Sunday, October 21, 2018

Taste of Kathmandu: Momos (Meat Dumplings) (GF)

I've been told the best momos in Kathmandu are found in little hole-in-the-wall shops with only a curtain for a door. Leaving these to the more culinary adventurous, my favorites are the ones served in someone's home.

You can feel the centuries of tradition coursing through your fingers as you knead the dough in this recipe from Pemphuti, a Sherpa friend living in Kathmandu, Add your favorite spicy pickle (achar) or PaleoChef Ketchup, and you'll see why dumplings are popular throughout Tibet, India, China, Bhutan, Korea, Japan - and now worldwide.

Ramro khana!

My Paleo Marin: 4 Persimmons


For the Wrappers: (Made in 2 batches)

4 cups Cup4Cup Gluten Free Flour (divided in half)
1 teaspoon fine sea salt (divided in half)
1 cup water (divided in half)
2 large eggs (beaten separately in 2 bowls)

For the Filling:

1 pound ground beef (85% lean)
1/2 pound ground pork
1 medium yellow onion, finely chopped
1/2 cup Napa Cabbage, finely chopped (leafy part)
12 stalks cilantro, finely chopped (handfull)
1 1/2 teaspoons garlic, grated
1 1/2 teaspoons fresh ginger, peeled and grated
1 teaspoon fine sea salt
2 teaspoons coriander powder
1 teaspoon cumin powder
1 teaspoon turmeric powder
1/4 teaspoon cayenne pepper

Grapeseed or olive oil to lightly grease bottom of steamer pan


For the Wrappers: (Note: Make 2 times)

1. In a large bowl, add 2 cups of flour. Stir in 1/2 teaspoon fine sea salt. Push aside a hole in the center of the flour and add 1/2 cup water and 1 beaten egg. Whisk or mix with a wooden spoon starting in the middle and working out until the dough comes together. On a lightly-floured board, knead the dough for about 5 minutes, until it is smooth. Place ball of dough in a bowl and cover with a towel for about 15 minutes.

2. Repeat (1) for second batch.

For the Filling:

1. In a large bowl, mix the beef and pork together with a fork or your fingers. Add the chopped onion, cabbage, cilantro, garlic, ginger, salt, and spices. Mix well with your hands or a large spoon.

To Assemble:

1. Divide the dough in each bowl into 3 equal pieces (6 total). Roll out the dough to 1/4" thick. Cut rounds with a 2" cookie cutter, and then roll these out to 4". Place a spoonful of filling in each round, and fold the sides to enclose the meat. Put on a plate and set aside. (Note: For any extra filling, you can freeze it, make lamb burgers, or make more dough.)

2. In a double boiler, add about 3 inches of water and place the greased steamer basket on top. Add momos to cover the bottom in one layer. Cover with a lid, and when the steam starts to escape around the lid, turn the heat down a bit and set a timer for 15 minutes.

3. Remove the cooked momos, and serve hot if possible or keep warm. Repeat steaming until all the momos you want to eat are cooked through. For a delicious dipping sauce, see "Ninja Granny's Tomato Achaar" recipe here (adapt seasonings to taste).

The recipe made about 38 momos; 8 are a typical adult serving. Freeze any extras for later; to serve, steam for 25 minutes.

#paleo #momos #dumplings #beef #pork #Nepali #Tibetan #Sherpa #Asian #Himalayas #Kathmandu

*"Good food" in Nepali.

Wrapper recipe adapted from Food and Wine recipe here.

My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.


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