TRADITIONAL TIBETAN DUMPLINGS (Momos)

   -03/12/02

 

 

Meat Filling:

1/2 lb lean ground beef

1/2 cup finely chopped yel­low onion

1 clove garlic, minced

1/2  cup chopped scallion greens

1/2 teaspoon salt

1 teaspoon peeled and finely chopped fresh ginger (optional)

1/4 cup chopped cilantro (optional)

1 to 2 tablespoons water

 

Mix all ingredients to­gether in a bowl, adding just enough water to make it a little 'Juicy" says Tenzin Anak..

 

Vegetarian filling:

Mash two hot boiled potatoes with 1/2 Cup shredded mozza­rella cheese,

1/2 Cup chopped fresh spinach (if frozen, thaw and squeeze dry).

 Salt to taste.

 

DUMPLINGS

 

One package of dumpling or won ton wrappers

Filling of choice each recipe above makes about 40 dumplings.

Nonstick cooking spray

Steamer pot or steamer basket

 

Put one teaspoon of filling in center of wrapper, moisten top edge with Water and fold in half to seal (round wrappers give a half-moon shape; square, a triangle shape).

 

Seal edges well and with a sharp knife, make one tiny hole in wrapper to let steam out.

 

Bring a large pot of water to a boil. Coat steamer basket with cooking spray so that dumplings do not stick, and lay them in the insert. Make sure they do not touch or they will stick together. Place dumplings over boiling water, cover, and steam for 20 minutes.

 

Note: Length of cooking will depend on thickness of wrapper used, so test one before taking them all out. Be careful, they will be very hot inside.

 

Dumpling and won ton wrappers are available in the produce section of grocery stores or at Thai Phat in Bur­lington, Gagan in South Bur­lington or Tra Vinh in Wi­nooski.

 

DIPPING SAUCE (Cephan)

 

1/2 tablespoon vegetable oil

1/4. cup finely chopped yel­low onion

1/4 cup finely chopped scal­lion greens

3 plum tomatoes, finely chopped

     1 tablespoon dark soy sauce (thicker and stronger than regular soy and available in Asian markets. You can substitute regular soy but it won't taste quite the same)

Dash of chili pepper or 1 jalapeno processed in blender (optional)

1/2 teaspoon salt

1/2 teaspoon garam masala (an Indian spice mix available in Asian mar­kets and some local grocery stores)

 

Heat oil in small saucepan over medium heat. Saute onion and scallion greens until soft. Add remaining ingredients except for garam masala and cook, stirring occasionally, for about 10 minutes until mixture, is a thick sauce. Stir in garam masala and adjust salt to taste.