Momo
Description
Momo is a beloved Nepali dumpling filled with seasoned meat or vegetables, wrapped in thin dough and traditionally steamed. What truly completes momo is the spicy, nutty sesame-peanut tomato achar blended with fresh cilantro and aromatics.
Ingredients
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For the dough:
- 2 cups all-purpose flour
- ½ tsp salt
- Water (as needed)
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For the filling (chicken / buff / veg):
- 250g minced chicken, buff, or finely chopped vegetables
- 1 medium onion, very finely chopped
- 2-3 cloves garlic, minced
- 1-inch ginger, minced
- 2 tbsp oil or melted ghee
- Salt to taste
- ½ tsp black pepper
- ½ tsp cumin powder (optional)
- Fresh coriander leaves, finely chopped
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For the sesame-peanut tomato achar:
- 3 tbsp white sesame seeds (til)
- 2 tbsp roasted peanuts
- 2 medium tomatoes
- 2-3 dried red chilies (or to taste)
- 2 cloves garlic
- 1-inch ginger
- Fresh coriander leaves
- Salt to taste
- ½ tsp timur (Sichuan pepper, optional but authentic)
- 1 tsp mustard oil (optional but traditional)
Steps
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Prepare the Dough
- Mix flour and salt in a bowl.
- Add water gradually and knead into a firm, smooth dough.
- Cover and rest for 20-30 minutes.
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Prepare the Filling
- Combine all filling ingredients in a bowl.
- Mix well until juicy and evenly combined.
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Shape the momo
- Divide dough into small balls.
- Roll each into a thin circle.
- Add 1 tbsp filling and pleat to seal.
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Steam
- Grease steamer trays lightly.
- Arrange momo without touching.
- Steam for 10-12 minutes until cooked.
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Prepare the sesame-peanut tomato achar
- Dry-roast sesame seeds until lightly golden and aromatic. Set aside.
- Dry-roast peanuts until golden; rub off skins if needed.
- Roast tomatoes and dried chilies until lightly charred.
- Blend sesame seeds, peanuts, tomatoes, chilies, garlic, ginger, coriander, salt, and timur into a thick paste.
- Finish with a drizzle of mustard oil and mix well.
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Serve
- Serve hot momo with generous amounts of the sesame-peanut tomato achar. This nutty, spicy sauce is what defines authentic Nepali momo.