3 cup All-purpose flour
1 cup water
Pinch of salt
1 lb ground lamb or chicken (beef can be used if you prefer)
1 cup onion, finely chopped
1/2 cup green onion, finely chopped
1/2 cup cilantro, chopped
1 teaspoon garlic, minced
1 teaspoon fresh ginger, minced
1/2 teaspoon timur
1/2 teaspoon turmeric
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon freshly ground black pepper
3 fresh red chilies, minced
1 cup Nepali cheese (paneer), roughly crushed
2 tablespoon clarified butter
Salt to taste
In a large bowl combine flour, salt and water. Mix well, knead
until the dough becomes homogeneous in texture, about 8-10 min. Cover and let stand for at least 30 min. Knead well again before stugging the wrappers.
In a large bowl combine all filling ingredients. Mix well, adjust
for seasoning with salt and pepper. Cover and refrigerate for at
least 1 hour to allow all ingredients to impart their unique flavor. This also improves the consistency of the filling.
Give the dough a final knead. Prepare 1-in. dough balls. Take a ball, roll between your palms to spherical shape. Dust working board with dry flour. On the board gently flatten the ball with your palm to about 2-in circle. Make a few semi-flattened circles, cover with a bowl. Use a rolling pin to roll out each flattened circle into a wrapper. For well excecuted MOMOs, it is essential that the middle portion of the wrapper be slightly thicker than the edges to ensure the structural integrity of dumplings during packing and steaming. Hold the edges of the semi-flattened dough with one hand and with the other hand begin rolling the edges of the dough out, swirling around a bit at a time. Continue until the wrapper attains 3-in diameter circular shape. Repeat with the remaining few semi-flattened dough. 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, making the pleats. Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling. This hold the key to good tasting, juicy dumplings.
Heat up a steamer, oil the steamer rack well. This is critical
because it will prevent dumplings from sticking. 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. To serve, arrange the cooked MOMOs on a plate dressed with tomato achar.
Tomato Achar
2 cups roasted tomatoes, peeled, and finely chopped
3 fresh red chilies, minced
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 teaspoon cumin powder
1 teaspoon coriander powder
1 tablespoon cilantro, chopped
1 tablespoon mustard seeds
1 tablespoon mustard oil
1/2 teaspoon ground black pepper
Salt to taste
1 tablespoon mustard oil
1 teaspoon fenugreek
10 cloves garlic, thinly sliced
1 tablespoon green onion, finely chopped
In a blender combine all ingredients to form smooth paste-like
mixture. Transfer into a large bowl.
For garnish, in a non-stick pan heat one tablespoon of mustard oil,
splitter fenugreek until it turns dark. Add slices of garlic and
fry till light brown. Pour the garlic-oil mixture and chopped
green onions over the tomato mixture. Mix well and refrigerate
for at leat two hours. Serve chilled with nepalese sekuwas,
chhewyalas, MOMOs. Makes a good condiment.
