Jhol Mo: Mo Recipe

Make dough

In a large bowl combine 3 cups all-purpose flour and 1 tsp salt. Gradually add ~1 cup warm water while mixing until a stiff dough forms. Add 1 tbs oil if using. Knead on a lightly floured surface for 6–8 minutes until smooth and elastic. Cover with a damp cloth and rest 30 minutes.

Prepare filling

In a bowl combine 1 lb ground pork (or chosen protein/veg), 1 cup finely minced onion, 4 cloves minced garlic, 1 tbs grated ginger, 4 sliced scallions, 1 tbsp chopped cilantro, 1 tbsp soy sauce, 1 tsp sesame oil, 0.5 tsp ground black pepper and 0.5 tsp salt. Mix thoroughly until sticky and well combined (this helps binding). Refrigerate until ready.

Shape momos

Divide rested dough into two. Roll each into a log and cut into 24 equal pieces total. Roll each piece into a small ball and flatten into 3–3.5 inch circles, slightly thicker at center. Place ~1 tbsp filling in center of each wrapper. Pleat and seal edges (traditional pleat or half-moon) ensuring no air pockets. Place finished momos on a lightly oiled tray, not touching.

Prepare a steamer: bring 4 cups water to a boil in a wok or pot with a steamer basket. Line steamer with parchment (pierced) or cabbage leaves to prevent sticking. Arrange momos leaving space. Steam over medium-high steam for 10–12 minutes for meat momos (8–10 minutes for vegetable), until dough looks slightly translucent and filling cooked through. Remove carefully and set aside while you make the jhol (broth).

Toast sesame & peanuts

In a dry skillet over medium heat toast 0.75 cup white sesame seeds, stirring constantly until fragrant and lightly golden, about 3–4 minutes. If using, toast 2 tbs raw peanuts with sesame for 2–3 minutes. Remove from heat and let cool slightly.

Blend sesame to paste

Transfer toasted sesame (and peanuts) to a food processor or blender. Add 1 tbsp sesame oil and 2–3 tbsp warm water and blend to a coarse-smooth paste. Set aside.

Sauté aromatics & tomatoes

In a medium saucepan heat 2 tbs vegetable oil over medium. Add 6 smashed garlic cloves, 1 tbs sliced ginger and 0.5 cup chopped onion. Sauté 3–4 minutes until softened and fragrant. Add 1 cup chopped tomatoes and 1 tbsp tomato paste. Cook 5–6 minutes until tomatoes break down and mixture becomes saucy.

Build the jhol

To the tomato mixture add 1 tsp mild chili powder, 0.5 tsp ground cumin, 0.25 tsp turmeric and stir 30 seconds. Pour in 4 cups stock and bring to a gentle simmer. Add 1 tbsp soy sauce, 1 tsp vinegar, 0.5 tsp sugar and 1 tsp salt (adjust to taste). Let simmer 5 minutes to meld flavors.

Finish sauce

Whisk in the toasted sesame-peanut paste until fully incorporated and the broth becomes slightly opaque and creamy. Simmer 2–3 minutes to thicken slightly. If too thick, add up to 0.5 cup additional stock or water. Taste and adjust acidity, salt, or spice.

Place 3–4 steamed momos per bowl. Ladle hot jhol (broth) over the momos so they sit partially submerged (use about 1 to 1.25 cups jhol per serving depending on bowl size).

Garnish each bowl with chopped cilantro (about 2 tbs total), sliced scallions, a drizzle of 1 tsp sesame oil and an optional teaspoon of chili oil for heat. Serve immediately with lime wedges on the side.

Leftover jhol: cool quickly, refrigerate up to 3 days. Reheat gently; poach additional momos or dumplings in the broth to serve.