A Day With MoMo is A Day Well Spent
There’s no doubt about the fact that momo is one of the most loved dishes in Nepal. It is enjoyed by people of all ages and is available at almost every other doorstep. The popularity of momo has transcended communal and national boundaries and is spreading in many other parts of the world.
In this very process, momo has become an imperative essence of Nepal and Nepali cuisine.
So, what is the thing that is so special about it?
Momo is basically a dumpling with minced meat, veggies, or any other stuffing as per your preference. Momo is prepared with special spices, which adds a unique and original taste to suit the Nepalese palate. The most important and appreciated part of momo is the “momo ko achaar”, a ground tomato sauce that really spices up the entire dish with a tongue-tickling taste.
Although the origin of momo is apparently unclear, there are a few assumptions and beliefs prevalent on how and when momo originated or came to Nepal. Out of all, the most believed perception is that momo traces its root to Tibet. It has since evolved into many sub-varieties, from tandoori momo to chocolate momo, as people continue to experiment with new techniques and flavors.
The Chowk has been serving this taste since Day 1 and it has definitely been the most loved dish here at Hobart as well.
Now, aren’t you wondering what this special dish is made of?
Let’s look at a simple Chicken Momo recipe.
- 4 cups all-purpose flour
- 2.5 pounds ground boneless chicken
- 1 cup chopped fresh cilantro
- 1 cup chopped onions
- 4 tablespoons minced garlic
- 4 tablespoons minced peeled ginger
- 2 tablespoons ground cumin
- 1 teaspoon ground cinnamon
- Salt and black pepper
- Non-stick cooking spray
Disclaimer: Please don’t cook recipes with ingredients you’re allergic to, and use your best judgment with raw ingredients. It is your responsibility to do the necessary research and make appropriate food-handling decisions for you and your family. The recipe presented here is intended for entertainment and/or informational purposes only. All the recipes are made and used at your own discretion and risk.
Now, quickly jump to the following directions and treat yourself with “mittho momo”:
- Mix flour and 1 1/2 cups water together in a bowl. Knead the dough until it is medium-firm and flexible. Cover and set aside for 1 hour.
- At the same time, mix the chicken, onions, cilantro, garlic, ginger, cumin, cinnamon, 2 tablespoons of salt, and about half a teaspoon of pepper in a bowl to make the chicken filling. Form balls with 1/2 ounces of dough to make the wrappers.
- Roll each ball into a 4-inch flat circle of dough with a rolling pin. Repeat with the rest of the dough.
- Spray the steamer pan with cooking spray.
- Put a spoonful of the chicken filling in the middle of a wrapper and start pleating. Pinch and fold the edges of the wrapper together with your right thumb and index finger while holding the wrapper in your left hand, until the edges of the circle close to make a little satchel. Place the finished momo in the prepared steamer pan. Repeat with the remaining wrappers and filling.
- Boil half a pot of water in the steamer pot. Place the steamer pan with the momos on top of the pot and cover with a tight lid. Steam the momos until they are done.
Make it the way you want it!!
Momo can be a humble meal for one or a fun activity for friends and families to bond over while stuffing dumplings. A day with momo is a day well spent.
Visit The Chowk @ Hobart for this genuine taste of Nepal or are you spending a good day at home with a plate of hot momos?
Let us know!!