Momo (Meat Dumplings)


3 c. all-purpose flour
1 c. water
pinch of salt
(Alternatively, buy egg roll or wonton wrappers)

1 lb. ground or minced chicken/turkey/lamb/pork
1 c. onion, finely chopped
½ c. shallots, finely chopped
½ c. cilantro, chopped
½ c. diced tomatoes
1 tsp. garlic paste
1 tsp. ginger paste
¼ tsp. turmeric (optional)
1 tsp. cumin powder
1 tsp. coriander powder
3 fresh chilies (paste)
4 T. ghee or butter
salt to taste



Wrapper Directions:
In a bowl combine flour, salt and water. Mix well.  Knead until the dough becomes similar to pizza dough.
Optional step: Cover and let stand for about 1 hour. Knead well again before making the wrappers.

Prepare 1” dough balls and roll between your palms to spherical shape. Dust working board with dry flour. On the board gently flatten the ball with rolling pin to about 2” diameter circle. Repeat steps again for more wrappers.

Filling Directions:
Combine all ingredients.
Mix well, adjust seasoning according to taste.

Packing Dumplings:
Hold wrapper on one palm. Put about 1 spoon of filling in middle of wrapper. With the other hand bring all edges together to center, making the pleats. Pinch and twist the pleats to ensure the absolute closure of the dumpling. Closing the meat inside wrapper is the secret of tasty and juicy dumplings.

Steaming Dumplings:
Heat water in a steamer. Oil the steamer rack well or put cabbage leaves on bottom to prevent dumplings from sticking to rack. Put dumplings in steamer. When the water boils, close the lid on rack. Steam until the dumplings are cooked through, about 10-15 minutes.


Notes and Instructions