Recipe of Gordon Ramsay Nepali dumplings (Mo:Mo)

Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to make a special dish, nepali dumplings (mo:mo). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Hello guys I came with a new recipe video of MOMO. Here is the process how Nepalese people make dumplings at home. It's just for fun and some may inspire. This stuffed dumpling preparation is one of the most popular dishes in Nepal.

Nepali dumplings (Mo:Mo) is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Nepali dumplings (Mo:Mo) is something which I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we must prepare a few components. You can cook nepali dumplings (mo:mo) using 21 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Nepali dumplings (Mo:Mo):

1. Prepare Mo:Mo (Dumplings)
2. Prepare 12 oz. Wonton wraps (48 count)
3. Take 1 lbs ground meat (chicken, turkey, etc.)
4. Get 1 Tbsp canola oil
5. Get 1 medium onion (white, red, or yellow)
6. Make ready 8 oz. shredded cabbage (or cole slaw)
7. Make ready 1/2 bunch cilantro
8. Take 1/4 tsp turmeric
9. Take 1 tsp salt
10. Prepare 2.5 Tbsp Momo masala
11. Get 1 Tbsp cumin powder
12. Take Achaar (the sauce)
13. Take 2 Tbsp canola oil
14. Take 1/4 tsp turmeric
15. Make ready 1/2 tsp salt
16. Get 1/4 tsp garlic paste
17. Take 1/4 tsp ginger paste
18. Make ready 1/4 Tbsp cumin
19. Take 3/4 cup broth (vegetable or meat)
20. Get 1/2 bunch cilantro
21. Get Some hot sauce (optional, if desired)

Fresh Nepali MO: MO: What is MO:MO: (मःमः)(Dumpling). Momo is a type of steamed dumpling with filling of Meat or Vegetables. This Dish is believed to be of Tibetan Origin and spread to neighbouring countries. If you're up for a challenge, try making these tasty momos, a version of Chinese steamed dumplings filled with pork, coriander, chillies and ginger.

Steps to make Nepali dumplings (Mo:Mo):

1. In a large mixing bowl, put the meat and pour the oil on it.
2. In the meantime, put the onion, cilantro, and cabbage in a blender and blend it. The purpose is to chop it fine, and not a smooth paste. Once it is chopped finely in the blender, pour it in the bowl with the meat.
3. Add the remaining of the ingredients to the bowl and mix the entire mixture really well. (Hand mixing works best!)
4. Let it marinate in the fridge while you prepare rest of the steps.
5. While the meat mixture is marinating, make the achaar (sauce). Chop the tomatoes and onions in quarters. Chop the cilantro bunch in half.
6. In a small pot, add the oil and heat it for a minute in medium heat. Add the onions and cook it until it's translucent- about 5 minutes.
7. Add the tomato quarters in the pot and cook until tomatoes start to release juice.
8. Once the tomatoes start to release juice, add the turmeric, salt, garlic, and ginger. Cook for another minute.
9. Add the cumin and cook for about 1 minute. Add the broth, lower heat, and summer it for about 5 minutes. If the broth in the mixture starts to evaporate and the mixture becomes dry, pour a little more broth. At the end of the 5 minutes, you would want the mixture to be a little brothy!
10. Take the pot out of the heat and let it cool for a few minutes. Then, pour all of the tomato mixture in a blender. Add the cilantro to the blender and blend really well.
11. Refrigerate the sauce while you follow the remaining steps for dumplings.
12. Set up the steamer and heat some water in the steamer base so that the water steam is ready. In the meantime, wrap the marinated meat mixture in the wraps.
13. Ideally, take a fork, and place a small fork-full of meat mixture in the center of the wrap. Rub some water on the edges of the wrap and seal all the edges together. Make sure that all corners and sealed. Repeat until you run out of the meat, or the wrap!
14. Once the meat mixture has been wrapped and the water is boiling, put the Momos in the steamer and steam it for 20 minutes. If the steamer has two tiers, make sure that you switch the tiers at 10 minute mark, so that each tier of Momos are cooked properly.
15. Once cooked, remove the Momos from the steamer and serve immediately. To serve, add the desired amount of the Momos in a bowl and pour some chilled achaar over it.
16. Refrigerate the leftover Momos and achaar. Eat within 3 days.

This Dish is believed to be of Tibetan Origin and spread to neighbouring countries. If you're up for a challenge, try making these tasty momos, a version of Chinese steamed dumplings filled with pork, coriander, chillies and ginger. Mo:Mo: is a small Nepalese restaurant with a focus on momos (dumplings), which opened last month in Somerville's Magoun Square. Thakali has an evolving menu of other Nepali treats. Mo Mo est un des rares endroits à Bruxelles où la sincérité et l'authenticité rime avec le bien manger.

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