Discover the Flavors of Nepal: Traditional Momo’s and Jhol Momo’s
Welcome to our culinary journey through the vibrant flavors of Nepal! Today, we’re diving into the world of Nepalese momos, including the classic steamed dumplings and the deliciously tangy Jhol Momos. Whether you’re new to Nepalese cuisine or a seasoned fan, these recipes are sure to delight your taste buds. Let’s get started!
Traditional Nepalese Momos
Ingredients for the Dough:
- 2 cups all-purpose flour
- 1/2 cup water (add more if needed)
- A pinch of salt
Ingredients for the Meat Filling:
- 250g ground meat (chicken, pork, or beef)
- 1 medium onion, finely chopped
- 2-3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2 green chilies, finely chopped (optional)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh scallions, chopped
- 1 teaspoon soy sauce
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- A pinch of black pepper
Ingredients for the Vegetable Filling (alternative):
- 1 cup finely chopped cabbage
- 1/2 cup finely chopped carrots
- 1/2 cup finely chopped bell pepper
- 1 medium onion, finely chopped
- 2-3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh scallions, chopped
- 1 teaspoon soy sauce
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- A pinch of black pepper
Instructions:
- Making the Dough:
- In a large bowl, mix the flour and salt.
- Gradually add water and knead until you get a smooth and elastic dough. Cover with a damp cloth and let it rest for at least 30 minutes.
- Preparing the Filling:
- In a large bowl, combine all the ingredients for the meat filling or vegetable filling.
- Mix well until all the ingredients are well incorporated.
- Assembling the Momos:
- Divide the dough into small balls (about the size of a golf ball).
- Roll each ball into a thin, circular wrapper, about 3 inches in diameter.
- Place a tablespoon of the filling in the center of each wrapper.
- Fold the wrapper in half and pinch the edges together to seal. You can pleat the edges for a traditional look.
- Cooking the Momos:
- Grease a steamer rack or line it with cabbage leaves to prevent sticking.
- Place the momos on the rack, ensuring they are not touching each other.
- Steam the momos over boiling water for about 10-12 minutes or until the dough is cooked and the filling is heated through.
- Serving:
- Serve the momos hot with achar (Nepalese tomato pickle) or any dipping sauce of your choice.
Enjoy your homemade Nepalese momos!
Jhol Momos (Dumplings in Broth)
Ingredients for the Dough:
- 2 cups all-purpose flour
- 1/2 cup water (add more if needed)
- A pinch of salt
Ingredients for the Meat Filling:
- 250g ground meat (chicken, pork, or beef)
- 1 medium onion, finely chopped
- 2-3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2 green chilies, finely chopped (optional)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh scallions, chopped
- 1 teaspoon soy sauce
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- A pinch of black pepper
Ingredients for the Vegetable Filling (alternative):
- 1 cup finely chopped cabbage
- 1/2 cup finely chopped carrots
- 1/2 cup finely chopped bell pepper
- 1 medium onion, finely chopped
- 2-3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh scallions, chopped
- 1 teaspoon soy sauce
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- A pinch of black pepper
Ingredients for the Jhol (Broth):
- 2 medium tomatoes
- 1 tablespoon sesame seeds
- 1 tablespoon roasted peanuts
- 2-3 dried red chilies
- 2-3 cloves garlic
- 1-inch piece of ginger
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 tablespoon mustard oil (or any cooking oil)
- 1/2 teaspoon fenugreek seeds (optional)
- 2 cups water or vegetable/chicken broth
- Salt to taste
- Fresh cilantro for garnish
Instructions:
- Making the Dough:
- In a large bowl, mix the flour and salt.
- Gradually add water and knead until you get a smooth and elastic dough. Cover with a damp cloth and let it rest for at least 30 minutes.
- Preparing the Filling:
- In a large bowl, combine all the ingredients for the meat filling or vegetable filling.
- Mix well until all the ingredients are well incorporated.
- Assembling the Momos:
- Divide the dough into small balls (about the size of a golf ball).
- Roll each ball into a thin, circular wrapper, about 3 inches in diameter.
- Place a tablespoon of the filling in the center of each wrapper.
- Fold the wrapper in half and pinch the edges together to seal. You can pleat the edges for a traditional look.
- Cooking the Momos:
- Grease a steamer rack or line it with cabbage leaves to prevent sticking.
- Place the momos on the rack, ensuring they are not touching each other.
- Steam the momos over boiling water for about 10-12 minutes or until the dough is cooked and the filling is heated through.
- Preparing the Jhol (Broth):
- Roast the tomatoes over an open flame or in a broiler until the skin is charred. Peel and chop them.
- In a blender, combine the roasted tomatoes, sesame seeds, roasted peanuts, dried red chilies, garlic, ginger, turmeric powder, cumin seeds, and coriander seeds. Blend into a smooth paste.
- Heat mustard oil in a pot. Add fenugreek seeds and let them sizzle until they turn dark (if using).
- Add the blended paste to the pot and cook for about 5-7 minutes, stirring continuously.
- Add water or broth, and salt to taste. Bring to a boil, then simmer for about 10 minutes.
- Adjust the consistency of the jhol by adding more water or broth if needed.
- Serving:
- Place 4-5 steamed momos in a bowl.
- Pour the hot jhol over the momos.
- Garnish with fresh cilantro.
Enjoy your delicious Jhol Momos!
These recipes capture the essence of Nepalese cuisine, bringing together simple ingredients to create complex and satisfying flavors. Whether you’re enjoying traditional momos with a dipping sauce or savoring the spicy, tangy jhol momos, these dishes are sure to transport your taste buds to the heart of Nepal. Happy cooking!