When I went to Nepal a few years ago, I adored it; the country, the people, the ricefields, the mountains… and the food. Every day we would have dal bhat and chai; we loved it. But as soon as we got a chance… we would go to a restaurant and order a nice plate of momos. These are dumplings, that are usually steamed or fried, and that are available in so many flavours: veg, chicken, buffalo, paneer… (when I was looking for recipes, I even found a chocolate one!!)
Ever since, I have been looking for a good recipe of both, the momo and the sauce that comes with it, “achar”, because the one they made over there (with tomato and sesame seeds), I couldnt seem to find in european restaurants… And now, at last, I am proud of the result I got! I’m not going to lie here, it is a lot of work; but at least it doesn’t require any fancy ingredients, and if you make a bigger amount, you can freeze the raw momo and then cook them straight out of the freezer! Momo all year round!!! :)
- 200 g chicken meat, minced
- 150 g zucchini, grated (about half a zucchini)
- 1/4 red onion, very finely chopped
- 2 scallions, very finely chopped
- 1/2 tbsp ginger paste
- 1 tbsp soy sauce
- 1 tsp cumin
- 1 tsp ground coriander
- Optional: 1 tsp ground fenugreek seeds
- Optional: 1/4 tsp ground chili
- 1/4 tsp powdered garlic
- 1/4 tsp powdered ginger
- 1/4 tsp sugar
- Pinch of salt (depends on how salty your soy sauce is)
- Making the filling
- Just mince everything up and mix it together. Let it sit for a while in the fridge before cooking.
- For the wrappers
- Some people use wonton wrappers or similar store-bought wrappers; if you cannot find them, make a basic dough with flour, salt and water (like the chapati dough)
- You should use disks of about 8-10 cm diameter, preferably slightly thicker in the center than in the edges. You will need around 25.
- For forming the momos
- Patience, my friend.
- For cooking the momos, there are two ways:
- Steaming the momos, for about 10 minutes
- Deep fry them (I cannot say for how long since I have never fried them myself)
Serve them warm with a spicy sauce - preferably a tomato and sesame “achar” like this one!. Delicious!