Buff Momo

Buff Momo is one of Kathmandu’s most loved comfort foods, served hot with spicy tomato-sesame chutney.

Ingredients

• 2 1/2 cups All-purpose flour
• 3/4 cup Water, for the dough
• 500 g Buffalo mince (20% fat)
• 2 medium Onion, finely chopped
• 1 1/2 tbsp Garlic, minced
• 1 tbsp Ginger, minced
• 1/2 cup Coriander leaves, chopped
• 1/2 tsp Timur (Sichuan pepper), ground
• 1 tsp each Cumin and coriander powder
• 2 tbsp Vegetable oil
• 4 medium Tomato, for the achar
• 3 tbsp White sesame seeds
• 3 Dried red chili, for the achar
• to taste Salt

Steps

1. Makes about 30 momo, three plates of ten. Knead the flour, salt and water into a stiff dough and rest it 30 minutes under a damp cloth.
2. Squeeze the chopped onion in your fist to drive out the water, then mix it with the buff mince, garlic, ginger, coriander leaves, timur, powdered spices, oil and salt.
3. Roll walnut-sized dough balls into 3-inch rounds, thin at the rim and slightly thicker in the middle so the base does not tear.
4. Spoon in a heaped teaspoon of filling and pleat the edge shut into a round or half-moon.
5. Oil the steamer tiers well, arrange the momo without touching, and steam over a rolling boil for 12-14 minutes until the wrappers turn translucent.
6. For the achar, char the tomatoes over a flame, toast the sesame and dried chili, then blend everything with a garlic clove and salt into a loose chutney.
7. Lift the momo out the moment they are done, as they stick to the tier if they sit, and serve hot with the achar.

Nutrition

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• Chicken Momo
• Samosa
• Pork Momo
• Aloo Chop

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