Mushroom and Tofu Dumplings

Name: Mushroom and Tofu Dumplings (Chyau ra Tofu ko Momo)
Cuisine: Nepali
Ingredients: 2 cups firm tofu; 4 cups chopped fresh mushrooms (any variety; about 1½ pounds); 2 fresh hot green chilies, finely chopped; 2 medium red potatoes, boiled, peeled, and finely chopped (about 2 cups); 1 medium red onion, finely chopped (about 1 cup); 2 tablespoons vegetable oil; 1 recipe Fresh Momo Wrappers; ¼ cup finely chopped cilantro; ¼ teaspoon ground cumin; ¼ teaspoon ground coriander; Salt to taste; 2 medium cloves garlic, minced; 1 small red or green bell pepper, cored and finely chopped (1 cup) 1½ teaspoons minced fresh ginger; 1 small red or green bell pepper, cored and finely chopped (1 cup) 1½ teaspoons minced fresh ginger; 1 small red or green bell pepper, cored and finely chopped (1 cup) 1½ teaspoons minced fresh ginger

Chyau ra Tofu ko Momo

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

Food and Flavours from Nepal

By Jyoti Pathak

Published 2023

About

My daughter Rachana learned the basics of momo cooking while working in Nepal after her college graduation. She experimented with a variety of vegetable fillings and came up with this recipe.

Ingredients

2 tablespoons vegetable oil
1 medium red onion, finely chopped (about 1 cup)

Asia
Nepal
Starter
Vegan

Method

Heat the oil in a wide saucepan over medium-high heat. When the oil is hot, but not smoking, add the onions and cook until they soften, 3 to 4 minutes. Add the mushrooms, tofu, potatoes, green chilies, garlic, bell pepper, and ginger and cook, stirring frequently, until the water from the vegetables has evaporated and the mixture is nearly dry. Add the cilantro, cumin, coriander and some salt t