Friday, January 20, 2012

Nepal: Momos with Lamb Filling (Maasu ko Momo)

1 pound ground lamb
1/3 cup fresh minced cilantro
1 small onion, minced
4 scallions, minced
1/2 green chili, minced (or more to taste)
2 garlic cloves, minced
1/2 tbsp fresh minced ginger
1 tsp garam masala
1/2 tsp salt
cayenne pepper
1/4 tsp turmeric
1/4 cup water

about 50 (round) Wonton Wrappers

Mix all the ingredients together. Cover and let rest for 10 minutes at room temperature. Place about 2 tsp filling in the middle of a Wonton wrapper, brush edges with water and bring edges together, pressing tightly to seal well. Using a bamboo steam basket (or other steaming device), steam dumplings in batches for about 8 minutes. Serve immediately with tomato, mint or coriander chutney or soy sauce or other dipping sauce. I also served them with a side of  Green Beans with Potatoes (Simi ra Alu ko Tarkaari).

(adapted from: "Taste of Nepal" by Jyoti Pathak)


  1. This is so different from anything I've ever seen. I love how the lamb is spiced - and then they're encased in wonton wrappers - perfection!