Nepalese MoMo

Ingredients:

For the Dough:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 3/4 cup water (adjust as needed)

For the Filling:
– 1 lb ground meat (chicken, pork, or beef)
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 inch ginger, minced
– 1/2 cup finely chopped cabbage
– 1/2 cup finely chopped scallions (green onions)
– 2 tablespoons soy sauce
– 1 tablespoon vegetable oil
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon black pepper
– Salt to taste

For the Tomato Chutney (Achar):
– 3 medium tomatoes, chopped
– 2 cloves garlic
– 1 inch ginger
– 2-3 dried red chilies (adjust to taste)
– 1 tablespoon vegetable oil
– 1/2 teaspoon fenugreek seeds
– 1/4 teaspoon turmeric powder
– Salt to taste
– Fresh cilantro for garnish

Instructions:

1. Preparing the Dough:
1. In a large bowl, mix the flour and salt.
2. Gradually add water and knead until a smooth and elastic dough forms.
3. Cover the dough with a damp cloth and let it rest for at least 30 minutes.

2. Preparing the Filling:
1. In a mixing bowl, combine the ground meat, chopped onion, garlic, ginger, cabbage, and scallions.
2. Add the soy sauce, vegetable oil, cumin, coriander, turmeric, black pepper, and salt.
3. Mix well until all ingredients are thoroughly combined.

3. Shaping the Momos:
1. Divide the dough into small balls (about the size of a large marble).
2. Roll each ball into a thin circle about 3-4 inches in diameter.
3. Place a tablespoon of filling in the center of each circle.
4. Carefully fold the edges over the filling, pleating and pinching to seal the dumplings. There are many ways to fold momos, such as crescent, round, or half-moon shapes.

4. Steaming the Momos:
1. Lightly oil a steamer basket or line it with cabbage leaves to prevent sticking.
2. Arrange the momos in the steamer, ensuring they do not touch each other.
3. Steam the momos over boiling water for about 10-12 minutes, or until the dough is translucent and the filling is cooked through.

5. Preparing the Tomato Chutney (Achar):
1. Heat the oil in a pan over medium heat.
2. Add the fenugreek seeds and dried red chilies, and sauté until fragrant.
3. Add the chopped tomatoes, garlic, ginger, turmeric, and salt. Cook until the tomatoes are soft and the mixture is well blended.
4. Allow the mixture to cool, then blend it into a smooth sauce.
5. Garnish with fresh cilantro.

6. Serving:
1. Serve the hot momos with the prepared tomato chutney on the side.
2. Enjoy your delicious Nepalese momos!