When we moved to the city, several people told us about this Tibetan-Nepalise restaurant.
Everyone said we had to try their momos.
So that was how I got to try nepali dumplings for the first time.
And I loved it!
I had been in the United States for many years now, and I thought I had tried all the ethnic foods available in this country.
But I was wrong.
I’ve only tried vegetable version, but it was so good that I didn’t even want to try the meat version.
Last weekend I was in the mood for momos.
We usually get them from our favorite restaurant, but since I had a lot of time that day, I decided to make them myself.
I like my dumpling filling simple.
I’ve experimented with different things, like tofu, mushrooms, vegan meat, etc, but I always preferred my simple version.
Garlic, onion, cabbage, and green onion.
This time I used Napa cabbage and an addition of kale just because I had some of these I needed to use up.
It worked beautifully.
To tell the truth, this was my second time making momos.
The first attempt was not very successful.
I made a mistake and made the wrappers too thick.
I didn’t know it gets puffy when steamed.
They were mostly fine, but the top part where the wrapper was gathered turned out to be too thick.
I still remembered the mistake, so this time I was careful when I flattened the wrappers and folded them.
I think I did a pretty good job this time.
They look so good!
And they tasted awesome!
This time I made the sauce, too.
Garlicky and gingery.
A bit spicy.
Oil, garlic, ginger, crushed red chili pepper, tomato paste, fresh tomatoes, water, sugar, soy sauce, vinegar, salt, cashew nuts (for thickening).