momo

Vegan Nepali Recipe: Momo

by • 12 July, 2014 • Blog-en @en, RecipesComments (0)1583

This plate is probably not only the most common fast food in Nepal, but also the most well known Nepali plate. These little pies filled with vegetables or potatoes (sometimes meat, but not relevant in the Veganodissey), make a perfect snack while you wait for a second dish, but if you prepare enough, it definitely makes a whole meal!

Not sure why, but I really wanted to get to Nepal and try them. I was eating very tasty plates in India, but I really was craving this, even though I never tried them! And then my first day in Nepal I went and tried them. The result … not remotely as great as I expected!

The thing is that by themselves it seems like something is missing. It’s not that they are bad, but …

And then you might be thinking “aren’t there any other recipes you can write about, if this is not so great?” The answer is: “I found a solution, actually two!”

Most restaurants serve the Momos with either a sauce (two recipes included in this chapter) or in a soup, and it completely makes up for the taste that it’s missing. Unfortunately the first Momos I tried didn’t come with neither of them.

Anyway, today you get a double recipe, with double way of preparing them, two sauces and a soup! The combinations are endless 😉

Enjoy!

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Ingredients

Dough

–          2 cups of flour

–          Water

–          Salt

 

Potato filling

–          6 – 7 small potatoes

–          Garlic

–          Onion

–           Salt

–          Chili

 

Vegetable filling

–          A couple cups of basically any vegetable that is in season:

o   Carrot

o   Cabbage

o   Spinach

o   Mushroom

o   Use your imagination!

–          Garlic

–          Onion

–          Salt

–          Chili

–          Oil

No-name common sauce

–          Tomatoes

–          Garlic

–          Salt

–          Chili

–          Corn flour

Achar Sauce

–          Soy beans

–          Tomatoes

–          Garlic

–          Chili

–          Salt

 

Soup

–          Oil

–          Garlic

–          Chili

–          Water

–          Masala

–          Salt

–          Cumin

 

Preparation

The dough for both the fillings is the same, also the way you prepare the pies, the only difference is the way you cook them. So you should choose a filling, a way of cooking them and a sauce or the soup.

Dough

Let’s start from the very beginning!

Take the flour and add a pinch of salt. Slowly add water while kneading it till you get a smooth even dough. Then make the dough flat, around 1-2 mm thick. Then with a glass (or basically anything round), cut dough circles. Put a tiny bit of flour on both sides of the circles, for them not to stick. Set aside.

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Potato filling

Peal and boil the potatoes till they are cooked. Fry anions and garlic for a couple minutes with salt and chili. Then mix everything together and smash till it looks even.

Vegetable filling

Chop the onions and fry them for a couple minutes on a pan with a bit of oil. Add the garlic. After a minute add the chopped desired vegetables. Add salt and chili. Stir-fry till the vegetables are soft.

Making the pies!

This is the process that actually makes the Momos! At the beginning it might be a bit hard, and the dough might break, but with patience and being careful it works! Before closing the pie you should choose if you are going to steam them or fry them: if you want to steam them (my favorite), make half moon shape, if you want to fry (also tasty) they should look like little balls.

–          Half-moon: put a spoonful of filling in the center of a dough circle. Then bend it in half and being careful not to break it close it on the top and sides. Close them completely, so it won’t spill!
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–          Balls: put a spoonful of filling in the center of a dough circle. Then close it evenly all around at the same time. Again, be careful and close it completely, not to make a bit of a mess.

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Cooking the Momos

–          Steamed: Put them in a steamer with a bit of oil, for them not to stick. Add water in the lower part. Close the lid and once the water is boiling, the Momos will be ready in 6-7 minutes. Serve with either sauce explained later, or inside the soup!

 

–          Fried: Preheat a bit of oil in a pan and fry the Momo balls till they start getting a golden color. Be careful not to put the Momos too close to each other, if they touch they will stick together! Then add a bit of water and put a lid on top for 2 minutes, to steam them. Ready! Now you only need a sauce to put it with, usually this kind is not served in the soup!

Nameless common sauce

Boil and peal the tomatoes. Add in a pan with a bit of oil. Add fine chopped garlic salt and chili. Then add corn flour to taste, till it gets as thick as you want it! Usually this sauce it’s quite liquid, but is up to you!

Achar Sauce

Fry the soy beans till they get hard. Then smash them finely. Boil and smash the tomatoes. Add the tomato “sauce” and the beans in a pan with a bit of oil. Add garlic, salt and chili. Cook till it gets the desired texture, usually this one is quite thick.

Soup

Chop the garlic and chili. Fry them in a pot till they garlic starts getting a golden color. Add water, masala and salt. Bring it to boil and remove from the fire. The soup is ready to put the Momos inside!

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That’s it! Just be creative and you can try all the ways in which Momos are prepared in Nepal. Of course not in all restaurants they have this many choices. I had the pleasure to discover them along the way!

Aphno bhojana ananda!