Today I want to share with you the recipe for Momo, the Himalayan Dumplings. I had them for the first time at a Nepalese Restaurant a little while ago and I simply loved them. There are many variations of momos and they can be filled with yak, mutton, chicken, pork, vegetables… The filling varies mainly from area to area. Momos are common in Tibet, Nepal, Bhutan and the surrounding regions of India. They are most commonly steamed and served with a clear soup or they can be pan fried and served with a spicy tomato chutney. I chose to make pork and ginger momos and to pan fry them, as I love the crusty dumpling skin! These kind of momos are known as kothey momos and they are delicious. Also, I did not make them too spicy, so my little ones could enjoy them too, but feel free to add extra chillies if you like. I love biting into one of these and find such a juicy gingery filling! Try them and I am sure you’ll love them too!
- 450 gms – 1 lbs. all purpose flour + some more to dust
- 1 + ¼ cup water (or enough to make a soft and flexible, but not sticky dough)
- 1 tbsp vegetable oil
- ½ tsp salt
- 500 gms – 1.1 lbs. minced pork (but you can use chicken too)
- ¾ cup onions, finely chopped
- ¼ cup spring onions, finely chopped
- 1 or 2 hot red chili peppers, very thinly sliced (adjust to taste and add more if you like your food spicy)
- 1 ½ tbsp fresh ginger, finely chopped
- ½ tbsp. vegetable oil
- 1 to 1 ½ cup fresh coriander, finely chopped
- 2 tbsp water
- Salt to taste
- 3 small tomatoes
- 1 red dry chili pepper, or adjust to taste (mine was really spicy)
- ⅓ cup fresh coriander
- 1 large clove of garlic
- 1 tbsp sesame seeds,
- Salt to taste
- Put all the ingredients (besides the water) in the bowl of an electric mixer fitted with the hook attachment. Start kneading and add the water little by little until you get a soft (but not sticky) dough.
- Shape it into a ball and wrap it in plastic wrap. Keep it aside for at least 30 minutes.
- Combine all the ingedients together and keep the filling in the fridge for at least 1 hour before assembling the momos. This will ensure that all the flavours come together.
- Make sure the filling is soft and moist (that is the reason why you add a little water to it), so it will stay moist when you bite into the dumplings!
- Divide the dough into small balls of the same size (about 2 to 2.5 cm – ¾ inch to 1 inch).
- Roll each ball into an 8 cm – 3 to 3.5 inch circle.
- Cover the circles with a towel to prevent them from drying out.
- Wet the edge of a circle with water. Hold it on one palm, and put a tablespoon of filling in the center. Gently fold it in a semi circle and make the pleats (see video below or click here and skip to minute 2:30).
- Toast half the chilli you are using and the sesame seeds in a dry skillet until they are dark brown.
- Cut a cross at the bottom of each tomato.
- Boil some water in a pot, put the tomatoes and the remaining chilli in it.
- Switch the fire off and cover it for 3 minutes.
- Peel the tomatoes and put them in a blender together with the garlic, toasted chilli, toasted sesame seeds and fresh coriander. Blend until smooth.
- Season with salt to taste.
- Put 3 tbsp of vegetable oil in a non stick pan.
- Add the momos and put the fire on medium. Shallow fry them for a few minutes but do not turn them around.
- When golden brown, add enough water into the pan to submerge all of the dumplings halfway. Cover the pan with a lid and put the fire on high.
- When the water has evaporated, they are ready!
- Serve the momos hot with the chutney.
Here is a video that shows how to make the pleats – skip to 2:30.
So many friends travelling in the Himalayan region have praised this version of dumplings: having a dicky heart I cannot go to the High Country but have to enjoy them at home. Nice recipe and love the fresh chutney, tho’ in my home they would go into the steamer 🙂 !