How to make momo

Shilpa Shah

29 January 2013

As part of our new, regular recipe series, here are my tips on how to make momo.

Momos are in my top 10 list of favourite foods. They are a type of filled dumpling originating in Tibet, and biting into one takes me straight back to Nepal, where I first tried them in a little café in Kathmandu.

I was spending six months in India, visiting family and volunteering with a women's organisation. My two weeks in Nepal were spent climbing mountains, exploring the jungle - and eating momos.

Momos are deliciously spicy and comforting in the cold. The filling can be any seasonal vegetables.

Recipe

Makes 15-20 momos

Ingredients

• 3 cups plain flour
• 1 tablespoon vegetable oil
• 1 cup water
• 4 cups assorted seasonal vegetables (eg savoy cabbage, leeks, cauliflower, celeriac, carrots) finely chopped
• 1 cup onion, finely chopped
• 1/2 cup fresh coriander, chopped (optional)
• 1 teaspoon garlic, finely chopped
• 1 teaspoon fresh ginger, grated
• 1/2 teaspoon each of ground cumin, ground coriander and turmeric (or replace spices with curry powder if you prefer)
• Fresh chillies, minced, to taste
• 2 tablespoons oil
• 1 long glug soya sauce
• Salt to taste

Method

Dough

1. In a large bowl combine flour, oil, a pinch of salt and water.
2. Mix well and knead for 5 minutes. Cover and let stand for a while before kneading again.

Filling

1. In a non-stick pan heat the oil. Add chopped onions and sautee until light brown.
2. Add turmeric, cumin, ground coriander, garlic, ginger and chillies. Fry for 30 seconds.
3. Add the chopped vegetables and stir until soft. Season well with salt, add the coriander leaves and mix well. Transfer into a bowl and allow to cool.

Assembly

1. Give the dough a final knead. Prepare 2.5cm wide dough balls. Dust a working board with flour. Now take a ball and gently flatten with your palm on the board. Use a rolling pin to roll out each flattened circle into a wrapper. The centre of the wrapper should be slightly thicker than the edges. Continue until the wrapper is 7.5cm in diameter.
2. Holding the wrapper in one palm, put one dessertspoon of the filling mixture on to the wrapper and with the other hand bring all edges together to the centre. Pinch and twist the pleats to make sure the momo is sealed.
3. Heat up a steamer, 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 steam until the dumplings are cooked through, about 8-10 minutes.

Serve immediately with soy sauce as a dip.

Shilpa Shah is a Campaigner with the Rights & Justice team.

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