Beef Momo (Buff-Style) with Tomato Achar
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Ingredients
- 500 g beef mince
- 300 g plain flour
- 1 onion, finely chopped
- 3 garlic cloves
- 10 g fresh ginger, grated
- 4 tomatoes
- 2 dried red chillies
- 10 g fresh coriander
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 632 kcal
- Protein
- 32.5 g
- Carbohydrate
- 63.5 g
- of which sugars
- 6 g
- Fat
- 28.1 g
- of which saturates
- 9 g
- Fibre
- 4.4 g
- Salt
- 0.24 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Momo in Nepal are traditionally made with buffalo (buff); beef mince is the easiest UK supermarket stand-in and works just as well.
- 2
Make a firm dough with the plain flour and about 150ml water, knead for 2-3 minutes, then cover and rest for 20 minutes.
- 3
Mix the beef mince with the onion, garlic cloves, fresh ginger and fresh coriander.
- 4
Roll the dough out thinly and cut into 24 small rounds. Place a spoonful of filling in the centre of each, then pleat and pinch the edges closed to seal.
- 5
Steam the dumplings in a steamer basket for 15 minutes, until the wrappers are translucent and the filling is cooked through with no pink remaining.
- 6
Char the tomatoes and dried red chillies under a hot grill for 8-10 minutes until blackened, then blend with the vegetable oil to make the achar.
- 7
Serve the momo hot with the tomato achar.
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