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Friday, May 6, 2016

The Momo Bar

Is there a better way to do Friday night? No, there isn't.
Break out the momos.


Prepare shredded cabbage, lettuce, carrots, beets, and anything else you might want to add. If you aren't in the mood to thinly slice a million vegetables, get a coleslaw bag. Heat a little oil and add grated ginger, chopped green chillies and chopped spring onions. Then add all the vegetables and toss with a little soy sauce till the cabbage has softened. Put aside.


Get your preferred minced meat, and mix with the following in a bowl: chopped onions, coriander, garlic, ginger, salt, turmeric, red chillies, and any preferred type of curry powder. Heat a little oil, and once it's hot, pour all over this glorious mash, mix and let sit (to cook the mixture a little.


In India, momos are typically served with the standard garlic chilli sauce that you'd find in any Asian supermarket. However, I LOVE the original Nepali achar (sauce) made from scratch, for which you heat a little oil and add sesame seeds, then green chillies. Add salt and turmeric, and pour in half a can of crushed tomatoes. Mix well, then blend into a beautiful momo sauce.


So making the dough isn't tough, but I got lazy and bought some wonton wrappers. There's many different ways of folding momos; if the wrappers are circular, you can put the stuffing in the middle and bring all the sides up and pinch at the top to make a little bag, or fold on to one side and pleat to make a purse. I got square wrappers (not ideal) so I brought all corners up to make a parcel for the meat momos and rolled and twisted for the veg momos. Your choice.

Wrap up your momos and steam for 10-12 minutes or until the wrapper becomes translucent (or fry if it's a cheat day). Serve with sauce!

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