Sunday, August 07, 2005

Momos (Nepalese dumplings)

The dish "Nepalese dumplings" or "momos" is my childhood favorite. Actually, I cherish the memories associated with it more than the dish itself. Today, I tried to prepare the dish and it was awesome. So, I decided to share the recipe with whoever is interested.

Momos is kind of a fusion between chinese and Indian cuisines. The procedure is inspired by "chinese dumplings" but the filling is very much indian. The recipe is as follows-


1 and a half cup plain flour
1/2 cup water

250gms minced chicken
1/4 tomato (diced)
1 medium sized onion (diced)
1/2 shallots (diced)
1/4 cup coriander (chopped)
1/4 tsp coriander powder
1/4 tsp cumin powder
Make paste - 2 green chillies, 1/2 inch piece ginger, 3-4 cloves garlic
salt to taste
2 tbsp butter or ghee

1. Knead the flour after adding the water till it becomes like a pizza dough
2. Keep aside while you prepare the filling
3. Mix all the filling ingredients
4. Make one inch dough balls and flatten it using rolling pin. Use some dry flour to dust the rolling board.
5. Put one spoonfull of filling in the center od the wrapper. Bring the edges together and make pleats to ensure that the filling doen't come out.
6. Oil the steamer rack or alternatively put cabbage leaves so that the dumplings doen't stick.
7. Steam the dumplings for 20-25 minutes.

And it's ready to eat!

This will make 13-16 dumplings, enough to fill up two adults. Or you could serve it as a snack in a gathering.

In Singapore, you could also try the deep fried version of this at a restaurant called "Gorkha grill". The address is as follows-
Shenton Way
21 Smith Street
Tel: (65) 227 0806.
Chinatown Singapore 058935


At 10:47 PM, Blogger observer said...

Hi Nemo,

Will you give any practical advice on how Momos should be cooked, for example, some tips that the recipe itself does not tell. Also, if someone is not bold enough to try to actually cook them, where can he/she get hold of them in Singapore.

Can there be Vegetarian Momos?

At 1:53 AM, Blogger nemo said...

I have added the information that you asked for in the post. About extra tips, well cooking is an art, don't be afraid to experiment.

At 10:20 PM, Anonymous Nirmalya said...

I've never had Momos before, neither did I know that they originated from Nepal, so thanks for letting us know. Looking at the photo, they look very similar to a form of Chinese pork dumplings.


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