Name: Momo (Himalayan Dumplings)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 人分
Cuisine: Nepali
Ingredients: 250 g minced meat (chicken, pork, or beef) or vegetables; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 inch ginger, minced; 2 tbsp soy sauce; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp turmeric powder; 1/2 tsp red chili powder; Salt to taste; 300 g all-purpose flour; 150 ml water; 1 tbsp vegetable oil; 2 medium tomatoes, chopped; 2 tbsp sesame seeds, toasted; 1-2 green chilies, chopped; Cilantro sprigs for garnish

Ingredients

250 g minced meat (chicken, pork, or beef) or vegetables

1 medium onion, finely chopped

2 cloves garlic, minced

1 inch ginger, minced

2 tbsp soy sauce

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp turmeric powder

1/2 tsp red chili powder

Salt to taste

300 g all-purpose flour

150 ml water

1 tbsp vegetable oil

2 medium tomatoes, chopped

2 tbsp sesame seeds, toasted

1-2 green chilies, chopped

Cilantro sprigs for garnish

Steps

In a bowl, combine minced meat or vegetables, onion, garlic, ginger, soy sauce, cumin, coriander, turmeric, red chili powder, and salt. Mix thoroughly and let it marinate for 10 minutes.

In another bowl, mix the flour with water and oil to form a smooth dough. Knead for about 5 minutes, then cover and let it rest for 10 minutes.

Divide the dough into small balls, roll each into a thin circle about 10 cm in diameter. Place a spoonful of the filling in the center.

Pleat the edges of the dough around the filling, pinching them together to seal. Ensure they are tightly closed to prevent leakage during steaming.

Arrange the dumplings in a steamer basket lined with parchment paper. Steam over boiling water for 15 minutes until cooked through.

While steaming, prepare the chutney by blending tomatoes, toasted sesame seeds, and green chilies until smooth. Adjust seasoning to taste.

Serve the steamed momo hot with the fiery sesame-tomato chutney and garnish with cilantro sprigs.

Why this works

The success of momo lies in the balance of flavors and the technique of pleating. This method ensures that the filling is enclosed securely, allowing the dumplings to retain their moisture while steaming. The marinated filling, with its mix of spices and aromatics, infuses the dumplings with rich flavor. If the dumpling wrappers are too thick, they may not cook evenly and can become chewy. To rescue this, ensure the dough is rolled out to a thin consistency. The steaming process is crucial as it preserves the juiciness of the filling while cooking the dough gently. A hint of chili in the chutney creates a perfect contrast to the savory dumplings, elevating the overall taste experience.