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Sunday, 03 February 2008 |
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Method
1. Mix well wheat flour with 2 cups of water and knead into a stiff paste, roll
out on a floured board till it is very thin. The rolled dough should be about 2
feet square.
2. Cut in circle with the rim of tea cup.
3. Place a circle of dough on your left hand, slightly stretch the edges and
place about a teaspoon of filling in the centre.
4. Then with your right thumb and forefinger pleat the dough together over the
centre of the meat, forming a pin-wheel design. Your left thumb is used to tuck
the minced meat down as you go, and the dumpling turns on your palm as you pleat
around it. A special steamer locally called moktu is required.
5. Filled up dumplings are placed on oiled racks, slightly separated in the
moktu.
6. Bottom of the moktu is filled with water and steam the dumplings for 20-25
min.
7. Momo is ready to serve hot.
8. Momo is eaten with meat/vegetable soup, and tomato achar.
For vegetable momo filling:
Chop all ingredients into very, very small pieces: Two onions Two inches fresh
ginger Two or three cloves of garlic A bunch of cilantro One pound of cabbage
*One pound of tofu *One quarter pound of dark brown mushrooms (I buy them dried
from Asian markets) Two tablespoons of soy sauce One teaspoon of chicken, beef
or vegetable bouillon *don't use these if you are making meat momo's.
For meat momo filling, add:
One pound of ground beef: This beef replaces the mushrooms and tofu in the
vegetable recipe. If you have enough time, you can use unground beef and chop
the meat into very small pieces.
For both kinds of momo's, put all of the ingredients in a pot or big bowl, then
add a teaspoon of bouillon and two tablespoons of soy sauce. Mix everything
together very well. (If you are making meat momo's with ground beef, you may
need to use your hands to mix it up.)
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