The Nepali beef Momo recipe is an amazing dish famous among many countries worldwide. If you are looking for the good taste and great texture of Nepali food, this is the perfect recipe for you.
This tasty dish has been made by combining a spicy mixture of spices with well-seasoned ground beef. The spices make this dish so delicious, making it one of the most popular dishes among all Nepali people.
What are Nepalese Momos?
Nepalese Momos are a dumpling made from flour, water, and a little salt. They are steamed and then filled with various ingredients such as minced meat, boiled eggs, or vegetables.
Momos are popular street food in Nepal and are often eaten. They can be bought from street vendors or ordered from restaurants.
Momos are usually served with a dipping sauce that contains spices such as soya sauce, chili powder, sugar, and garlic.
What is beef Momo made of?
Beef Momo is consists of minced beef made with ginger, vegetables, garlic, soy sauce, and some other spices.
To make beef Momo you need to mix all the ingredients and minced beef in a bowl. Then the mixture is wrapped with dough then, added to the steamer, placed on top of the stove.
You should keep it steam until all the ingredients are well mixed and cooked through. The final product is served hot along with some Momo Chitni or sauce.
How do you preserve beef Momo?
Raw Momo can be preserved by freezing, and the refrigerator can last for up to six months. You can store frozen Momo in the freezer or refrigerator, but keep it well wrapped so the air can’t get in.
Boiled Momo must be consumed within two days of cooking; otherwise, its nutritional value will deteriorate, and there will be no point in consuming it at all.
Boiled Momo can also be stored in the freezer or refrigerator for up to three months. It is preferable to consume boiled Momo within one month of boiling because the outer layer of skin tends to turn rancid if stored too long after boiling, and this might be because of stomach upsets or food poisoning if eaten later on.
Secret tips for Nepali Beef Momo Recipe
- Always use fresh beef in your Momos. It will ensure that the Momos are soft, fluffy, and flavorful.
- To make a thin momo sheet, roll up to 3-4 inches in diameter, make sure the sheets are not too thin or too thick.
- Try to add plenty of fresh vegetables to the beef mince mixture, which will give it a more complex flavor and add nutrients.
- You can also add mushrooms, carrots, cumin powder, Garam masala, or other spices to enhance the flavor.
- Make sure to cook the beef mince until it is tender and not too dry.
- Serve your Momos hot with a side of soy sauce, chili sauce, or chatni for extra flavor.
Ingredients
For Wrap:
- All-purpose flour 2 cups.
- Room temperature water as required
- Salt to taste
- Oil ½ teaspoons
- Dry flour as required
For stuffing:
- Minced beef 500 gm.
- Onion 2 medium size (chopped)
- Cabbage ½ cup (chopped)
- Green chili 3 to 4 (chopped)
- Ginger 2 tbsp. (chopped)
- Green onion ½ cup (chopped)
- Fresh coriander 2 tbsp. (chopped)
- Garlic paste 1 tbsp.
- Red chili powder 1 tbsp.
- Momo masala powder 1 tbsp.
- Oil 2 tbsp.
- Salt to taste.
Instructions
- First, in a mixing bowl, adds minced beef and add the remaining ingredients. Mix and combine them very well. Your Momo filling is ready. Keep aside for later use.
- Now, take another mixing bowl, add all-purpose flour and salt, mix well and add water as required to knead a semi-stiff dough mix until the dough comes together.
- Add some dry flour and knead the dough well for 10 minutes.
- When the dough is kneaded, cover it and rest for 10 to 15 minutes.
- After the dough is rested, dust some dry flour and knead again.
- To make a Momo sheet, divide the dough equally into small balls. Now take a rolling pin and individually roll it to make a medium-thin Momo sheet.
- To shape the Momos, take the Momon sheet in your hands and hold it like the way you’re holding a taco shell, add a sufficient amount of beef filling in the center and start to shape, by pinching one end together, continue to shape by making pleats on the side of the sheet and sticking on the other side and pinching on each pleat. Make the rest like this. This is one way for shaping the Momo. You can shape in your preferred way as you like.
- Once the Momo has shaped, set a steamer and brush the steaming pleat with oil, place the shaped Momos and steam it for 10 to 15 minutes.
- Your hot and juicy Nepali Beef Momo is ready.
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