Skip to main content

Momo {Nepalese Meat Dumpling}

By


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.


Labels:

Comments

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
1 comment
Read more

Aloo Tiki {Pakistan}

By
To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P
9 comments
Read more

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an
183 comments
Read more