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CREATIVE NEPALI COOKING WITH TULSI REGMI
 

 

 

Introduction

Appetizers

Meat

Poultry

Seafood

Vegetarian

 

 

Soups

Rice& Rotis

Achars

 Marinades

Desserts/Beverages

Momo

 














 

 


MOMO RECIPES
(Nepali Dumpling Specialties)


Classic Nepali Momo
(Nepali Lamb Dumplings)
Chicken MOMO (Nepali Chicken Dumplings)
Vegetable Momo (Nepali Vegetable Stuffed Dumplings)
Nepali Shrimp Momo (Nepali Shrimp Stuffed Dumplings)
Kathmandu Delight Momo (Nepali Pork-Shrimp Stuffed Spicy Dumplings)
Classic Sherpa Momo (Nepali Stuffed Dumplings, Sherpa Style)
Gorkhali Sweet Momo (Nepali Sweet & Spicy Dumplings)
Masala MOMO (Spicy Dumplings, Kathmandu Style)
Tibetan Momo (Non-Vegetarian Dumplings, Tibetan Style)
Sekuwa Momo (Nepali Dumplings Stuffed with Barbequed Meat)
Paneer Momo (Nepali Ricotta Cheese Dumplings)
Classic MOMO Achar (Sesame-Tomato Achar for MOMOs)
Sweet MOMO Achar (Sweet Tamarind Achar for MOMOs)
Sherpa MOMO Achar (Spicy Soy-Based Dipping Sauce for MOMOs)

 

Classic Nepali MOMO
(Nepali Meat Dumplings)  

INGREDIENTS
Dough for wrappers:

5 cups all-purpose flour
1 tablespoon oil
Water as required
Pinch of salt

Filling:
2 lbs. lean ground lamb/pork
1 cup red onion, finely chopped
1/2 cup green onion, finely chopped
1/2 cup fresh cilantro, finely chopped
1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger, minced
¼ teaspoon timur (Szechwan pepper)
¼ teaspoon nutmeg, grated
1/4 teaspoon turmeric
1 tablespoon curry powder, meat masala or MOMO masala
3 fresh red chilies, minced, or as desired
3 tablespoons cooking oil
Salt and Pepper

DIRECTIONS
For stuffing mixture combine all filling ingredients in a large mixing bowl. 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.

In a large bowl combine flour, oil, salt and water. Mix well; knead until the dough becomes homogeneous in texture, about 10 minutes. Cover and let stand for at least 15 min. Knead well again before making wrappers. Prepare 1-in. diameter dough balls. It is recommended to work with a dozen or so balls at a time to prevent from drying.  Take a dough ball, roll between your palms to spherical shape. Dust working board with dry flour. On the board gently flatten the ball with your palm. Then roll out into 3-in diameter wrapper. Repeat with the remaining dough balls. 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, while making pleats. Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling.

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 with some space left between the dumplings. 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. Alternatively, you can place uncooked dumplings directly in slightly salted boiling water and cook until done, approximately 10 minutes. You may also slightly sauté cooked dumplings in butter before serving.  To serve, arrange the cooked MOMOs on a plate dressed with MOMO of your choice.

 

Chicken MOMO
(Nepali Chicken Dumplings)  

INGREDIENTS
Dough for wrappers:

5 cups all-purpose flour
1 tablespoon oil
Water as required
Pinch of salt

Filling:
2 lb. ground chicken
1/2 cup onion, finely chopped
½ cup ripe tomatoes, finely chopped
1/2 cup red bell pepper, finely chopped
½ cup mushroom, finely chopped
1/2 cup green onion, finely chopped
1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger, minced
1/4 teaspoon timur (Szechwan pepper)
1/4 nutmeg, grated
1/4 teaspoon turmeric
1 tablespoon curry powder, meat masala or MOMO masala
3 fresh red chilies, minced, or as desired
3 tablespoons cooking oil
Salt and Pepper

DIRECTIONS
For stuffing mixture combine all filling ingredients in a large mixing bowl. 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.

In a large bowl combine flour, oil, salt and water. Mix well; knead until the dough becomes homogeneous in texture, about 10 minutes. Cover and let stand for at least 15 min. Knead well again before making wrappers. Prepare 1-in. diameter dough balls. It is recommended to work with a dozen or so balls at a time to prevent from drying.  Take a dough ball, roll between your palms to spherical shape. Dust working board with dry flour. On the board gently flatten the ball with your palm. Then roll out into 3-in diameter wrapper. Repeat with the remaining dough balls. 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, while making pleats. Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling.

