Recipe#10928
Title: Tibetan 02
From: Marg Smith marg_smith@macgate.csuchico.eduNewsgroups: rec.food.recipes
Subject: Momo (Tibetan Dumplings)
Message-ID: n1437425457.28754@macgate.csuchico.edu
Date: Thu, 21 Jul 1994 12:18:05 -0400 (EDT)
TIBETAN MOMO
2 medium onions, finely chopped1 lb. Yak* meat, finely chopped
2-5 cm. minced ginger
2 tablespoons soy sauce
3 cloves minced garlic
salt to taste
4 cups flour
oil or vegetable oil spray
Method: Mix the flour with enough cold water to make a fairly
stiff dough. Knead it well and roll small pieces into thin rounds,
about 3 1/2 inches in diameter. Mix meat, onion, garlic, soy sauce,
ginger and salt together. Put a teaspoon of meat mixture in
each little pancake and fold over. Pinch, flute or pleat the edges
together so the momo looks like a half-moon or is round shaped.
Lightly coat a bamboo or metal steamer with vegetable spray
and arrange momo so they do not touch. Cover and steam over
boiling water for l0-15 minutes. Momo also can be cooked
in broth and served as a soup or fried.
* This recipe will work well with beef, lamb, pork or chicken,
all of which are traditional for momo.
NEPALESE MOMO
1 cup ground or minced buffalo* meat
l large onion, minced
2-3 cloves garlic
2.5 cm. pice ginger
1/2 teaspoon salt
1/2 teaspoon chilli powder
1/2 teaspoon turmeric powder
1 tablespoon ghee or clarified butter
1/2 teaspoon cumin seed powder
oil or vegetable oil spray
2 cups+ flour
Method: Grind the spices together and mix with the meat
and onion. Make a stiff dough by adding enough cold water
to the flour and knead. Divide the dough into small balls
and roll out into thin rounds about 3 1/2 inches in diameter.
Put a teaspoon of the filling in the center of the round
and fold the dough over. Pleat or pinch to make a half moon
shape, or gather pleats together to make a round shape.
Place formed momos in a bamboo or metal steamer that has
been sprayed or wiped with oil. Steam covered over boiling
water l0-15 minutes. Momo can also be cooked in broth and
served as a soup. They usually are eaten with a tomato or soy
based dipping sauce.
*Beef, not eaten in Nepal, is an acceptable substitute for buffalo
in this recipe, as is chicken.
SHERPA MOMO
(These recipes are from my field notes)
Meat Filling
4 chicken breast halves, meat removed and minced
2 minced onions
5 cloves garlic (or to taste), diced
1 large piece ginger to taste, diced
1-2 tablespoons soy sauce
salt, paper and accent to taste
1 teaspoon garam masala* optional
a little oil or ghee (clarified butter) to moisten
Mix these ingredients together well
Vegetable Filling
onion, cabbage, green beans and cauliflower all finely
chopped and lightly steamed or blanched until slightly
limp, enough to make about 3-4 cups.
season with minced garlic, ginger, soy sauce, salt and
accent to taste, using the above recipes as guidelines
1 teaspoon garam masala* optional
a little oil or ghee (clarified butter) to moisten
Dough
3-4 cups flour and enough cold water to make a smooth dough.
Knead lightly and break off small pieces, rolling each into a
thin round about 3 1/2 inches in diameter.
Method
Put a heaping teaspoon of the filling in the middle of each dough
round. Form the momo in any of the following traditional shapes,
using one hand to pleat or pinch and the other to both hold the
momo and keep the filling from oozing out:
o 8-pleated half moon shape;
o 6-pleated round shape, with the pleats in the center like a top-
knot;
o the 9-pleated half moon shape with the ends brought around to
almost touch; or
o the fluted half moon shape in which the ends have been brought
around and pinched together to form a circle.
Arrange on a steamer coated with vegetable oil spray and steam,
covered l0-15 minutes. Serve with a dipping sauce. I like soy
sauce mixed with a little rice vinegar and sugar or chilli paste.
*garam masala is a spice mixture traditional in India and Nepal.
It is sold in Indian markets, or make your own. Indra Majupuria's Nepalese
cookbook gives the following recipe, or you could use
the spices listed under the Nepalese Momo above:
8 oz coriander seeds
4 oz. cumin seeds
4 oz peppercorns
4 oz large black cardamons
2 oz cinnamon
2 oz cloves
1 teaspoon nutmeg
Method: Roast the coriander and cumin separately. Shell the
cardamon. Grind well and store in an airtight container.