The Dalai Lamas MomosFrom omshivs 7 years ago
- * For the Filling shopping list
- 1 pound potatoes shopping list
- * 3 tablespoons olive oil shopping list
- * 6 onions, chopped shopping list
- * 12 ounces mushrooms, chopped shopping list
- * 12 ounces grated cheese* shopping list
- * 1 bunch fresh coriander,(cilantro) chopped shopping list
- * Pinch of paprika salt and pepper, to taste *Consider substituting parmesan, asiago, or Sonoma dry jack for yak cheese shopping list
- For the Dough shopping list
- * 1 pound plain flour shopping list
- * 1-3/4 to 2-1/3 cups water shopping list
- For the Soup shopping list
- * 2 tablespoons olive oil shopping list
- * 1 onion, chopped shopping list
- * 2 tomatoes, skinned and chopped shopping list
- * 1 tablespoon chopped coriander shopping list
- * 1 vegetable stock cube shopping list
- * 1-3/4 cups boiling water shopping list
How to make it
- To make the filling, boil and mash the potatoes. Leave to cool. Heat the olive oil in a saucepan and cook the onions for 5 minutes until soft. Add the mushrooms, cover, and cook for 5 minutes or until soft. Leave to cool. When all the vegetables are cooled, mix with the grated cheese, chopped coriander, salt, and pepper
- To make the dough, mix the flour with enough water to form a smooth dough.** Roll out, but not too thinly. Cut into rounds with a 2" pastry cutter. Taking each round, press the edges with your thumb and first two fingers, working around the circle.*** On one side of the round, place a tablespoonful of the cooled vegetable mixture, then fold over and press the edges together, making sure they are well sealed. Alternatively, hold the round in one hand, and with your thumb and forefinger gather the edges into a pleat at the top and seal.
- Fill a small steamer with water, first boiling the rack so the dumplings do not stick.**** Bring the water to a boil. Place the momos on the steamer rack, spacing them well apart as they will expand and stick together if they are too close. Steam for 20 minutes, or until they are firm and glossy. To make the soup, heat the olive oil in a saucepan, add the onion, and cook till soft. Add the tomatoes and chopped coriander and cook for 5 minutes. Dissolve the stock cube in the boiling water and add to the pan. Bring to a boil and simmer for 15 minutes.
- Serve in small bowls as an accompaniment to the dumplings.
- Momos can also be fried instead of steamed. Taste good, but not as healthy.
- Check out the momo dipping sauce recipe!
- *Om mani padme hum*