How to Make MoMo | The No.1 street food in Nepal
MoMo is a very popular food in Nepal. It is steamed meat or vegetables wrapped in flour dough. It is very popular in Nepal and generally eaten as snacks and Tiffin. Let’s know about how to make MoMo
Momo can be both vegetarian and non-vegetarian. Especially around Kathmandu, buff Momo is popular. Nepali call buff momo for buffalo meat momo.
However, chicken and mutton (goat) momos are equally popular in the country. Momo is eaten with Momo Achar. When one asks for momo it is served with achar. Sesame and Tomato achar is the main achar of momo. Momo is also called Kothey and momo cha.
How to Make MoMo
Cook Time: 1 hour for preparation and 15-20 minutes for steaming
Serving 4-6 people
Ingredient and measures
Dough for wrappers
Edible oil – 1.5 tablespoon
You may need to add flavor on it
Timmur (Szechwan pepper)
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
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 the 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.