Posted by Kroocrew on Tuesday, January 26, 2010 Under: Nepal
Reference: Momo – Chicken MOMO (Nepali Food Recipe)
Dough for wrappers:
- 720 ml (3 cups) All-purpose flour
- 1 Tbls. oil
- 1 cup water
- Pinch of salt
- 1 Kg (~2 lbs.) lean ground chicken
- 240 ml (1 cup) onion, finely chopped
- 120 ml (1/2 cup) green onion, finely chopped
- 45 ml (3 Tbls.) cilantro, chopped
- 1 Tbls. fresh garlic, minced
- 1 Tbls. fresh ginger, minced
- 1/2 tsp. timur (Szechwan pepper)
- 1/2 tsp. turmeric
- 2 Tbls. curry powder
- 5 fresh red chillies, minced
- 3 Tbls. cooking oil
- Salt to taste
- In a large bowl combine flour, oil, salt and water.
- Mix well, knead until the dough becomes homogeneous in texture, about 8-10 min.
- Cover and let stand for at least 30 min.
- Knead well again before making wrappers.
- In 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 blend flavours.
- 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.
For momo's, it is important that the middle portion of the wrapper be slightly thicker than the edges to hold the dumplings together 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.
- Cover with bowl to prevent from drying.
- Hold wrapper on one palm, put one tablespoon of filling mixture and with the other hand bring all edges together to the center, making the pleats.
- Pinch and twist the pleats close the stuffed dumpling. This holds the key to good tasting, juicy dumplings.
- Heat up a steamer and oil the steamer rack (s) well. This is critical because it will prevent dumplings from sticking.
- Arrange uncooked momo's in the steamer. Close the lid, and allow steaming until the dumplings are cooked through, about 10-15 min.
- Take the dumplings off the steamer, and immediately serve.
To serve, arrange the cooked momo's on a plate dressed with a preferred chutney.
Another recipe for Nepali Momo: Momos: Nepal style
Here is a recipe list for a large selection of Chinese style dumplings (Jaozi). Jaozi for a dim sum banquet
In : Nepal
Tags: meat chicken dumpling chillie mushroom