How to Make Nepalese Momos (with video) - Dumplings from Nepal

All dumplings seem to have history

Often dating back centuries. These Nepalese dumplings more commonly know as Momos are no different. Brought back to Nepal by the Newar community of Katmandu from Tibet, where the merchants use to go and trade. Then the Nepali would modify and change ingredients to what was locally available, most of the time that being Water Buffalo – don’t worry I’m not using Water Buffalo in this recipe.

The story sounds very similar to Japenese Gyozas. Momos even look like Gyozas but don’t be fooled by looks alone. The use of coriander, cumin, turmeric, ginger in the dumpling mixture and the Tomato Chilli Chutney they’re served with is what really sets these dumplings apart from any other Chinese/Japanese/Korean dumpling. After your first bite, you’ll understand!

The filling is a mixture of chicken mince, spices, cabbage and carrot but you can also use lamb, pork, beef and any type of vegetable you like. Momos can be steamed, fried, or steamed and then pan-fried it really is up to you! Just make sure you serve them with that hot and tangy Tomato Chilli Chutney – it’s an essential part of the dish. They’re perfect as an appetizer or a full meal or even a quick snack.

---

Watch the video: ▶️ DTube
Downloadable Recipe: Nepalese Momos - TillyEats