Nepali Momo (Dumplings)

A Nepali 'momo', also known as momocha.

A Nepali ‘momo’, also known as momocha.

Momos are one of the most popular food of the Nepali cuisine. It is often enjoyed as snack and/or meal. Momos are found in almost any Nepali restaurants in Nepal and abroad. This is a recipe for how to make steamed momos and the complimentry Momo achar.

Momo Filling:

½ pound ground lamb/beef/chicken/turkey
4 scallions, finely chopped
3 cloves garlic, finely minced
1 knob ginger root, finely shredded
2 red chilies, finely chopped
1 teaspoon turmeric
1 teaspoon cumin
2 tablespoons vegetable oil
¼ cup water
1 package small round wonton wrappers

In a mixing bowl, combine lamb(meat), scallions, garlic, ginger, chiles, turmeric and cumin, and mix thoroughly. Place a teaspoon of the filling mixture in the middle of each wonton wrapper. Dip fingertips in water and moisten the edge of each wrapper. Pleat the edges of the wrapper to form a dumpling and seal the edges.Now you can place these individual momos in a steamer and steam for 10-15 mins depending on the type of the meat. Serve the delicious momos with ketchup/hot sauce or the Momo achar.


Alternatively, heat the oil in a large skillet. Fry the momo/ dumplings in the hot oil until the bottoms are brown and crispy. Add water, cover pan and steam over low heat for about 7 minutes, until filling mixture is done and dumplings are tender. Makes about 36 momos.


Nepali Momo with Momo achar

Momo / Tomato Achar

2 tomatoes, coarsely chopped
2 tablespoons toasted sesame seeds
1/2 cup fresh cilantro
3 red chilies, coarsely chopped
4 cloves garlic, peeled
1 knob ginger root, finely shredded
1 teaspoon cumin

Combine all ingredients in a food processor and puree to a fine texture. Transfer to dipping dishes and serve with Momo dumplings.


Momo Achar II(Sesame seed momo achar)
(Sesame-Tomato Achar for MOMO)

Momo (food)

Momo with tomato achar

2 large ripe tomatoes
1 cup sesame seeds
1 cup cilantro, chopped
5 fresh hot red chilies, minced
1 tablespoons garlic, minced
1 tablespoon ginger, minced
1 teaspoon cumin seeds
1 tablespoon mustard seeds
1 teaspoon timur (Szechwan pepper)
1/4 teaspoon asafetida
2 tablespoons lime juice
1 tablespoon lime jest
Salt to taste

Roast tomatoes in oven for about 30 minutes, or until charred. Remove charred skin and reserve flesh in a bowl. In a pan, add sesame seeds, cumin and mustard seeds; stir continuously until seeds pop and are toasted. Make sure that seeds are not burnt. Grind the toasted seeds into a powder. In a blender, combine roasted tomatoes, ground mixture of sesame seeds, chopped cilantro, chilies, garlic, ginger, timur, asafetida, lime jest and juice, and salt; process to form smooth mixture. Add some water if the achar mixture is too thick. Transfer into a bowl. Serve with steaming MOMOs.

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