Mo-Mos and Khotes

Mo-Mos and Khotes Recipe from Tibet - Delicious and Flavorful!

Region / culture: Tibet | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Mo-Mos and Khotes are delicious and flavorful Nepalese dumplings that are perfect for a comforting meal. Mo-Mos are filled with a savory beef mixture, while Khotes are filled with a flavorful vegetable and potato mixture. These dumplings are steamed to perfection and can be enjoyed as a snack or a main course.

History

Mo-Mos and Khotes have been a staple in Nepalese cuisine for centuries. Originally brought to Nepal by Tibetan immigrants, these dumplings have evolved over time to incorporate local ingredients and flavors. They are often enjoyed during festivals and special occasions, and are a favorite among both locals and tourists.

Ingredients

Dough

2 cups all-purpose flour
0.75 cup hot water

Mo-mo filling

8 oz (227 g) lean ground lamb or beef
0.5 onion, finely chopped
1 cup chopped raw kale
0.5 cup chopped cilantro
3 cloves garlic, chopped
1 tbsp chopped fresh ginger
1.5 tsp curry powder
1 tbsp sherry, vermouth or brandy
2 tsp flour
2 tsp soy sauce
0.5 tsp cayenne pepper or 0.5 tsp hot chili paste

Khote filling

2 tbsp butter
1 chopped onion
3 cloves garlic, chopped
3 jalapeno peppers, sliced
1 tsp cumin
1.5 tsp curry powder
0.5 tsp dry ground ginger
0.5 tsp turmeric
1.5 cups raw broccoli, chopped
0.5 red bell pepper, chopped
1.5 cups mashed baking potatoes
0.25 cup chopped cilantro
2 tbsp yogurt
juice of 0.5 lime
salt and cayenne to taste
1 bunch kale to line steamer

How to prepare

Dough

Pour hot water over the flour and mix with a fork.
When the mixture is cool enough to handle, continue mixing with your hands until the dough holds together.
Wrap the dough in plastic and refrigerate it until it is chilled through.
Work with one piece of dough at a time; pinch off a walnut-sized chunk, shape it into a ball, knead it several times, and then roll it flat on a floured board.
Place the dough circle in the palm of your hand; in the middle of the dough, place about 1 tbsp of filling. Bring up the edges and seal the top with little gathers.
Leave a tiny hole at the top for steam to escape during cooking.
Line the steamer or the bottom of a skillet with kale leaves.
Top with a layer of dumplings and steam them over boiling water for 15 to 20 minutes.
If using a skillet, use just enough water to cushion the Mo-Mos; replenish the water as needed.
Serve immediately, pairing the Mo-Mos with soy sauce, ginger, and vinegar. They may also be served with Achar.

Mo-mo filling

Combine all the ingredients.

Khote filling

Melt the butter in a skillet.
Add the onion and garlic and cook over low heat until the onion is limp.
Add the chiles and spices and cook for a minute or two longer.
Add the broccoli and red bell pepper. Cook until they are crisp-tender.
Add the mashed potatoes, cilantro, yogurt, lime, and salt and cayenne to taste.

Variations

Try using different types of meat or vegetables in the fillings for a unique twist on the traditional recipe.
Experiment with different spices and seasonings to customize the flavor of the dumplings.

Cooking Tips & Tricks

Make sure to seal the dumplings tightly to prevent the filling from leaking out during cooking.

- Use a steamer or a skillet lined with kale leaves to steam the dumplings.

- Serve the Mo-Mos and Khotes with soy sauce, ginger, and vinegar for a delicious flavor combination.

Serving Suggestions

Serve Mo-Mos and Khotes with soy sauce, ginger, and vinegar for dipping. They can also be enjoyed with a side of Achar for added flavor.

Cooking Techniques

Steaming is the traditional method of cooking Mo-Mos and Khotes, but they can also be pan-fried for a crispy texture.

Ingredient Substitutions

Feel free to substitute the beef in the Mo-Mo filling with chicken, pork, or tofu for a different flavor profile. You can also use different vegetables in the Khote filling based on your preferences.

Make Ahead Tips

You can prepare the dough and fillings for Mo-Mos and Khotes ahead of time and assemble the dumplings just before cooking. They can also be frozen for later use.