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 with some space left between the dumplings. 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. Alternatively, you can place uncooked dumplings directly in slightly salted boiling water and cook until done, approximately 10 minutes. You may also slightly sauté cooked dumplings in butter before serving.  To serve, arrange the cooked MOMOs on a plate dressed with MOMO achar of your choice.


Nepali Vegetable MOMO
(Nepali Vegetable Stuffed Dumplings)  

INGREDIENTS
Dough for wrappers:
5 cups all-purpose flour
1 tablespoon oil
Water as required
Pinch of salt  

Filling:
3 cups assorted vegetables (potato, spinach, cauliflower, carrot, green peas, daikon, red pepper, mushroom, napa cabbage), finely chopped
1/2 cup paneer cheese, roughly crushed
1/2 cup onion, finely chopped
½ cup ripe tomotoes, finely chopped
1/4 cup green onion, finely chopped
1/4 cup cilantro, chopped
1 teaspoon garlic, minced
1 teaspoon fresh ginger, minced
1/4 teaspoon timur
1 tablespoon curry powder, vegetable masala or MOMO masala
3 fresh red chilies, minced, or as desired
2 tablespoons cooking oil
1/4 teaspoon fenugreek seeds
1 tablespoon water-flour mixture (thickening agent)
Salt to taste  

DIRECTIONS
For stuffing mixture, in non-stick pan heat clarified butter; splitter fenugreek until it turns dark. Add chopped onions and sauté until just slightly light brown. Add turmeric, garlic, ginger, and chilies. Fry for 30 sec. Put vegetables and stir-fry until slightly soft. Do not over stir-fry the vegetables. Salt and pepper the vegetable mixture. Add cheese, green onions and cilantro, mix well. To solidify the vegetable mixture, add one tablespoon of flour-water mixture. Mix the mass over until thickened. Transfer the vegetable filling into a bowl. Cover and refrigerate for at least 1 hour to allow cooling.

In a large bowl combine flour, oil, salt and water. Mix well; knead until the dough becomes homogeneous in texture, about 10 minutes. Cover and let stand for at least 15 min. Knead well again before making wrappers. Prepare 1-in. diameter dough balls. It is recommended to work with a dozen or so balls at a time to prevent from drying.  Take a dough ball, roll between your palms to spherical shape. Dust working board with dry flour. On the board gently flatten the ball with your palm. Then roll out into 3-in diameter wrapper. Repeat with the remaining dough balls. 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, while making pleats. Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling.

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 with some space left between the dumplings. 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. Alternatively, you can place uncooked dumplings directly in slightly salted boiling water and cook until done, approximately 10 minutes. You may also slightly sauté cooked dumplings in butter before serving.  To serve, arrange the cooked MOMOs on a plate dressed with MOMO achar of your choice.

 

Nepali Shrimp Momo
(Nepali Shrimp Stuffed Dumplings)

INGREDIENTS
Dough for wrappers:

5 cups all-purpose flour
1 tablespoon oil
Water as required
Pinch of salt

Filling:
1 lb. shrimp, cleaned, deveined and minced
1 egg, beaten
1/2 cup onion, finely chopped
1/2 cup red bell pepper, finely chopped
1/2 cup mushroom, finely chopped
1/4 cup green onion, finely chopped
1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger, minced
1/4 teaspoon timur (Szechwan pepper)
1/4 nutmeg, grated
1/4 teaspoon turmeric
1 tablespoon honey
1/2 tablespoon curry powder, seafood masala or MOMO masala
3 tablespoons cooking oil
Salt and Pepper

DIRECTIONS
For stuffing mixture combine all filling ingredients in a large mixing bowl. 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.

In a large bowl combine flour, oil, salt and water. Mix well, knead until the dough becomes homogeneous in texture, about 10 minutes. Cover and let stand for at least 15 min. Knead well again before making wrappers. Prepare 1-in. diameter dough balls. It is recommended to work with a dozen or so balls at a time to prevent from drying.  Take a dough ball, roll between your palms to spherical shape. Dust working board with dry flour. On the board gently flatten the ball with your palm. Then roll out into 3-in diameter wrapper. Repeat with the remaining dough balls. 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, while making pleats. Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling.

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 with some space left between the dumplings. 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. You may also slightly sauté cooked dumplings in butter before serving.  To serve, arrange the cooked MOMOs on a plate dressed with MOMO achar of your choice.


