Nepali Mutton Momo (Dumplings) and Three Mouth-Watering Momo Dips
Nepal. Simple people and heart-warming food. One of the most popular Nepali dishes is the momo, which can be both vegetarian and non-vegetarian. Although it looks similar to the Chinese dim sums or dumplings, but it is not. What makes the difference is the filling. This filling (in case of meat momos) has cilantro (coriander leaves), unlike Chinese momos. Additional ingredients are turmeric powder, curry powder nutmeg powder, pepper powder and a special spice mix called momo masala, although these ingredients are optional. Nepali momos are best enjoyed with a variety of Nepali achar (spicy dips), such as the classic spicy tomato-sesame dip or a special kind of soy sauce dip (explained in the recipe below). In addition to the latter, I make another special dip which tastes awesome with Nepali momos. This dip has some mutton (or lamb) broth in it, which acts as the base. I add a little ginger juice, tomato sauce, toasted sesame paste, chilli-garlic sauce and soy sauce to this. Only six ingredients and you get something so addictive that you will find excuses to slurp it just like that!
Although meat is never pre-cooked in the actual momo, I do it. I have a “thing” for semi-cooked meats (the same reason why I avoid eating “raw” steaks). I always quickly pre-cook the meat before I use it as a filling, but that’s just my own preference. (Actually, I pre-cook the meat for another reason as well. I get the mutton broth after pre-cooking, which I use for making my special momo dip!) Momos are not only popular in Nepal itself, but also in Myanmar, Bhutan and in many parts of India (especially in Darjeeling and Sikkim).
What is a momo?
When steamed meat or vegetables (along with other ingredients) are wrapped in flattened-out refined flour dough, you get momos, which are just great for any meal: be it breakfast, lunch or dinner. But momos are best eaten hot, right from the steamer. The momo sauce or dip is treated very seriously: it is the sauce which decides the overall taste of a momo platter. So using the right ingredients in the right amounts is very essential for a good momo achar. Both steamed and fried momos are popular; the shapes may vary from full moon to half-moon. The fried momo is called kothey.
The kinds of stuffing used
If you happen to visit Kathmandu in Nepal, do try the buff momo (which is actually buffalo-meat momo). Chicken and mutton (goat) momos are equally eaten there. Beef, yak, lamb and pork momos are also eaten among the localites. Shrimp momos and vegetarian momos (made up of cabbage, cottage cheese, etc.) are also common.
Three amazing momo achars (dips)
(Achar means pickle. Many people in and around India eat this as a dip with a variety of dishes.)
Red tomato achar: Roast two large tomatoes until charred. Remove the skin and reserve the tomato flesh. In a pan, toast 3/4 cup sesame seeds, ½ tsp cumin seeds and 1 tbsp mustard seeds carefully under low flame. Grind these seeds into a powder. Now blend roasted tomatoes, 1 cup water, ½ cup chopped cilantro, five fresh and red chilies, 3 tbsp lime juice, and salt. Add the ground seed powder, 1 tbsp garlic paste, 1 tbsp ginger paste, 1 tsp white pepper powder and a pinch of asafoetida and process in the blender till you get a smooth mixture.
Black soy achar: This is very simple to make and is also called Sherpa achar. Combine 4 tbsp light soy sauce, 2.5 tbsp lime juice, 1 tbsp mustard oil (this adds a spicy flavour), along with 1 tsp each of finely chopped ginger and garlic. Add 1 tbsp honey and 1 tsp of white pepper powder and mix well with a fork. Do not add water.
My special momo dip: When I am in a hurry, I would rather make my own simple and tangy dip. For this, take the mutton broth (obtained from the momo stuffing, as described in the recipe below), sweet chilli-garlic sauce and dark soy sauce in the proportion of 3:2:1. Add a little crushed garlic and mix well.
