Nepali Momo Recipe and which Momo Masala makes it Yummy

Nepali Momo Recipe and which Momo Masala makes it Yummy Momo or dumpling whatever you say, it is one of the most famous and tasty Nepali dishes which can be eaten any time it’s up to you. Momo will satisfy your taste buds any time of a day.

What is it? Momo is a steamed or fried dumpling filled with vegetables or meat.

Momo is mostly eaten with tomato and chili sauce or mayonnaise or any other sauce of your choices.

So if you want these Momos to cook in your kitchen follow the recipe below.

How to make Nepali Momo at Home What do you need?        

4 cups all-purpose flour 1200 grams ground chicken thighs 1 cup chopped coriander 1 cup finely chopped onions 4 tablespoons finely chopped garlic 4 tablespoons finely chopped ginger 1 teaspoon cinnamon powder Salt and black pepper

Other things needed  Momo steamer  Big bowls  Frying pan

Method 1. Make the dough of flour by mixing it with water until it becomes flexible.

Cover the dough and rest it for an hour.

2. Take a big bowl and add chicken, onions, garlic, ginger, cinnamon powder, salt, and black pepper and mix it well.

3. Now take some dough and make small balls and roll it into a 4 inch round with a rolling pin.

4. Take a tablespoon of stuffing and put it in the middle of the wrap rolled.

Hold it in hand and start pinching the ends of the wrap. The main aim is to seal the edge so that the stuffing does not come out of it.

5. Fill the steamer with water and let the water boil.

6. Bruch some butter or oil in the momo steamer and put the momo in it.

Repeat the same process with the remaining dough and felling.

7. Steam the momo for 15 to 20 minutes on high flame (do not steam more than 20 minutes) 8. Serve hot them with chili sauce.

Ingredients for chili sauce       

4-5 cloves of garlic 3 tomatoes 4 dried red chili 1 tablespoon vinegar 1 tablespoon soya sauce Salt 2 cup of water

Method 1. Take a deep pan and boil tomatoes and chili in 2 cups of water for 5 minutes.

2. Let it cool down and remove the skin of tomatoes.

3. Now transfer the tomatoes and chili into a blender and add garlic, vinegar, soya sauce, and salt.

4. Blend all together and make a smooth paste.

5. Now it is ready to use, and you can also store the remaining for a few days.

Nepali momo itself tastes best, but you can also use Everest Momo Masala to it, which gives a unique taste and aroma of this Masala captures every one attention.

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