Kathmandu Delight Momo
(Nepali Pork-Shrimp Stuffed Spicy Dumplings)

INGREDIENTS
Dough for wrappers:

5 cups all-purpose flour
1 tablespoon oil
Water as required
Pinch of salt

Filling:
1 lb. shrimp, cleaned, deveined and minced
1 lb. ground pork
1 cup onion, finely chopped
1/2 cup red bell pepper, finely chopped
½ ripe tomatoes, finely chopped
1/4 cup fresh cilantro, finely chopped
1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger, minced
1/4 teaspoon timur (Szechwan pepper)
1/4 nutmeg, grated
½ teaspoon freshly ground mustard seeds
1/2 tablespoon curry powder, seafood masala or MOMO masala
3 tablespoons cooking oil
Salt and Pepper

DIRECTIONS
For stuffing mixture combine all filling ingredients in a large mixing bowl. 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.

In a large bowl combine flour, oil, salt and water. Mix well, knead until the dough becomes homogeneous in texture, about 10 minutes. Cover and let stand for at least 15 min. Knead well again before making wrappers. Prepare 1-in. diameter dough balls. It is recommended to work with a dozen or so balls at a time to prevent from drying.  Take a dough ball, roll between your palms to spherical shape. Dust working board with dry flour. On the board gently flatten the ball with your palm. Then roll out into 3-in diameter wrapper. Repeat with the remaining dough balls. Cover with bowl to prevent from drying.

For packing hold wrapper on one palm; press at the centre to make a pouch.  Place one tablespoon of filling mixture into the pouch and pinch the wrapper to create four pleats so that the top is open.  Make sure the stuffing is tightly packed into the wrapper.  Repeat with other wrappers.

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 with some space left between the dumplings. 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. You may also slightly sauté cooked dumplings in butter before serving.  To serve, arrange the cooked MOMOs on a plate dressed with Sherpa MOMO Achar.

 

Classic Sherpa Momo
(Nepali Stuffed Dumplings, Sherpa Style)

INGREDIENTS
Dough for wrappers:

5 cups all-purpose flour
1 tablespoon oil
Water as required
Pinch of salt

Filling:
2 lbs. ground pork
1 cup red onion, finely chopped
1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger, minced
1/4 teaspoon timur (Szechwan pepper)
2 tablespoons soy sauce
1/4 teaspoon turmeric powder
1 teaspoon sesame oil
1 teaspoon hot chili powder
3 tablespoons cooking oil
Salt and Pepper

DIRECTIONS
For stuffing mixture combine all filling ingredients in a large mixing bowl. 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.

In a large bowl combine flour, oil, salt and water. Mix well, knead until the dough becomes homogeneous in texture, about 10 minutes. Cover and let stand for at least 15 min. Knead well again before making wrappers. Prepare 1-in. diameter dough balls. It is recommended to work with a dozen or so balls at a time to prevent from drying.  Take a dough ball, roll between your palms to spherical shape. Dust working board with dry flour. On the board gently flatten the ball with your palm. Then roll out into 3-in diameter wrapper. Repeat with the remaining dough balls. 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, while making pleats. Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling.

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 with some space left between the dumplings. 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. Alternatively, you can place uncooked dumplings directly in slightly salted boiling water and cook until done, approximately 10 minutes. You may also slightly sauté cooked dumplings in butter before serving.  To serve, arrange the cooked MOMOs on a plate dressed with MOMO acahr of your choice.

 

Gorkhali Sweet Momo
(Nepali Sweet & Spicy Dumplings)

INGREDIENTS
Dough for wrappers:

5 cups all-purpose flour
1 tablespoon oil
Water as required
Pinch of salt

Filling:
2 lbs. lean ground pork
1 cup onion, finely chopped
1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger, minced
1/4 teaspoon timur (Szechwan pepper)
1/4 nutmeg, grated
1/4 teaspoon turmeric
2 tablespoons honey
1 tablespoon curry powder, seafood masala or MOMO masala
1 tablespoon hot chili powder
3 tablespoons cooking oil
Salt and Pepper

DIRECTIONS
For stuffing mixture combine all filling ingredients in a large mixing bowl. 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.

In a large bowl combine flour, oil, salt and water. Mix well; knead until the dough becomes homogeneous in texture, about 10 minutes. Cover and let stand for at least 15 min. Knead well again before making wrappers. Prepare 1-in. diameter dough balls. It is recommended to work with a dozen or so balls at a time to prevent from drying.  Take a dough ball, roll between your palms to spherical shape. Dust working board with dry flour. On the board gently flatten the ball with your palm. Then roll out into 3-in diameter wrapper. Repeat with the remaining dough balls. 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, while making pleats. Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling.

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 with some space left between the dumplings. 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. Alternatively, you can place uncooked dumplings directly in slightly salted boiling water and cook until done, approximately 10 minutes. You may also slightly sauté cooked dumplings in butter before serving.  To serve, arrange the cooked MOMOs on a plate dressed with Sweet MOMO Achar.

