Make sure to leave enough space between the momos since they will expand. In the meantime grease the steamer pan with sunflower oil and arrange the momos in it. Put the folded dumplings on a flat plate. Continue folding and pinching until the wrapper edge meets where you’ve started.
Put your left thump on top of the filling and start folding with your right hand around your thumb.Īlways grab a bit of the dumpling wrapper, fold it and then pinch it together. Take the fork with your right hand, take about one and half forks (about 2 teaspoons) of the filling and place it in the center of the dumpling wrapper.ĭip your right hand pointing finger in water and dab around the edge of the wrapper. Hold the dumpling wrapper with your left hand. Then you thinly roll out the dough into a round shape and cut it with the round cookie cutter or water glass (about 5 cm (2 inch)). Note: You could also lightly dust the pastry mat or wooden cutting board and rolling pin with flour. Put the dumpling wrappers on a lightly dusted board. Then you roll out each dough ball separately. Lightly flour the working surface and divide the dough into small dough balls, each weighing around 15 g (½ oz). Cover one part with kitchen towel or cling film, so that it won’t dry out. Once your dough has rested for 10 minutes, divide the dough into two parts.
#Sesame sauce how to
How to make the dumpling circles (wrappers) Remove from heat and set aside for later. Let cook for 3 minutes, while stirring constantly. Add freshly grounded sesame seeds and mix well. Reduce the heat to low (the lowest setting on your stove). Then fry finely chopped half small onion until golden brown. Heat 2 tablespoons sunflower oil in a small pot or saucepan over medium heat until it begins to shimmer. In the meantime make the sesame-tomato-dip How to make sesame tomato dip (Nepali momo sauce) Cover with a kitchen towel or bowl and let rest for 10 minutes. Transfer the dough to a lightly floured working surface and knead for 3 minutes.
In a bowl combine plain flour and water and mix well, until you have a smooth dough. Put ground sesame on the plate and grind the remaining seeds. Continue grinding until the seeds are ground down to a fine powder. If you’re using a mortar, put ¼ of the sesame seeds in a mortar and grind them with the pestle. Put sesame seeds in a blender or food processor and blend. Repeat the process until you’ve roasted all the seeds. Pour the roasted sesame seeds on a plate and let cool. It’s important to roast a small quantity of sesame at a time. Roast the sesame seeds in a pan over medium heat, until lightly brown. If you want you could also add garlic, ginger and turmeric to your meat mixture. Using your hands mix well, until you have a smooth mixture.Ĭover and put in the fridge. In a bowl combine ground meat, finely chopped coriander, onion, ground cumin, oil and salt. It’s very important that coriander and onion are very finely chopped. How to make Momos (Nepalese steamed dumplings stuffed with ground pork) and sesame-tomato-sauce Momos recipe step by step Make the filling But Kabita uses ketchup, since it makes her life easier. The authentic nepalian sesame tomato sauce/dip calls for fresh tomatoes. 300 g (2/3 lbs) ground pork (you could also use any ground meat of your choice).150 ml (about 2/3 cup) water, room temperature.
#Sesame sauce plus
Great as a starter, main dish or snack.Ībout six years ago, after I had completed my master’s degree here in Germany, I took part at a German language course.Īnd this is how I met Kabita, a now very good friend of mine from Nepal. Made with homemade dumpling wrappers and stuffed with ground meat flavored with fresh coriander and ground cumin. Jump to Recipe Jump to Video Print RecipeĪuthentic Nepalese steamed Momos served with sesame – tomato – dip.
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