Homemade Momo (Nepalese Dumplings)
Servings: 1 Portion
Ingredients
Dough
- 150g Plain flour
- 70ml Warm water
- 1 teaspoon Salt
Filling
- 1 Chicken breast, minced
- ½ Bunch of Coriander
- 1 inch Celery, finely chopped
- 2 Spring onions, finely chopped
- 1 Garlic cloves, minced
- 1 teaspoon Chilli powder
- 1 teaspoon Ground cumin
- ½ teaspoon Salt
- 1 teaspoon Olive oil
Achaar Dipping Sauce
- ½ Tinned tomatoes
- 1 Chilli, deseeded
- 1 teaspoon Szechuan peppercorns, toasted
- 2 Garlic cloves
- 1 tsp Olive oil
- ½ Bunch coriander
- 1 teaspoon Ground cumin
Instructions
For The Wrappers
- Add the flour, salt, and water to a bowl. Add more water if it's too dry. Knead for 5 minutes to form an elastic dough. Set aside for 20 minutes in cling film.
- Roll out the dough into a long sausage shape. Cut the dough into 1 inch chunks.
- Using a rolling pin, roll out individual wrappers into circles, repeat and set aside. Cover with cling film to avoid the wrappers going dry.
For The Filling
- In a bowl, combine the filling ingredients and mix well to form a paste.
Folding The Dumplings
- To fill the Momo, take a wrapper and use 1 to 2 teaspoon of mixture and place it in the centre of the wrapper. Then slowly crease the edge of the wrapper pinching around the filling, until the circle is complete.
Cooking
- Place the dumplings in a steamer and cook for 8 minutes.
For The Achaar Sauce
- To make the achaar sauce, place all the ingredients in a food processor or a blender and combine. Heat up in a frying pan or microwave for a bit of warmth.
Serving
- Put the Momo on a plate with the dipping sauce, and serve up!