 

Masala MOMO
(Spicy Dumplings, Kathmandu Style)  

INGREDIENTS
Dough for wrappers:

5 cups all-purpose flour
1 tablespoon oil
Water as required
Pinch of salt

Filling:
2 lbs. lean ground lamb/pork/buffalo
1 cup onion, finely chopped
1 cup fresh cilantro, minced
1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger, minced
1/4 teaspoon timur (Szechwan pepper)
1/4 nutmeg, grated
1/4 teaspoon turmeric
1 tablespoon curry powder, seafood masala or MOMO masala
1 tablespoon garam masala
3 fresh red chilies, minced
3 tablespoons cooking oil
Salt and Pepper

DIRECTIONS
For stuffing mixture, combine all filling ingredients in a large mixing bowl. 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.

In a large bowl combine flour, oil, salt and water. Mix well; knead until the dough becomes homogeneous in texture, about 10 minutes. Cover and let stand for at least 15 min. Knead well again before making wrappers. Prepare 1-in. diameter dough balls. It is recommended to work with a dozen or so balls at a time to prevent from drying.  Take a dough ball, roll between your palms to spherical shape. Dust working board with dry flour. On the board gently flatten the ball with your palm. Then roll out into 3-in diameter wrapper. Repeat with the remaining dough balls. 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, while making pleats. Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling.

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 with some space left between the dumplings. 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. Alternatively, you can place uncooked dumplings directly in slightly salted boiling water and cook until done, approximately 10 minutes. You may also slightly sauté cooked dumplings in butter before serving.  To serve, arrange the cooked MOMOs on a plate dressed with hot MOMO achar of your choice.

 

Tibetan Momo
(Non-Vegetarian Dumplings, Tibetan Style)

INGREDIENTS
Dough for wrappers:

5 cups all-purpose flour
1 tablespoon oil
Water as required
Pinch of salt

Filling:
2 lbs. ground pork
1 cup Napa cabbage, finely chopped
1 cup mushroom, finely chopped
1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger, minced
¼ turmeric powder
1/4 teaspoon timur (Szechwan pepper)
2 tablespoons soy sauce
3 tablespoons cooking oil
Salt and Pepper

DIRECTIONS
For stuffing mixture combine all filling ingredients in a large mixing bowl. 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.

In a large bowl combine flour, oil, salt and water. Mix well; knead until the dough becomes homogeneous in texture, about 10 minutes. Cover and let stand for at least 15 min. Knead well again before making wrappers. Prepare 1-in. diameter dough balls. It is recommended to work with a dozen or so balls at a time to prevent from drying.  Take a dough ball, roll between your palms to spherical shape. Dust working board with dry flour. On the board gently flatten the ball with your palm. Then roll out into 3-in diameter wrapper. Repeat with the remaining dough balls. 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, while making pleats. Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling.

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 with some space left between the dumplings. 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. You may also slightly sauté cooked dumplings in butter before serving.  To serve, arrange the cooked MOMOs on a plate dressed with MOMO achar of your choice.

 

Sekuwa MOMO
(Nepali Dumplings Stuffed with Barbequed Meat)  

INGREDIENTS
Dough for wrappers:

4 cups all-purpose flour
1 tablespoon oil
Water as required
Pinch of salt

Filling:
2 lb. barbequed lamb, chicken or pork, shredded and minced finely
1 egg, beaten
1/2 cup onion, finely chopped
1/2 cup red bell pepper, finely chopped
1/2 cup mushroom, finely chopped
½ cup fresh cilantro, minced
1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger, minced
1/4 teaspoon timur (Szechwan pepper)
1/4 nutmeg, grated
1/4 teaspoon turmeric
1 tablespoon hot chili sauce
3 tablespoons cooking oil
Salt and Pepper

DIRECTIONS
For stuffing mixture, combine all filling ingredients in a large mixing bowl. 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.

In a large bowl combine flour, oil, salt and water. Mix well; knead until the dough becomes homogeneous in texture, about 10 minutes. Cover and let stand for at least 15 min. Knead well again before making wrappers. Prepare 1-in. diameter dough balls. It is recommended to work with a dozen or so balls at a time to prevent from drying.  Take a dough ball, roll between your palms to spherical shape. Dust working board with dry flour. On the board gently flatten the ball with your palm. Then roll out into 3-in diameter wrapper. Repeat with the remaining dough balls. 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, while making pleats. Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling.

