Momos with Sani, Kalpana and A Man

What a privilege to have had these three wonderful people come to my house on a beautiful summer Sunday afternoon, with a ton of food and good humor to show us around their country of origin, Nepal.

I've been dreaming of this destination for years... Eating a typical meal there is a great way to get started, and to dream about it even more!

We cooked the famous momos , the classic of Nepalese classics. To see the experiment on video, it's happening here!

And to repeat this experiment at home, here is the recipe!

Thanks to Sani, Kalpana and Ai Man!

For about 80 momos

1 package of dumpling dough (sold in Asian grocery stores, thinner than wontons and round in shape)
3 cups cabbage, finely chopped
3 cooked potatoes, very finely chopped
2 red onions, finely chopped
2 tbsp. minced garlic
3 tbsp. finely chopped fresh ginger
2 tbsp. MoMo Masala or try A Spice Affair's Madras curry or Chana masala mix (15% off my shop!)
1 tbsp. ground cumin seeds
1 tsp. ground coriander seeds
3 tbsp. sunflower oil
Salt to taste

Place all the finely chopped vegetables in a large bowl and set aside. Add spices and salt, to taste.

To fold the momos, hold the edges of the flattened dough with one hand and with the other, roll the edges of the dough out.
Form folds using your fingers, pinch to ensure absolute closure then stick these folds on the opposite side (see video).
It is important that the envelope is well closed, so your momos will be well juicy and delicious.

Momos are steamed. In a steamer, place your momos on a drizzle of oil so they don't stick.
Close the lid and steam until the momos are cooked, about 10-15 min . Then enjoy.
The momos are served hot with or without a sauce.

2 tbsp. butter
1 small red onion, finely chopped
2 cloves garlic, finely chopped
4 tomatoes, finely diced
1/2 c. cumin powder
1/2 tsp. coriander powder
1 tsp. chopped ginger
Salt, to taste
Chilli powder, to taste
Finely chopped hot peppers, to taste

In a skillet over medium heat, put the butter, red onion and garlic and cook for 3-5 minutes.
Sprinkle with flour and add the tomatoes, spices and seasonings.
Simmer for 5 minutes.

*You can freeze the momos once cooked. Spread them on a plate, separated from each other. Once frozen, put them in a freezer bag. You can steam them again.

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