Momo style Nepalese dumplings.

Momo dumplings, steamed or fried are one of my favourite comfort foods. Easy to make in just a few minutes, they are great dipped in your favourite sauce or as a perfect addition to soups and stews.

When I travelled for work, I always made time to take a cookery lesson with a local in their home. When I was in Taiwan, I learned how to make several local dishes, plus the added bonus of these Momo dumplings as the cook’s husband was Nepalese.

All the Momo ingredients are mentioned in the video, but I’ve listed them below for your convenience.

For the Momo filling

  • 1 carrot
  • 1 stick celery
  • 7 mushrooms
  • Thumb sized piece of Ginger 
  • 2 scallions / spring onions
  • 2 garlic cloves
  • 2 leaves Chinese cabbage
  • 1 cup extra firm tofu 
  • 1 tablespoon garlic powder
  • 1 tablespoon curry power
  • 1 tablespoon peanut butter 
  • 1 teaspoon cornflour 
  • Salt and pepper 

Finely chop everything into a course paste by hand or in the food processor.

For the dough

  • 2 cups brown flour (use white flour if you prefer)
  • 1 tablespoon coconut oil
  • Warm water

Mix the flour with the coconut oil, then gradually add warm water until you have a stuff dough. Knead for 5 minutes then leave to rest for 10 minutes, covered with a tea towel. Roll out then cut out discs using a cookie cutter or a glass.

Place a teaspoon of the filling into the centre of each disc, wet around the edges and seal like a pasty/empanada/dumpling. Don’t worry if they look messy, as long as they are sealed they will taste amazing!

Steam for 8 minutes to a wonderful soft dumpling.

Or, brush/spray with oil and air fry for 8 minutes until crispy.

I make a dip for my Momo dumplings with; soy sauce, maple syrup, rice wine vinegar, sesame oil, chopped fresh spicy chillies and coriander. I usually eat too many – they are just too good!

Thanks for stopping by, have a beautiful day.

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