Recipe For Nepali Momo and Sauce

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Momos: 
Yield:
40 to 45 momos (4 to 5 servings)

Ingredients

Directions

Mix together the flour and 1 1/2 cups room temperature water in a bowl. Knead the dough well until it is medium-firm and flexible. Cover and let rest for 1 hour.

Meanwhile, mix together the chicken, cilantro, onions, garlic, ginger, cumin, cinnamon, 2 tablespoons salt and 1/2 teaspoon pepper in a bowl.

To make the wrappers: Break off 1/2 ounce of dough and forming it into a ball. Place the ball on a flat surface and roll it into a 4-inch round with a rolling pin. Repeat with the remaining dough.

Spray a steamer pan with cooking spray.

Place a tablespoon of the chicken filling in the middle of a wrapper. Holding the wrapper in your left hand. Use your right thumb and index finger to start pinching the edges of the wrapper together. Pinch and fold until the edges of the circle close up like a little satchel. Place the momo in the prepared steamer pan. Repeat with remaining wrappers and filling.

Fill the steamer pot halfway with water and bring to a boil. Set the steamer pan with the momos on top of the pot and cover with a tight lid. Steam the momos until cooked, 8 to 9 minutes.

Momo Chutney Sauce Recipe

Ingredients
  1. Oil – 2 tsp
  2. Sichuan / black peppercorns – 8-10 nos
  3. Green Chillies – 2 nos
  4. Turmeric powder – 1 tsp
  5. White sesame seeds- 3 tsp
  6. Chopped tomatoes – 1 cup / 2 medium size
  7. Salt- to taste
Instructions
  1. Add Oil in a pan.
  2. Once heated add Sichuan peppercorns 8-10 nos. This will give a slight fiery taste to the chutney. You can also substitute this with black peppercorns.
  3. Now add in the split green chillies- this will depend on how spicy you want the chutney to be.
  4. Add in 1 tsp of turmeric powder. Make sure the powder does not burn.
  5. Add in the 3 tsp sesame seeds.
  6. Saute until golden brown. Keep the flame low as sesame seeds will burn if oil is too hot. Also keep a lid handy (just in case) as it can sputter everywhere.
  7. Add in 1 cup tomatoes (2 medium sized)
  8. Lastly add the salt according to taste.
  9. Cover with a lid and simmer for 5 mins until the tomatoes are softened.
  10. Add this to the blender and blend to a paste. Alternatively, you could use a stick blender to blend.
  11. The Momo chutney is ready.Serve with steamed momos.

 

Momo Recipe:

https://www.foodnetwork.com/recipes/nepali-momo-4635126

Momo Sauce Recipe:

http://www.munchesandchews.com/authentic-tibetan-momo-aachar-tomato-sesame-chutney-momo-sauce/

Photo: pinterest

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