World Cuisines

Momos

Nepal

Kathmandu's beloved dumplings: thin-skinned parcels of spiced buffalo or chicken, steamed and served with a sesame-tomato achar — by the plate of ten, gone in minutes.

What it is

Kathmandu's beloved dumplings: thin-skinned parcels of spiced buffalo or chicken, steamed and served with a sesame-tomato achar — by the plate of ten, gone in minutes. Ingredients: flour dough; filling: minced buff or chicken, onion, garlic, ginger, cumin, coriander, momo masala, oil; achar: sesame seeds, tomatoes, Sichuan pepper (timmur), chiles. Recipe: 1) Roll dough into small thin rounds. 2) Fill with seasoned mince; pleat into half-moons or purses. 3) Steam 8-10 minutes until glossy. 4) Blend the roasted sesame-tomato achar. Serve: steamed, fried (kothey) or drowned in soup (jhol), with achar at centre. Flavor: juicy, spiced, the achar nutty-hot. History: momos travelled from Tibet with traders and became so Nepali that Kathmandu argues its dumplings rival the originals; buffalo filling is the valley's signature. See also: Dal Bhat, Thukpa.

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