Classic Nepali Momo

Traditional Nepali lamb dumplings - the most beloved dish in Nepal

• Dough for wrappers:
• - 5 cups all-purpose flour
• - 1 tablespoon oil
• - 1 cup water or as required
• - Pinch of salt
• Filling:
• - 2 lbs lean ground lamb
• - 1 cup onion, finely chopped
• - 1/2 cup green onion, finely chopped
• - 1/2 cup fresh cilantro, finely chopped
• - 1 tablespoon fresh garlic, minced
• - 1 tablespoon fresh ginger, minced
• - 1/2 teaspoon timur (Szechwan pepper)
• - 1/2 nutmeg, grated
• - 1/2 teaspoon turmeric
• - 1/8 teaspoon asafetida
• - 1 tablespoon cumin powder
• - 1 teaspoon hot chili powder (optional)
• - 3 fresh red chilies, minced
• - 3 tablespoons cooking oil
• - Salt and Pepper

1. 1

   For stuffing mixture, combine all filling ingredients in a large mixing bowl. Mix well, adjust for seasoning with salt and pepper. Cover and refrigerate for at least an hour to allow all ingredients to impart their unique flavors.
2. 2

   In a large bowl combine flour, oil, salt and water. Mix well, knead until the dough becomes homogeneous in texture, about 10 minutes. Cover and let stand for at least 15 min.
3. 3

   Prepare 1-in. diameter dough balls. Roll out into 3-in diameter wrappers.
4. 4

   For packing hold wrapper on one palm, put one tablespoon of filling mixture and bring all edges together to the center, while making pleats. Pinch and twist to seal.
5. 5

   Heat up a steamer, oil the steamer rack well. Steam for 10-15 minutes until cooked through. Serve immediately with tomato achar.