Easy Nepali Momos Recipe

Ingredients

• 1 tbsp refined coconut oil
• 0.5 yellow onion (diced)
• 3 garlic (minced)
• 1 tbsp fresh ginger (finely chopped or grated; about a 1-inch piece)
• 1 tsp coriander
• 1 tsp cumin
• 0.5 tsp turmeric
• 0.5 tsp cayenne
• 2 cup broccoli (chopped very small)
• 0.5 block soft tofu (from a 10-14 ounce block, chopped into 1/2 inch cubes)
• 1 cup kale (finely chopped)
• 1 tsp wonton wrappers (one package)
• soy sauce (or Tamari or Bragg's Liquid Amino Acids, to taste)

Steps

1. 1

   Dice one half of a yellow onion, removing the outer skin and tough ends.

2. 2

   Add 1 tablespoon of refined coconut oil to a saute pan.

3. 3

   Saute the onion in the coconut oil until it is translucent.

4. 4

   While the onion is sauteing, mince 3 cloves of garlic and peel and finely chop a 1-inch piece of fresh ginger.

5. 5

   Prepare the remaining vegetables by chopping 2 cups of fresh broccoli florets into tiny pieces and finely chopping 1 cup of kale.

6. 6

   Chop the soft tofu into small cubes, about 1/2 inch or 1 cm in size.

7. 7

   Once the onion is translucent, add the minced garlic to the saute pan and saute until fragrant, about 30 seconds.

8. 8

   Add in the minced ginger and stir to combine with the garlic and onion.

9. 9

   Add in the spices (1 teaspoon coriander, 1 teaspoon cumin, 1/2 teaspoon turmeric, and 1/2 teaspoon cayenne) and stir to coat. Cook for about 30 seconds to toast the spices.

10. 10

    Add the chopped broccoli and kale to the saute pan. Mix and cook, stirring occasionally, for 3-5 minutes until the kale is wilted and the broccoli is bright green.

11. 11

    Add the chopped tofu cubes and stir gently just until the tofu is coated with the spices.

12. 12

    Continue cooking until the filling is dry. If spices stick to the pan, add a small amount of water, stir to coat, then cook until dry.

13. 13

    Sprinkle the mixture with soy sauce (or Tamari/Liquid Aminos). Taste the filling and adjust seasoning if needed. Remove from heat and let the filling cool completely.

14. 14

    Open the wonton wrappers and keep them covered with a damp paper towel to prevent drying.

15. 15

    To assemble, place one wrapper on a flat surface. Put about 1 teaspoon of cooled filling in the center.

16. 16

    Moisten the edges of the wrapper with water. Fold the wrapper over to make a triangle shape, pressing firmly to seal. Draw the two corners back towards each other and pinch to seal.

17. 17

    Prepare a steamer basket by lining it with parchment paper (with steam slits) or cabbage leaves. If using a metal steamer, spray with oil.

18. 18

    Place momos in a single layer in the steamer. Steam for about 10 minutes until the wrappers are translucent.

19. 19

    Serve warm, optionally with a dipping sauce made of soy sauce, rice vinegar, chili flakes, and sesame oil.

Notes

Allow the cooked filling to cool completely before assembly to prevent the wrappers from tearing. You can substitute cabbage and carrots for the broccoli if desired.

Nutrition per serving

• appetizer
• main
• vegan
• vegetarian
• steamed
• dumplings
• nepali
• party food