Beef Momos with Tomato Achar
Serves: 16 momos
For the dumpling wrappers:
  • 1½ cups (225g) plain flour
  • pinch of salt
  • ⅓-1/2 cup water
For the filling:
  • ½ pound (250g) minced beef
  • 1 tsp ground cumin
  • ½ tsp sea salt flakes
  • ½ tsp ground white pepper
  • ¼ cup chopped coriander (cilantro), leaves and stalks
  • 1 tbsp minced fresh ginger (use a grater)
For the Tomato Achar:
  • 2 fresh tomatoes
  • 1 tbsp oil
  • 1 tsp mustard seeds
  • ½ tsp fenugreek seeds
  • 2 cloves garlic, finely chopped
  • 1 tbsp minced fresh ginger (use a grater)
  • 1 fresh red chilli, finely sliced
  • ½ tsp ground turmeric
  • 2 tbsp finely chopped coriander (cilantro), leaves and stalks
  • 1 tbsp brown sugar
  • 2 tbsp apple cider vinegar
  • salt
To cook:
  • 2 tbsp butter
  1. To make the wrappers, dump the flour, salt and ⅓ cup water into a food processor and blitz on high until the mixture looks like wet sand. Turn the processor off and grab a handful and squeeze it - if it sticks together, but isn't sticky, it's good. If it's falling apart, add a little more water and blitz again. You shouldn't need more than ½ cup.
  2. Turn the dough out, squeeze it all together in a clump (it will be very firm) and wrap in plastic. Set aside on the counter to rest for 30 minutes.
  3. To make the filling, simply place all the ingredients in a bowl and stir together until well combined.
  4. To make the achar, blitz the tomatoes in a blender or food processor until pureed - skins and all.
  5. Place the oil into a small saucepan over a medium heat, and add the mustard seeds and fenugreek. When the mustard seeds start to pop, carefully add the garlic, ginger, chilli and turmeric, and cook for a few minutes, or until the garlic and ginger start to almost caramelize.
  6. Add the coriander to the pan and give it a stir, and then add in the blitzed tomatoes. Cook the mixture down until it is thick and reduced (about 5-10 minutes). Add in the sugar and vinegar, and a pinch of salt, stir and cook for a minute, and then carefully taste. Add more sugar, salt or vinegar, to adjust to your preference, and then set aside to cool.
  7. To make the dumplings, divide the dough into 16 ping pong sized balls, and keep them covered with plastic. Take one ball at a time, and roll out into a circle, fairly thin, and about the size of a large coaster. Take 1⅙th of the filling (about 2 tsp) and place into the centre of the circle. Wet the edges, and then gather them up, over the filling, and pinch them at the top, enclosing the filling, leaving no gaps. Press quite firmly to seal the dumplings.
  8. When all the dumplings are finished, place a large skillet over a medium heat, and add the butter. When the butter has just melted. Carefully place in all the dumplings in a single layer (do two batches if they don't fit). Cook the dumplings until they are light golden brown on the bottom, and then carefully add ½ cup of water and place a lid on immediately.
  9. Cook until the liquid has evaporated from the pan, and then remove the lid, and continue cooking until the bottoms of the momos are dark golden brown.
  10. Place on a platter, and serve with the tomato achar, and any other sauces you want!
Recipe by The Sugar Hit at