Momo is one of Nepal’s most iconic and beloved dishes, deeply rooted in the country’s culinary culture. These steamed or fried dumplings are filled with spiced meat or vegetables and are often served with a tangy dipping sauce known as achar. Momo is popular not only in Nepal but across the Himalayan region, where it is enjoyed as a snack, meal, or even at festive gatherings.
Ingredients
- For the Dough:
- 2 cups of all-purpose flour
- Water (as needed)
- A pinch of salt
- For the Filling (meat or vegetarian):
- 500g minced chicken, buffalo, or vegetables (cabbage, spinach)
- 1 small onion, finely chopped
- 2-3 cloves of garlic, minced
- 1 tablespoon ginger, minced
- 2-3 green chilies, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon ground cumin and coriander
- Salt and pepper to taste
- Fresh cilantro, chopped
Preparation
1. Making the Dough
- Mix the flour and salt in a bowl. Gradually add water and knead the mixture into a smooth, elastic dough. Cover the dough and let it rest for 30 minutes.
2. Preparing the Filling
- In a bowl, combine the minced meat or vegetables, chopped onion, garlic, ginger, chilies, soy sauce, cumin, coriander, salt, and pepper. Mix everything thoroughly. For best results, marinate the filling for about 30 minutes to allow the flavors to blend.
3. Shaping the Momo
- Divide the dough into small balls and roll each ball into a thin, round wrapper (about 3 inches in diameter).
- Place a spoonful of the filling in the center of each wrapper.
- Pinch and fold the edges to seal the momo, forming a pleated or half-moon shape.
4. Steaming the Momo
- Place the shaped momos in a steamer lined with a thin layer of oil or parchment paper. Steam them for about 10-15 minutes or until the dough becomes translucent and fully cooked.
- Alternatively, you can pan-fry the momos after steaming to get a crispy outer layer.
Serving
Momos are traditionally served hot, with a side of spicy tomato-based dipping sauce known as achar. This sauce is typically made from tomatoes, garlic, sesame seeds, and spices.
Notes for Perfect Momo
- Wrapper Thickness: Ensure the wrappers are thin enough to cook evenly but not so thin that they tear during filling or steaming.
- Cooking Time: Be cautious not to oversteam the momos, as they can become tough. Steaming for 10-15 minutes is usually perfect.
- Filling Variations: You can experiment with different fillings such as cheese, tofu, or even a mix of different vegetables.
Conclusion
Nepali Momo is not just a dish but a cultural experience. Whether enjoyed at street stalls, restaurants, or home kitchens, momo is a dish that brings people together. The soft, juicy filling encased in the tender dough, dipped in spicy achar, makes it a satisfying and flavorful treat every time.
