Nepali Hot Sauce Recipes

Steps:

• Bring a saucepan of water to a boil. Add tomatoes, and cook until soft, about 5 minutes. Drain, and let cool slightly. Squeeze juice and seeds from tomatoes over a small bowl, and reserve. Coarsely chop tomato flesh.
• Heat oil in a skillet over medium-high heat. Add cumin and chiles, and cook until chiles darken and become fragrant, about 1 minute. Add onion, garlic, and ginger, and cook until golden brown, about 3 minutes. Reduce heat to medium, and cook for 2 minutes. Add chopped tomatoes and salt, and cook for 2 minutes. Stir in reserved tomato juice and seeds, and cook until almost all of the liquid has evaporated, about 2 minutes. Remove from heat, and let cool slightly.
• Puree mixture with the cilantro in a food processor until smooth. Add vinegar and more salt if desired. Sauce can be refrigerated in an airtight container for up to 2 weeks; bring to room temperature before serving.

Steps:

• 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.

Steps:

• Dough: In a large bowl combine flour, oil, salt and water.
• Mix well, knead until the dough becomes homogeneous in texture, about 8-10 minute.
• Cover and let stand for at least 30 minute.
• Knead well again before making wrappers.
• Filling: 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 to impart their unique flavors.
• This also improves the consistency of the filling.
• Assembly:.
• Give the dough a final knead.
• Prepare 1-in. dough balls.
• Take a ball, roll between your palms to spherical shape.
• Dust working board with dry flour.
• On the board gently flatten the ball with your palm to about 2-in circle.
• Make a few semi-flattened circles, cover with a bowl.
• Use a rolling pin to roll out each flattened circle into a wrapper.
• For well executed MOMO's, it is essential that the middle portion of the wrapper be slightly thicker than the edges to ensure the structural integrity of dumplings during packing and steaming.
• Hold the edges of the semi-flattened dough with one hand and with the other hand begin rolling the edges of the dough out, swirling a bit at a time.
• Continue until the wrapper attains 3-in diameter circular shape.
• Repeat with the remaining semi-flattened dough circles.
• Cover with bowl to prevent from drying.
• For packing hold wrapper on one palm, put one tablespoon of filling mixture and with the other hand bring all edges together to the center, making the pleats.
• Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling.
• This holds the key to good tasting, juicy dumplings.
• Heat up a steamer, oil the steamer rack well.
• This is critical because it will prevent dumplings from sticking.
• Arrange uncooked dumplings in the steamer.
• Close the lid, and allow steaming until the dumplings are cooked through, about 10 minutes.
• Take dumplings off the steamer and serve immediately.
• Alternatively, you can place uncooked dumplings directly in slightly salted boiling water and cook until done, approximately 10 minutes. Be careful not to over boil the dumplings.
• You may also slightly sauté cooked dumplings in butter before serving.
• To serve, arrange the cooked dumplings (MOMO's) on serving plate with hot tomato achar or any other chutneys as condiment.

Steps:

• Make the dough: Stir together flour and warm water in a bowl until a dough forms. Turn dough onto a lightly floured work surface, and knead until dough is smooth and springs back slightly when touched, 10 to 15 minutes. Cover loosely with plastic wrap, and let rest at room temperature for 1 hour.
• Make the filling: Place potatoes in a saucepan, and cover with cold water by about 2 inches. Add a large pinch of salt, and bring to a boil. Reduce heat, and simmer until potatoes are tender, 20 to 25 minutes. Drain, and let cool slightly. Peel potatoes, and cut into 1/2-inch cubes.
• Stir together the remaining ingredients except hot sauce, plus 1 teaspoon salt in a large bowl. Gently stir in potatoes. Cover, and refrigerate while you roll out the dough.
• Divide dough into 4 pieces. Work quickly, with 1 piece at a time, keeping the remaining pieces covered with an inverted bowl. Flatten dough into an oblong slightly thinner than the pasta machine's widest setting (number 1 on a KitchenAid pasta roller). Feed through machine. Turn dial to next narrower setting. Pass dough through, gently supporting it with your palm. Continue to press dough, passing it through ever-finer settings, until very thin but still intact (number 5 of 8 on a KitchenAid pasta roller). Transfer to a lightly floured cutting board. Using a 3 1/2-inch round cutter, cut out rounds. Transfer to a lightly floured baking sheet, and dust with flour. Cover with parchment and a barely damp kitchen towel. Repeat, rolling and cutting 1 sheet at a time.
• Lightly moisten edge of 1 dough round with a finger dipped in water. Cup round in the palm of your hand, and spoon 1 scant tablespoon filling in center. Place the thumb of the hand holding the dumpling over center of filling. Use the thumb and index finger of your free hand to pinch a portion of dough on one side to form a pleat. Make another pleat next to it. Repeat, rotating dumpling slightly as you work your way around, pressing each new pleat so it falls next to the one beside it. The pleats will begin to close around the thumb holding in the filling. Remove thumb, and hold top pleats while you twist the bottom of the dumpling in the opposite direction. Press with your finger to make a small indentation in the center of the pleats, pinching up edges. Make sure dumpling is tightly sealed and air has been pressed out. Return to sheet; cover, and repeat.
• Steam dumplings in batches in an oiled steamer insert or a bamboo steamer set over simmering water until shiny, 8 to 10 minutes. Serve with hot sauce.

Steps:

• First, for the chutney heat the oil in a non-stick pan over a medium-high heat until smoking. Tip in the fenugreek seeds and pepper. Fry for about 20 seconds, being careful not to let them catch. Add the garlic, ginger and chillies, and cook for 30 seconds. Mix the spices with a little water, add to the pan and cook for 1-2 mins more. Add the tomatoes and a pinch of salt and cook until the tomatoes have softened, about 5 mins. Set aside to cool.
• If making your own wrappers, sift the flour and baking powder over a clean work surface. Make a well in the centre, add a good pinch of salt and 50ml water. Mix well with your hands, then add another 50ml water and work it in to make a smooth dough. Knead for 5 mins, then cover and set aside to rest for 30 mins.
• Meanwhile, make the filling. Mix the chicken mince with the other ingredients and ¾ tsp salt.
• Roll the dough out on a lightly floured surface into a long log, about 2.5cm in diameter. Cut into 2.5cm-wide pieces, dust each with flour and flatten into circles. Roll each piece out to a roughly 7.5cm circle, the thickness of a 10p coin. Stack the circles up, dusting lightly with the cornflour between each layer. Cover with a damp cloth.
• Wet the inner edge of a wrapper, put a heaped teaspoon of the filling in the centre and make small folds all the way around the outer edge. Hold the folds together and twist slightly to seal. Repeat the process to use up the filling. Cook the momos in a steamer set to high for 10-12 mins until cooked through.
• Blitz the chutney to a purée using a hand blender. Stir in the sesame seeds, coriander and lemon or lime juice. Serve with the momos.