“Momocha”

It was the winter of 1957.  We were visiting my grandmother in Rajbiraj, Nepal for the winter holidays.  She being the true blue Newar decided the time had come for me to go through the Ilhi ceremony.  We sent a telegram to the Sister Superior at St. Helen's Convent, Kurseong informing her that I would not be able to make it for the opening of the school year in spring as I had to get "married" to the god Narayan!

The wedding ritual went on the whole morning, with the priests chanting hymns and scattering flower petals and I eating symbolic offerings of fruits and sweets.  Since I had to fast before the ceremony began, I thoroughly enjoyed the "offerings".

After the wedding ceremony there was a huge feast that lasted until dusk. Momocha a very popular dish very much like Chinese dumpling was on the menu.

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Momocha (Recipe)

Ingredients:

Wrapper
3 cup All-purpose flour
1 cup water
Pinch of salt

Filling
1 lb ground or minced chicken/turkey/lamb/pork
1 cup onion (finely chopped)
½ cup cilantro, chopped
½ cup mint, chopped
1 teaspoon garlic paste
1 teaspoon ginger paste
¼ teaspoon turmeric (optional)
1 teaspoon cumin powder
1 teaspoon coriander powder
3 fresh chilies (optional)
4 tablespoon ghee or butter
Salt to taste

Directions:

1. Knead flour with salt and water to make stiff dough.
2. Cover with damp cloth and let stand for about an hour.
3. Combine all filling ingredients. Mix well
4. Uncover the dough, knead again.
5. Dust working board with flour.
6. Roll bits of dough with rolling pin into one inch flat circles.
7. Put about 1 spoon of filling in middle of wrapper.
8. Bring edges together. Pinch and twist the pleats.
9. Heat water in steamer.
10. Spray the steamer with cooking spray to prevent momochas from sticking to rack.
11. Arrange momochas on the rack.
12. When water boils, cover the steamer.
13. Steam the momochas until cooked through; about 10-15 minutes.