Reference: Nepali Recipes @ Sanjaal

Ingredients:

Dough for wrappers:
  • 5 cups all-purpose flour
  • 1 tablespoon oil
  • Water as required
  • Pinch of salt

Filling:
  • 500 gm (~1 lb.) shrimp, cleaned, deveined and minced
  • 1 egg, beaten
  • 120 ml (1/2 cup) onion, finely chopped
  • 120 ml (1/2 cup) red bell pepper, finely chopped
  • 120 ml (1/2 cup) mushroom, finely chopped
  • 60 ml (1/4 cup) green onion, finely chopped
  • 1 Tbsp fresh garlic, minced
  • 1 Tbsp fresh ginger, minced
  • 1/4 tsp timur (Szechwan pepper)
  • 1/4 tsp nutmeg, grated
  • 1/4 tsp turmeric
  • 1 Tbsp honey
  • 1/2 Tbsp curry powder, seafood* masala or MOMO masala
  • 3 Tbsp cooking oil
  • Salt and Pepper.
There is a good list of recipes for Curry Spice Blends (Masala) on this site. Take any that grabs your fancy and prepare it according to directions. You may wish to reduce the amounts if you won't be using the rest of the blend within a six month period. The blend can be stored in a dry glass jar in the freezer for 6 months and retain its aroma and flavour. Allow the jar to come to room temperature each time you wish to take some of the masala out.


Method:
Filling:
  1. Combine all filling ingredients in a large mixing bowl.
  2. Mix well, adjust seasoning with salt and pepper.
  3. Cover and refrigerate for at least an hour to allow all ingredients to impart their unique flavors.
  4. This also improves the consistency of the filling.

Wrappers:
  1. In a large bowl combine flour, oil, salt and water.
  2. Mix well, knead until the dough becomes homogeneous in texture, about 10 minutes.
  3. Cover and let stand for at least 15 min.
  4. Knead well again before making wrappers.
  5. Prepare 1-in. diameter dough balls.
  6. It is recommended to work with a dozen or so balls at a time to prevent from drying.
  7. Take a dough ball, roll between your palms to spherical shape.
  8. Dust working board with dry flour.
  9. On the board gently flatten the ball with your palm.
  10. Then roll out into 3-in diameter wrapper.
  11. Repeat with the remaining dough balls.
  12. Cover with bowl to prevent from drying.

Molding the Momo:
  1. For packing hold wrapper on one palm, put one tablespoon of filling mixture and withthe other hand bring all edges together to the center, while making pleats.
  2. Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling.
  3. Heat up a steamer, oil the steamer rack well.
  4. This is critical because it will prevent dumplings from sticking.
  5. Arrange uncooked MOMOs in the steamer with some space left between the dumplings.
  6. Close the lid, and allow steaming until the dumplings are cooked through, about 10-15 min.
  7. Take the dumplings off the steamer, and immediately serve.
  8. You may also slightly sauté cooked dumplings in butter before serving.
  9. To serve, arrange the cooked MOMOs on a plate dressed with MOMO achar of your choice.