Nepali Mutton Momo
(Makes around 30 momos)
Ingredients for the wrapper:
- Refined flour: 4 cups
- Oil: 1 tbsp
- Salt: ¼ tsp
- Water
Ingredients for the filling:
- Minced mutton meat (alternately, chicken or lamb mince): 500 g
- Salt: ¾ tsp
- Finely chopped garlic (small): 14
- Ginger paste: ½ tsp
- Coriander leaves or cilantro (finelychopped): ¼ cup
- Soy sauce: ½ tsp
- Vinegar: 1 tsp
- Turmeric powder: ¼ tsp
- White pepper powder: 1 tsp (adjustable)
- Finely chopped green chillies (de-seeded): 4
- Spring onion greens (finely chopped): ½ cup
- Finely chopped onion: ½ cup
Method:
Combine flour, oil, salt and water. Knead until the dough is soft and pliable. Cover and keep aside for at least 20 min. Make ping-pong-sized balls out of the dough. Flatten out each of the balls with a rolling pin to make not-too-thin circles. (If you make very thin circles, the momos will tear, as the stuffing is a little juicy.) Cover.
For the filling, mix all the ingredients together, except the last two. Marinate for atleast 30 min.
Add 3 tbsp oil to the wok and when it smokes, add the last two ingredients. Sauté briefly and add the marinated meat. Cook for 5 min. Cover for 3 more min.
When you open the lid, you will see some water coming out of the meat. Switch the gas off and strain the liquid, ensuring that a little amount of liquid is still left in the meat stuffing. We will use this liquid for making the Special Momo Dip.
Take 1 tbsp of the meat stuffing and put it into one of the flour circles. Seal this as shown.
Oil the steamer slightly and place the momos one by one. Cover and let it cook for 7 minutes flat. Momos are ready. Remove carefully, so that the wrappers don’t tear.
January 21, 2013 @ 4:30 pm
loved the unique way u sealed it,yummy & my favorite nepali snack,made perfect!!
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January 21, 2013 @ 4:31 pm
I never tries Momos at home..the step by step procedures are more inspirational…looks too yummy…
January 21, 2013 @ 5:36 pm
wow i love momos and you have done it so well 🙂 want to dunk them in sauce and relish
January 21, 2013 @ 11:10 pm
I have never heard of momos before. Yours look fantastic and the dipping sauces all look so good.
January 21, 2013 @ 11:18 pm
Oh my goodness, this is such delicious-hearty treats!
January 22, 2013 @ 12:20 am
I think your momos looks so tempting and delicious. I have copied your recipe and the detailed instructions and hope to give it a try. I am thinking it would be fun for my husband and I to make these together one day as a tasty and enjoyable activity 🙂
January 22, 2013 @ 1:28 am
Oh oh oh.You know momos are probably my favorite food. Ever. I still can never make them actually stick and look good!
January 22, 2013 @ 1:42 am
I never heard of this term…but it look delicious…mutton momos…such a cute name for these “dumplings”. The sauces are sure mouthwatering…
Have a great week Purabi!
February 1, 2013 @ 6:21 am
Juliana, all the three sauces are really worth a try. Mutton momos are filling and my family loves to gorge on them!
January 22, 2013 @ 1:55 am
What a detailed work !! Making momos with wonderful pleats is an art and your’s are looking very inviting with all 3 dips
January 22, 2013 @ 2:58 am
I love momos but am, first and foremost, so grateful to have three wonderful ‘dipping’ sauces I can use with all kinds of dumplings!
January 22, 2013 @ 3:47 am
Wow, what a thorough and informative post! I’ve never heard of momos, but they sound great. I love the dipping sauces! Really good stuff – thanks.
January 22, 2013 @ 4:57 am
I adore cilantro, so as soon as I saw that in the recipe I knew these would be right up my alley. Going on the list! YUM!
January 22, 2013 @ 7:28 am
Purabi, I am very fascinated by these momos. They look like Chinese dumplings. I think it is a good idea to precook the meat. I always have a phobia that the meat will be uncooked when I remove from the steamer. The achars sound delicious too.
January 22, 2013 @ 9:25 am
Momos looks gorgeous…
Helen
http://myworldmyhome2012.blogspot.in
January 22, 2013 @ 12:37 pm
Stumbled upon your blog, could not get my eyes off those momos. You ahve a lovely space and great recipes. Do drop by my blog sometime!
