INGREDIENTS

INSTRUCTIONS

At the end of each month, The Cook & Kitchen Staff select some of the
best recipes sent to Recipe-a-Day during the month, and post them to
the entire membership. Today's offering is from a Recipe-a-Day member
in Missouri who sent a lovely collection of Nepali cookery our way.
You'll notice that there's no beef in any of the recipes our Missouri
member sent our way, as Nepal is a Hindu nation and cows are sacred.
The Kitchen Staff prepared our Momos with lamb, but we've been  assured
that chicken works well, also.  To prepare the dough combine flour,
oil, salt, and water in a large  mixing bowl. Mix well, then knead
until the dough is thoroughly  blended, about 8-10 minutes. Cover and
let stand for at least 30  minutes. Knead well again before making
wrappers.  To prepare the meat filling, thoroughly combine all the
filling  ingredients in a large mixing bowl, adding salt and pepper to
adjust  the seasoning. Cover and refrigerate for at least 1 hour to
allow all  ingredients to impart their unique flavors. This also
improves the  consistency of the filling.  To assemble the Momos, give
the dough a final knead. Dust work area  with flour. Prepare
1-inch-round dough balls. Taking a ball, roll the  dough between the
palms of your hands. Gently flatten the ball with  your palm to form
about a 2-inch circle. Make a few semi-flattened  circles, then use a
rolling pin to roll out each flattened circle  into a wrapper. For
well-executed Momos, it is essential that the  middle portion of the
wrapper be slightly thicker than the edges;  this ensures the
structural integrity of the dumplings during packing  and steaming.
Hold the edges of the semi-flattened dough with one hand and with the
other hand begin rolling the edges of the dough out further, swirling
a bit at a time. Continue until the wrapper is about 3 inches in
diameter. Repeat with the remaining semi-flattened dough circles.
Cover with a bowl to prevent from drying.  For packing, hold a wrapper
in one palm and put one tablespoon of the  meat filling mixture in the
center; and with the other hand, bring  all edges together to the
center, making pleats. Pinch and twist the  pleats to ensure the
absolute closure of the stuffed dumpling. This  is essential to produce
good tasting, juicy dumplings.  Heat up a steamer, and oil the steamer
rack well. This is critical  because it will prevent dumplings from
sticking. Arrange uncooked  Momos in the steamer. Close the lid, and
allow steaming until the  dumplings are cooked through, about 10-15
minutes. Take the dumplings  off the steamer, and serve immediately.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Oct 30, 1998, converted by MM_Buster
v2.0l.

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