How to make Nepali Dumpling (Momo, Momo-cha, kothey)

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nglish: Dumpling (Momo:)

Momo is a fast food and even eaten as diner or lunch in Nepal

Name: Momo, Momo-cha in Newari (Nepali Regional Language)

Cook Time: 1 hour for preparation and 15-20 minutes for steaming

Serving 4-6 people

Ingredient and measures:

Dough for wrappers
All-purpose flour
Edible oil – 1.5 tablespoon
You may need to add flavor on it
Cumin Powder
Coriander Powder
Timmur (Szechwan pepper)
Turmeric powder
Ground black pepper
Fresh red chilies, minced
Momo Masala, if available
Ground Turkey/lamb or chicken – 2lbs (1 kg Approx)
One middle sized onion, very nicely chopped
Two leaves of green onion, nicely chopped
Cilantro, chopped
Garlic, minced/chopped – 1.5 teaspoon
Ginger, minced/chopped – 1.5 teaspoon
2 tablespoon clarified butter
Salt to taste



Combine flour, oil, salt and water in a bowl. Mix and knead till the dough becomes homogeneous in texture, it may take about 10-12 minutes. It is better to cover dough and wait for 30 min before you make wrappers. Don’t forget to knead well before start making wrappers.


In a large bowl combine all filling ingredients. Stir well, adjust for seasoning with salt and pepper. Cover and allow at least half an hour to mix and impart their unique flavors completely.
Give the dough a final knead. Prepare 1-in. dough balls. Take a ball, roll between your palms to spherical shape. Dust working board with dry flour. On the board gently flatten the ball with your palm to about 2-in circle. Make a few semi-flattened circles, cover with a bowl. Use a rolling pin to roll out each flattened circle into a wrapper.
To make momo-cha better, it is important that the middle portion of the wrapper be slightly thicker than the edges to ensure the structural integrity of dumplings during packing and steaming. Hold the edges of the semi-flattened dough with one hand and with the other hand begin rolling the edges of the dough out, swirling a bit at a time. Continue until the wrapper attains 3-in diameter circular shape. Repeat with the remaining semi-flattened dough circles.
You may get ready made wrapper from the market to make it fast and easier. (It is generally called Wonton Wrappers in the market)
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, making the pleats. Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling. This holds the key to good tasting, juicy dumplings. 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. Close the lid, and allow steaming until the dumplings are cooked through, about 15-20 minutes. Take the dumplings off the steamer, and immediately serve.

You may fry the dumpling balls in oil instead of steaming it....that is "kothey". 
To serve, arrange the cooked MOMOs on a plate dressed with tomato, teel or any other momo achar. (Please see: Momo achars for more details)

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