Sherpa Momo

Sherpa Momo Recipe - Vegetarian Food from Tibet

Region / culture: Tibet | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 4 |

Vegetarian diet

Introduction

Sherpa Momo is a traditional Nepalese dumpling dish that is popular among the Sherpa people of the Himalayas. These delicious dumplings are typically filled with a mixture of minced meat and vegetables, wrapped in a thin dough, and steamed to perfection. Sherpa Momos are a comforting and satisfying dish that can be enjoyed as a snack or a main meal.

History

The origins of Sherpa Momos can be traced back to the Sherpa people of Nepal, who have been making these dumplings for generations. The word "momo" is believed to have originated from the Tibetan word "mog mog," which means "steamed bread." Sherpa Momos are a staple food in the Himalayan region and are often served during special occasions and festivals.

Ingredients

Meat filling

4 chicken breast halves, minced
2 onions, minced
5 cloves garlic, diced
1 large piece ginger, diced
1-2 tbsp soy sauce
salt, pepper, and accent to taste
1 tsp garam masala (optional)
a little oil or ghee (clarified butter) to moisten - mix these ingredients together well

Vegetable Filling

3-4 cups finely chopped and lightly steamed vegetables (onion, cabbage, green beans, cauliflower)
garlic to taste
ginger to taste
soy sauce to taste
salt to taste
1 tsp garam masala
optional: a little oil or ghee (clarified butter) to moisten

Dough

3-4 cups flour
cold water

How to prepare

Dough

Mix flour and cold water to make a smooth dough.
Knead lightly and break off small pieces, rolling each into a thin round about 3.5 inches in diameter.

Meat filling

Mix all ingredients together well.

Vegetable Filling

Finely chop and lightly steam or blanch the vegetables until slightly limp.
Season with minced garlic, ginger, soy sauce, salt, and garam masala.
Optional: Add a little oil or ghee (clarified butter) to moisten.

Momos

Put a heaping teaspoon of the filling in the middle of each dough round.
Form the momo in any of the following traditional shapes, using one hand to pleat or pinch and the other to both hold the momo and keep the filling from oozing out:
- Eight-pleated half-moon shape
- Six-pleated round shape, with the pleats in the center like a top-knot
- The nine-pleated half-moon shape with the ends brought around to almost touch, or the fluted half-moon shape in which the ends have been brought around and pinched together to form a circle.
Arrange on a steamer coated with vegetable oil spray and steam, covered, for 10-15 minutes.
Serve with a dipping sauce. (I like soy sauce mixed with a little rice vinegar and sugar or chili paste.)

Variations

Substitute the chicken with pork, beef, or lamb for a different flavor.
Add chopped cilantro or green onions to the filling for a fresh and herbaceous taste.
Experiment with different spices such as cumin, coriander, or turmeric for a unique twist on the traditional recipe.

Cooking Tips & Tricks

Make sure to knead the dough for the momos until it is smooth and elastic to ensure that the dumplings are soft and tender.

- When filling the momos, be sure not to overfill them to prevent the filling from oozing out during steaming.

- To achieve the traditional shapes of Sherpa Momos, practice pleating or pinching the dough with one hand while using the other hand to hold the dumpling.

- Steam the momos in a steamer coated with vegetable oil spray to prevent them from sticking to the surface.

Serving Suggestions

Sherpa Momos can be served with a dipping sauce made from soy sauce, rice vinegar, and sugar or chili paste. They can also be enjoyed with a side of pickled vegetables or a fresh salad.

Cooking Techniques

Sherpa Momos are traditionally steamed, but they can also be pan-fried or deep-fried for a crispy texture. To pan-fry, heat a little oil in a skillet and cook the momos until golden brown on both sides. To deep-fry, heat oil in a deep fryer or pot and fry the momos until crispy and golden.

Ingredient Substitutions

Use ground turkey or tofu as a substitute for the minced chicken in the filling.

- Replace the cauliflower with cabbage, spinach, or mushrooms for a different vegetable filling.

- Use gluten-free flour or rice flour for a gluten-free version of the dough.

Make Ahead Tips

Sherpa Momos can be assembled ahead of time and stored in the refrigerator for up to 24 hours before steaming. Simply cover the assembled momos with plastic wrap to prevent them from drying out.

