MEAT MOMOS (NEPALI MEAT DUMPLINGS)
Submitted by Garry Vroegh
Ingredients for Dough Wrappers:
- 3 cups All-purpose Flour
- 1 Tbs. Vegetable Oil
- Pinch of Salt
- 1 cup Water
Meat Filling Ingredients:
- 1 lb. Lean Ground Goat/Lamb
- 1 cup Onion, finely chopped
- 1/2 cup Green Onion, finely chopped
- 3 fresh Red Chilies, minced
- 1/2 cup Cilantro, chopped
- 1 tsp. Garlic, minced
- 1 tsp. fresh Ginger, minced
- 1 tsp. Coriander Powder
- 1 tsp. Cumin Powder
- 1 tsp. freshly ground Black Pepper
- 1/2 tsp. Timur (Szechwan Pepper)
- 1/2 tsp. Turmeric
- 1 cup Nepali Cheese (Paneer), roughly crushed (optional)
- 2 Tbs. Clarified Butter
- Salt to taste
To prepare the dough combine flour, oil, salt, and water in a large mixing
bowl. Mix well, then knead until the dough is thoroughly blended, about 8-10
minutes. Cover and let stand for at least 30 minutes. Knead well again
before making wrappers.
To prepare the meat filling, thoroughly combine all the filling ingredients
in a large mixing bowl, adding salt and pepper to adjust the seasoning.
Cover and refrigerate for at least 1 hour to allow all ingredients to impart
their unique flavors. This also improves the consistency of the filling.
To assemble the Momos, give the dough a final knead. Dust work area with
flour. Prepare 1-inch-round dough balls. Taking a ball, roll the dough
between the palms of your hands. Gently flatten the ball with your palm to
form about a 2-inch circle. Make a few semi-flattened circles, then use a
rolling pin to roll out each flattened circle into a wrapper.
For well-executed Momos, it is essential that the middle portion of the wrapper
be slightly thicker than the edges; this ensures the structural integrity of
the dumplings during packing and steaming.
Hold the edges of the semi-flattened dough with one hand and with the other
hand begin rolling the edges of the dough out further, swirling a bit at a
time. Continue until the wrapper is about 3 inches in diameter. Repeat with
the remaining semi-flattened dough circles. Cover with a bowl to prevent
from drying.
For packing, hold a wrapper in one palm and put one tablespoon of the meat
filling mixture in the center; and with the other hand, bring all edges
together to the center, making pleats. Pinch and twist the pleats to ensure
the absolute closure of the stuffed dumpling. This is essential to produce
good tasting, juicy dumplings.
Heat up a steamer, and oil the steamer rack well. This is critical because
it will prevent dumplings from sticking. Arrange uncooked Momos in the
steamer. Close the lid, and allow steaming until the dumplings are cooked
through, about 10-15 minutes.
Take the dumplings off the steamer, and serve immediately. (Serves 5 or 6)
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