Momo with Pemba Lama (from the Ultimate Nepalese Cookbook)

Pemba Lama shows how easy it is to make delicious momos
Sift the flour into a bowl, add water and make simple plain dough mix well and knead for 3-5 minutes by adding a little flour if required to achieve a stiff dough, cover to avoid drying out then allow to rest for few minutes.
Wash and finely chop the cabbage, then mix all other ingredients into a bowl with olive oil and salt.
Divide the dough into 15g balls. Roll out each ball to roughly 7cm in diameter onto a floured surface. Place a spoonful of the filling in the centre, lift and hold the pastry in one hand and pinch together by crimping, folding and pressing the edges with the aid of your thumb and forefinger to form a semi-circle.
Grease a steamer tray and place the momos onto the tray leaving space around each momo.
Repeat for the rest and steam for about 10-12 minutes.
Remove the momos carefully and serve immediately with either soup and/or chutneys).
Ingredients
dough
300g plain flour
175ml water, approximately
filling
200g green cabbage
100g onion, roughly chopped
20g ginger, finely chopped or juiced
2 sticks celery, peeled and chopped
50g carrots, grated
50g fresh coriander, chopped
50g spring onions, chopped
20ml light soy sauce
Pinch cumin seeds
20ml olive oil
Salt to taste
beef/pork momo
Sift the flour into a bowl, add water and make a simple dough. Knead for 3-5 minutes to form a slightly harder dough then allow to rest for few minutes. Wash the meat in cold drinking
water to remove excess fat, drain and set aside in a bowl. To make the filling, mix all the remaining ingredients together including
the hot water and mix well.
Roll out the dough to about 3mm thickness on a lightly floured board and then cut out a 7cm circle. Repeat the process of rolling and cutting. Do not leave in the open air for too long as the pastry will dry out and easily crack.
Place 1tsp of the filling in the centre of each momo and hold it
in one hand, pinch together by crimping, folding and pressing
the edges with the aid of your thumb and forefinger to form a semi-circle.
Grease a steamer tray and place the momos onto the tray
leaving space around each momo and steam over the boiling
water for about 15-18 minutes for beef or 18-20 minutes for
pork. Remove the momos carefully and serve immediately.
Best served with cooked tomato chutney or with blended tomato and coriander chutney.
Ingredients
to make dough
300g plain flour
175ml water, approximately
to make filling
250g minced beef or pork
150g onion, roughly chopped
20g ginger, finely chopped
1 stick of celery, finely chopped
50g fresh coriander, chopped
50g spring onions, chopped
20ml light soy sauce
30ml olive oil
Pinch cumin seeds
30ml boiled water
Salt to taste
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