Jackfruit Nepali (Tibetan) momos
 
Prep time
Cook time
Total time
 
Serve momo as an appetizer, afternoon snack, or one dish meal served with chutney or a dipping sauce.
Author:
Recipe type: Appetizer
Cuisine: Nepal
Ingredients
  • For momo dough
  • 1 cup unbleached all purpose flour
  • ⅛th tsp - salt
  • ¼th - ⅓rd cup - water
  • For filling
  • 1 cup boiled, seeds removed and shredded young, green jack fruit (Kathal/Panasa kaya/Phanas/Pala Pazham)
  • ½ cup - green onions finely chopped
  • 1 tsp oil
  • 1 tsp minced fresh ginger
  • 1 tsp minced cloves garlic
  • ¼th cup - minced beetroot (optional)
  • 2 tbsp - shredded fresh coriander leaves
  • Salt to taste
  • 1 tsp ground coriander seed
  • 1½ tsp ground cumin
  • ½ tsp cayenne pepper or green chillies
  • ¼th cup - beet leaves. - Optional
  • Dipping sauce
  • 10 red chillies - soaked in water for 1 hour
  • 2 garlic pods
  • 1 tomato
  • 1 tsp - oil
  • ½ tsp - soy sauce
  • ¼th tsp - brown sugar
  • Salt
Instructions
  1. Combine dough ingredients in a mixing bowl. Slowly add water and knead well while dusting flour as needed. Cover and rest for 15 mins.
  2. Blend all dipping sauce ingredients, transfer to a bowl.
  3. In a mixing bowl, combine filling the ingredients. Cover and let it rest for atlas 10 minutes.
  4. Divide dough into ¾ inch balls. On a lightly floured surface, and working with one ball of dough at a time, roll dough into a 3-inch circles. If you are not confident, make 3 inch balls, roll dough. Use a 3-inch round cutter, cut into circles. Transfer circles to a parchment paper-lined baking sheet and place parchment in between each layer of wrappers.
  5. Working with one wrapper at a time, put a tablespoon of filling onto a wrapper, fold wrapper in half, and seal it with water, or follow instructions for forming momo's into the traditional pleated crescent shape. Transfer momo to reserved baking sheet and cover.
  6. To cook the dumplings, place a parchment paper on the bottom of bamboo or steel dumpling steamer. Optionally grease a steamer tray with oil or cooking spray. You can also line the steamer tray with cabbage or banana leaves. Fill the base of the steamer with 3 to 4 inches of water and bring to a boil.
  7. Steam momos for 10 minutes.
  8. Serve hot with a variety of dipping sauces.
Recipe by Ujwala's Delicacies at http://www.ujwalasdelicacies.com/nepali-tibetan-jackfruit-momos/