Momos are little dumplings traditional to Nepalese cuisine, among others – the filling is rich pork packed with the
delicious flavours of ginger, coriander and the lovely spices of garam masala,
and the whole thing is surrounded by moist pastry. I first tried these at a
fabulous little Nepalese restaurant in Bath called Yak Yeti Yak (click here for
my review!) and they were so delicious I knew I had to have a go at making them
myself. This recipe is adapted from a couple of different ones that I found
120g plain flour, plus extra for dusting & rolling
150ml cup of water
300g pork mince
2 spring onions
1 tsp fresh ginger
2 garlic clove
Salt and black pepper
Handful of fresh
2 tsp garam masala
1 tbsp oil
sauce, to serve
Start out by making the filling – pop the mince in a bowl with a good
sprinkle of salt and pepper and mix well to break up the meat. Finely chop the
spring onions & fresh ginger and add those, and then crush in the garlic.
Next , sprinkle in the garam masala – this is a wonderfully aromatic spice
blend often found in South Asian cuisines, and usually includes cloves,
cinnamon, cumin and cardamom. It’s worth buying, particularly if you like
curries, as it will liven them up a treat (flavourwise, that is – it’s not especially
hot). Finally, chop the fresh coriander, add that with a drizzle of olive oil,
and mix the whole thing really well.
Once that’s all sorted, make your pastry. Weigh out the flour and then
add the water a bit at a time, stirring as you go. A soft dough will start to
form – you want it to come together (if it’s too dry, there will be lots of
little bits of dough) but you don’t want it to start going blobby and sticky.
Don’t worry though, because you can always add a little bit more flour if you
feel like you’ve gone too far!
Flour a chopping board really well and tip the dough out onto it. Get
your hands covered in flour as well and handle the dough gently, making sure
it’s come together in one soft lump, and sprinkling on more flour if it sticks
to your hands. Next, start rolling it out – keep turning it over, to stop it
sticking, and add more flour if you need to. You want to try and get it nice
and thin, but obviously not so thin that holes appear too easily.
For the next part, you need to create circles of dough that are about
10cm across – the easiest way to do this is to find a glass or a mug with about
the right circumference, turn it upside down, and use it to press out the
circles. Wash your hands, and then start forming the meat filling into little
balls about the size of a 10p piece – pop each one into the middle of a circle
and then wrap it up warmly with the dough, pinching the top to close it. You
can make them little parcels like I’ve done in the picture, or you can try
folding them into little half-circles and crimp the edges, like a miniature
Finally, heat a couple of centimetres of water in a little saucepan, and
once it’s boiling and producing plenty of steam, rest a sieve on the top of the
pan and put a couple of momos in the sieve to cook. Put a lid on top and leave
them for about 7 minutes.
Serve them as soon as possible, while they’re still fresh, with a nice
bit of fiery rocket and some sweet chilli sauce, for dipping.