How to Make Momos? Ingredients: Dough 1 lb (500 g) all purpose flour water Meat Filling 1lb (500 g) ground minced meat (water buffalo or yak is traditional, but beef, pork, lamb or a mixture work well) 1 cup onion, finely chopped 1 cup cabbage, finely chopped 1 tablespoon garlic, minced 1 tablespoon fresh ginger, minced 1 teaspoon cumin powder 1 teaspoon coriander powder 1 teaspoon freshly ground pepper 1/2 teaspoon turmeric 1/2 teaspoon cinnamon 3 fresh red chilies, minced (optional) salt to taste (~1 teaspoon) Vegetarian Filling 1 lb (500 g) cabbage, finely chopped 1 lb (500 g) tofu, cubed 1/4 lb (250g) mushrooms (shiitake or portobello work well) 1 cup onion, finely chopped 1/2 cup cilantro (coriander), chopped 1 tablespoon garlic, minced 1 tablespoon fresh ginger, minced 1 teaspoon cumin powder 1 teaspoon coriander powder 1 teaspoon vegetable bouillon (stock) 1/2 teaspoon freshly ground black pepper 1/4 teaspoon Timur (Szechwan pepper) 1/4 teaspoon turmeric 1/4 teaspoon cinnamon 3 fresh red chillies, minced (optional) salt to taste Sauce 3 large tomatoes 1 bell pepper (capsicum) 3 green chillies 1 cup cilantro (coriander), chopped 1 tablespoon garlic, minced 1 tablespoon ginger, minced 1 teaspoon cumin powder 1 teaspoon coriander powder 1/2 teaspoon ground black pepper Salt to taste Method 1 of 6: Make the sauce. 1Roast the tomatoes, bell pepper and chilies, by either putting them over an open flame or by cutting them in half and putting them under a broiler until the skin blackens and splits . 2Place all the sauce ingredients in a blender until they are smooth. Add some water if necessary. 3Refrigerate the sauce until momo are ready to be served. Method 2 of 6: Make the filling. 1Mix all the ingredients thoroughly in a bowl, preferably by hand. 2Refrigerate until ready to use. Method 3 of 6: Make the dough. 1Pour all the flour onto a large, clean surface. 2Make a well in the pile of flour and mix in about 1/2 cup of water. 3Mix the flour and water very well by hand and keep adding water until you make a ball of dough that sticks to itself, but does not cling to your hand. 4Knead the dough very well until it is flexible and smooth. Method 4 of 6: Make the wrappers. 1Roll the dough out on a well floured surface until it is 1/8in (3mm) thick. Use a 2in (5cm) cookie cutter or glass to cut out the rounds of dough. 2Pinch a small piece of dough and roll it into a smooth ball in your hands. You can now flatten it into a circle using a rolling pin or a chapati/tortilla press. Method 5 of 6: Assembling momo. 1For round momo: Put one round of dough in your left hand, and add a tablespoonful of filling in the center of the dough. With your right hand pinch a little bit of the edge of the dough together - just enough to make a small fold between your thumb and forefinger. Continue pinching around the circle little by little, keeping your thumb in place. Use your forefinger to grab the next little piece of dough, folding and pinching it into the original fold/pinch being held by your thumb. Basically, you will be pinching the whole edge of the circle into one spot. Continue folding and pinching all around the edge of the circle until you come back around to where you started and then close the hole with a final pinch. Make sure you seal the hole on top of the momo. 2For half-moon momo: Put one round of dough in your left hand, and add a tablespoonful of filling in the center of the dough. Fold your circle of dough in half, covering over the filling. Pinch the two edges of the half circle so that there is no open edge in your half circle, and the filling is completely enclosed in the dough. This is the basic half-moon shape. You can experiment with different folds and pinches to seal the momo to make it more decorative. Method 6 of 6: Cooking momo. 1For steamed momo: Boil water in a large steamer pot. Lightly oil the steamer basket with vegetable oil to keep the momos from sticking. Place momo in the steamer basket so that they do not touch each other or the sides of the basket. Steam the momo for 10 minutes. 2For pan-fried momo: Heat a frying pan to medium high heat. Light coat the bottom of the pan with vegetable oil. Carefully place momo in the pan so that they do not touch each other or the sides of the pan. Fry until golden brown. Pour about 1 tablespoon of water into the hot pan and quickly cover, to finish the momo by steaming. 3Serve the momo immediately after cooking them - they are best when piping hot. The sauce can either be poured over the momo, or served on the side for dunking. Tips Do not let the dough dry out, or it will be hard to work with. Make sure you have a non-stick surface and a damp cloth or lid handy to keep the assembled momo from drying out while you are assembling more. You can lay the momos in the lightly-greased steamer and keep the lid on them, or you can lay them on wax paper and cover them with the damp cloth. Momo are usually bite-sized foods. They can be quite juicy, so be careful when you bite into them.
Posted on: Thu, 23 Jan 2014 12:37:57 +0000
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