Momos
Steamed dumplings of Tibetan heritage, filled with buffalo, chicken or vegetables and dipped in a tomato and sesame sauce. They’re eaten on every corner of Kathmandu.
Ingredients
- 300 g flour
- 150 ml water
- 400 g minced chicken or pork
- 1 onion and 3 spring onions
- 1 piece of ginger and 3 garlic cloves
- 1 teaspoon of garam masala
- Coriander and salt
- Achar: 3 roasted tomatoes, 2 tablespoons of toasted sesame seeds, chilli, garlic and lemon
How to make it at home
- Knead the flour with the water and a pinch of salt into a smooth dough. Leave to rest for 30 minutes.
- Mix the meat with the onion, ginger, garlic, spices, coriander and a splash of water.
- Roll out thin 8 cm circles, add the filling and seal them by pleating the edge into a little purse or a half-moon.
- Steam them on cabbage leaves or paper for 10–12 minutes.
- Blend the roasted tomatoes with the sesame, chilli, garlic, lemon and salt, and serve the momos with this sauce.
The trick: A splash of water in the filling keeps them juicy.