Mo: Mo has become a star on the snack list of Nepal. These delicious dough bundles were originally packed with meat, but you can now easily find vegetarian options throughout the Himalayas. Atchar is key; many Nepalis prefer spicy chutney to dunk their dumplings. And consider yourself warned: Mo: Mo-making takes some time. Invite friends over and host a party. "Many hands make for light work."
- 2 pounds chicken breast, ground
- 1 onion, minced
- 1 bunch scallions, chopped
- 3 ginger roots, minced
- 1 bulb garlic, minced
- 1 tbps. cumin powder
- Salt to taste
- 3 tbps. oil (olive preferred; soybean and sunflower oils most commonly used in Nepal)
- 2 bunches cilantro, chopped
- Pre-made dough or you can make your own (see right)
- 5 large tomatoes or two handfuls of cherry tomatoes
- 1 onion, chopped
- ¼ tbsp ginger, finely diced
- 4 garlic cloves, minced
- 4 green chilies, minced
- Salt to taste
- 1/3 tsp coriander power
- Red chili to taste
- 1 tbsp oil
To make dough: Combine 4 cups flower, 1 tbsp. oil, a pinch of salt and water until dough becomes pliable. Let sit while you prepare filling. You’ll want to knead the dough again before making Mo: Mo.
Making Mo: Mo: There are many ways to fold Mo: Mo. You can see a few styles in photos shown here. Search for videos online, as making presentable-looking dumplings can be tricky. However you design them, make sure the edges are sealed to preserve flavor.
Add Mo: Mo ingredients to large bowl and mix well. Set aside while preparing dough.
Boil 4 or 5 inches of water in steamer pot. Once water is boiling, add one tray of Mo: Mo. Steam for 15 minutes but not more than 20 minutes.
To make Atchar, heat oil in pan. When oil is hot, add tomato, onion, garlic, ginger and green chili. Season with salt. Add coriander powder and red chilies and simmer until water dries. This process can also be done in a blender.
Arrange Mo: Mo on platter and serve alongside Atchar.
Bistari khannus! (Enjoy your meal.)