Momo

MoMo was orignated from Tibet , but these days it is most popular in Nepal specially at the main city. Momo making have four process, first is making dough, second is kima, third is momo wrappping and last is steaming.

First of all make a dough, for dough you just need flour and water. For kima you need fine chopped onion, garlic and ginger paste, cilranto, salt and pepper to taste, some people use smidgen of ground cumin. Mix the meat, it depends upon the the kind of meat you add, if you are making buff momo , add buff kima, for chicken ,chichen kima, for pork, pork kima. Third process is wrapping. It is the important part ,most commonly wrapping is on round shape or ball but Tibetian make quarter moon shape. while wrapping make sure that the dough must not tear. The final process is the steam , put some oil on the "momo hole pan" so that it doesnot stick on it. Steam it for 15 minutes. Serve hot, with tomato ketchup or red hot sauce.most people prefer pickel .