Momo is one of the most popular varieties in Nepal among the different varieties. In fact, Momo is a dumpling made of all-purpose flour and filled with either meat or vegetables. It is very popular in Nepal and among Nepali who live all over the world. And now it becomes a worldwide variety because of its taste. CNN has officially released its list of best delicious food on the rank of 35th dumplings from around the world. The CNN list included dumplings from North India, China(Spec. Tibet), Japan, and other countries.
In Nepal, almost every restaurant and street food offer Momo recipe on their menu. Most common type of momos are buff(buffalo), chicken,veg.(vegetables),mutton or Jhol(soup) momo etc. The dish momo was initially popular among the Newari(one type of cast of Kathmandu valley), If we look back at history, Newari businessmen used to go to Tibet for their business and they brought momo from Tibet and changed its type and taste according to their climate or taste.
At present, you can taste this recipe all over the world where the Nepali community lives there. Or you can make Momo in your own Kitchen easily. Follow the instructions below.
· 500 gm of minced meat or vegetable that you like
· 1 grated onion
· Finely chopped green coriander
· ½ tablespoon of coriander powder
· ginger and garlic paste (1 tablespoon for each)
· ½ tablespoon of turmeric powder
· ½ tablespoon of cumin powder
· 2.5 tablespoons of vegetable oil
· salt (as your taste)
· chilli powder as your taste
· grated chilli
· 700 gm of flour
· ¼ black pepper powder
· ½ baking soda
Ø Add 1 grated onion to the minced meat or vegetable
Ø add half tablespoon of turmeric powder then add 2.5 tablespoons of salt
Ø Then add grated chilli and ginger and garlic paste
Ø add coriander powder to make the filling taste a bit sour
Ø After that mix other remaining ingredients except for flour and mix them well.
Ø Put the flour into a bowl
Ø add water a little at a time to the flour to make the dough
Ø knead the dough for a few more minutes
Ø pinch off a bit of the dough
Ø with a rolling pin roll the dough as thin as possible into circular shapes
Ø Now, put around one tablespoon of the filling into the centre of the wrapping
Ø pinch one edge of the wrapping to the other edge then twist it nicely
Ø put the little oil bottom of the steamer for preventing the momo from sticking
Ø Put the piece of momo in good order so that they don’t touch each other
Ø Steam for 10-20 minutes in low flame