Cookbook:Tibetan Steamed Dumplings (Momo)
|Tibetan Steamed Dumplings (Momo)|
Momos are made of a simple flour and water dough. White flour is generally preferred, and sometimes a little yeast or baking soda is added to give a more 'doughy' texture to the finished product. The filling may be one of several mixtures, described below:
- Minced beef, or beef and pork, combined with any or all of the following: onions, shallots, garlic, and cilantro (coriander leaves). The mixture is usually spiced with salt, pepper, and often ground cumin. Some people also add finely puréed tomatoes, though many variations are possible.
- Vegetarian, predominantly made from onions and cabbage, and frequently curried. Finely diced vegetables are also added, as well as various spices.
- Potato, somewhat similar to Indian samosas, with small dice of firm potato in a tomato based sauce.
- Cheese, usually a fresh cheese, this variety is common in Sikkim.
These fillings are then enclosed in a round of the above dough, which is sealed in a circular fashion, resembling a pinwheel, though it's also not uncommon for them to be folded in half and sealed.
The resulting dumplings are then cooked by steaming over a soup (either a stock based on bones or tomato-based), which is served with the dumplings, as well as chilli sauce.
Tibetan Meat Momos (Tibetan Meat Dumplings)
(Alternatively, buy egg roll wrapper )
- 1 lb ground or minced chicken/turkey/lamb/pork
- 1 cup onion (finely chopped)
- ½ cup shallots/spring onions (finely chopped)
- ½ cup cilantro, chopped
- ½ cup diced tomatoes
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- ¼ teaspoon turmeric (optional)
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 4 tablespoon ghee or butter
- Salt to taste
- Combine all filling ingredients. Mix well, adjust seasoning according to taste.
(Disregard this section if you buy the ready-made wrappers)
- In a bowl combine flour, salt and water. Mix well, knead until the dough becomes similar to pizza dough.
- Optional step: Cover and let stand for about one hour. Knead well again before making the wrappers.
- Prepare 4 inch dough balls and roll between your palms to spherical shape.
- Dust working board with dry flour. On the board gently flatten the ball with rolling pin. Using a 2 inch diameter cookie cutter, cut out circles.
- Repeat steps 3-4 again for more wrappers.
- Hold wrapper on one palm. Put about 1 spoon of filling in middle of wrapper.
- With the other hand bring all edges together to center, making the pleats. Pinch and twist the pleats to ensure the absolute closure of the dumpling. Closing the meat inside wrapper is the secret of tasty and juicy dumplings.
- Heat up water in steamers.
- Oil the steamer rack well or put cabbage leaves on bottom to prevent dumplings from sticking to rack. Put dumpling in steamer.
- When water boils, close the lid on rack.
- Steaming until the dumplings are cooked through, about 10-15 minutes.