Recipe of Favorite Nepali dumplings (Mo:Mo)

Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, nepali dumplings (mo:mo). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Nepali dumplings (Mo:Mo) is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Nepali dumplings (Mo:Mo) is something that I’ve loved my entire life. They’re fine and they look wonderful.

Hello guysI came with a new recipe video of MOMO. Here is the process how Nepalese people make dumplings at home. It's just for fun and some may inspire to. Momo (Dumplings) is one of Nepals most popular dishes which can be eaten as an entree or as mains.

To begin with this particular recipe, we have to first prepare a few components. You can have nepali dumplings (mo:mo) using 21 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Nepali dumplings (Mo:Mo):

1. Make ready Mo:Mo (Dumplings)
2. Get Wonton wraps (48 count)
3. Make ready ground meat (chicken, turkey, etc.)
4. Get canola oil
5. Make ready medium onion (white, red, or yellow)
6. Prepare shredded cabbage (or cole slaw)
7. Take cilantro
8. Take turmeric
9. Take salt
10. Take Momo masala
11. Make ready cumin powder
12. Prepare Achaar (the sauce)
13. Make ready canola oil
14. Prepare turmeric
15. Make ready salt
16. Make ready garlic paste
17. Take ginger paste
18. Prepare cumin
19. Make ready broth (vegetable or meat)
20. Make ready cilantro
21. Prepare Some hot sauce (optional, if desired)

Momo is a type of East and South Asian steamed filled dumpling. Momos are native to Nepal, Southwest Tibet, Bhutan as well as North Indian region of Ladakh, Northeast Indian regions of Sikkim. This is the most popular dish in Nepal. Might I dare to say, it's a national food of Nepal.

Instructions to make Nepali dumplings (Mo:Mo):

1. In a large mixing bowl, put the meat and pour the oil on it.
2. In the meantime, put the onion, cilantro, and cabbage in a blender and blend it. The purpose is to chop it fine, and not a smooth paste. Once it is chopped finely in the blender, pour it in the bowl with the meat.
3. Add the remaining of the ingredients to the bowl and mix the entire mixture really well. (Hand mixing works best!)
4. Let it marinate in the fridge while you prepare rest of the steps.
5. While the meat mixture is marinating, make the achaar (sauce). Chop the tomatoes and onions in quarters. Chop the cilantro bunch in half.
6. In a small pot, add the oil and heat it for a minute in medium heat. Add the onions and cook it until it's translucent- about 5 minutes.
7. Add the tomato quarters in the pot and cook until tomatoes start to release juice.
8. Once the tomatoes start to release juice, add the turmeric, salt, garlic, and ginger. Cook for another minute.
9. Add the cumin and cook for about 1 minute. Add the broth, lower heat, and summer it for about 5 minutes. If the broth in the mixture starts to evaporate and the mixture becomes dry, pour a little more broth. At the end of the 5 minutes, you would want the mixture to be a little brothy!
10. Take the pot out of the heat and let it cool for a few minutes. Then, pour all of the tomato mixture in a blender. Add the cilantro to the blender and blend really well.
11. Refrigerate the sauce while you follow the remaining steps for dumplings.
12. Set up the steamer and heat some water in the steamer base so that the water steam is ready. In the meantime, wrap the marinated meat mixture in the wraps.
13. Ideally, take a fork, and place a small fork-full of meat mixture in the center of the wrap. Rub some water on the edges of the wrap and seal all the edges together. Make sure that all corners and sealed. Repeat until you run out of the meat, or the wrap!
14. Once the meat mixture has been wrapped and the water is boiling, put the Momos in the steamer and steam it for 20 minutes. If the steamer has two tiers, make sure that you switch the tiers at 10 minute mark, so that each tier of Momos are cooked properly.
15. Once cooked, remove the Momos from the steamer and serve immediately. To serve, add the desired amount of the Momos in a bowl and pour some chilled achaar over it.
16. Refrigerate the leftover Momos and achaar. Eat within 3 days.

This is the most popular dish in Nepal. Might I dare to say, it's a national food of Nepal. At least that is what my husband always says. For well-executed Momos, it is essential that the middle portion of the wrapper be slightly thicker than the edges; this ensures the structural This is critical because it will prevent dumplings from sticking. Arrange uncooked Momos in the steamer.

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