Jhol Momo (Jhol momo)
Overview
Jhol momo is a Nepali dish of steamed dumplings served swimming in a warm, tangy soup. Momo are small, pleated dumplings filled with minced buffalo, chicken or pork, onion, garlic, ginger and spices. The jhol, meaning soup, is made from roasted tomatoes, toasted sesame seeds and sometimes soybeans or peanuts, blended with garlic, chilli, cumin and timur, the Nepali Sichuan pepper, then thinned with hot broth or water. It is orange, slightly sour, nutty and lightly numbing. The dumplings are put in a bowl, the jhol is poured over, and it is topped with coriander and spring onion.
History
Momo came to Nepal from Tibet and were spread widely by Newar traders, who travelled between Kathmandu and Lhasa for centuries. In the Kathmandu Valley they became the most popular snack of all, and jhol momo grew up in the city's small eateries as a soupy way to serve them, especially in winter. It is now found all over Nepal and in Nepali restaurants around the world.
Main ingredients
Momo dumplings, tomatoes, sesame seeds, sichuan pepper (timur), chilli and garlic, coriander. The soup is built on spiced tomato and sesame broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Tomato soups · More soups from Nepal
Recipe
Method
- 112 min
Steam the momo for 10 to 12 minutes.
- 2
Blend the roasted tomatoes, sesame, garlic, chillies, cumin and timur to a paste.
- 35 min
Fry the paste briefly, then add the broth and simmer for 5 minutes.
- 4
Put the momo in bowls and pour over the hot jhol.
- 5
Top with coriander.
- ✓
Serve. About 1h 30m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
