People in Nepal love Momos, which are Nepalese dumplings. They are a popular street food and snack. That you can fill them with ground chicken or vegetables makes them taste great. A tasty dipping sauce is the best way to enjoy these dumplings.
Ingredients: 1 cup all-purpose flour. 1 cup ground chicken or vegetables your choice. 1 small onion, finely chopped. 2 cloves garlic, minced. 1-inch piece of ginger, grated. 2 tablespoons cooking oil. 1 teaspoon cumin powder. 1 teaspoon coriander powder. 1/2 teaspoon turmeric powder. 1/2 teaspoon chili powder adjust to taste. Salt to taste. Chopped fresh cilantro for garnish. Water for dough. Soy sauce or tomato chutney for dipping optional.
Instructions: Put the all-purpose flour and a pinch of salt in a bowl and mix them together. Add water slowly and knead the dough until it's smooth and stretchy. Put a lid on top and wait 30 minutes. Put 2 tablespoons of cooking oil in a pan and set it over medium-low heat. Put in the chopped onions and cook them until they turn clear. Grate some ginger and mince some garlic and add them to the onions. For one minute, stir-fry until it smells good. When you add ground chicken or vegetables to the pan, cook them until they are fully cooked and the water has evaporated. Add salt, coriander powder, turmeric powder, chili powder, and cumin powder to the mix to make it taste better. Make sure to mix all the spices together well. Take it off the heat and let it cool down to room temperature. Make small balls of the dough that are all the same size. Make a thin circle about 3 inches across out of each ball. Put some of the chicken or vegetable mix in the middle of each circle of dough. To make a half-moon shape, fold the dough over the filling. To seal the dumplings, pinch and pleat the edges. Put the momos in a steamer and steam them for 15 to 20 minutes, or until they are cooked and the dough turns clear. Add chopped fresh cilantro to the top of the steamed momos. You can serve it hot with soy sauce or tomato chutney on the side.
Prep Time: 45 minutes
Cook Time: 20 minutes
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