Monday, July 22, 2013

Momo {Nepalese Meat Dumpling}



These [right] were the momo that Dylan, Pia, and I had in Berkeley a few years back. They were delicious and I knew that when we reached Nepal in our tabletop travels we were going to (attempt to) make them. Here we go! I put both kitchen elves to work tonight...

Dough
2-1/2 C all-purpose white whole wheat flour (I think next time, I'll go with all-purpose flour, but white whole wheat was all I had tonight)
2 T oil
water, as needed (I think I ended up using about 1 C)
freshly ground sea salt

In a large bowl combine flour, oil, salt and water. Mix well until the dough comes together. Knead until the dough is elastic. If too dry, add more water. If too wet, add more flour. Cover and let for 30 minutes. In the meantime, make the filling...



Filling
1 lb ground turkey (from what I read, they make this out of yak, traditionally. I had turkey in the fridge)
1/2 C minced onion
2 T crushed garlic
1/2 cup fresh cilantro, finely chopped
1 tablespoon fresh ginger, minced
1 T curry powder
dash of nutmeg
dash of ground coriander
dash of ground cardamom
dash of ground turmeric
1 t ground paprika
freshly ground sea salt
freshly ground pepper

Roll the dough as thin as you can and still handle it without tearing. Cut 3" circles out of the dough and place 1 teaspoon of the filling in the middle.

Pull the side of the circle up and pinch and twist, making pleats to completely enclose the meat filling. Place the dumplings on an oiled plate or steamer rack.


If you have a steamer, oil the rack and place the dumplings on that. If you don't have steamer, here's how I improvised. I placed a bowl upside-down in a large pot and placed a plate of top of the bowl. Make sure that everything sits flat and the lid to the pot fits snugly.

Bring the water in the pot to a boil, place the plate with the dumpling on the upside-down bowl. Cover with the lid and allow to steam until the dumplings are cooked through, about 10-15 min. Take the dumplings off the steamer, and immediately serve. Traditionally these are served with a tomato chutney.


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