Momo's by YoWangdu: Meat or Veg
Momo's by YoWangdu: Meat or Veg Recipe - Authentic Tibetan Cuisine
Introduction
Momo's are a popular Tibetan dish that consists of steamed dumplings filled with either meat or vegetables. These delicious dumplings are perfect for sharing with friends and family.
History
Momo's are believed to have originated in Tibet and have since spread to other Himalayan regions such as Nepal, Bhutan, and parts of India. They are a staple food in these regions and are often enjoyed during special occasions and festivals.
Ingredients
The Filling
- We make momos with either meat or vegetables. In Tibet, they often use yak meat, but here in the US, we usually use beef, or just vegetables for our vegetarian friends.
Vegetable momo filling - chop all the following ingredients into very, very small pieces
For meat momo filling, add
- 1 lb (454 g) of ground beef – this beef replaces the mushrooms and tofu in the vegetable recipe. if you have enough time, you can use un-ground beef and chop the meat into very small pieces.
How to prepare
The Dough
- To make the dough, combine 3 cups of flour and 0.75 cups of water in a bowl. Mix well until a smooth ball of dough is formed. Knead the dough until it becomes flexible. Keep the dough in a pot with the lid on to prevent it from drying out.
The Filling
- For both types of momos, combine all the ingredients in a pot or large bowl. Add 1 tsp of bouillon and 2 tbsp of soy sauce. Mix everything together thoroughly. If using ground beef for meat momos, use your hands to mix the filling.
Shaping the Momos
- Once the dough and filling are ready, roll out the dough thinly using a rolling pin on a chopping board. The dough should not be transparent or as thick as a computer floppy disk. Cut the rolled-out dough into circles using a small cup or glass as a guide.
- Alternatively, you can shape the dough by pinching off small balls and rolling them into smooth balls. Flatten each ball into a circle using a rolling pin, making the edges thinner than the middle. This method is more time-consuming.
- To shape the momos, place a circle of dough in your left hand and add a tablespoonful of filling in the center. Pinch the edge of the dough together, starting with a small fold between your thumb and forefinger. Continue pinching around the circle, folding and pinching each small piece of dough into the original fold. Close the hole on top of the momo with a final pinch to seal it.
For the Round Momo
- To make round momos, hold a flat circular dough in your left hand and place a tablespoon of filling in the middle. Pinch and fold the edge of the dough little by little, moving along the circle, until you reach the starting point. Close the hole on top of the momo to retain the juices.
For the Half-Moon Momo
- To make half-moon momos, follow the same steps as for round momos. After placing the filling in the middle of the dough, fold the circle in half to cover the filling. Press together the two edges of the half circle to seal it completely. Pinch and fold along the curved edge of the half circle to create a decorative pattern.
- While making momos, keep a non-stick surface and a damp cloth or lid nearby to prevent drying. Place the momos in a lightly-greased steamer or on wax paper, covering them with the damp cloth.
- Boil water in a large steamer and lightly oil the surface to prevent sticking. Place the momos in the steamer without touching each other. Steam for 10 minutes. Serve hot with soy sauce or your preferred hot sauce for dipping.
- Be cautious when taking the first bite as the juice inside the momos can be very hot and cause burns. Enjoy the social aspect of making momos with friends and family!
Variations
- You can customize the filling of the momos by adding different vegetables or meats. Some popular variations include adding carrots, bell peppers, or chicken to the filling.
Cooking Tips & Tricks
Make sure to chop all the ingredients for the filling into very small pieces to ensure that the flavors are evenly distributed.
- When shaping the momos, keep a non-stick surface and a damp cloth nearby to prevent the dough from drying out.
- Be cautious when taking the first bite of the momos as the juice inside can be very hot and cause burns.
Serving Suggestions
Serve momos hot with soy sauce or your preferred hot sauce for dipping. They can be enjoyed as a snack or as a main dish with a side of steamed vegetables or rice.
Cooking Techniques
The key cooking technique for momos is steaming. This helps to cook the dumplings evenly and retain their moisture.
Ingredient Substitutions
You can substitute the tofu in the vegetable filling with paneer or cottage cheese for a different flavor and texture.
Make Ahead Tips
You can prepare the dough and filling for the momos ahead of time and store them in the refrigerator until ready to shape and steam.
