how to make momo?
Prep Time:
1 Hour
Cook Time:
1 Hour
Ready In:
1 Hour
1lb (500 g) ground minced meat (water buffalo is traditional, but beef, pork, lamb or a mixture work well)
1 cup onion, finely chopped
1 cup cabbage, finely chopped
1/2 cup cilantro, chopped
1 tablespoon garlic, minced
1 tablespoon fresh ginger, minced
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon freshly ground black pepper
1/2 teaspoon timur (Szechwan pepper)
1/2 teaspoon turmeric
Put one round of dough in your left hand, and add a tablespoonful of filling in the center of the dough.
With your right hand pinch a little bit of the edge of the dough together - just enough to make a small fold between your thumb and forefinger.
Continue pinching around the circle little by little, keeping your thumb in place. Use your forefinger to grab the next little piece of dough, folding and pinching it into the original fold/pinch being held by your thumb. Basically, you will be pinching the whole edge of the circle into one spot.
Continue folding and pinching all around the edge of the circle until you come back around to where you started and then close the hole with a final pinch. Make sure you seal the hole on top of the momo.


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