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Momos - the Answer to a Hotel Lockdown

Passport & Plate - Rimbick Political Strike Momos

Australia | Friday, 21 February 2014 | 5 photos


Ingredients
DOUGH FOR WRAPPERS:

4 Cups of Plain Flour

2 pinches of Salt

Water, as required (around 1 1/2 cups)

FILLING:

1 Onion, chopped

1 Carrot, grated

3 Squash, grated

1/4 Cabbage, grated

250g Chicken Mince

1 pinch of Cumin

2tsp Soy Sauce

 

How to prepare this recipe
DIRECTIONS:

Dough:

1. In a large bowl combine flour, salt and water. Mix and knead until it forms a thick consistency. (about 5 - 9 mintues)

2. Cover and set aside to prepare filling.

Filling:

3. In a large bowl combine all ingredients.

4. Mix well and adjust amounts to taste.

5. Assembly of the momos. Prepare 1cm balls

6. Take a ball. Roll and flatten in the palm of your hand until it becomes spherical in shape.

7. Hold in one hand whilst taking a tablespoon of filling and placing it in the centre of the wrapper.

8. Bring all edges together by pinching and twisting to ensure closure. It doesn't have to be perfect! As long as it has absolute closure.

9. Heat up a steamer and lay cabbage leaves on the rack's surface to prevent momos from sticking.

10. Place as many uncooked momos as possible in the steamer.

11. Close the lid, and allow steaming until the momos are cooked through, about 10 minutes.

12. Serve Immediately with soy sauce or any sort of chutney sauce.

13. DEVOUR AS MANY AS YOU CAN! :)


 

The story behind this recipe
Ahh....Rimbick Political Strike Momos...so simple yet so satisfying. Yes, it may just be your average mouth-watering, nepalanese momo recipe and yes I can hear you questioning the strange name of this recipe. Well the story behind how I learnt how to make this recipe is so great that it deserves such a compelling title.

I like to think that every person once in their life will experience a momo-moment - and this is most definitely mine. Lets go all the way back to 2011, when I was on my first ever overseas trip. Fast forward a week into my month long trip and I was in the middle of my 7 day Singalila Ridge trek in the Himalayas. Pretty rad first overseas trip if you ask me! We were finishing the 6th day of the trek, arriving in a small village near the India-Nepal border called Rimbick. Our sherper had warned us before we arrived that there was a political strike in the area and that instead of continuing the trek the next day we were going to have to wait it out in a hotel. We were in total lockdown. We arrived at the village and it was dead. No locals trying to sell us their crafts or invite us in for a famous cup of Darjeeling tea. It sure wasn't the friendly welcome we had become accustomed to on our travels. Two days passed and without doubt myself and my fellow travellers had become quite stir crazy. The hilarious Indian music video channels and soap operas had entertained us for long enough. We actually started to crave the daily 12km treks and our usual smelly clothes. We wanted to get dirty. Most of the time our porters and cooks for the trip kept to themselves, until this day. We decided to delve into their kitchen full of secret recipes and finally make them a meal for once. Right there in a small himalayan village called Rimbick, in the middle of a political strike lockdown, is where three porters/cooks taught me how to make authentic, juicy, delicious momos.

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