Nepalese momo dumplings
Votes: 6
Time: 2 hours 40 minutes
Complexity: easily
Quantity: 45 dumplings
Complexity: easily
Quantity: 45 dumplings
Momos are popular dumplings in Nepal and Tibet, served as an appetizer or main course. Momos are made from a simple flour and water dough filled with meat. This recipe uses juicy ground chicken thighs for the filling. Mix it with chopped fresh cilantro, onion, garlic, ginger, cumin, and a pinch of cinnamon, which adds a wonderful sweet note to the savory and spicy flavor of the meat. Steam the momos for no more than 10 minutes. They are very juicy, delicious, and filling.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 cups premium flour
- 1.1 kg of minced chicken thighs
- 1 cup chopped fresh cilantro
- 1 cup chopped onion
- 4 tablespoons crushed garlic
- 4 tbsp. chopped peeled ginger
- 2 tbsp. l. ground cumin
- 1 teaspoon ground cinnamon
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Cooking the dish according to the recipe:
- In a bowl, combine flour with 1.5 cups of room temperature water. Knead the dough thoroughly until it becomes firm but elastic. Cover and let rest for 1 hour.
- Meanwhile, in a bowl, combine the ground chicken, cilantro, onion, garlic, ginger, cumin, cinnamon, 2 tablespoons salt and 0.5 teaspoon pepper.
- Cut off 15 grams of dough and form it into a ball. Place the ball on a flat surface and use a rolling pin to roll it into a circle 10 cm in diameter. Repeat with the remaining dough.
- Spray the steamer with cooking spray.
- Place 1 tablespoon of filling in the center of the dough circle. Holding it in your left hand, use the thumb and index finger of your right hand to begin pleating the edges of the dough. Using your index finger, pleat and pinch until the edges of the circle meet. This should form a pouch. Place the momo in the prepared steamer. Repeat with the remaining dough and filling.
- Fill the bottom compartment of a steamer halfway with water and bring to a boil. Place the steamer basket with momos on top and cover tightly with a lid. Steam the momos until tender, 8-9 minutes.
Categories:
recipe / Double boiler / Main courses / Pasta / Bird / Appetizers / Snacks with sauces / Meat appetizers / Asian cuisine / Guy Fieri
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