Momos
It takes a deft hand to make the soft dough for these dumplings. We gave up and used standard wonton wrappers from the local grocer. Truth be told the filling is divine served over hot rice and washed down with a cup of strong tea.
- 2 tablespoons vegetable oil
- 1 red onion, finely chopped
- 2 small cloves garlic, minced
- 1 inch piece fresh ginger, peeled and grated
- 1 pound ground lamb
- 1 pound ground pork
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon ground turmeric
- 1 tablespoon curry powder
- 2 fresh red chilies, minced
- 1 large red tomato, cored and chopped
- 1 teaspoon sea salt
- Freshly ground black pepper
- 1/2 cup fresh cilantro, finely chopped
- Wonton wrappers
- Tamarind chutney, for serving
- Quick Pickled Cucumbers, for serving
Heat olive oil in a large skillet over a medium low flame. Add onions and cook until soft and translucent, about 5 minutes. Stir in garlic and ginger and cook a minute or two more. Add ground meat and brown, breaking meat into little bits, Add nutmeg, turmeric, curry powder and chilies. Cook another minute. Stir in chopped tomato and cook until juices bubble up and begin to thicken - increase heat if necessary. Season with salt and pepper. Remove from heat and stir in fresh cilantro. Let stand until mixture is cool enough to handle. Follow wonton wrapper instructions for filling and steaming. Serve hot, with chutney and cucumbers, and send the people of Nepal all the good vibes and blessings you can muster.