Momo
Nepali steamed dumplings of buffalo or chicken with an achar of charred tomato.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Knead a dough from the flour, cold water and a pinch of salt for eight minutes and rest it under film for half an hour.
Mix the chopped meat with the onion, ginger, garlic, coriander, timur, a spoon of oil and salt. Do not work it to a paste; pieces should remain.
Char the tomatoes over a flame until blackened, toast the chillies and sesame in a dry pan, and blend everything with salt into a sauce.
Roll eight-centimetre rounds, thinner at the edges. Add a spoon of filling and pleat all the way round, twisting the top shut.
Oil the steamer and cook the momo ten minutes over a fierce steam, keeping them from touching.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Kushal Goyal · CC BY-SA 3.0