Syabhaley

INGREDIENTS
 for 8-10 servings

For the dough

1 kg all purpose or plain flour

1 and 1/2 cup water

For the Filling

750 gm Minced Mutton( you can use any meat i.e pork, chicken,beef,turkey, buff)

A thumb of ginger

9 cloves of garlic

10-12 stalks of fresh coriander

25gm butter (unsalted)

2 tbsp. vegetable oil

1 tbsp. dark soy sauce

3 tbsp. light soy sauce

2 tsp. ajina moto

1 tbsp momo masala

1 tbsp meat masala (optional and can be replaced with cumin and coriander powder )

1 tbsp salt

1/2 tbsp. turmeric powder

1/2 tbsp. ground black pepper

1 tbsp red chilly powder

3 medium red onions

1 ltr oil (to deep fry the syabhaley)

STEPS

 For the dough

1. In a large bowl add the plain flour and make a well in the middle and add 1 cup of water (neither cold nor hot)
2. Mix the flour with the water slowly and knead the dough.Once the dough starts sticking, transfer it to a plain surface and knead it. Add the remaining 1/2 cup of water slowly,and make the dough firm.(do not make the dough too sticky). You may need to knead the dough for 15-20 mins
3. After the dough is firm transfer it to a bowl and cover it with a cling wrap and leave it on the counter for  20 minutes

For the filling 

1. Blend the ginger and garlic and make a paste.
2. In a large mixing bowl add the minced meat, chopped onion,chopped coriander leaves (you can add the stem as well),  and mix everything well.
3. After mixing everything add all the spices: ginger and galric paste, momo masala, meat masala, light soy sauce, dark soy sauce,salt, ajina moto, ground black pepper, chilly powder and mix everything well with clean hands.
4. Heat a pan and add  2 tbsp vegetable oil and add turmeric powder.
5. Add the heated oil to the mixing bowl.
6. Melt the butter add it to the mixture and mix everything well. 
7. Cover the mixture with a cling wrap.
8. Leave it on the counter for at least 30 mins.

For the wrapper

1.  Dust your kitchen counter or table with flour and make a small ball from the dough and flatten it with a rolling pin on a flat surface.(dust the surface before flattening it to prevent it from sticking and do not make it too thin)
2. Repeat the same process and make the circles.
3. You can see the picture below and follow the steps.

Wrapping the meat

1. Take one circle of the wrapper and add the meat only on one side like shown in the picture..
2. If your circle of the wrapper is too small add 1 or 2 tbsp of meat or if its large add 3 tbsp meat.
3. Follow the process as shown in the picture, if it is your first time making syabhaley. 
4. Wrap all the syabhaleys' and place it on a plain surface. (Dust the surface to prevent the syabhaley  from sticking)
5. After wrapping all the syabhaleys', heat a non stick pan with 1 litre of vegetable oil.
6. On a medium heat for the first fry, fry the syabhaley one by one for 3-5 mins. As we are frying it twice to make it crispy. 
   
7. And for the second fry heat the oil on high heat and fry the syabhaley until its brown in color and crispy.
8. Serve it immediately after the second fry as the juice from the meat might make the syabhaley soggy.
9. Serve it with Momo ko achar. (momo's pickle)

Timur ra sukeko khursani ko achar (Sichuan pepper and dried chillies pickle)

INGREDIENTS

• 2 medium lime
• 20 dried red chilies
• 3 tbsp. vegetable oil
• 3 tbsp. apple cider vinegar
• 1 tbsp. ground sichuan pepper ( i mixed mine with red chilly powder)
• 3 tsp. rock salt/black salt (birey noon)
• 2 tsp. salt

STEPS

1. Heat a pan with vegetable oil and fry the dried red chillies until its dark brown or black on color. ( Do not burn the chillies)
   
2. Removed the fried chillies from the pan and transfer it to a blender.
3. Squeeze the lime and add the lime juice to the blender.
4. Add the apple cider venegar, black/rock salt, ground sichuan pepper and salt and blend it. 
5. And your pickle is ready.
6. Serve it mixing with momo ko achar ( Momo's pickle) because it's to spicy to have on its own. 
7. Serve it with Momo, Syabhaley, Potato Wedges etc. 

