Can any1 tell me the full recipe of a Nepalese dish - Momos or Dimsums?!


Question: I need the recipe for steamed momos not the fried ones, basically the ones with the filling of chicken. But even if you it know in vegetarian, it would be enough.


Answers: I need the recipe for steamed momos not the fried ones, basically the ones with the filling of chicken. But even if you it know in vegetarian, it would be enough.

Dough for wrappers:

3 cups All-purpose flour
1 tablespoon oil
1 cup water
Pinch of salt

Filling:
1 lb. lean ground lamb or chicken
(Note that beef is not eaten in Nepal, the world's only Hindu Kingdom)
1 cup onion, finely chopped
1/2 cup green onion, finely chopped
1/2 cup cilantro, chopped
1 teaspoon garlic, minced
1 teaspoon fresh ginger, minced
1/2 teaspoon timur (Szechwan pepper)
1/2 teaspoon turmeric
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon freshly ground black pepper
3 fresh red chilies, minced
1 cup Nepali cheese (homemade paneer), roughly crushed (optional)
2 tablespoon clarified butter
Salt to taste

Preparation:

Dough:
In a large bowl combine flour, oil, salt and water. Mix well, knead until the dough becomes homogeneous in texture, about 8-10 min. Cover and let stand for at least 30 min. 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 excecuted MOMOs, 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 MOMOs in the steamer. Close the lid, and allow steaming until the dumplings are cooked through, about 10-15 min. Take the dumplings off the steamer, and immediately serve. To serve, arrange the cooked MOMOs on a plate dressed with tomato achar.

this will work

This appetizer from the east Indian state of Sikkim is delicious and easy on the conscience too! You can fill it with any minced meat of your choice. Momos are usually served with a fiery Sikkimese tomato chutney and a clear soup called Thukpa.
INGREDIENTS:
2 cups flour
Salt to taste
Water
1/2 kg pork mince
1 large onion chopped very fine
8-10 cloves of garlic chopped very fine
3 tbsps soy sauce
1 tbsp chilli sauce
1 tsp freshly ground pepper
Salt to taste
3 tbsps vegetable/canola/sunflower cooking oil

Mix the flour and salt to taste and add a little water at a time to make a stiff dough.
Heat the oil in a pan and fry the onions till translucent. Add the garlic and fry till it begins to turn golden.Add the meat and brown.
Add the soy and chilli sauces and mix well.
Add the freshly ground pepper, salt to taste and cook till the pork is done.
Divide the dough into equal-sized balls and roll into very thin circles of roughly 4" diameter.
Dab a tiny bit of water on the edges of the circle. Put a tablespoon-full of pork in the centre of each circle. Fold the edges over the pork and pinch and twist to seal or fold the Momo in half (into a semi-circular shape) and pinch the edges shut. Get as creative as you like with shapes, as long as you make sure to seal the edges well.
Place the Momos in a steaming dish and cook for 10-15 minutes.
Serve piping hot with tomato achaar and Thukpa.

TOMATO ACHAAR:
This fiery partner for Momos (wontons) is really easy to make. It also tastes great with plain boiled rice.
INGREDIENTS:
3 large red tomatoes
4 green chillies
Salt to taste
PREPARATION:
Boil and peel tomatoes and mash roughly.
Grind the green chillies and salt in a mortar and pestle.
Mix well with the tomato paste and serve with fried or steamed Momos.

Thukpa (Sikkimese clear noodle soup)
Thukpa is traditionally eaten with Steamed Momos (wontons). This clear, mildly flavored soup is served over egg noodles.
INGREDIENTS:
1 litre chicken/beef stock
1/2 packet egg noodles
2 eggs whisked
3 spring onions with leaves chopped fine
1 tbsp garlic minced
2 tbsps vegetable/canola/sunflower cooking oil
Coriander leaves chopped fine to garnish
PREPARATION:
Cook the egg noodles according to packet instructions. Drain and run cold water over them to prevent them from sticking together. Keep aside.
Heat the oil in a deep pan and fry the spring onions and leaves in it till soft.Add the garlic and fry for a minute
Add the stock, salt to taste and boil for 10 minutes.
Pour the eggs into the soup whisking all the while to break them up. Turn off the fire.
Put some noodles in a soup bowl and spoon the broth over them.
Garnish with chopped coriander leaves.





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