Presentation Ideas

Arrange the steamed Mo-Mos and Khotes on a platter and garnish with fresh herbs or a sprinkle of sesame seeds for an attractive presentation.

Pairing Recommendations

Pair Mo-Mos and Khotes with a side of steamed rice or a fresh salad for a complete meal. They also go well with a hot cup of tea or a refreshing glass of lassi.

Storage and Reheating Instructions

Store any leftover Mo-Mos and Khotes in an airtight container in the refrigerator for up to 3 days. To reheat, steam the dumplings again until heated through.

Nutrition Information

Calories per serving

Each serving of Mo-Mos and Khotes contains approximately 200-250 calories, depending on the size and filling of the dumplings.

Carbohydrates

Mo-Mos and Khotes are a good source of carbohydrates, with the dough and vegetable fillings providing energy for the body.

Fats

The butter and beef in the fillings of Mo-Mos and Khotes contribute to the fat content of these dumplings. However, they can be enjoyed in moderation as part of a balanced diet.

Proteins

The lean beef in the Mo-Mo filling provides a good amount of protein, while the yogurt in the Khote filling also adds to the protein content of these dumplings.

Vitamins and minerals

The vegetables and herbs in the Khote filling, such as kale, broccoli, and cilantro, provide essential vitamins and minerals like vitamin C, vitamin K, and iron.

Alergens

Mo-Mos and Khotes contain gluten from the all-purpose flour used in the dough. The beef filling in the Mo-Mos may also be a potential allergen for some individuals.

Summary

Mo-Mos and Khotes are a balanced meal option that provide a good mix of carbohydrates, fats, proteins, vitamins, and minerals. They can be enjoyed in moderation as part of a healthy diet.

Summary

Mo-Mos and Khotes are flavorful and satisfying Nepalese dumplings that are perfect for a cozy meal. With a mix of savory fillings and a soft dough, these dumplings are sure to be a hit with your family and friends. Enjoy them as a snack, appetizer, or main course for a taste of Nepalese cuisine.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Mo-Mos and Khotes. It was many years ago, back when I was just a young girl living in a small village in the mountains of Nepal. My grandmother, who was known for her incredible culinary skills, had passed down this recipe to me with great pride.

I can still remember the first time I watched her make Mo-Mos and Khotes. She carefully mixed together the minced meat, onions, garlic, ginger, and a blend of spices to create a flavorful filling. Then, she skillfully wrapped the mixture in delicate dough, shaping each Mo-Mo into a perfect little dumpling.

As the Mo-Mos steamed, filling the kitchen with their mouth-watering aroma, my grandmother moved on to making the Khotes. These were crispy rice flour fritters that she fried to golden perfection. The combination of the fluffy Mo-Mos and the crunchy Khotes was simply divine.

I watched in awe as my grandmother effortlessly created these delicious dishes, and I knew that I had to learn how to make them myself. So, I asked her to teach me, and she happily agreed.

Over the years, I practiced making Mo-Mos and Khotes countless times. I experimented with different fillings, spices, and cooking techniques until I had perfected the recipe. And with each batch I made, I could feel my grandmother's presence guiding me, just as she had guided me all those years ago.

One of my fondest memories of making Mo-Mos and Khotes is when my grandmother invited our neighbors over for a special dinner. I had prepared a large spread of these traditional dishes, and as our guests took their first bite, their faces lit up with joy and delight.

"It tastes just like your grandmother's!" one of them exclaimed, bringing tears to my eyes. I knew then that I had truly mastered the art of making Mo-Mos and Khotes, and that I had made my grandmother proud.

As the years passed, I continued to make these dishes for my own family and friends, passing down the recipe just as my grandmother had done for me. And with each bite, I could feel the love and tradition that had been handed down through generations.

Today, whenever I make Mo-Mos and Khotes, I am transported back to that small village in the mountains of Nepal, to the kitchen where my grandmother first taught me how to cook. And as I watch my own grandchildren take their first bite of these delicious dishes, I know that the tradition will continue on, just as it always has.

In the end, Mo-Mos and Khotes are more than just recipes to me. They are a connection to my past, a link to my heritage, and a way to honor the woman who taught me the true meaning of love and family through the art of cooking.