Name: Momo
Yield: 4
Cuisine: Nepal
Ingredients: 2 cups all-purpose flour; 3/4 cup water; 1 lb (450 g) ground chicken, pork or buffalo; 1 onion, minced; 3 cloves garlic, minced; 1 tbsp grated ginger; 1/4 cup chopped cilantro; 1 tsp cumin; 1/2 tsp timur or black pepper; 1 tbsp oil; Salt; Tomato-chili achar to serve

Where it comes from

Momo came to Nepal and Tibet through trade and migration and quickly became a national favorite, eaten across the Himalayan region and in India and Bhutan. Fillings vary from buffalo to chicken, paneer and mixed vegetables.

Explore the cuisine of Nepal.

Recipe

Make Momo at home

Serves 4Time 1 hour

Ingredients

2 cups all-purpose flour
3/4 cup water
1 lb (450 g) ground chicken, pork or buffalo
1 onion, minced
3 cloves garlic, minced
1 tbsp grated ginger
1/4 cup chopped cilantro
1 tsp cumin
1/2 tsp timur or black pepper
1 tbsp oil
Salt
Tomato-chili achar to serve

How it's made

Knead flour, water and a pinch of salt into a smooth dough; rest 30 minutes.
Mix the meat with onion, garlic, ginger, cilantro, cumin, pepper, oil and salt.
Roll the dough thin and cut 3-inch (8 cm) circles.
Place a spoonful of filling in each and pleat the edges closed into a round or crescent.
Steam in an oiled steamer for 10 to 12 minutes.
Prepare a dipping sauce by blending roasted tomatoes, chilies, garlic, sesame and salt.
Serve the momo hot with the sauce.