Name: Nadiya's delicious apple momo recipe! - BBC
Uploaded: 2020-03-29T16:16:35.000Z
Duration: 4 min 27 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Traditionally, they're savoury, but this area is known for apples.

That's what I'm filling them with, topped with a saffron caramel sauce.

I borrowed this contraption from the guesthouse

that Vidya's family run. This is not bad!

Vidya's family also gave me these apples from last year's crop.

I'm getting weak now, there's too many apples.

So, I'm going to add some ghee, some cinnamon -

Zest of a couple of lemons, and it's ready to be cooked down.

I'm making a dough with oil, flour and water that requires kneading.

I reckon these kids have eaten a momo or two in their life.

So, if anyone's going to be critical, it's them.

My dough is ready and it's lovely and smooth and stretchy,

so I'm going to leave that, let that rest,

and then I'm going to make my saffron caramel.

I'm using ghee, brown sugar and milk, and adding saffron

Saffron's got this kind of earthy fragrance,

which I'm hoping that my sophisticated five-year-olds

Classically, they're closed, but I'm making mine open.

I quite like an open momo because they're really pretty on top

and I like the fact there's a little bit less dough

Momos are supposed to have come to Nepal from Tibet,

where many people in Marpha also come from.

I've added some nuts to give the filling a bit of a crunch.

whether you've got too much filling or not.

If you have too much filling, it just bursts

I'm going to steam those for ten minutes.

Nanu is sprinkling biscuit crumbs on top for crunch.

I didn't expect them to ask for seconds. Really?

Most of them, it's their first time having apple momos and they love it.