Presentation Ideas
Arrange the steamed momos on a platter and garnish with chopped cilantro or sesame seeds for a beautiful presentation.
Pairing Recommendations
Momos pair well with a side of spicy tomato chutney or a refreshing cucumber salad.
Storage and Reheating Instructions
Leftover momos can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, steam the momos for a few minutes until heated through.
Nutrition Information
Calories per serving
Each serving of momos contains approximately 250 calories.
Carbohydrates
The carbohydrates in momos come from the flour used to make the dough. Each serving of momos contains approximately 30 grams of carbohydrates.
Fats
The fats in momos come from the oil used for cooking and any fats present in the meat or tofu used for the filling. Each serving of momos contains approximately 10 grams of fat.
Proteins
The proteins in momos come from the meat or tofu used for the filling. Each serving of momos contains approximately 15 grams of protein.
Vitamins and minerals
Momos are a good source of vitamins and minerals, especially if filled with vegetables. They provide essential nutrients such as vitamin C, vitamin K, and potassium.
Alergens
Momos may contain allergens such as gluten from the flour used to make the dough and soy from the soy sauce used in the filling.
Summary
Overall, momos are a nutritious and delicious dish that can be enjoyed as part of a balanced diet. They provide a good balance of carbohydrates, fats, proteins, vitamins, and minerals.
Summary
Momo's are a delicious and versatile dish that can be enjoyed with different fillings and sauces. Whether you prefer meat or vegetables, these steamed dumplings are sure to be a hit at your next gathering.
How did I get this recipe?
The memory of discovering this recipe is still vivid in my mind. It was a warm summer day, and I was visiting my dear friend Mrs. Wangdu in her cozy kitchen. Mrs. Wangdu was a talented cook, and I always looked forward to learning new recipes from her.
On that particular day, Mrs. Wangdu greeted me with a warm smile and a twinkle in her eye. "Today, I will teach you how to make my famous Momo's," she said, as she began to gather the ingredients. I was intrigued, as I had never heard of Momo's before.
As Mrs. Wangdu guided me through the process of making the dough for the Momo's, she shared with me the story of how she had learned the recipe from her grandmother, who had passed it down through generations. The dough was made with flour, water, and a pinch of salt, and Mrs. Wangdu showed me how to knead it until it was smooth and elastic.
Next, Mrs. Wangdu prepared the filling for the Momo's. She used a mixture of ground meat, onions, garlic, ginger, and a blend of spices that she had brought back from her homeland in Tibet. The aroma of the spices filled the air, and I could hardly wait to taste the finished dish.
Once the dough and filling were ready, Mrs. Wangdu demonstrated how to shape the Momo's. She showed me how to roll out the dough into small circles, place a spoonful of filling in the center, and then fold the dough over to create a half-moon shape. With a deft hand, Mrs. Wangdu crimped the edges of the Momo's to seal in the delicious filling.
As we steamed the Momo's, Mrs. Wangdu shared with me the significance of this dish in Tibetan culture. Momo's were a staple food in Tibet, often served at special occasions and family gatherings. The act of making Momo's was a labor of love, a way of bringing family and friends together around the table.
Finally, the Momo's were ready, and Mrs. Wangdu presented them to me on a beautiful platter. The steam rose from the dumplings, and my mouth watered at the sight. I took a bite of the Momo's, and the flavors exploded in my mouth - savory and spicy, with a hint of sweetness from the onions.
I was hooked. From that day on, Momo's became a regular dish in my own kitchen. I made them for my family and friends, sharing the recipe and the story of Mrs. Wangdu's grandmother with anyone who would listen.
Years passed, and Mrs. Wangdu's Momo's remained a cherished recipe in my collection. I continued to make them with love and care, passing down the tradition to my own grandchildren. The recipe for Momo's had become a thread that connected me to Mrs. Wangdu and her family, a reminder of the bond we shared through food and friendship.
As I sit here now, reflecting on that day in Mrs. Wangdu's kitchen, I am filled with gratitude for the memories we created together. The recipe for Momo's is more than just a dish - it is a reminder of the joy of cooking, the power of tradition, and the beauty of sharing a meal with loved ones.
And so, whenever I make Momo's, I think of Mrs. Wangdu and her grandmother, and I am grateful for the gift of their recipe. It is a gift that will continue to nourish and sustain me for years to come, a reminder of the power of food to bring people together and create lasting memories.
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