How to make Nepalese Momo

ground meat

🥗Healthier: ground turkey

💰Cheaper: tofu

Tofu provides a plant-based option at a lower cost.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: rice flour

Rice flour is often less expensive in certain regions.

For the tomato pickle (achar), pour mustard oil into a small saucepan and place over medium heat. When the oil is hot, add garlic and ginger, fry for a few seconds or until starting to turn light golden. Add fenugreek seed, dried chillies, jimbu, and stir for a few more seconds until fenugreek is starting to turn golden. Add chopped tomatoes and cook for 10 minutes, stirring occasionally until reduced and starting to thicken. Set aside to cool, then blend until smooth.

For the momos, place all ingredients in a large bowl mix to combine. Cover and set aside for 10 to 15 minutes to develop flavour.

Place a steamer with water in the base over high heat. Lay out 6 wrappers on the bench, and moisten around the top edge of each wrapper using a wet finger. Place half a flat tablespoon of mixture in the centre of each wrapper, and almost fold in half. Gradually bring sides together from one end whilst making a few pleats in one side and curving the momo so it sits upright. Another traditional shape is a money bag with a small steam vent in the centre of the top. Repeat with remaining wrappers and filling.

Steam for 8-10 minutes, or until wrappers are tender and translucent.

Serve immediately with tomato pickle or other condiments.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens