Momo is a type of steamed dumpling with some form of filling. Momo has become a traditional delicacy in Nepal, Tibet, as well as among Nepalese and Tibetan communities in Bhutan, and across South Asia.
(Vegetarian and Vegan Options Available)
- 4 cups ground chicken (sub mixed vegetables or crumbled tofu for veg option)
- ½ cup butter
- 1 cup cabbage
- 8 tbsp momo masala
- 4 tbsp salt
- ½ cup spring onion
- 1 cup ginger garlic
- ¼ cup cilantro
- 6 tbsp mustard oil
- dumpling wrappers
- 4 cups tomatoes
- 3 ½ tbsp cumin seeds
- 3 ½ tbsp turmeric powder
- 3 cloves chopped garlic
- 4 tbsp roasted soy beans
- 4 tbsp flax seeds
- 4 tbsp roasted sesame seeds
- 2 tbsp cilantro
- 1 ½ tbsp salt
- 1 tbsp oil
Add all ingredients to a large bowl and mix it uniformly. Once mixed, leave it for about 15 minutes so the flavours can blend.
Prepare your steamer. Put some water into the lower part of the steamer and let it boil. Oil the upper part of the steamer so that the momos do not stick.
Wrap the momos. Take a momo wrap in your non-dominant hand and wet all around its edges with water. Put a small dollop of filling in the middle of the wrap. Fold the wrap unequally so that the inner side is smaller and and pinch one end with thumb and index finger. Using the dominant hand, fold the other, outer side of the wrap and pinch to close. Keep repeating until the momo is completely closed and folded into a crescent-like shape.
Place the wrapped momos into the steamer, ensuring they are not touching each other. Start the steaming process and cook for about 15 minutes. Another indicator of cooked momo, is when the wrap becomes translucent.
While the momos are being cooked, prep the achar (dipping sauce). Place mustard oil in a pan and heat.
When the oil is hot, add cumin seeds and sliced garlic. Once the garlic is golden brown, add tomato and then turmeric. Cook and add salt.
Remove the pan from the heat before the mix goes dry or starts burning. Pour the mix in a blender, add seeds and blend thoroughly. Taste and adjust as necessary. If the achar becomes too salty or sour for your taste, you may add some plain yogurt.
Dip momo in achar and take a bite. Enjoy and thank nature for your existence! Momos are best served when piping hot.
Be sure to post your cooking results on social media using the hashtag #SurreyFusion and tag @surreybcevents.
Nepal's culture is in its high peak mountains, its tradition flows with its rivers, art traverses through its valleys and religion lies in the heart of its people.
Nepal's a combination of fascinating art, rich, diverse ethno-lingual cultural heritage, and distinct architecture. Nepal has its breathtaking landscapes from the Himalayas to lush green plains. Nepal also has exotic wildlife, exquisite mouth watering cuisine, and legendary hospitality.
The capital city Kathmandu enjoys a rich tapestry of cultures blending to form a national identity. Kathmandu Valley has served as the country’s cultural metropolis since the unification of Nepal in the 18th Century. A prominent factor in a Nepali’s everyday life is religion. Adding color to the lives of Nepalis are festivals the year round which they celebrate with much pomp and ceremony. Food plays an important role in the celebration of these festivals.
The main meal of Nepalese is Dal, Bhat and Tarkari (when translated to English it becomes like Lentils, Rice and Vegetables). Nepalese take this meal twice a day. In the hilly or the rural areas where Rice is quite expensive. Nepalese substitute rice with "dhedo" which is made from the mixture of flour and water or butter.
Most of the Nepalese people use their bare fingers and palm to eat their food especially the Dal, Bhat and Tarkari. So, if you see people eating with their hands and fingers then dont be surprised. Cows are the sacred animal in Nepal. So, Nepalese do not eat beef items. It is recommended that you dont ask for beef items anywhere and in any part of Nepal. Nepalese people find it offensive.