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2 Mar 2013


  • 2 Red onions , finely sliced
  • 4 Tomato , chopped
  • 3 Garlic cloves , sliced
  • 6 Red chillies , chopped (add more for more spice)
  • 2 cm piece Ginger , peeled and chopped
  • 1/2 cup Brown sugar
  • 1/3 cup Red wine vinegar optional you can use normal vinegar
  • 5 Cardamom seeds, powdered
  • Salt
  • 2 Tbsp Oil
Take the oil in a pan and heat it up. Saute the onions till translucent. Add the ginger, garlic and the chilies to the pan and saute till the raw smell is gone. Add the tomatoes to the pan and cook till mushy. Switch off the flame and add the remaining ingredients.  Add salt to taste. Once it has cooled down add the vinegar, blend it all in a blender till it becomes a smooth paste. This chutney can be stored in a glass jar for over a month. It is an ideal dipping sauce for many starters and can also be used as a spread for sandwiches. It gives that extra zing to the meal. If you are making this sauce as a dip, you can add a little hot water while cooking to make it of dipping consistency. In order to store it as a chutney, cook it for 5 minutes after blending , so that the moisture is gone and it becomes slightly thick and shiny.
I hope you guys enjoyed this lovely starter to the meal. This is a very healthy starter that can be had on a diet. When steamed this contains zero oil. Experiment with the wrappers by using wheat flour. Try different fillings as per taste. These momos can be made ahead. Store them in a container by arranging them in layers with parchment paper in between to prevent it for sticking together. Steam / fry when needed and serve with the chutney. Remember to serve it fresh and hot, straight off the stove..! Enjoy.!!

Nepali Momo

Dough for wrappers
  • 4 cups all-purpose flour
  • 1 tablespoon oil
  • water, as required
  • 1 pinch salt

  • 2 lbs lean ground meat (Lamb or chicken)
  • 1 cup red onion, finely chopped
  • 1/2 cup green onion, finely chopped
  • 1 cup ripe tomato, finely chopped
  • 3 tablespoons fresh cilantro, chopped
  • 1 tablespoon fresh garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1/4 teaspoon nutmeg, freshly grated
  • 1/2 teaspoon turmeric
  • 1 tablespoon curry powder, or mono masala if available
  • 3 fresh red chilies, minced (or to taste)
  • 3 tablespoons cooking oil
  • salt and pepper

  • Dough: In a large bowl combine flour, oil, salt and water.
  • Mix well, knead until the dough becomes homogeneous in texture, about 8-10 minute.
  • Cover and let stand for at least 30 minute.
  • Knead well again before making wrappers.
  • Filling: In a large bowl combine all filling ingredients.
  • 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.
  • This also improves the consistency of the filling.
  • Assembly:
  • Give the dough a final knead.
  • Prepare 1-in. dough balls.
  • Take a ball, roll between your palms to spherical shape.
  • Dust working board with dry flour.
  • On the board gently flatten the ball with your palm to about 2-in circle.
  • Make a few semi-flattened circles, cover with a bowl.
  • Use a rolling pin to roll out each flattened circle into a wrapper.
  • Hold the edges of the semi-flattened dough with one hand and with the other hand begin rolling the edges of the dough out, swirling a bit at a time.
  • Continue until the wrapper attains 3-in diameter circular shape.
  • Repeat with the remaining semi-flattened dough circles.
  • Cover with bowl to prevent from drying.
  • For packing hold wrapper on one palm, put one tablespoon of filling mixture and with the other hand bring all edges together to the center, making the pleats.
  • Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling.
  • This holds the key to good tasting, juicy dumplings.
  • Heat up a steamer, oil the steamer rack well.
  • This is critical because it will prevent dumplings from sticking.
  • Arrange uncooked dumplings in the steamer.
  • Close the lid, and allow steaming until the dumplings are cooked through, about 10 minutes.
  • Take dumplings off the steamer and serve immediately.
  • Alternatively, you can place uncooked dumplings directly in slightly salted boiling water and cook until done, approximately 10 minutes. Be careful not to over boil the dumplings.
  • You may also slightly saute cooked dumplings in butter before serving.

For well executed Mono's, it is essential that the middle portion of the wrapper be slightly thicker than the edges to ensure the structural integrity of dumplings during packing and steaming.