NEPALI MOMO
Provided by Food Network
Categories main-dish
Time 2h40m
Yield 40 to 45 momos (4 to 5 servings)
Number Of Ingredients 10
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.
NEPALI MOMO (NEPALESE MEAT DUMPLINGS)
This stuffed dumpling preparation is one of the most popular dishes in Nepal. This dish is an example of Tibetan influence in Nepali cuisine.
Provided by Tulsi Regmi
Categories Lamb/Sheep
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 17
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.
CLASSIC NEPALI TAAS
Taas is a popular Nepali meat dish that originated in Chitwan of Southern Nepal. The boneless lamb slices are marinated in Nepali herbs and spices, and slowly cooked in oil in low heat in a large near-flat concave thick-bottomed pan called tawa, resulting in an assertively spiced crispy lamb preparation. Although lamb or mutton is the preferred meat in a traditional taas preparation, chicken or pork can also be used as a substitute.
Provided by Tulsi Regmi
Categories Nepalese
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a mixing bowl, combine all the marinating ingredients. Add lamb slices and mix well.
- Reserve the mixture in a glassware container and refrigerate overnight.
- Remove the marinated lamb mixture from the refrigerator at least 30 minutes prior to cooking, to allow the marinated mixture to cool down to a room temperature.
- Heat the cooking oil in a large thick-bottomed frying pan (tawa) under medium heat.
- Add the marinated lamb mixture to the heated oil. Gently spread out the mixture about the pan and turn down the heat to low.
- Cook the lamb slices in oil by continuously stirring the mixture. Continue to cook until the lamb slices are fully cooked and have attained caramelization or crispiness (for about 30 minutes).
- When lamb slices are cooked, add the green onions and mix for a minute or two. Push the cooked lamb slices away from the oil toward the side of the pan to drain the excess oil.
- Place the mixture on a platter and garnish with the chopped cilantro.
- Serve hot with puffed rice or beaten rice, supplemented with fresh cucumber and carrot slices and hot pickled radish achar.
Nutrition Facts : Calories 1200.3, Fat 110.8, SaturatedFat 29.5, Cholesterol 163.3, Sodium 735, Carbohydrate 11.9, Fiber 2.4, Sugar 3.9, Protein 40.7
NEPALESE MOMO AND ACHAR
Make and share this Nepalese Momo and Achar recipe from Food.com.
Provided by An2dJuli
Categories Nepalese
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- mix chicken mince with finely chopped cabbage, onion.
Nutrition Facts : Calories 13848.2, Fat 906.5, SaturatedFat 226.2, Cholesterol 107.5, Sodium 14359.3, Carbohydrate 1235.6, Fiber 100.2, Sugar 6.6, Protein 188.8
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