Momos: A Taste of the Himalayas

Across the Himalayas, these dumplings are a local treat

Ingredients

Recipe makes around 30 momos

For the Dough

• 2 cups of all-purpose flour
• pinch of salt
• 4 to 6 tablespoons of water for kneading (add more or less as necessary)

For the Stuffing

• 1 kg of ground meat (we recommend mutton)
• 1/2 kg of diced onions 
• 1.5 tsp salt
• 1 tsp black pepper
• 1 tsp meat masala (or if unavailable garam masala)
• 5 garlic cloves finely chopped
• ginger, equivalent amount of garlic, finely chopped

Method

1. For the dough: mix the flour and salt, then add water and knead until the dough is firm. Cover and set aside for 15-30 minutes
2. Mix all the stuffing ingredients thoroughly (we recommend using your hands!) S
3. Take the dough and separate into balls, about the size of two fists, and then roll them out on a flat surface. Roll to the width of approximately 0.5 centimeters
4. Use a small cup or cookie cutter and cut out small circles. Place one tablespoon of stuffing int he center of each 
5. Starting at one end, fold and pleat the edges of each momo until sealed. Click the button below to see how locals do it!
6. On a greased steamer pan, space out momos so they are not touching and steam for 20-30 minutes