Momos are one of my all time favorite things to eat in Southern Asia. I grew to know and love them in India, but they are actually native to the Himalayas of Nepal and Tibet. Basically they are a steamed dumpling (similar to a pot-sticker or wonton). They take a bit of work, but they are totally worth it!
Here’s the recipe:
While you can make your own dough for the wrappers, I’ve found the best way is to use Chinese wonton pre-made wrappers (found in your local grocery store – check next to the tofu!).
- 1 lb. lean ground lamb or chicken (or any ground meat) (for veg momos substitute cooked mashed potato or paneer for the meat)
- 1 cup onion, finely chopped
- 1/2 cup green onion, finely chopped
- 1/2 cup cilantro (corriander leaves), chopped
- 1 teaspoon garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 1/2 teaspoon ground black pepper
- 1/2 teaspoon turmeric
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 green chili, minced
- 2 tablespoon clarified butter (ghee)
- Salt to taste
In a large bowl combine all filling ingredients. Mix well, adjust for seasoning with salt and pepper. Cover and refrigerate for at least an hour to allow all ingredients blend and to improve the consistency of the filling.
Hold wrapper on one palm, put one tablespoon of filling mixture and with the other hand bring all edges together to the center, and seal, making pleats. Brush the edges with water to help the pleats stick together.
Pinch and twist the pleats to ensure it is sealed.
Heat up a steamer, oil the steamer rack well to prevent dumplings from sticking.
Arrange uncooked momos in the steamer. Close the lid, and steam until the dumplings are cooked through, about 10-15 min.
Take the dumplings off the steamer, and serve immediately.
To serve, arrange the cooked Momos on a plate and serve with tomato achar or Sriracha Hot Chili Sauce.