How to wrap/fold Momo (Dumpling): Kathmandu Style recipe

Momos ready for steaming

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Click on this link to the YouTube video for folding technique

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Recipe

Ingredients (50~60 momos): 

Filling:

• minced meat (lamb or chicken) 500gm
• finely chopped red onion 130gm
• finely chopped tomato 140gm
• finely chopped leek (or green onion) 40gm
• finely chopped fresh coriander 30gm
• garlic paste 20gm
• ginger paste 20gm
• salt 12gm
• pepper 2gm
• turmeric 5gm (preferably burnt in hot oil)
• red chili powder 3gm
• garam masala 3gm
• cumin powder 2gm
• nutmeg 1gm
• mustard oil 2Tbsp
• a pinch of ghee for flavour 10gm (optional)

Cover:

• all purpose flour 500gm
• luke warm water about 230cc
• oil 20cc

Finely chopped onions, tomatoes, leek, and coriander

Spices

Ingredients for filling ready to be mixed

 

Method:

1. In a bowl, mix all ingredients for filling using your hand till it becomes smooth and consistent.
2. Knead dough for cover and leave it covered for at least half an hour. Dough should not be too soft. 
3. Take a small ball of dough (about 14gm) and roll it out in a circle.
4. Place filling on the rolled out circle and make a nicely pleated pouch by following the technique as shown in the video below.
5. Arrange momos on a steamer making sure there is enough space for each momo to swell out.
6.  Steam them over boiling water in medium heat for nearly 10 minutes until they are cooked (usually momos swell up when they are cooked)

Filling

Dough

Rolled out momo cover

Ready to be folded

Folding (video)

Nicely pleated pouch