nepal

Timeless MOMO ( म:म:) Recipe by Madhav Raj Dahal

“MOMO”is perhaps the most favorite Nepali dish. Though it’s been around since the 1300’s, its popularity around the world is now growing widely. Its origins are said to be found in the Katmandu (“cat-man-doo”) valley, later making its way to China, Tibet and even Japan. This authentic, multi-generational Nepalese family rendition is crafted and photographed expressly for the readers of Life Recipe Magazine. These juicy, exquisitely flavorful sweethearts can be steamed, as in this recipe, (or steam-fried, or deep-fried).

These are easy to make, once you get the hang of it. But there is a bit of a trick to wrapping this exotic “dumpling.” Here is a quick YouTube video on the process, by DIY with Bhabana: LEARN MORE

NOTE: Wonton wrappers are not ideal to use; wontons are one of many types of dumplings. You should readily find the softer, rounded, thinnest dumpling wrappers you can, in stores and online. (Or, it takes only flour, water and salt to make your own.)

Ingredients • masala sauce

5 Lbs. of chopped, steamed fresh tomatoes

2 Lbs. of freeze-dried peanuts (or white sesame seeds)

One bunch of chopped fresh cilantro

2 tsp. cumin powder

1 tsp. turmeric powder

Some peeled garlic

Salt as you like

Chili powder, as spicy as you like

Ingredients • dumplings

2 Lbs. ground meat (traditionally yak or goat, but you may use chicken, lamb, turkey, or beef) For mixed vegetables instead, slice very finely.

1 bunch of finely chopped cilantro

2 tsp. turmeric powder

5 tsp. Century Momo Masala (available on Amazon or Nepali and Indian stores, or you can mix your own, using the recipe below)*

1-2 chopped onions

Fresh garlic

3-4 tsp. ginger paste

Fresh chili or chili powder for your desired level of heat

5 tsp. melted butter, unsalted

Salt to taste, if desired

1 pkg. round dumpling wrappers

LINK TO EASY CONVERSION CHART

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