Nepali momo

Ingredients for 4

Dough

• 300 gplain flour (maida)
• 150 mlwater
• 1 tspneutral oil
• 1 pinchsalt

Filling

• 500 gminced buffalo or chicken thigh (with some fat)
• 1 onion (finely chopped)
• 2 spring onions
• 3 clovegarlic
• 1 tbspgrated ginger
• 15 gfresh coriander
• 0.5 tspground cumin
• 0.5 tspground coriander
• 0.5 tsptimur (Sichuan pepper) or black pepper
• 2 tbspmelted ghee or butter
• 60 mlcold water
• 1 tspsalt

Achar

• 3 tomatoes
• 3 dried red chillies (or to taste)
• 2 tbspwhite sesame seeds
• 2 tbspraw peanuts or soybeans
• 2 clovegarlic
• 0.3 tspground timur
• 1 tbspmustard oil or neutral oil
• 1 tbsplemon juice
• 0.5 tspsalt
• fresh coriander (a small handful)

Method

1. Mix the flour, salt and oil with the water and knead into a firm, smooth dough. · timer 5 min
2. Cover the dough with a damp cloth and rest it. · timer 30 min
3. Mix the mince with the onion, spring onions, garlic, ginger, chopped coriander, spices and salt.
4. Work in the melted ghee and the cold water a little at a time until the filling is loose and juicy.
5. For the achar, char the tomatoes and chillies in a dry pan or over a flame until blistered. · timer 8 min
6. Dry-toast the sesame and peanuts until golden, stirring. · timer 4 min
7. Blend the tomatoes, chillies, nuts and seeds, garlic, timur, oil, lemon juice and salt to a smooth sauce, thinning with water. Stir in chopped coriander.
8. Roll the dough into a log, cut about 32 pieces and roll each into a 8 cm round, thinner at the edge.
9. Put a tablespoon of filling in the centre and pleat the rim all the way round, twisting the top shut into a round purse.
10. Brush the steamer tiers with oil and set the momo in without touching.
11. Steam over rapidly boiling water until the wrappers look slightly translucent and the filling is cooked. · timer 12 min
12. Serve hot with the achar on the side, or pour thinned achar over them for jhol momo.