Momo from Nepal

Who doesn’t love to taste a juicy flavourful dish! This appetizing item can be made from anything you have in your kitchen. It’s super healthy, tasty and almost available in all bay areas and famous throughout the world. If you’re a momo lover ever throught where did it came from?

You can guess from the title Nepal is the origin of momo. Back in early 14th century Momo was originally a Newari food in the Katmandu valley. Later it was introduced to Tibet, China. It travelled through Korea & Japan by a Nepalese princess (who was married to a Tibetan king). In old language of Newari ‘mome’ means cooking by steaming. 

Momo are basically stuffed with vegetables or meat and dough wrapped around. It can be cooked in various ways- including baking, boiling, frying, simmering or steaming and usually are found in mostly in Nepalese, Japanese, Chinese, , Korean, Tibetan and other cuisines. 

Today I’m gonna talk about Nepali momo which was made by mother love. Follow my recipe –

Intredients:

For 80 momos

FILLINGS

• • 1lb(455 g) ground chicken
  • ½ red onion, finely chopped
  • ½ cup(50 g), scallionsfinely chopped
  • ½ cup fresh cilantro(20 g), finely chopped
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, grated
  • 1 teaspoon turmeric
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 2 tablespoons ghee, melted, or butter
  • 2 tablespoons olive oil
  • 80 small dumpling wrappers
  • cabbage, or parchment paper to line the steamer
  • 2 cups (640 g), chutney optional
  • 1 tablespoon olive oil
  • 4 medium tomatoes, chopped
  • 4 thai chilis, chopped
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, grated
  • ½ teaspoon turmeric
  • 1 teaspoon szechuan pepper or dried chilies
  • salt, to taste
  • 2 tablespoons toasted sesame seeds
  • ¼ cup fresh cilantro

Preparation

1. Filling process : take a large bowl, then mix the ground chicken, red onion, scallions, cilantro, garlic, ginger, turmeric, chili powder, garam masala, ghee, and olive oil with your hands decently.
2. Take a tablespoon of filling in the middle of a dumpling wrapper. By using your finger, lightly wet the outer rim with water/oil and pinch the top of the wrapper, you will see it looks like a pouch repeat this procedure for the rest.
3. Grab a large pot filled with one third of the way with water to boil in high heat and put a dumpling steamer basket on top. Line the basket with cabbage leaves or parchment paper. Now, steam the momos for 12-15 minutes, until the wrapper becomes slightly translucent.
4. Dipping sauce: take a medium size saucepan, heat the olive oil over medium heat. Add the garlic, ginger, tomatoes, thai chilies, turmeric, and Szechuan peppers. Season them nicely with salt. Cook until the tomato is softened, keep stirring occasionally for 5 minutes. Remove the pan from the heat when it’s done and let it cool for 5-10 minutes. 
5. Blend the tomato mixture in a blender, add cilantro and sesame seeds till get a smooth and soft texture. 
6. Serve the hot momos with the mouth watering dipping chutney.
7. Enjoy your delicious momos.