Recipies

Buff Momo (भैंसीको मम)

About Buff Momo (भैंसीको मम)

Buff Momo, or buffalo meat momo, is a popular variation of the classic steamed dumpling found throughout Nepal. It's a staple in Nepali cuisine, particularly in urban areas, and is enjoyed as a quick snack or a full meal. The distinct flavor of buffalo meat gives it a unique taste profile compared to other momo fillings.

Picture of Buff Momo

History

Momo, in general, is believed to have originated in Tibet and made its way to Nepal through trade routes and migration. While the exact timeline is debated, momos became widely popular in Nepal during the mid-20th century. Buff Momo specifically emerged as a significant variant due to the abundance of buffalo meat in Nepal. As Nepal experienced rapid urbanization and an increase in diverse food preferences, Buff Momo gained immense popularity, becoming a ubiquitous street food and a common feature in restaurants and homes across the country. It's a testament to how food traditions evolve and adapt to local tastes and resources. The availability of buffalo meat and its affordability compared to other meats likely contributed to its wide acceptance and enduring popularity.

Fact 1

Buff Momo is one of the most popular types of momo in Nepal.

How to prepare?

Ground Buffalo Meat - 500 gramsAll-Purpose Flour - 300 gramsFinely Chopped Onion - 1 mediumFinely Chopped Garlic - 2 clovesFinely Chopped Ginger - 1 inch pieceCilantro - 2 tablespoonsTurmeric Powder - 1/2 teaspoonCumin Powder - 1/2 teaspoonCoriander Powder - 1/2 teaspoonSalt - To tasteCooking Oil - 2 tablespoons

Learn step by step to prepare Buff Momo

  • 1
    In a large bowl, mix the flour and a pinch of salt. Gradually add water to make a smooth, slightly firm dough. Knead for 5-7 minutes, cover and let rest for at least 30 minutes.
  • 2
    While the dough rests, prepare the filling. In a separate bowl, mix the ground buffalo meat, finely chopped onion, garlic, ginger, cilantro, turmeric powder, cumin powder, coriander powder, and salt.
  • 3
    Divide the dough into small balls. Take one ball and roll it into a thin circle (about 3-4 inches in diameter).
  • 4
    Place a spoonful of the meat filling in the center of the dough circle.
  • 5
    Bring the edges of the dough together to form a sealed dumpling. You can pleat the edges or simply pinch them closed. Repeat this process with the remaining dough and filling.
  • 6
    Fill the base of a steamer with water and bring it to a boil. Grease the steamer plates lightly with oil.
  • 7
    Arrange the momos on the greased steamer plates, leaving some space between them.
  • 8
    Place the plates in the steamer, cover, and steam for 15-20 minutes or until the momos are cooked through and the dough looks slightly translucent.
  • 9
    Carefully remove the momos from the steamer and serve hot with tomato-based chutney.
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