MOMO DUMPLINGS (BHUTAN)
I used this recipe for week 31 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Bhutan is my 31st stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. MoMo dumplings are traditionally made with yak, but beef is also eaten in Bhutan and is an acceptable substitute in case you can't get yak in your area.
Provided by GiddyUpGo
Categories Meat
Time 1h15m
Yield 4 dozen dumplings
Number Of Ingredients 12
Steps:
- With your hands, thoroughly mix the ground meat with the onion, garlic, xiaoshing, flour, soy sauce and jalapeno.
- Lay out a few of the wonton wrappers and spoon a small amount of the filling into the center of each.
- Fold the wonton wrapper in two and then pinch the edges to make a tight seal.
- Line your steamer basket with the cabbage or lettuce leaves.
- Add the dumplings (don't let them overlap) and steam for 30 minutes.
- Meanwhile, mix the dipping sauce ingredients.
- Serve the dumplings hot with the dipping sauce.
Nutrition Facts : Calories 275.3, Fat 1.4, SaturatedFat 0.2, Cholesterol 7.7, Sodium 1661.8, Carbohydrate 53.8, Fiber 2.1, Sugar 1.1, Protein 11
NEPALI MOMO (NEPALESE MEAT DUMPLINGS)
This stuffed dumpling preparation is one of the most popular dishes in Nepal. This dish is an example of Tibetan influence in Nepali cuisine.
Provided by Tulsi Regmi
Categories Lamb/Sheep
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Dough: In a large bowl combine flour, oil, salt and water.
- Mix well, knead until the dough becomes homogeneous in texture, about 8-10 minute.
- Cover and let stand for at least 30 minute.
- Knead well again before making wrappers.
- Filling: In a large bowl combine all filling ingredients.
- Mix well, adjust for seasoning with salt and pepper.
- Cover and refrigerate for at least an hour to allow all ingredients to impart their unique flavors.
- This also improves the consistency of the filling.
- Assembly:.
- Give the dough a final knead.
- Prepare 1-in. dough balls.
- Take a ball, roll between your palms to spherical shape.
- Dust working board with dry flour.
- On the board gently flatten the ball with your palm to about 2-in circle.
- Make a few semi-flattened circles, cover with a bowl.
- Use a rolling pin to roll out each flattened circle into a wrapper.
- For well executed MOMO's, it is essential that the middle portion of the wrapper be slightly thicker than the edges to ensure the structural integrity of dumplings during packing and steaming.
- Hold the edges of the semi-flattened dough with one hand and with the other hand begin rolling the edges of the dough out, swirling a bit at a time.
- Continue until the wrapper attains 3-in diameter circular shape.
- Repeat with the remaining semi-flattened dough circles.
- Cover with bowl to prevent from drying.
- For packing hold wrapper on one palm, put one tablespoon of filling mixture and with the other hand bring all edges together to the center, making the pleats.
- Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling.
- This holds the key to good tasting, juicy dumplings.
- Heat up a steamer, oil the steamer rack well.
- This is critical because it will prevent dumplings from sticking.
- Arrange uncooked dumplings in the steamer.
- Close the lid, and allow steaming until the dumplings are cooked through, about 10 minutes.
- Take dumplings off the steamer and serve immediately.
- Alternatively, you can place uncooked dumplings directly in slightly salted boiling water and cook until done, approximately 10 minutes. Be careful not to over boil the dumplings.
- You may also slightly sauté cooked dumplings in butter before serving.
- To serve, arrange the cooked dumplings (MOMO's) on serving plate with hot tomato achar or any other chutneys as condiment.
MOMOS (DUMPLING SNACK)
Momos are commonly made in Tibet, Kathmandu, Bhutan, Sikkim, Himachal Pradesh, Siliguri, Kalimpong and Darjeeling. In many of these places, it is a common street food while in others is mainly a restaurant staple.
Provided by Member 610488
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl combine flour, oil, salt and water. Mix well, and knead until the dough becomes homogeneous in texture (about 8-10 minutes). Cover and let stand for at least 30 minutes. Knead well again before making wrappers.
- In a large bowl, combine all filling ingredients. Mix well, and adjust for seasoning with salt.
- Give the dough a final knead. Prepare 1 inch dough balls. Take a ball and roll between your palms to spherical shape. Dust working board with dry flour. On the board gently flatten circles, cover with a bowl. Use a rolling pin to roll out each flattened circle into a wrapper.
- NOTE: For well executed momos, it is essential that the middle portion of the wrapper be slightly thicker than the edges to ensure the structural integrity of dumplings during packing and steaming.
- Hold the edges of the semi-flattened dough with one hand and with the other begin rolling the edges of the dough flour, swirling a bit at a time. Continue until the wrapper attains 3 inches in diameter (circular shape). Repeat with the remaining semi-flattened dough circles. Cover with bowl to prevent from drying.
- For packing, hold wrapper on one palm, put one tablespoon of filling mixture and with the other hand bring all edges together to the center, making the pleats. Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling. This holds the key to a good tasting, juicy dumpling.
- Heat up a steamer, oil the steamer rack well. This is critical because it will prevent dumplings from sticking. Arrange uncooked momos in the steamer. Close the lid, and allow steaming until the dumplings are cooked through; it takes about 20-25 minutes.
- Take the dumplings out of the steamer, and immediately serve.
Nutrition Facts : Calories 395.6, Fat 10.5, SaturatedFat 3.5, Cholesterol 49.1, Sodium 82.2, Carbohydrate 51.2, Fiber 2.4, Sugar 1.6, Protein 22.1
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