Cheers
Gauri
February 1, 2013 @ 6:22 am
Hi Gauri, thanks for those kind words and welcome to Cosmopolitan Currymania. I’ll visit your blog very soon!
January 22, 2013 @ 2:38 pm
Purabi, your seasonings and sauces (and photos!) are making my mouth water! Thanks for explaining the difference between pot stickers and momos, too. It’s neat to learn about the differences that make each region’s cuisine unique.
January 22, 2013 @ 9:31 pm
Wonderful photos! There is actually a restaurant in Boulder that serves momos. And I love anything that looks like a dumpling!
January 23, 2013 @ 4:56 am
Oh my whole family is dumpling lovers. 😀 I never expected that dumplings were eaten in Nepal. Momo is such a cute name (it’s peach in Japanese. :). I love that you made homemade dumpling skin!
January 23, 2013 @ 5:47 pm
I love this recipe! And BF loves momos! I will have to try them.
January 23, 2013 @ 9:21 pm
Momos look amazing 🙂 Nice technique! 🙂
January 24, 2013 @ 8:12 pm
Lindas bolas de masa luce muy rico es una delicia al paladar,abrazos y abrazos
January 26, 2013 @ 4:52 pm
such a great post! we adore dumplings, these sound AMAZING!
January 26, 2013 @ 7:42 pm
I eat dumplings similar to this when I go for Dim Sum. Didn’t know they were eaten in Nepal. They are so good, but sometimes the meat isn’t cooked enough, so I’m with you on the semi-cooked meat. You make making these look so easy and definitely tasty with those dipping sauces! Thanks for this post! Like Nami- I love the name “Momo”. 🙂
January 26, 2013 @ 10:00 pm
Fantastic recipe, love the momo and the fact that you’ve given a choice of dips.
January 28, 2013 @ 9:21 am
Very very nice. Seems like out dim sum and love that you used mutton. Over here most dim sum is made with pork filling and at times chicken. You did a fantastic folding of the flour.
January 28, 2013 @ 10:38 am
My mouth is watering! I did not know they ate a type of dumpling in Nepal and love those added spices and delicious dipping sauces. I know how much work it is to make dumplings skins from scratch as I live here in Hong Kong and make them often and have to make at least 100 as my hungry teenagers really can put these away. Great job!
January 28, 2013 @ 1:28 pm
I love your homemade dumplings, Purabi!
I didn’t know that this type of dish was served in Nepalese cuisine…
I love especially how simple is to shape the dumplings and all the spices in the momo filling. It’s flavor, flavor, and more flavor!!! xx
January 29, 2013 @ 6:49 pm
I have never heard of momos but they look fantastic, especially with your trio of dips!
January 30, 2013 @ 4:43 am
These dumplings are beautiful Purabi! And your dipping sauces…I’m going to choose the red tomato! Visiting you is always a culinary adventure!
January 30, 2013 @ 4:47 am
I HEART dumplings of any kind. And these look so exquisitely plump and juicy that I know I could never resist them.
January 30, 2013 @ 7:12 pm
Very interesting and delicious recipe…would like to try this, thanks for sharing!
January 30, 2013 @ 8:55 pm
Beautiful dumplings and sauce full of flavor! I love it!
January 30, 2013 @ 10:52 pm
I love momos, but I haven’t ever attempted to make them myself. I should try it!
January 30, 2013 @ 11:08 pm
Sounds interesting nn yummyyyyyyy
February 1, 2013 @ 6:24 am
Thank you, friends, for your wonderful comments. Your suggestions inspire me and it warms the cockles of my heart to read such nice words about my post! Have a good day!!
February 2, 2013 @ 1:19 pm
I love your recipes! Thanks for sharing. I will love to try making some of the dishes one of these days.
February 14, 2013 @ 7:08 pm
Momos are looking so tempting. Thanks for dropping by dear.
This is in my to do list for sometime
August 6, 2015 @ 4:29 am
wow…. momoz its just ma fav n ma frequent snacks sure m gonna try making it myself
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