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Pork momo, Nepalese style pork dumplings

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PORK MOMO
Dumplings are called Momos in Nepal. This recipe is a simple and very authentic Nepali style. A must-try recipe!
Prep Time 1 hour
Cook Time 20 minutes
Servings
people
Ingredients
  • 1 kg Ground pork
  • 200 gm Cabbage finely chopped
  • 2 bunches Scallions [green onions] finely chopped, white part only
  • 1 thumbsize Ginger minced
  • 2 1/2 tablespoon Salt
  • 1/2 teaspoon Turmeric powder – ½ optional
Dough
  • 6 cups Flour white, all purpose, or whole wheat
  • 3 1/2 cups Warm water
Sauce
  • 500 gm Tomatoes ripe
  • 1 tablespoon Hog plum powder lapsiko dhulo
  • 1 medium sized Red onion sliced
  • 1 bunch Cilantro, coriander leaves roughly chopped
  • 1 tablespoon Fennel seeds toasted and ground
  • 2 teaspoons Black pepper powder
  • 1 tablespoon Chili powder
  • 3 tablespoon Sesame oil
  • 1 tablespoon Vegetable oil
  • 1 1/2 teaspoon Salt
  • 1 1/2 tablespoon Water
Prep Time 1 hour
Cook Time 20 minutes
Servings
people
Ingredients
  • 1 kg Ground pork
  • 200 gm Cabbage finely chopped
  • 2 bunches Scallions [green onions] finely chopped, white part only
  • 1 thumbsize Ginger minced
  • 2 1/2 tablespoon Salt
  • 1/2 teaspoon Turmeric powder – ½ optional
Dough
  • 6 cups Flour white, all purpose, or whole wheat
  • 3 1/2 cups Warm water
Sauce
  • 500 gm Tomatoes ripe
  • 1 tablespoon Hog plum powder lapsiko dhulo
  • 1 medium sized Red onion sliced
  • 1 bunch Cilantro, coriander leaves roughly chopped
  • 1 tablespoon Fennel seeds toasted and ground
  • 2 teaspoons Black pepper powder
  • 1 tablespoon Chili powder
  • 3 tablespoon Sesame oil
  • 1 tablespoon Vegetable oil
  • 1 1/2 teaspoon Salt
  • 1 1/2 tablespoon Water
Instructions
  1. Prepare filling ingredients, dumpling dough, and tomato sauce by following the recipe shown below.
  2. Divide the dumpling dough into roughly 12 individual balls.
  3. Roll them out into 1-inch thick logs, cut each log into 6-8 pieces. Press each piece into thick coins by the palm of your hand.
  4. Roll each coin into round shapes of 3-inch diameter and ¼ cm thick.
  5. Meanwhile, fill the dumpling pot with 2-3 inches of water. Start boiling them.
  6. Fill each rolled dough with ½ tablespoon of filling. Moisten the edges with water, shape them how you desire, seal the edges, and place them on a greased steamer basket or floured surface until ready to cook.
  7. Steam dumplings for 20 minutes in high heat.
  8. Serve momos with hog plum and tomato sauce.
Dough
  1. Put the flour in a bowl and make a well in the center.
  2. Pour the water in the center and mix with a wooden spatula or by hand.
  3. Knead the dough for around 3 minutes, add more water by the teaspoon if necessary.
  4. Bring all the lumps into a softball, wrap with a kitchen towel and leave to rest for at least 10 minutes.
Sauce
  1. In a pot, heat up vegetable oil, fry the onions until translucent.
  2. Add tomatoes, cook for a minute.
  3. Add the rest of the ingredients except sesame oil and cilantro.
  4. Simmer the sauce while covered for 20 minutes, stir in every couple of minutes.
  5. Blend all ingredients together until puree.
Recipe Notes
  • Nepalese people are eating momos for centuries, probably the best food like daal, bhat ….etc. The recipe shown above is somewhat a local-style momo at the Nepalese streets and restaurants. Even though, every Nepali claims they make the best momos.
  • There are various shapes and sizes of momos, anyone can create their own desired shapes. The only thing matter is to properly seal them to prevent them from bursting while cooking.
  • Uncooked momos can be kept frozen for several weeks. In order to freeze them, put them on a sheet pan or a flat plate and freeze them. After frozen, store them in zip lock bags. Preparing momos is a time-consuming work. That is why freezing uncooked momos and sauce are recommended. Leftover marinated fillings should be consumed within 24 hours. They go bad quickly.
  • Momos can be steamed, Pan-seared also known Kothay style, or prepared as dumpling soups.
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Pakayeko golbhedako achar

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Pakayeko golbhedako achar, Cooked tomatoes chutney
A famous Nepali tomato chutney recipe. This recipe is simple and very authentic. It goes well serving with other main dishes, preferably a party dish. A must try!
Prep Time 10 minutes
Cook Time 45 minutes
Servings
cups
Ingredients
  • 4 cups Ripe tomatoes roughly chopped
  • 1/4 cup Green peas
  • 4 Green chili - 4 chopped fine
  • 1/2 medium sized Onion sliced
  • 4 cloves garlic sliced
  • 1 tablespoon Vegetable oil
  • 2 teaspoon Salt
  • 1/4 cup Water
Prep Time 10 minutes
Cook Time 45 minutes
Servings
cups
Ingredients
  • 4 cups Ripe tomatoes roughly chopped
  • 1/4 cup Green peas
  • 4 Green chili - 4 chopped fine
  • 1/2 medium sized Onion sliced
  • 4 cloves garlic sliced
  • 1 tablespoon Vegetable oil
  • 2 teaspoon Salt
  • 1/4 cup Water
Instructions
  1. Saute onion until translucent, add garlic and cook for a minute
  2. Add rest of ingredients except water and peas
  3. Saute 2 minutes on high heat
  4. Add water
  5. Bring it up to boil, then turn down the heat to a minimum. Cover, and cook with occasional stirring. Mash the tomatoes with a spoon while stirring. This process may take up to 30 minutes.
  6. When completely soft, add green peas and cook for only 5 minutes.
  7. Serve warm.
  8. Store in the fridge up to 1 week.
Recipe Notes

  • This tomato chutney is very famous in Nepal. The process of prepping and cooking this delicious chutney in such a simple but precise way carries an authentic example of Nepalese cuisine.
  • Serves best in parties.
  • To make the best out of it, always find ripest tomatoes from the market. Because they cook fast and taste better.
  • It could be stored in the fridge up to 1 week.
  • Green peas just cut back the sourness of tomatoes and add up the sweetness. That is why green peas are added only at the end. Also, it looks fresh even after cooked for only a few minutes. But definitely will look faded and unappealing when cooked for long.
  • If we are cooking long ahead of time, do not add green peas, keep them separate. Then before serving, warm it up with green peas.
  • Serve warm for best taste.