Restaurant Recipes: Eat Momos Nepalese Dumplings

Momo is a Nepali dumpling, typically steamed and filled with minced meat and/or vegetables mixed with spices, and served with tomato-based achar. It is one of the most popular dishes in Nepal. These bite-sized dumplings, from Borough-based Eat Momo, are irresistible and incredibly moreish. 

Pork Momo

Fillings/ Keema:

1. 1 Kg of pork mince (80:20 meat: fat)
2. 500g of yellow onion
3. 100-150g of ginger
4. 1 tbsp of salt

Dough:

• 500-600g of 00 flour

Method

Firstly, peel the onion and chop it finely. After that, pound the ginger in a mortar and pestle.

In a large mixing bowl, assemble all the filling ingredients and mix them well (make sure not to overmix it).

Secondly, make the dough using flour and water (make the dough a bit hard; soft dough tends to break easily when steamed). Rest the dough for an hour; after that, roll the dough (an individual wrapping dough should be less than 10 g) with a rolling pin. Put the keema in the wrapper and wrap it well. In the same way, make all the other momos.

Steam all of them for 15-20 minutes.

Vegetable Momo

Fillings/Keema:

1. 1 whole cabbage
2. 200g of yellow onion
3. 100-150g of ginger
4. 100 ml of veg. oil
5. ½ tbsp of salt
6. 200g of paneer

Dough:

• 500-600g of 00 flour

Method

Firstly, cut and chop the cabbage finely, and put the chopped cabbage in the bowl along with ½ tsp. of salt. Rest it for an hour.

In the meantime, peel and chop the onion and pound the ginger; squeeze the salted cabbage and take the water out of it. Afterwards, put all the ingredients in a mixing bowl and mix them well (crumble the paneer with your hand).

Secondly, make the dough using flour and water (make the dough a bit hard).

Rest the dough for an hour; after that, roll the dough (an individual wrapping dough should be less

than 10g) with a rolling pin. Put the fillings in the wrapper and wrap it well. In the same way, make all other momos.

Steam them for 15 minutes.