I have never found the actual Nepali style mo:mo recipe on the internet. So, here we go!!
- All purpose flour
- vegetable oil
- mustard oil
- minced meat (chicken, buff, pork! whichever)
- Ginger garlic paste
- Salt, chili powder, cumin powder (jira)
- meat masala, mo:mo masala, sichuan pepper (timur), ajinomoto
For the flour part, in a large bowl take 2 cups of flour and add a good pinch of salt and 2-3 tablespoon vegetable oil. Mix this and make space in the middle to add water. Gradually add water and mix well till you have a solid-soft mixture of flour and water. You know it’s done when the flour stops sticking to your hands and when you poke the mixture, it bounces back; like how you know when a spongecake is done. Now cover this up with a plastic wrap and let it set for about 2-3 hours for good results (at least 30 mins!). Dough’s done! Now let’s make the meat ready.
Take a large bowl and mix all the spices up. I don’t measure the exact quantity. Don’t worry you won’t go wrong if you add a teaspoon of cumin powder more. It all depends on your taste. If you want it more spicy, add a generous amount. If you like the flavor quite mild, add a bit less. But you definitely don’t wanna go wrong with the salt.
Cut the onions into fine pieces. You don’t want large chunks. If you want you can pop them in the mixture as well. The amount you need is about 1/3rd of how much meat you have. So basically if you have 3 cups of meat you add 1 cup of onions. But then this also can differ from taste. Add more, you will get onion flavor very much afterwards and trust me if you love onions you will love it. Now, add at least 5 tablespoon of ginger garlic paste. This will add a good flavor. So let’s say with the same cup we were measuring before, you would add half cup of ginger garlic paste. Add good amount of cumin powder, meat masala and mo:mo masala (I would add 2-3 tablespoons each, remember the cup I’m referring to might be different as your cup so be careful and use the amount I’m suggesting) Now add mustard oil. Trust me on this and add 2 cups of mustard oil. You know you have enough oil in it when you can see the oil layering on the top. Basically it must be very wet and combined with all the masala and meat. Mustard oil is very important to make the mo:mo taste Nepali-good. Add a teaspoon of aginimoto and about 2 teaspoon of sichuan pepper. Combine well and you’re ready make mo:mo!!
How to wrap?
There are different ways to wrap a mo:mo. I will teach you the easiest one first. Take a small amount of dough. Half than a lemon let’s say. Now roll a circle out of it. Make it real thin of about half cm. The longer you set the dough, more elastic it gets. So it will be easier if you have set it for a long time. Add the meat mixture in the middle of the circle leaving space of about a cm around to wrap the dough. Now fold the dough into half. All the meat mixture will be on the lower side with half the dough covering it from top. Assume at first the dough was a full moon, after you fold, you made a half moon. Now you have a ha
lf moon dough with a cm on the edges without the mixture. Press the edges and make it tight and closed. This won’t look as attractive but will taste the same. For beginners it is the best way. Now if you know how to work with dough, after you folded the dough into half, while you press the doughs together you wanna make small folds like plates. It will look more attractive but well, will taste the same!
Now everything is ready. Oil the pan if you’re using the small-holes pan and steam it for about 5-10 minutes. You can also use the bamboo bowls which is used to make mo:mo. Use whichever is available. You know it’s ready after the dough starts to look yellowish. Serve immediately for the awesome taste of nepali style mo:mo.
- chilli powder, salt, cumin seeds, cumin powder, turmeric powder
- green chilies
- ginger garlic paste
- Vegetable oil
- sichuan pepper (timur)
- sesame seeds
In a pan heat the oil and some cumin seeds, chopped tomatoes, sesame seeds, green chillies. If you add 3 cups of tomatoes, add 1 cup of sesame seeds. Cook this for about 2-3 minutes. Pop all these in a mixture and mix it well. Put the mixture back in the pan and add all the spices. A tablespoon of garlic ginger paste, salt and chilli powder to taste. Add a tablespoon of cumin powder and a tea spoon of turmeric powder. Also a pinch of sichuan pepper (timur). Now cook this mixture till it boils well. Add some water to the consistency you like.
Enjoy the hot momos with this yummy sause!!