28 June, 2020
Mo Mo (momo) – म:म: (Dumpling)
Momo (Nepali: म:म:) is a type of dumpling native to the Nepali part of the Himalayas and to Tibet.
Momos are a traditional delicacy in Nepal, Tibet, Bhutan, Uttarakhand, Sikkim, Darjeeling district and Ladakh. They are one of the most popular fast food in Nepal and many other South Asian region populated with people of Nepali origin and people of hilly origin.
Momos are made with a simple flour-and-water dough—white flour is generally preferred. The filling may be one of the several meat or veggie mixtures. In Nepal, chicken, goat meat, buffalo meat, and pork are the most popular. Minced meat is combined with any or all of the following: shredded cabbage, any chopped green leafy veggies, onions/shallots, garlic, ginger, and cilantro/coriander. Some people also add finely pureed tomatoes and soya-sauce.
Here is my variation of Mo Mo (म:म:) Recipe:
Dough for wrappers:
- 4 cups all-purpose flour
- 1 tablespoon oil
- water, as required
- 1 pinch salt
- 2 lbs ground chicke (or meat of your choice)
- 1 cup onion, finely chopped
- 2 cups cabbage, finely chopped
- 1/2 cup green onion, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 1 tbsp fresh garlic, minced
- 1 tbsp fresh ginger, minced
- 1/2 teaspoon turmeric
- 2 tbsp cumin powder, or momo masala if available
- 3 tablespoons cooking oil
- salt (to taste)
- crushed pepper (to taste)