Momo recipe

Pleated flour-and-water parcels whose filling is half onion, and which are never served without their sesame tomato achar.

1 hour and 40 minutesmedium12 ingredients

Ingredients

• 300 g all-purpose flour
• 500 g fatty ground buffalo or chicken
• 300 g onion
• 20 g ginger
• 4 clove garlic
• 1 bunch coriander leaves
• 1 tsp timur
• 400 g tomatoes
• 3 tbsp sesame seeds
• 3 dried red chilies
• 2 tsp salt
• 150 ml water

How to make Momo

1. Mix 300 g of flour with about 150 ml of water and half a teaspoon of salt into a firm dough, knead it 10 minutes, cover and rest 30 minutes.
2. Chop 300 g of onion very fine, roughly half the weight of the meat. That volume of onion is what makes a momo juicy.
3. Mix the onion with 500 g of fatty ground buffalo or chicken, 20 g of grated ginger, 4 minced garlic cloves, a bunch of chopped coriander, 1 tsp of ground timur and 2 tsp of salt. Lean meat alone gives a dry, crumbly filling.
4. Roll the dough into 8 cm circles, thin at the rim and thicker in the middle so the pleats hold.
5. Spoon in the filling and pleat the edge shut, round or half-moon, pinching firmly.
6. Steam 12 to 15 minutes over boiling water, until the wrapper turns translucent.
7. For the achar, char 400 g of tomatoes and 3 dried red chilies in a dry pan until blackened in places.
8. Toast 3 tbsp of sesame seeds until they smell nutty, then blend them with the tomatoes, the chilies, a garlic clove and salt into a loose sauce.
9. Serve the momos hot with the achar. In Nepal they never arrive at the table without it.

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