Save this recipe for the strange ‘in-between’ part of Christmas, when there’s lots of leftover food, but you’re looking for something other than turkey sandwiches and cold potatoes. You can stuff these Momos with your Christmas leftovers, and then save the recipe to use again and again throughout the year, with seasonal stuffing ingredients.
I recently visited Nepal, and absolutely fell in love with the beautiful, gentle and hugely diverse country. Situated between India and China, the influence from both cultures is evident everywhere, especially in the food. There are two dishes which really represent Nepalese cuisine: Dal Bat, and MoMos. These strange dumpling-like bites are influenced by the more Chinese aspects of Nepal, and are a popular street food dish you’re likely to find when visiting Kathmandu, the capital.
Easy to make and a great excuse to experiment with different flavours, these are similar to tortellini, and just as delicious. Serve with a dip to contrast the Momos, such as spicy tomato or tamari.
- 2 cups wholemeal flour (you can also use rice flour or plain flour. If you’re avoiding gluten, try using gluten free flour, but be aware that it may not hold together as well, so you may need to add xanthan gum or arrowroot to help it bind.)
- 1 small glug olive oil
- 1 pinch good quality salt
- Enough water to create a knead-able dough
- The filling for these Momos is made from a few Christmassy leftovers: chestnuts, mushrooms, braised red cabbage and cranberries. Use whatever you have, or chop up some vegetables and sautee them with some coconut oil and teriyaki sauce or coconut aminos.
Add the flour, oil, salt and water to a large bowl. Add a small amount of water at a time, until you obtain a doughy mixture that is easy to knead.
Knead the dough for 5-8 minutes, until it becomes pliable and easy to work with.
Leave the ball of dough covered for about half an hour
Just before you’re ready to work with the dough again, prepare your steamer, and make sure it’s nice and hot before using. If you don’t own a steamer, you can use a pan of boiling water with a colander covered with foil on top.
Knead the dough for a couple of minutes when you’re ready to work with it, and roll out to a thin consistency – enough to work with, but as thin as you can get it, the outer casing with become thicker as it cooks.
Use a glass or a cup to cut circles in to the dough
Once you’ve made about 6 or 7 circles, scoop a table spoon of your chosen filling on to the middle of the circle.
Gather the sides of the circle up, and pinch them together to form a small pouch of filling. Twist slightly at the top to create a swirling pattern.
There are two shapes for Momos, one is the small dumpling-like shape, the other resembles a pasty slightly, with a half-moon shape and marked edges. Each shape will work with this recipe, so play around with what you prefer.
Once you’ve made a few bundles, place them in a steamer and steam for about 10 minutes. You’ll know they’re ready when they become shiny and firm.
Serve with a spicy tomato dip, tamari sauce or a creation of your own!
Use this recipe again and again throughout the year with seasonal ingredients