Here’s the truth: Nepal is not known as a culinary destination. Unlike Thailand, India, or even Vietnam, Nepal has never really taken food to the next level. Eating is a pretty rudimentary thing that reflects a culture only recently arching anywhere near above sustenance level. Many (most?) Nepalis wake up to dal bhat, which is in essence a lentil stew served over rice. For lunch, there’s dal bhat–maybe with some vegetables stirred in. And for dinner … dal bhat.
I’m not even close to joking. My daughter Babita will happily tell you that her favorite meal is (you guessed it) dal bhat. And she thinks I am nuts for asserting that breakfast should not be lentils– especially if that was what was on the menu the night before.
So food and Nepal aren’t exactly the combination most people think of. And yet …
There’s the amazing little dumpling called a momo. And that, my friends, is well worth three rounds of dal bhat.
If you’ve had a Chinese pork dumpling, you’re somewhat familiar with the concept behind a momo. Traditionally made with buf (water buffalo) and a blend of spices and served with a spicy dipping sauce, momos are easy to make at home. They’re also fun. More hands = more momos. So consider it a party!
Note: you may need to check out your local Indian food store to find some of these ingredients, but trust me– it’s worth it!
Nepali Momos
Ingredients for wrappers
3 cup All-purpose flour
1 cup water
Pinch of salt
Mix the wrapper ingredients to make a dough. Roll the dough and make circle small circles. (We use canning jar rings.)
Ingredients for filling
2 lb ground chicken/lamb/pork/turkey
1 cup onion (finely chopped)
½ cup cilantro, chopped
1 teaspoon garlic
1 teaspoon ginger (ground is fine)
¼ teaspoon turmeric
¼ teaspoon timur (Szechwan pepper)
¼ teaspoon nutmeg
2 tablespoon garam masala/meat masala/momo masala (we use this)
1 tablespoon red chili paste
4 tablespoon ghee or butter
Salt and pepper to taste
Combine all filling ingredients. Mix well, adjust seasoning according to taste.
Hold wrapper on one palm, put one tablespoon of filling ons top, fold in half and crimp edges. Make sure to seal fully, or your filling will leak out. Place in bottom of steamer with dumplings not touching. Steam 10-15 minutes or until meat is thoroughly cooked.
Serve with Spicy Achar. Enjoy!
If you’re interested in learning more about Nepal (and other countries in the 10/40 window) I highly suggest checking out the book Asia: Its People and History. The ebook version is currently on sale!
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Mommy Moments
A Pinch of Joy
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