Nici Wickes: Nepalese Momos (dumplings)

These are little snacks that are served in Nepal. They can be filled with savoury fillings such as minced lamb or chicken, or with sweet fillings.    Dough wrappers  Ingredients  1 cup flour  1 tbsp oil  1 pinch of salt  1/3 c water    Method  In a large bowl mix together the flour, oil, salt, and water.   Mix well and turn it out onto a floured surface and knead until the dough becomes smooth in texture, about 8-10 minutes.   Cover and let stand for at least 30 minutes. Knead well again before making wrappers.    Filling  Ingredients   ½ cup minced lamb or chicken  1 tbsp coriander chopped fine  ¼ onion, grated  1 clove garlic crushed and chopped  1 tsp fresh ginger chopped fine  1 heaped tsp turmeric  2 tbsp oil  Salt  Method  Mix the ingredients together in a bowl and leave to sit for 15 minutes to allow the flavours to develop.    Putting the Momos together  Give the dough a final knead. Break off small (about the size of a small plum) portions of the dough and roll it to make a ball shape.   On a floured surface, GENTLY flatten the balls with the heel of your hand so that you have a flat circle of dough.  Hold the edges of the semi-flattened dough with one hand, and with the other hand begin rolling the edges of the dough out, swirling a bit at a time.  Continue until the wrapper attains a 3-inch diameter circular shape.  For packing: hold the wrapper on one palm, put in one tablespoon of filling mixture and with the other hand bring all edges together to the centre, making the pleats.  Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling. This holds the key to good tasting, juicy dumplings.  Heat up a steamer, oil the steamer rack well. This is critical because it will prevent the dumplings from sticking. Arrange uncooked dumplings in the steamer.  Close the lid and steam until the dumplings are cooked through, about 10 minutes.  Take dumplings off the steamer and serve immediately.    LISTEN ABOVE  See omnystudio.com/listener for privacy information.