches in diameter and about ½ an inch thick.
    5. Keep doing this for the remainder of the dough balls.
    Packing and steaming
    1. Take one circle of dough and place it in the palm of your hand.
    2. With your hand, take a spoon and spoon out a small amount of the filling, placing it in the middle of the dough.
    3. Then, take the edges of the dough and cover the filling – pinching the dough at the top to close the dumpling.
    4. Repeat this for the remainder of the filling and dough.
    5. Then, heat 4 cups of water in a steamer on a stove on medium to high heat
    6. To prevent the dumplings from sticking on the rack, grease it with oil.
    7. Then place the dumplings on the rack, steaming for about 15-20 minutes.
    8. Serve and enjoy with sesame sauce and red chili sauce.
    Nepali Momo
    Nepali momo. Taken from Flickr user Ritesh Man Tamrakar.

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