Momos are more than just a dish; they represent a true Nepalese culinary tradition, passed down through generations. This recipe, created by chef Elad Hayot, beautifully adapts these delicious dumplings for Passover, replacing the traditional flour with matzo or rice flour. The result? Flavorful little bites, easy to prepare and absolutely delicious, perfect for sharing with family and friends around a convivial table.
Practical information
Preparation time: 80 minutes
Cooking time: 10 minutes
Estimated calories: approximately 250 kcal per serving
Estimated average price: approximately 65 ₪ for the recipe
Ingredients
- For the dough:
- 500g of matzo meal or rice flour
- 250 ml of lukewarm water
- 10 g of baking powder
- 1 teaspoon of vinegar
- For the topping:
- 500g of minced beef, chicken or duck breast
- 1 cup of finely chopped green onions
- 1 cup of finely chopped white cabbage, lightly salted and drained
- 1 tablespoon of chopped ginger
- 2 cloves of chopped garlic
- 2 tsp soy sauce
- Salt and chili to taste
- 1 tsp of date honey or regular honey
- 1 tsp sesame oil
- For cooking and serving:
- Water
- Salt and chili pepper for the cooking water
- Bay leaves
- Soy sauce for serving
- Chili sauce for serving
- Fresh coriander for serving
Preparation steps
- Prepare the dough by mixing the matzo meal (or rice flour), lukewarm water, baking powder, and vinegar. Work the ingredients until you obtain a smooth, homogeneous, dough-like consistency. Cover and let it rest in the refrigerator for one hour.
- Meanwhile, prepare the filling: in a bowl, combine the ground beef (or poultry), green onions, drained white cabbage, ginger, garlic, soy sauce, honey, and sesame oil. Season with salt and chili to taste. Cover and refrigerate for one hour.
- Once the dough and filling have rested, divide the dough into two portions and form balls. Flatten each ball thinly using a rolling pin to obtain even discs.
- Spoon the filling generously into the center of each dough disc and form the balls by pinching the edges to seal in the filling. Be gentle and precise—the best bites come from the heart!
- Fill a saucepan with water and bring it to a boil. Season the water with salt, chili pepper, and a few bay leaves for added flavor.
- When the water boils, gently lower the dumplings into the water and let them cook for about five minutes, until they float to the surface — a sign that they are cooked through.
- Drain the momos with a slotted spoon and arrange them on a serving platter. Serve with soy sauce, chili sauce, and a generous sprinkling of fresh coriander.
For an even more authentic presentation, prepare the Momo dumplings a little in advance and keep them in the freezer: you can then cook them directly in boiling water without thawing them. Chef's tip: if you find your filling is too wet, drain the white cabbage well before mixing it with the other ingredients—this is the secret to tender dumplings that aren't soggy!
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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