Over the summer our staff came together and learned to make momos using this recipe. |
As
the holiday season approaches, we turn our attention to upcoming
gatherings with family and friends. At the International Campaign for
Tibet one of our favorite parts of any gathering we have are the Tibetan
dumplings called momos. You know it’s a special occasion if there are momos!
As a sign of our gratitude to you for your support through 2013, we’d
like to share a favorite recipe for momos as well as one of our favorite
Tibetan cuisine websites. To see the recipe with more commentary, watch
a video on how to shape the momos or learn more about Tibetan cuisine,
please visit simplytibetan.com.
Without further ado:
SHA-MOMO (Meat Momo)
Vegetarians can replace the meat with mixture of chopped tofu and minced vegetables of your choice. A recipe is available here »
THE DOUGH
4 cups flour
1 to 1 1/2 cup water (approximate)
Put the flour in a large bowl; make a well in the center. Slowly add the
water, and start mixing it with the flour – use just enough water for
the dough to hold. Then knead until it is firm but supple. The more you
knead the better the dough.
THE FILLING
1 lb ground beef
2-3 celery stalks (chopped)
1 small onion (chopped)
2 spring onions (chopped)
Small bunch cilantro (chopped)
1 tablespoon oil
2 tablespoons soy sauce
¼ cup water
Salt & pepper to taste
A little dash of Emma (Szechuan pepper) if you have it
In a large bowl, add the meat, chopped veggies and rest of ingredients
and mix it thoroughly. It's best to use your hands and dig into the bowl
and gently mix it all up really well. Adding some water and the celery
and greens will help keep the momos juicy.
MAKING THE DUMPLINGS
1. Divide the dough into four parts.
2. Traditional method: Take one portion and make it into a long
roll. Then pinch of small portions from one end. Shape each portion,
rolling them in both your palms into a ball shape. Then flatten each
ball and using a rolling pin, shape them into approximately 3"-3 1/2" flat round circle. This is your momo skin.
OR Easy Method:
Take one portion of the dough, roll it out thin and flat as big as you
can get. It shouldn’t be too thin but it shouldn’t be thick either.
Then, using an approximately 3"-3 1/2" round cookie cutter (or suitable
sized cup or glass turned upside down), cut out the momo skins.
3. Take one piece of flattened dough, add a spoonful of your
mixture and then shape your momos, starting from one end, close the skin
together from side to side. The point is to try and not overlap the
skin too much so that you don’t end up with a thick layer of folded
dough on the top. This part takes some practice. You may find videos
online to help.
4. Oil your steamer tray, and line up the momos in the tray close
but not touching. Add water to steamer bottom and once it boils, stack
up the steamer trays on it. Note: if you don’t have a steamer
tray you can steam them in a regular pot with a rack in the bottom or
pan-steam them. (Heat 2 tablespoon oil in a large non-stick skillet on a
medium flame, line up the dumplings on the pan and let the bottoms
brown. Then add 1 cup water to the pan and quickly cover the pan with a
lid - it'll start steaming. Dumplings are ready when the water
evaporates.)
STEAMING THE MOMOS
This step is important as over-steaming can simply ruin your momos – all
the juices will disappear. Steaming momos usually takes anywhere from 12-15 minutes
depending on the size of your momos, strength of your stove burner and
where you are – remember altitude counts – water boiling point is lower
at sea level than at higher elevations so you need to increase cooking
time.
How to tell if your momos are done...
• Lift the lid and check the steam, if its dry, momos are done … if it’s wet then they aren't.
• Take the lid off and touch one of the momos with your fingertips if
it’s sticky, it still needs steaming – if it’s not, then it should be
done.
The fool proof method – Just take one momo out, cut it open and check if it’s really done!!!
|
Keine Kommentare:
Kommentar veröffentlichen