Nepali Vegetable Stuffed Dumplings
Dough for wrappers:
- 5 cups all-purpose flour
- 1 tablespoon oil
- 1 cup water or as required
- Pinch of salt
- 1 lb. shrimp, cleaned, deveined and minced
- 1 egg, beaten
- 1/2 cup onion, finely chopped
- 1/2 cup red bell pepper, finely chopped
- 1/2 cup mushroom, finely chopped
- 1/2 cup green onion, finely chopped
- 1 tablespoon fresh garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/2 teaspoon timur (Szechwan pepper)
- 1/2 nutmeg, grated
- 1/2 teaspoon turmeric
- 1 tablespoon honey
- 1 tablespoon cumin powder
- 1 teaspoon hot chili powder
- 3 tablespoons cooking oil
- Salt and Pepper
For stuffing mixture, in a non-stick pan heat clarified butter, splitter fenugreek until it turns dark. Add chopped onions and sauté until just slightly light brown. Add turmeric, garlic, ginger, and chilies. Fry for 30 sec. Put vegetables and stir-fry until slightly soft. Do not over stir-fry the vegetables. Salt and pepper the vegetable mixture. Add cheese, green onions and cilantro, mix well. To solidify the vegetable mixture, add one tablespoon of flour-water mixture. Mix the mass over until thickened. Transfer the vegetable filling into a bowl. Cover and refrigerate for at least 1 hour to allow cooling.
In a large bowl combine flour, oil, salt and water. Mix well, knead until the dough becomes homogeneous in texture, about 10 minutes. Cover and let stand for at least 15 min. Knead well again before making wrappers. Prepare 1-in. diameter dough balls. It is recommended to work with a dozen or so balls at a time to prevent from drying. Take a dough ball, roll between your palms to spherical shape. Dust working board with dry flour. On the board gently flatten the ball with your palm. Then roll out into 3-in diameter wrapper. Repeat with the remaining dough balls. Cover with bowl to prevent from drying.
For packing hold wrapper on one palm, put one tablespoon of filling mixture and with the other hand bring all edges together to the center, while making pleats. Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling.
Heat up a steamer, oil the steamer rack well. This is critical because it will prevent dumplings from sticking. Arrange uncooked MOMOs in the steamer with some space left between the dumplings. Close the lid, and allow steaming until the dumplings are cooked through, about 10-15 min. Take the dumplings off the steamer, and immediately serve. Alternatively, you can place uncooked dumplings directly in slightly salted boiling water and cook until done, approximately 10 minutes. You may also slightly sauté cooked dumplings in butter before serving. To serve, arrange the cooked MOMOs on a plate dressed with MOMO achar of your choice.