The Dalai Lama's Momos

A momo is a type of dumpling from the Himalayan region. This recipe comes from Tenzin Gyatso, His Holiness the 14th Lama.

Filling:

460g potatoes
3 Tbsp oil
6 medium sized onions, chopped
400 g mushrooms, chopped
360 g grated yak cheese*
1 bunch of fresh coriander, chopped
salt and pepper, to taste

*Yak cheese can be substituted with any hard cheese such as Parmesan, Asiago, Grana Padano.

**If you can't find, or you don't like coriander, use parsley leaves.

Boil and mash the potatoes. Leave to cool. Heat the oil in a wok 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.

Dough:

460 g flour
1 3/4 to 2 1/3 cups water

Mix the flour with enough water to form a smooth dough. Roll out, but not too thinly. Cut into rounds with a round cookie cutter or a glass. 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 spoon 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.

I shaped mine as soup-style momos. Here is a video with instructions. It looks a lot easier than it actually is :)

My not so perfcet momo :)

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.

Soup:

2 Tbsp oil
1 medium sized onion, chopped
2 tomatoes, skinned and chopped
1 Tbsp chopped coriander
1 vegetable stock cube
1 3/4 cups boiling water

*Alternately, use 1 Tbsp of Vegeta instead of a stock cube.

To make the soup, heat the oil in a saucepan, add the onion, and cook until 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.

Recipe adapted from AsiaRecipe.com

This is my entry for the Weekend Wokking January, created by Wandering Chopsticks and hosted by me this month. If you'd like to participate, check out the rules and send me your entries by 11:59 p.m., Sunday, January 4 to palachinkablog (at) gmail (dot) com. Secret ingredient for this month is mushroom.

Recept na srpskom.