Momos / dumplings. momos ist ein modernes self-service Restaurant. Qualität und Nachhaltigkeit sind unser Ding. Die Spezialität unseres Hauses sind Dumplings - gefüllte Teigtaschen.
Momo is one Tibetan dish I will personally never get tired of eating!
So today I made a batch to eat and also to freeze some later!
Momo dumplings were traditionally only filled with minced meat, but nowadays, the fillings have diversified to include vegetables, dairy, or a combination of both.
At the present, you should make Momos / dumplings using 14 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Momos / dumplings
- Prepare 1/2 cup of refined flour.
- Prepare to taste of salt.
- It's 5 tsp of oil.
- You need 2 tsp of finely chopped ginger.
- You need 2 tsp of finely chopped garlic.
- Prepare 1/2 cup of finely chopped onion.
- Prepare 1/2 cup of finely chopped french bean.
- Prepare to taste of salt.
- Prepare 2 tsp of finely chopped green chillies.
- Prepare 1/2 tsp of sugar.
- It's 1/2 cup of finely chopped carrot.
- It's 1/2 cup of finely chopped cabbage.
- You need 2 tsp of schezuan sauce.
- It's as needed of refined flour for rolling.
We have Pork dumplings, chicken dumplings, fish dumplings They are the Tibetan or Nepalese counterparts of the Dimsum. Momos were never intended to be a. To me, the best type of dumpling is the MOMO—round palm-sized dough wrappers filled with But that's just half of what makes momo the best dumpling. Once steamed, they are served with a side.
Momos / dumplings step by step
- Combine the plain flour, 1 tsp of oil and salt in a deep bowl and knead into a soft dough using enough water. Cover the dough with a wet muslin cloth or lid and keep aside for 10 minutes..
- Heat the remaining 4 tsp of oil in a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a medium flame for a few seconds.
- Add the onions, carrot, french beans and cabbage and salt, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally.
- Add the schezwan sauce and sugar, mix well and cook on a medium flame for a few seconds. Keep aside..
- Divide the dough into 14 equal portions. Roll a portion of the dough into a 75 mm. (3”) diameter thin circle using a little plain flour for rolling and place 1 tbsp of the prepared filling in the centre of the circle..
- Hold it in your palm and shape it like modaks. Repeat step 7 to 9 to make 13 more momos..
- Steam 7 momos in a greased steamer for 8 minutes or till they are cooked. Repeat step 11 to steam the remaining 7 momos in 1 more batch. Serve immediately with soy sauce and chilli garlic sauce..
If you're up for a challenge, try making these tasty momos, a version of Chinese steamed dumplings filled with pork. Momos are Tibetan dumplings filled with meat, veggie, or vegan fillings in wheat flour wrappers. Visit our Etobicoke Tibetan restaurant today. Momos are dumplings stuffed with a variety of ground meat, veggies or cheese, and prepared in various ways, but usually steamed. They are the most well known and beloved of Tibetan dishes.