Buff momo, a popular Nepalese dumpling, is typically made with buffalo meat. Here’s a detailed recipe to make buff momos at home:
Ingredients
For the Dough:
2 cups all-purpose flour
Water, as needed
A pinch of salt
1 tablespoon oil (optional)
For the Filling:
500 grams minced buffalo meat (or substitute with beef if buffalo meat is not available)
1 medium onion, finely chopped
2-3 garlic cloves, minced
1-inch piece of ginger, minced
2-3 green chilies, finely chopped (adjust to taste)
1/2 cup fresh coriander leaves, chopped
1/2 cup fresh spring onions, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
Salt, to taste
1 tablespoon oil
Instructions
Preparing the Dough:
In a large bowl, mix the flour and salt. Gradually add water and knead to form a smooth, pliable dough. Add oil if you want a softer dough.
Cover the dough with a damp cloth and let it rest for at least 30 minutes.
Preparing the Filling:
In a mixing bowl, combine the minced buffalo meat, chopped onions, garlic, ginger, green chilies, coriander leaves, and spring onions.
Add ground cumin, ground coriander, garam masala, salt, and oil to the mixture. Mix everything thoroughly until well combined. The filling should be cohesive and moist.
Assembling the Momos:
Divide the dough into small, equal-sized balls.
Roll each ball into a thin, circular wrapper, about 3 inches in diameter. Keep the center slightly thicker than the edges.
Place a spoonful of filling in the center of each wrapper.
Fold the wrapper in half and pinch the edges together to seal, forming a half-moon shape. Alternatively, you can pleat the edges to create a traditional momo shape.
Steaming the Momos:
Grease a steamer basket or line it with parchment paper to prevent sticking.
Arrange the momos in the steamer basket, making sure they don’t touch each other.
Bring water to a boil in the steamer pot.
Place the basket in the steamer pot and steam the momos for about 10-15 minutes or until the wrappers become translucent and the meat is fully cooked.
Serving:
Remove the momos from the steamer and let them cool slightly.
Serve hot with a spicy dipping sauce, such as tomato achar or sesame chutney.
Tips:
Ensure the filling is well-seasoned, as this is crucial for flavorful momos.
You can also pan-fry the momos after steaming for a crispy texture.
