Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup water
- 1 cup gundruk (dried and fermented leafy greens)
- 1/2 cup minced onion
- 1/2 cup minced garlic
- 1/2 cup minced ginger
- 1/2 cup minced cilantro
- 1/2 cup minced green onions
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
Special equipment needed:
- Steamer basket
- Rolling pin
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine the flour and water to make a dough. Knead the dough for 5-7 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. In a separate bowl, mix the gundruk, onion, garlic, ginger, cilantro, green onions, vegetable oil, salt, cumin powder, coriander powder, turmeric powder, and red chili powder. Mix well.
3. Divide the dough into small balls and roll them out into thin circles using a rolling pin.
4. Place a spoonful of the gundruk mixture in the center of each circle.
5. Fold the circle in half and pinch the edges together to seal the momo.
6. Place the momos in a steamer basket and steam them for 10-12 minutes.
7. Serve hot with tomato chutney or soy sauce.
Time:
Preparation time: 45 minutes
Cooking time: 10-12 minutes
Temperature:
Steaming temperature: 100°C (212°F)
Serving size:
Makes 20-25 momos
Nutritional information:
Calories: 120
Fat: 3g
Carbohydrates: 20g
Protein: 4g
Sodium: 300mg
Substitutions for ingredients:
- All-purpose flour can be substituted with wheat flour or rice flour.
- Vegetable oil can be substituted with any other cooking oil.
- Red chili powder can be substituted with paprika or cayenne pepper.
Variations:
- Instead of gundruk, you can use any other leafy greens like spinach or kale.
- You can add minced meat or tofu to the filling for a protein boost.
Tips and tricks:
- Make sure the dough is not too dry or too wet. It should be smooth and elastic.
- Use a steamer basket with a lid to prevent the steam from escaping.
- Serve the momos immediately after steaming for the best taste.
Storage instructions:
Store the leftover momos in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Steam the leftover momos for 5-7 minutes to reheat them.
Presentation ideas:
Arrange the momos on a plate and garnish with chopped cilantro and green onions.
Garnishes:
Chopped cilantro and green onions.
Pairings:
Tomato chutney or soy sauce.
Suggested side dishes:
- Vegetable stir-fry
- Fried rice
- Noodle soup
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the momos are sticking to the steamer basket, lightly grease the basket with oil.
Food safety advice:
- Make sure the filling is cooked thoroughly before stuffing it into the momos.
- Wash your hands and all utensils thoroughly before handling the ingredients.
Food history:
Momos are a traditional Tibetan dish that has become popular in many parts of the world. They are usually filled with meat or vegetables and steamed or fried.
Flavor profiles:
The gundruk momos have a tangy and spicy flavor from the fermented leafy greens and spices.
Serving suggestions:
Serve the momos as an appetizer or a main course.
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Region: Nepalese