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 with some space left between the dumplings. 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. Alternatively, you can place uncooked dumplings directly in slightly salted boiling water and cook until done, approximately 10 minutes. You may also slightly sauté cooked dumplings in butter before serving.  To serve, arrange the cooked MOMOs on a plate dressed with MOMO achar of your choice.


 

Paneer Momo
(Nepali Ricotta Cheese Dumplings)

INGREDIENTS
Dough for wrappers:

4 cups all-purpose flour
1 tablespoon oil
Water as required
Pinch of salt

Filling:
1 cup ricotta cheese, drained and crushed
1 cup paneer cheese or cottage cheese, drained and crushed
1/2 spinach, slightly blanched in salted water and finely chopped
1/2 cup red bell pepper, finely chopped
1/2 cup mushroom, finely chopped
1 cup ripe tomatoes, finely chopped
2 tablespoons fresh cilantro, finely minced
3 mild green chilies, finely minced
1 tablespoon fresh ginger, minced
1/4 teaspoon timur (Szechwan pepper)
1/4 teaspoon nutmeg, grated
1 tablespoon curry powder, seafood masala or MOMO masala
3 tablespoons melted butter
Salt and Pepper

DIRECTIONS
For stuffing mixture, combine all filling ingredients in a large mixing bowl. 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.

In a large bowl combine flour, oil, salt and water. Mix well, knead until the dough becomes homogeneous in texture, about 10 minutes. Cover and let stand for at least 15 min. Knead well again before making wrappers. Prepare 1-in. diameter dough balls. It is recommended to work with a dozen or so balls at a time to prevent from drying.  Take a dough ball, roll between your palms to spherical shape. Dust working board with dry flour. On the board gently flatten the ball with your palm. Then roll out into 3-in diameter wrapper. Repeat with the remaining dough balls. 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, while making pleats. Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling.

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 with some space left between the dumplings. Close the lid, and allow steaming until the dumplings are cooked through, about 10 min. Take the dumplings off the steamer, and immediately serve. You may also slightly sauté cooked dumplings in butter before serving.  To serve, arrange the cooked MOMOs on a plate dressed with MOMO achar of your choice.

 

Classic MOMO Achar
(Sesame-Tomato Achar for MOMO)

INGREDIENTS:
2 large ripe tomatoes
1 cup sesame seeds
1 cup cilantro, chopped
5 fresh hot red chilies, minced
1 tablespoons garlic, minced
1 tablespoon ginger, minced
1 teaspoon cumin seeds
1 tablespoon mustard seeds
1 teaspoon timur
1/4 teaspoon asafetida
2 tablespoons lime juice
1 tablespoon lime jest
Salt to taste 

DIRECTIONS
Roast tomatoes in oven for about 30 minutes, or until charred.  Remove charred skin and reserve flesh in a bowl.  In a pan, add sesame seeds, cumin and mustard seeds; stir continuously until seeds pop and are toasted.  Make sure that seeds are not burnt.  Grind the toasted seeds into a powder.  In a blender, combine roasted tomatoes, ground mixture of sesame seeds, chopped cilantro, chilies, garlic, ginger, timur, asafetida, lime jest and juice, and salt; process to form smooth mixture.  Add some water if the achar mixture is too thick.  Transfer into a bowl.  Serve with steamed MOMOs.

 

Sweet MOMO Achar
(Sweet Tamarind Achar for MOMOs)

INGREDIENTS:
3 cups black plum, cut into small chunks
3 tablespoons tamarind paste
1 cup brown sugar
5 fresh red chilies, minced
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 teaspoon cumin seeds
1 teaspoon timur (Szechwan pepper)
1/4 teaspoon asafetida
1 tablespoon cooking oil
Salt to taste 

DIRECTIONS
In a sauce pan, heat oil; splitter cumin seeds until dark brown.  Add chilies, garlic, ginger, timur, asafetida, and salt.  Fry for a minute or so.  Add plum chunks, tamarind paste and brown sugar.  Mix all ingredients well and allow simmering in low heat for about 30 minutes, or until plum chunks are tender.  Remove from heat and let rest to cool.  Puree the tamarind mixture into a smooth paste-like mixture.  Serve with steamed momos

 

Sherpa MOMO Achar
(Spicy Soy-Based Dipping Sauce for MOMOs)

INGREDIENTS:
2 tablespoon light soy sauce
1 tablespoon lemon juice
1 tablespoon mustard oil
1 teaspoon fresh ginger, finely chopped
1 teaspoon fresh garlic, finely chopped
1 tablespoon honey
1 teaspoon ground timur (Szechwan pepper)

DIRECTIONS
In a small mixing bowl, combine all the ingredients.  Serve with steamed momos.