Yum! I have loved momos since my first visit to Nepal in 2008. Yesterday after work Rina (the house cook) and Lok’s daughter Nicole taught all of us how to make momos. They are little dumplings made of white flour and water filled with water buffalo, chicken, veggies (or a mix of both). Sounds pretty simple, but wait until you have to fold the dough around the filling to make little pleats in the dough – looks simpler than you would think! The dough is easily made by mixing the water and wheat flour by hand and leaving the dough to sit whilst making the filling. We made meat momos which included ground water buffalo meat, grated ginger, grated garlic, diced onions, diced cabbage, chopped cilantro, dash of salt and “momo spices” which to me tasted like garam masala with extra chilli. Once the filling was made, all of us sat around the kitchen floor, stuffing the meat filling into small rounds of the dough.
Poor Nicole had to seal the momos with holes before they were steamed.
They were steamed for about 15 mins and are then served with a delicious dipping sauce. The dipping sauce is made of chopped skinless tomatoes, a little ginger & garlic, salt, as many chillis as heat you like and a little bit of water (depends if what consistency you would like the sauce to be). Then you blend and the dipping sauce is ready.
Nicole invited some friends to come by for momos, so we all sat and enjoyed mountains of momos They were scoffed before I had time to take a photo of our plates. But they were very good and we were all very full …….not having had this much meat since I arrived over a month ago. Lok and family laughed at the shape of the momos but we had done our best, and the shapes were judged to be ‘OK’. I guess I won’t be opening up a momo shop anytime soon.