Staples & Mains
Buff Momo
बफ मम:
Buffalo momo are the original and still the definitive Kathmandu dumpling, cheap enough to be everyday food and rich enough to feel like a treat. Buffalo mince carries far more fat and flavour than chicken, so the filling releases a mouthful of hot broth when you bite in. Ordering a plate of ten with extra achar is a ritual for students, office workers and taxi drivers across the valley.
- Prep
- 45 min
- Cook
- 20 min
- Total
- 65 min
- Serves
- 4
- Difficulty
- Medium
At the stove
Method
Bring the flour and water together into a stiff dough, knead it smooth, then cover and rest it for at least 30 minutes.
Put the buffalo mince in a wide bowl with the onions, spring onion, ginger and garlic pastes, cumin, coriander, timur, garam masala, mustard oil, coriander leaves and salt.
Mix the filling firmly with your hand for a couple of minutes until it turns tacky, which helps it hold together and stay juicy.
Divide the dough into small balls and roll each into a thin disc, leaving the middle very slightly thicker so the base does not tear.
Fill each wrapper generously and seal it into pleated crescents or round purses, pressing the pleats together firmly.
Oil the steamer tiers, space the momo apart, and steam over vigorously boiling water for 14 to 15 minutes, since buffalo needs a little longer than chicken.
Rest the momo for a minute off the heat so the juices settle rather than spilling out on the first bite.
Serve hot with tomato-sesame achar and, if you like, a bowl of the clear steaming liquid as a broth on the side.
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