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+ servings
momos

Nepali Momos

The Starving Chef
Delicious Nepali momos with a flavorful blend of ground veal and turkey, wrapped in a tender dough and steamed to perfection.
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Appetizer, Lunch, Snack
Cuisine Indian, Nepal
Servings 8 momos

Ingredients
  

FOR FILLING:

  • 8 oz ground veal
  • 8 oz ground turkey
  • ¼ cup red onion sliced
  • 2 tablespoons tomatoes chopped
  • 1 tablespoon fresh cilantro chopped
  • 1 tablespoon ginger minced
  • 2 tablespoon curry powder
  • 2 tablespoons turmeric
  • ¼ teaspoons nutmeg
  • 1 teaspoon chile peppers chopped

FOR DOUGH:

  • 1 cup flour + more for dusting
  • ¼ cup water + more as needed
  • 1 tablespoon ghee or olive oil

Instructions
 

  • Prepare the dough for the wrappers by combining the oil, pinch of salt, and flour until a crumbly dough forms. Add just enough water until a firm dough can be kneaded. Knead a few times, then place in a bowl, cover with plastic wrap, and let it rest in a dark, warm place for 30 minutes.
  • While the dough is resting, combine the veal, turkey, onions, tomatoes, cilantro, ginger, curry powder, turmeric, nutmeg, and chile peppers in a bowl. Use your hands to mix everything thoroughly. Chill the filling mixture in the refrigerator for 30 minutes.
  • When the dough has softened, dust a countertop with flour and knead the dough again. Split the dough into 8 evenly sized dough balls. Roll out each dough ball with a rolling pin, making the edges thinner than the center.
  • Measure out 1-2 tablespoons of the meat filling onto the center of each wrapper. Fold the edges together in the center above the meat. Seal the momos with a brush of water along the edges and pinch them closed.
  • Arrange the momos in a steamer and steam for 20-25 minutes or until the meat is cooked through.
  • Serve the momos alongside a heaping plate of chicken biryani and naan. Enjoy!

Notes

Alternative Cooking Method: if you do not have a steamer of any kind, the momos can be sautéed on the stovetop in a tablespoon of ghee (or butter) for 5-8 minutes or until cooked through.
Keyword dough, veal
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