Recipes From Afar: Cabbage Momo from Nepal

We had a very lively demo last October at the Let’s Talk About Food Festival involving immigrant farmers from New Lands Farms. These “new Americans” are growing produce from their native countries on small plots of land in Worcester and came to Boston to share some of their recipes with us at the festival. Below is Indra Dahal’s Cabbage Momo recipe from Nepal. He gave a cooking lesson to Chef Jody Adams on stage.

Cabbage Momo

1 cabbage, shredded

2 onions, diced

2 tablespoons grated ginger

1 tablespoon salt

2 tablespoons curry powder

¼ cup chopped cilantro

1 cup oil

Dumpling wrappers

Salt to taste

  1. Combine cabbage, onion, ginger and salt in a large mixing bowl. Using your hands, squeeze out excess water from the mixture and place in a separate bowl. Add curry powder, cilantro, and oil to cabbage mixture.
  2. To form the dumplings, place 1 tablespoon cabbage mixture in the center of each dumpling wrapper. Wet the circumference of the wrapper with water. Fold the wrapper in half over the cabbage mixture to form a half moon. Pleat and press the edge of the wrapper to tightly seal. Cook in lightly oiled steamer for 20-25 minutes.

Spicy Dumpling Sauce

8 Roma tomatoes, lightly steamed

10 small red hot peppers

½ cup chopped cilantro

Salt to taste

Combine all ingredients in food processor and blend until smooth.

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