Momo is a type of steamed bun with some form of filling. Momo has become a traditional delicacy in Nepal, Tibet and among Nepalese/Tibetan communities in Bhutan, Sikkim and Darjeeling district. It is one of the most popular fast foods in Nepal. Momos have also spread to India.
Ingredients
- 400g chicken mince
- 1 little chestnut onion, finely cleaved
- 2 shallots, closes trimmed, finely hacked
- 1/4 container cleaved new coriander
- 2 teaspoons ground cumin
- 2 garlic cloves, finely hacked
- 2 teaspoons finely hacked crisp ginger
- Squeeze of ground nutmeg
- 300g (2 containers) plain flour
- Squeeze of salt
- 125ml (1/2 container) water
- Olive oil, to oil
- 40g spread
* To make the momos, join the mince, onion, shallot, coriander, cumin, garlic, ginger and nutmeg in a dish. Season with salt and pepper. Spread with plastic wrap and place in the ice chest.
* Place the flour and salt in a dish. Make a well in the middle. Pour in the water. Utilize a wooden spoon in a slicing movement to blend until verging on consolidated, including additional water if essential. Utilize your hands to unite the mixture in the dish. Turn onto a delicately floured surface and manipulate for 10 minutes or until smooth. Place in the dish. Spread with plastic wrap and put aside for 20 minutes to rest.
* Brush a huge preparing plate with olive oil to daintily oil. Move 1 tablespoonful of batter into a ball. Utilize the palm of your hand to smooth. Utilize a moving pin to take off to a 8cm-breadth circle. Holding the batter plate in the palm of your hand, place 1 tablespoonful of mince blend in the middle. Unite the batter to encase the filling, creasing and squeezing the edges to seal. Place on the readied plate and cover with a moist tea towel. Rehash with the remaining batter and mince blend to make 24 momos.
* Add enough water to a wok to achieve a profundity of 5cm. Convey to the bubble over high warmth. Decrease warmth to medium. Brush a substantial bamboo steamer with olive oil to softly oil. Place 33% of the momos in the steamer and cover. Place over the wok and cook, secured, for 12 minutes or until cooked through. Exchange to a substantial plate. Rehash, in 2 more bunches, with remaining momos.
* Warm a large portion of the margarine in an extensive non-stick griddle over medium warmth. Cook a large portion of the momos for 2 minutes or until bases are fresh. Rehash with remaining margarine and momos. Present with tomato achar.
By Magazine177
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