In Nepal, we love to enjoy a warm plate of momos (dumplings with meat or vegetable stuffing), especially during the monsoon and winter season. The Newari people tend to call them ‘momocha’. You can listen to the instructions in Newari or attempt to make your own steamed momocha with this home recipe!

Recipe:
Ingredients:

	1/2 kg Chû la (Minced Meat)
	2 Pyaj (Onions)
	4 Dhaniya (Coriander stems with leaves to be finely chopped)
	1 table spoon roughly chopped Palu (Ginger)
	4 roughly chopped Lawa (Garlic)
	1/2 tablespoon Malta (Chili powder)
	1 teaspoon Chi (Salt)
	1/2 Hallu (Turmeric Powder)
	1 teaspoon Jeera (Cumin seeds)
	4 tablespoons of Ghya (butter/vegetable oil)

Utensils

• Dumpling Steamer
• Rolling Pin
• Spoon

Instructions

	Step 1. Knead the dough using 1 cup flour and 1 cup water.
	Step 2. Mix the meat with all the spices, garlic, ginger, onions and coriander in another bowl and keep aside.
	Step 3. Cut dough into small balls (small enough to fit in your palms), to roll into small round shapes you can use your hands or the rolling pin.
	Step 4. Use a tea spoon and place the meat in the center of your flattened round dough. Then wrap the momo.
	Step 5. Coat the top layers of the dumpling steamer with oil (so that the momos do not stick to the pan). On the bottom layer add enough water to fill half the container and boil.
	Step 6. On the top most layer start to lay out the momos make sure they are not touching.
	Step 7. After filling up all your layers with momos, place over the bottom layer and steam.
	Step 8. After 5-10 Minutes check to see the texture of the momos; if they are not longer sticky, they are ready to eat.