INGREDIENTS
Dough for wrappers
4cups All-purpose flour
2tablespoon Oil
Water, as required
1 pinch salt
Filling
2kg Lean ground meat as request (buff and chicken mostly used in Nepal)
1 cup red onion, finely chopped 1⁄2 cup green onion, finely chopped
1 cup ripe tomatoes,finely chopped
3 tablespoons fresh cilantro, minced
1 tablespoon fresh ginger , minced 1⁄4 teaspoon nutmeg,freshlygrated 1⁄2 teaspoon turmeric
1 tablespoon curry powder,
or momo masala if available
3 fresh red chilies, minced (or to taste)
3 tablespoons cooking oil
salt and pepper
Process
For Dough
Take a large bowl combine flour, oil, salt and water and mix well.
Knead until the dough becomes homogeneous in texture.
Make sure its not too thin.
Cover and let stand for at least 1hr.
Knead well again before making wrappers.
For fillings
Take a large bowl combine all filling ingredients.
Mix well, adjust for seasoning with salt and pepper.
Cover and refrigerate for at least an hour to allow all ingredients to impart their unique flavors.This also improves the consistency of the filling.
Assembling them
Let's give the dough a final knead.
Prepare small dough balls around 1-1.5inch.
Take a ball and roll between your palms to give it spherical shape.
Dust working board with dry flour.
On the board gently flatten the ball with your palm to about 2-in circle.
Use a rolling pin to roll out each flattened circle into a wrapper.
For a perfect momo , it is essential 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.
Continue until the wrapper attains 3-in diameter circular shape.Repeat with the remaining semi-flattened dough circles.
Cover with bowl to prevent from drying.
For packing firstly hold wrapper on the palm and then put one tablespoon of filling mixture in the center 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.
We should oil the steamer rack well to prevent dumplings from sticking.
Arrange uncooked dumplings in the steamer.
Close the lid, and allow steaming until the dumplings are cooked through, about 10 minutes.
Take dumplings off the steamer and serve immediately with achar.
Thankyou for reading and I hope you guys will create magnificent momos.
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