Momo – Nepali Vegetable MOMO (Nepali Food Recipe)

(Nepali Vegetable Stuffed Dumplings)

INGREDIENTS
Dough for wrappers:

  • 5 cups all-purpose flour
  • 1 tablespoon oil
  • Water as required
  • Pinch of salt

Filling:

  • 3 cups assorted vegetables (potato, spinach, cauliflower, carrot, green peas, daikon, red pepper, mushroom, napa cabbage), finely chopped
  • 1/2 cup paneer cheese, roughly crushed
  • 1/2 cup onion, finely chopped
  • ½ cup ripe tomotoes, finely chopped
  • 1/4 cup green onion, finely chopped
  • 1/4 cup cilantro, chopped
  • 1 teaspoon garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1/4 teaspoon timur
  • 1 tablespoon curry powder, vegetable masala or MOMO masala
  • 3 fresh red chilies, minced, or as desired
  • 2 tablespoons cooking oil
  • 1/4 teaspoon fenugreek seeds
  • 1 tablespoon water-flour mixture (thickening agent)
  • Salt to taste

DIRECTIONS

  • For stuffing mixture, in non-stick pan heat clarified butter; splitter fenugreek until it turns dark.
  • Add chopped onions and sauté until just slightly light brown.
  • Add turmeric, garlic, ginger, and chilies. Fry for 30 sec.
  • Put vegetables and stir-fry until slightly soft.
  • Do not over stir-fry the vegetables. Salt and pepper the vegetable mixture.
  • Add cheese, green onions and cilantro, mix well.
  • To solidify the vegetable mixture, add one tablespoon of flour-water mixture.
  • Mix the mass over until thickened.
  • Transfer the vegetable filling into a bowl.
  • Cover and refrigerate for at least 1 hour to allow cooling.
  • In a large bowl combine flour, oil, salt and water.
  • Mix well; knead until the dough becomes homogeneous in texture, about 10 minutes.
  • Cover and let stand for at least 15 min.
  • Knead well again before making wrappers.
  • Prepare 1-in. diameter dough balls.
  • It is recommended to work with a dozen or so balls at a time to prevent from drying.
  • Take a dough ball, roll between your palms to spherical shape.
  • Dust working board with dry flour.
  • On the board gently flatten the ball with your palm.
  • Then roll out into 3-in diameter wrapper.
  • Repeat with the remaining dough balls.
  • 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, while making pleats.
  • Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling.
  • Heat up a steamer, oil the steamer rack well.
  • This is critical because it will prevent dumplings from sticking.
  • Arrange uncooked MOMOs in the steamer with some space left between the dumplings.
  • 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.
  • Alternatively, you can place uncooked dumplings directly in slightly salted boiling water and cook until done, approximately 10 minutes.
  • You may also slightly sauté cooked dumplings in butter before serving.
  • To serve, arrange the cooked MOMOs on a plate dressed with MOMO achar of your choice.

Source: http://nepalicooking.tripod.com/momo.htm
Author: Tulsi Regmi

Originally posted 2009-12-28 17:59:04.

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