As per my previous post raving about jhol momo, here is my favourite way how to eat these little parcels of joy. I still can’t believe that turkey can taste so flavourful!
Momos are flavourful and a great way to bond with family. Some of my fondest memories growing up revolve around friends and family getting together to make momos. We would make a huge batch of meat filling, my mom would make loads of her amazing tomato achaar, and everyone would sit together and talk while simultaneously making and eating hot, fresh momos!
Note: I really like Honor brand’s dumpling wrappers, but you can use any you like. If steaming, I suggest choosing thin dumpling wrappers because it results in a juicier momo. When finished steaming, turn off the water and lift the lid off your steamer. You want the momo to slightly cool for a few minutes before removing it. If you do not wait, The momo will stick to the steamer (regardless of how much you grease it) and it will end up ruining your finished product.
Usha La’s DABANGG Turkey Momo Recipe
Amount: about 100 momo’s, depending on the size you make them.
Prep time: 1 hour (or less depending on helping hands to fold)
Cook time: steam 15 minutes per batch
- 500g turkey mince
- 3 medium red onions, minced
- 3″ crushed fresh ginger
- 10 stalks of cilantro, minced
- 3-4 spring onions (green onions/scallions), minced
- 3 tbsp sesame oil
- 3 tbsp sunflower oil (or vegetable oil)
- 1 tbsp salt
- 2 tbsp light soy sauce
- 1/2 cup water
- HONOR brand dumpling wrappers, 3-4 packages
- Small bowl filled with water (to aid with wrapping momo)
- Wash all vegetables thoroughly.
- Grab a large bowl to mix all your ingredients in. Add turkey mince to the bowl.
- Mince the onions and add to the bowl. The sharper your knife is, the less you will cry. If that does not help, try soaking the onions in water for a few minutes before you mince them into tiny pieces. Do not put them in a processor, as it will ruin the flavour.
- Take a 3″ piece of ginger and peel the skin with either the edge of your knife, or a spoon. This will ensure that you remove the skin without wasting too much of the ginger, which is an expensive root. Crush it with a mortar and pestle. Add to bowl.
- Take cilantro and mince. Add to bowl.
- Take spring onions (otherwise known as scallions or green onions) and mince them. As it is a root vegetable and tends to retain dirt, so make sure it’s clean before adding to the bowl.
- Add sesame seed oil, regular oil, salt, light soy sauce, and water. Mix very well until all ingredients are well incorporated.
- Open one of the dumpling wrappers and wet the edges with a bit of water. Wetting the edges will allow the momo to stick together when you close it. Open as many dumpling packages as needed to finish wrapping your momos.
- Add a small amount of meat in the middle and wrap the momo.
- Prepare your steamer. Boil the water and coat the inside of the tiers with oil. This will make sure that the momo will not stick and tear once they have finished steaming.
- Steam for 15 minutes on a medium high heat.
- When timer goes off, turn off heat and leave for a few minutes before removing momos.
Pro Tip: To check if it’s cooked without tearing one piece open, touch the outside of a momo. If it is still sticky, it is uncooked. If it is smooth, it is ready to eat!
Enjoy with tomato achaar or check out NepaliAustralian’s recipe to eat this with jhol momo for a dabangg meal.
Little kids usually enjoy momos with ketchup!
Hope you enjoyed this post and it helps bring you happy bellies and good times with loved ones!