Nepali Momo ( dumplings)

INGREDIENTS

    For 8-10 Servings 

 For the Dough

• 1 kg all purpose or plain flour
• 1 and 1/2 cup water

 For the Filling

• 750 gm Minced Mutton( you can use any meat i.e pork, chicken,beef,turkey, buff)
• 18 stalks of spring onion (finely chopped) (optional)
• 8-10 stalks of fresh coriander leaves (finely chopped)
• 13 medium cloves of garlic
• A thumb of fresh ginger
• 1 tbsp. salt (or according to your taste)
• 2 tsp. ajina moto
• 1 tbsp. chilly powder
• 1 tsp. ground black pepper
• 1 tbsp. meat masala
• 2 tbsp. turmeric powder
• 1 tbsp. MO:MO masala
• 3 tbsp. melted butter
• 1 and 1/2 tbsp. dark soy sauce
• 3 tbsp. light soy sauce
• 3 large red onions (finely chopped)
• 200 gm cabbage (finely chopped)
• 3 tbsp. water
• 2 tbsp. vegetable oil

 

    

STEPS

 For the dough

1. In a large bowl add the plain flour and make a well in the middle and add 1 cup of water (neither cold nor hot)
2. Mix the flour with the water slowly and knead the dough.Once the dough starts sticking, transfer it to a plain surface and knead it. Add the remaining 1/2 cup of water slowly,and make the dough firm.(do not make the dough too sticky). You may need to knead the dough for 15-20 mins
3. After the dough is firm transfer it to a bowl and cover it with a cling wrap and leave it on the counter for  20 minutes

For the filling 

1. Blend the ginger and garlic and make a paste.
2. In a large mixing bowl add the minced meat, chopped onion, chopped cabbage,chopped coriander leaves, chopped spring onions and mix everything well.
3. After mixing everything add all the spices: ginger and galric paste, momo masala, meat masala, light soy sauce, dark soy sauce,salt, ajina moto, ground black pepper, chilly powder and water and mix everything well with clean hands.
4. Heat a pan and add 3 tbsp vegetable oil and add turmeric powder.
5. Add the heated oil to the mixing bowl.
6. Add melted butter and mix everything well. 
7. Cover the mixture with a cling wrap.
8. Leave it on the counter for at least 30 mins.

For the wrapper

1.  Dust your kitchen counter or table with flour and make a small ball from the dough and flatten it with a rolling pin on a flat surface.(dust the surface before flattening it to prevent it from sticking and do not make it too thin)
2. Use a round object to make a circle. I'm using a stainless steel glass.
3. Repeat the same process and make the circles.
4. You can see the picture below and follow the steps.

Wrapping the meat

1. Take one circle of the wrapper and add the meat in the middle.
2. If your circle of the wrapper is too small add 1 or 2 tsp of meat or if its large add 1 tbsp meat.
3. Follow the process as shown in the picture, if it is your first time making momos, If not you can fold it in any ways according to you preference. 
   
4. Wrap all the momos and keep it on a plain surface. (Dust the surface to prevent the momos  from sticking)
   
   
   
5. After wrapping the dumpling you can steam it or fry it.
6. To steam the dumpling get a steamer and coat the surface steamer with a vegetable oil and transfer your dumpling to the steamer.
   
   
   
7. I am using a 3 tier steamer. Do not forget to boil water on the bottom tier.
8. After the water on the bottom tier is boiled completely add the second tier of steamer where you have your uncooked dumplings (momos) and cover it with a lid.
9. Let it cook for 12-15 mins. ( it depends on how thick your wrapper of the momo is.)
10. Serve it hot with momo ko achar.( momo's pickle)