Momo is a typical Tibetan food. The unpretentious dumplings are closely related to mantis, gyoza, gyaos, or buuz from other parts of Asia. Steamed or fried with a vegetable or sometimes buffalo or chicken filling. The Dalai Lama loves spinach and cream cheese.
Momos Tibetan dumplings recipe and preparation
Ingredients:
Dough
- 3 cups of wheat or barley flour
- 1 tablespoon of oil
- 1 cup of water
- 1 pinch of salt
Preparing the dough is hard to work and requires a lot of practice
So it is best to buy it at an Asian food place. Be careful not to confuse it with square and yellow wonton wrappers. The round momo dough is white and round.
- If you want to make it yourself, you usually use flour or barley and water.
- Knead (about 10 minutes) until it forms an elastic, non-sticky dough.
- Leave it to act for an hour. Knead again.
- Then form a long sausage and break the dough into squares.
- We take one of these squares and using our hands we form small discs.
- With the help of a rolling pin, we flatten it, always leaving the center a little thicker.
Preparation:
- Put onions and scallions in a skillet.
- Add garlic and ginger. Let it act for a few minutes.
- Remove from heat and add the rest of the ingredients.
- Mix well to form a thick paste with good stickiness.
- Set aside until cool.
Taste the filling and decide if you want to add more spices. Now we fill Momo. It is important not to stick too much to each of them, otherwise, they will break. Place a sheet of dough in the palm of your hand and place a teaspoon of filling in the middle.
Cover it well with a little water to seal the edges if necessary. The momo must be tightly closed and only then you will get a tasty pie.
There are several ways to close it
To get the half-moon look, as in the photo, you have to be a real pro…
Close them like a traditional pie. While repeating the process with the remaining dough, let the prepared momos rest under a damp towel so they don’t dry out.
Now you can fry the momos. Heat a large amount of oil in a frying pan and fry in batches until golden brown.
For steaming, grease the bottom of the steamer.
Place the Momos so that they do not touch each other, this will prevent them from sticking together. Close the steamer and place it over a pot of water. The water must never touch the bottom of the pot. When the water boils, add the momos and cook them for 5-6 minutes.
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This article has been adapted and translated by InfoMistico.com / Source: ayurvedadeltibet.com
