Ep 7: Bison Dumplings | Easy Momo (मःम) Recipe | How to make Nepalese Dumplings

bison meat

🥗Healthier: lean turkey

💰Cheaper: ground beef

Turkey is lower in fat, while beef is more widely available.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: rice flour

Whole wheat adds fiber, while rice flour is gluten-free.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is more economical.

Prepare the meat filling by combining ground bison meat, finely chopped cabbage, red onion, minced ginger and garlic, green onion, cilantro, salt, turmeric powder, black pepper, and cumin/coriander powder in a bowl.

In a separate bowl, prepare the dough by mixing all-purpose flour with water until smooth; knead for 5-7 minutes.

Cover the dough with a damp cloth and let it rest for 30 minutes.

Divide the rested dough into small balls and roll each into a thin circle.

Place a spoonful of the meat filling in the center of each circle.

Fold the dough over the filling to create a half-moon shape; pinch the edges to seal tightly.

Prepare a steamer and bring water to a boil over medium heat.

Arrange the dumplings in the steamer, ensuring they don’t touch each other.

Steam the dumplings for 15-20 minutes, until the dough is translucent and cooked through.

For the dipping sauce, blend together water, garlic cloves, tomatoes, turmeric, dried red chilly, schezwan pepper seeds, and roasted peanuts; season with salt to taste and garnish with cilantro leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens