Making Mo:Mo at Home - Comfort Kitchen - Nepali's #1 Comfort Food

Cooking Nepal's #1 comfort food: Mo:Mo (Nepali's Dumplings)
at home, with Biplaw Rai, managing partner at Comfort Kitchen

---

Coming soon, to Dorchester's Uphams Corner, in Boston, Comfort Kitchen will be a cafe by day and a restaurant by night celebrating the food of the Diaspora — global comfort food. We are a community meeting space, and a food incubator dedicated to fostering collaboration, cross-cultural understanding, and community engagement.

Visit our website: http://www.comfortkitchenbos.com

And follow our journey on our social channels:
Instagram: @comfortkitchenbos   / comfortkitchenbos  
Facebook: @comfortkitchenbos   / comfortkitchenbos  

---

Ingredients:
Grass-fed ground beef: 1.5 lb
(Vegetarian) Butternut squash and snow peas: 1.5 lb
Diced white onion: 3-4 large (ratio of meat to onion should be 1:1)
Garlic + Ginger paste:1/3 garlic + 2/3 ginger, 7-8 cloves garlic minced, and 2-3 inches of fresh garlic
Minced green onions: 1/2 cup (do not slice too thin)
Cilantro: 1/4 cup
Salt: 2 tablespoons
Bone marrow: 2 medium (substitute with pork fat or butter to preference)
1 Shanghai style dumpling wrapper packet (45 counts)

Steps:
1. Mix all the ingredients in a large bowl and stir thoroughly.
2. Fill steamer to halfway point with water and bring it to a boil.
3. Folding the wrapper: you will need a small bowl of water and oil for this step.
a. While holding the wrapper in your non-dominant hand, using your other hand, dip your finger in the bowl of water and oil, and brush around the edges. 
b. Fill the wrapper with one tablespoon of the filling in the center.
c. Pinch the end and start making pleats by folding the side furthest from you. As you get to the other end it should form a crescent shape.
d. Seal the end of the wrapper and set it aside.  
4. Lightly oil all the steamer baskets on the bottom to avoid sticking.
5. Place all the Mo:Mos in the steamer baskets leaving some space between each one.
8. Steam for about 8-10 minutes in medium heat. Once the Mo:Mos are no longer sticky to the touch, they are ready to serve.

---

Mo:Mo’s journey started from Tibet and made its way to Nepal and North-East India with the exchange of merchant trade between Kathmandu and Lhasa, and via Tibetan diaspora in places like Darjeeling and Kalimpong. With this journey Mo:Mo has morphed its taste and shape into its local palate and availability.

These will be Comfort Kitchen's house Mo:Mo/मो:मो that closely resembles Mo:Mo served in places like Dharan, Kalimpong, Darjeeling And Sikkim where the indigenous Rai and Limbu populations have traditionally used pork as their staple meat. For this recipe however, we will use beef, North America’s favorite meat choice.