Pilgrims Newsletter - August 1999



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MOMO

Bestseller Recipe
from Nepal

WHAT IS MOMO?

A typical Tibetan dish made by steaming or frying meat or vegetableswrapped in dough. A bit like ravioli or dimsum!

Ingredients

Finely diced vegetables (cauliflower, spinach, carrots, mushrooms, cabbage etc., a quarter cup each)
One large bunch of spring onion or three onions, diced.
Two bunches of fresh parsley or coriander.
Half a kilogram brown or white flour.
1 teaspoon baking powder.
Two teaspoons salt.
Spices according to taste (black pepper, ginger powder, garlic, cumin).

Method

Prepare the dough by sifting the flour (white or whole meal) with the baking powder. The dough should be stiff. Cover with the damp cloth.
Chop spring onions finely and mix with the finely-diced vegetables (cauliflower, spinach, carrots, mushroom and cabbage or for non-vegetarians, with minced meat), which have been mixed with spices (black pepper, ginger powder, garlic, cumin) and salt.
Roll out ping-pong sized balls of dough and fill with the mixture, forming either round or crescent shaped momos. Be sure they are fastened well, so the mixture will not leak out while steaming.
Steam for 15-25 minutes in a special momo steamer if available or you can use a vegetable steamer.

Last but not the least - when in Kathmandu, do not forget to try the delicious MOMOs at PILGRIMS FEED 'N' READ RESTAURANT in Thamel.

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