Presentation Ideas

Arrange the steamed Sherpa Momos on a platter and garnish with chopped cilantro or sesame seeds for a decorative touch. Serve them with a side of dipping sauce and pickled vegetables for a colorful and appetizing presentation.

Pairing Recommendations

Sherpa Momos pair well with a hot cup of chai tea or a refreshing glass of lassi. They can also be enjoyed with a side of steamed rice or a bowl of hot soup for a complete and satisfying meal.

Storage and Reheating Instructions

Leftover Sherpa Momos can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, steam the momos in a steamer for 5-7 minutes until heated through. Alternatively, pan-fry or microwave the momos until warm.

Nutrition Information

Calories per serving

Each serving of Sherpa Momo contains approximately 250 calories.

Carbohydrates

Each serving of Sherpa Momo contains approximately 25 grams of carbohydrates.

Fats

Each serving of Sherpa Momo contains approximately 10 grams of fats.

Proteins

Each serving of Sherpa Momo contains approximately 15 grams of proteins.

Vitamins and minerals

Sherpa Momos are a good source of vitamin C, iron, and calcium.

Alergens

Sherpa Momos contain gluten from the flour used in the dough. They may also contain soy and dairy if included in the filling.

Summary

Sherpa Momos are a balanced meal that provides carbohydrates, proteins, and fats. They are also rich in vitamins and minerals, making them a nutritious and delicious dish.

Summary

Sherpa Momos are a delicious and nutritious Nepalese dumpling dish that is perfect for any occasion. With a flavorful filling of minced meat and vegetables wrapped in a tender dough, these dumplings are sure to satisfy your cravings for a comforting and hearty meal. Enjoy Sherpa Momos with a side of dipping sauce and pickled vegetables for a complete and satisfying dining experience.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Sherpa Momo. It was not like anything I had ever tasted before, and I was determined to learn how to make it myself. The flavors were so rich and complex, and I knew that it would be a hit with my family and friends.

I first came across the recipe for Sherpa Momo during a visit to Nepal many years ago. I was staying in a small village in the Himalayas, and one evening, I was invited into the home of a Sherpa family for dinner. The matriarch of the family, a kind and gentle woman named Pema, had prepared a feast of traditional Sherpa dishes, including the most delicious momos I had ever tasted.

As I sat at the low table in their cozy kitchen, surrounded by the warmth of the fire and the laughter of the family, I watched as Pema deftly rolled out the dough, filled it with a savory mixture of meat and spices, and shaped it into perfect little dumplings. She then steamed them to perfection, and served them with a spicy dipping sauce that made my taste buds sing.

I was in awe of Pema's skill and her generosity in sharing her recipe with me. She explained that momos were a staple in Sherpa cuisine, and that each family had their own special recipe that had been passed down through the generations. She was pleased to teach me how to make them, and I eagerly took notes, determined to recreate the dish back home.

When I returned to my own kitchen, I set to work practicing the art of making momos. I experimented with different fillings and seasonings, trying to capture the essence of Pema's recipe. It took me several attempts, but eventually, I was able to create a version of Sherpa Momos that tasted almost as good as the ones I had enjoyed in Nepal.

Over the years, I have continued to refine my recipe, adding my own twist to the traditional dish. I have shared it with friends and family, who have all raved about its deliciousness. I have even taught my own children how to make Sherpa Momos, passing on the recipe to the next generation.

I often think back to that night in the Sherpa family's kitchen, and the warmth and generosity of Pema. I am grateful for her willingness to share her recipe with me, and for the memories of that magical evening. Making Sherpa Momos always brings me back to that time and place, and fills my heart with joy.

As I sit down to enjoy a plate of steaming hot momos, surrounded by my loved ones, I am filled with gratitude for all the wonderful flavors and experiences that cooking has brought into my life. I am proud to carry on the tradition of Sherpa cuisine, and to share it with others who appreciate the beauty of a good meal shared with good company.

And so, I will continue to make Sherpa Momos for as long as I am able, passing down the recipe and the memories to those who come after me. For in each bite of these delicious dumplings, I taste the love and generosity of Pema and her family, and am reminded of the power of food to connect us all.