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We hope you got insight from reading it, now let’s go back to nepali dumplings (mo:mo) recipe. To make nepali dumplings (mo:mo) you need 21 ingredients and 16 steps. Here is how you achieve that.
The ingredients needed to prepare Nepali dumplings (Mo:Mo):
- You need Mo:Mo (Dumplings)
- Prepare 12 oz. Wonton wraps (48 count)
- You need 1 lbs ground meat (chicken, turkey, etc.)
- Use 1 Tbsp canola oil
- Use 1 medium onion (white, red, or yellow)
- Use 8 oz. shredded cabbage (or cole slaw)
- Use 1/2 bunch cilantro
- Get 1/4 tsp turmeric
- Use 1 tsp salt
- Prepare 2.5 Tbsp Momo masala
- Get 1 Tbsp cumin powder
- Provide Achaar (the sauce)
- You need 2 Tbsp canola oil
- Use 1/4 tsp turmeric
- Provide 1/2 tsp salt
- Prepare 1/4 tsp garlic paste
- Prepare 1/4 tsp ginger paste
- Take 1/4 Tbsp cumin
- You need 3/4 cup broth (vegetable or meat)
- Get 1/2 bunch cilantro
- Use Some hot sauce (optional, if desired)
Steps to make Nepali dumplings (Mo:Mo):
- In a large mixing bowl, put the meat and pour the oil on it.
- In the meantime, put the onion, cilantro, and cabbage in a blender and blend it. The purpose is to chop it fine, and not a smooth paste. Once it is chopped finely in the blender, pour it in the bowl with the meat.
- Add the remaining of the ingredients to the bowl and mix the entire mixture really well. (Hand mixing works best!)
- Let it marinate in the fridge while you prepare rest of the steps.
- While the meat mixture is marinating, make the achaar (sauce). Chop the tomatoes and onions in quarters. Chop the cilantro bunch in half.
- In a small pot, add the oil and heat it for a minute in medium heat. Add the onions and cook it until it's translucent- about 5 minutes.
- Add the tomato quarters in the pot and cook until tomatoes start to release juice.
- Once the tomatoes start to release juice, add the turmeric, salt, garlic, and ginger. Cook for another minute.
- Add the cumin and cook for about 1 minute. Add the broth, lower heat, and summer it for about 5 minutes. If the broth in the mixture starts to evaporate and the mixture becomes dry, pour a little more broth. At the end of the 5 minutes, you would want the mixture to be a little brothy!
- Take the pot out of the heat and let it cool for a few minutes. Then, pour all of the tomato mixture in a blender. Add the cilantro to the blender and blend really well.
- Refrigerate the sauce while you follow the remaining steps for dumplings.
- Set up the steamer and heat some water in the steamer base so that the water steam is ready. In the meantime, wrap the marinated meat mixture in the wraps.
- Ideally, take a fork, and place a small fork-full of meat mixture in the center of the wrap. Rub some water on the edges of the wrap and seal all the edges together. Make sure that all corners and sealed. Repeat until you run out of the meat, or the wrap!
- Once the meat mixture has been wrapped and the water is boiling, put the Momos in the steamer and steam it for 20 minutes. If the steamer has two tiers, make sure that you switch the tiers at 10 minute mark, so that each tier of Momos are cooked properly.
- Once cooked, remove the Momos from the steamer and serve immediately. To serve, add the desired amount of the Momos in a bowl and pour some chilled achaar over it.
- Refrigerate the leftover Momos and achaar. Eat within 3 days.
They are nibble estimate dumplings made with a spoonful of stuffing wrapped in batter. Momos are generally steamed, however they are once in a while seared or steam-singed. He always brings them for lunch and makes different sauces for them and they are all always delicious! Mo:Mo (म:म:) - also known as momo-cha ममचा: Familiar to lovers of Japanese gyozas and Chinese dumplings, Mo:Mo:s have unique flavors coming from the types of meat fillings and spices that are ubiquitous to Nepal, Tibet and the Himalayan region. 'Mo:Mo:' is to Nepal what pizza is to Italy. In Nepal, the traditional Mo:Mo: is prepared with ground meat filling, but over the past.
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