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Nepalese Momos in Ginger and Honey Broth

INGREDIENTS

Nepalese ginger and honey
broth

  • 15g ginger, thinly sliced
  • I white onion, quarter
  • 900 ml chicken stock
  • 2 tbsp honey
  • 2 garlic, crushed
  • 2 chicken drumsticks
  • 1 tbsp soy sauce

Vegetable momos

  • 100g plain flour
  • 35g hot water plus extra
  • a pinch of salt
  • 1 tsp turmeric
  • 40g cabbage, thinly sliced
  • 1 carrot, diced
  • handful of mushroom, sliced
  • I tsp chilli flakes
  • I tsp of oil

Garnish

  • 1 spring onions
  • 1 chilli

PREP TIME

PREP TIME

1 hour

COOK TIME

45 minutes

SERVINGS TIME

2 minutes

INSTRUCTIONS

  1. To make a broth, add chicken stock, sliced ginger, onions, soy sauce and honey in a saucepan and bring it to a boil.
  2. Then add chicken drumsticks and cover the pan for 30 minutes then stir it well and leave it for further 15 minutes.
  3. In the meantime, prepare the moms by mixing flour with hot water until it form a dough, add extra water if needed. Cover with cling film and leave the dough to rest.
  4. In a frying pan, fry the vegetables with olive oil. After 5 minutes add salt, turmeric and chilli flakes. Cook until vegetables are soft.
  5. Dust your work surface with flour. Cut the dough in half and roll it out with a rolling pin until it’s 1 cm thick. Use circle cookie cutter to get a circular shape
  6. Use a teaspoon to add filling in the centre of one circle, then use your thumb and forefinger to pinch together an edge of the dough into a fold
  7. Continue to pinch along the edge of the circle and work your way all around the dough and pinch the end to secure the filling. Repeat with the rest of the dough and filling
  8. In another saucepan, cook the momos in hot boiling water for 3 -4 minutes or until cooked through. When they are ready divide them into serving bowls
  9. Cover the moms with honey and ginger broth and garnish with sliced spring onions and sliced red chili
Rate This Recipe
Rated 3.8 out of 5