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Ingredientes
- 3 c. All-purpose Flour
- 1 Tbsp. Vegetable Oil
- 1 pch Salt
- 1 c. Water
- 1 lb Lean Grnd Lamb or possibly Chicken
- 1 c. Onion, finely minced
- 1/2 c. Green Onion, finely minced
- 3 x Fresh Red Chilies, chopped
- 1/2 c. Cilantro, minced
- 1 tsp Garlic, chopped
- 1 tsp Fresh Ginger, chopped
- 1 tsp Coriander Pwdr
- 1 tsp Cumin Pwdr
- 1 tsp Freshly grnd Black Pepper
- 1/2 tsp Timur, (Szechwan Pepper)
- 1/2 tsp Turmeric
- 1 c. Nepali Cheese, (Paneer), roughly crushed (optional)
- 2 Tbsp. Clarified Butter Salt to taste
Direcciones
- Sent a lovely collection of Nepali cookery our way.
- You'll notice which there's no beef in any of the recipes our Missouri member sent our way, as Nepal is a Hindu nation and cows are sacred. The Kitchen Staff prepared our Momos with lamb, but we've been assured which chicken works well, also.
- To prepare the dough combine flour, oil, salt, and water in a large mixing bowl. Mix well, then knead till the dough is thoroughly blended, about 8-10 min. Cover and let stand for at least 30 min. Knead well again before making wrappers.
- To prepare the meat filling, thoroughly combine all the filling ingredients in a large mixing bowl, adding salt and pepper to adjust the seasoning.
- Cover and chill for at least 1 hour to allow all ingredients to impart their unique flavors. This also improves the consistency of the filling.
- To assemble the Momos, give the dough a final knead. Dust work area with flour. Prepare 1-inch-round dough balls. Taking a ball, roll the dough between the palms of your hands. Gently flatten the ball with your palm to create about a 2-inch circle. Make a few semi-flattened circles, then use a rolling pin to roll out each flattened circle into a wrapper. For well-executed Momos, it is essential which the middle portion of the wrapper be slightly thicker than the edges; this ensures the structural integrity of the dumplings during packing and steaming.
- Hold the edges of the semi-flattened dough with one hand and with the other hand begin rolling the edges of the dough out further, swirling a bit at a time. Continue till the wrapper is about 3 inches in diameter. Repeat with the remaining semi-flattened dough circles. Cover with a bowl to prevent from drying.
- For packing, hold a wrapper in one palm and put one Tbsp. of the meat filling mix in the center; and with the other hand, bring all edges together to the center, making pleats. Healthy pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling. This is essential to produce good tasting, juicy dumplings.
- Heat up a steamer, and oil the steamer rack well. This is critical because it will prevent dumplings from sticking. Arrange uncooked Momos in the steamer. Close the lid, and allow steaming till the dumplings are cooked through, about 10-15 min. Take the dumplings off the steamer, and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 281g | |
| Recipe makes 5 servings | |
| Calories 608 | |
| Calories from Fat 251 | 41% |
| Total Fat 28.03g | 35% |
| Saturated Fat 11.51g | 46% |
| Trans Fat 0.07g | |
| Cholesterol 74mg | 25% |
| Sodium 125mg | 5% |
| Potassium 452mg | 13% |
| Total Carbs 63.57g | 17% |
| Dietary Fiber 3.5g | 12% |
| Sugars 2.7g | 2% |
| Protein 23.94g | 38% |
