Recipe by HEYHON53
"Momos are traditional Tibetan steamed dumplings. Very easy to make and disappear quickly!"
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extra-lean ground beef
spinach, rinsed and chopped
grated fresh ginger root
green onions, chopped
chopped fresh cilantro
salt to taste
1 (1/2 inch) piece
fresh ginger root, grated
Here is my Momo tip of the day that got rave reviews from my guest. prepare as instructed but instead of steaming get a nice large non stick skillet on medium heat with a couple Tbls of light oil like EVOO. Place the dumplings in the hot skillet large side down and cook without turning 5 minutes until brown. get a nice tight fitting lid then drizzle a couple of TBLS of water into skillet and slap the lid on let cook for another 5 min or so... Oh Man! Make a nice spicy-sweet dipping sauce and you are rockin! serve em hot! Good luck keeping up with the demand!
I originally reviewed this recipe and gave it lower rating, but I did some research. I really like this recipe and I love the flavor, filling, etc., plus it's easy to make and calls for stuff you have around the house. BUT - when you steam them, YUCK! The wrappers look gross, and they stick together, rip apart, etc. That was what made this UNuseful to me. Maybe this little piece of information will help: when you steam these, you either need to space them apart so they are not touching, OR you need to oil the wonton wrapper (or egg roll wrappers, if you use bigger ones, like I did) so they won't stick. I am excited to try this again.
Momos are actually form Nepal. Instead of onions if you fry shallot till golden and mix it with the meat it'll taste better. Plus there is a different dipping sauce for momos fry some cut tomatoes till the its kinda dry ( you might want to add some water in the pot to take the tomato stuck in the pot out ) and blend it with some fresh cilantro fried garlic chilies and salt to taste. Add some sesame seeds before blending to make the sauce a bit thick so that it sticks to the momos. If you go to some indian store you can buy some spices for momo to add flavor.
Very tasty! For the filling I didn't have fresh cilantro so I used 1T of dried cilantro instead. Also for the dipping sauce I didn't have chile oil but did have hot chile paste so I used 2t vegetable oil and 1t chile paste.
The only problem I had was steaming them. I had a lot of them and used egg roll wrappers instead of wonton -- the wrappers were really thin and stuck fast to the metal of the steamer tray, and to each other. So they tasted good but kind of fell apart when I tried to take them out. I will experiment more with this (different folding method or cooking longer, or cooking uncovered instead of covered) because the recipe was good enough for me to want more!
When steaming: I lived in China and when my friends steamed they used bamboo steamers and oiled the wood - I also observed some using oiled cheese cloth as a layer on the bottom of the steamers. Hope it helps.
Authentic momos would not be made with beef as many people from this area of the world are Hindus. Try using ground chicken, goat or pork. Cumin is also a necessity to differentiate it from goyza or Chinese dumplings. Also, momo is made with round wraps and not the square won ton wraps called for in this recipe.
I tried a different approach. I cooked the ingredients together first. I then spooned them into the round wrappers. I baked them in the oven on a cookie sheet just until the edges were brown. They were good but needed a sweet dipping sauce.
Very good recipe and very easy to make. Very close to what I was served at at tibetian tea. I have also used dumpling wrappers from the local asian market. If you take the momos out while they're hot you can give them a quick coat of oil to keep them from sticking. Keep them spaced in the steamer to avoid any sticking. We prefer using sweet Thai chili sauce for dipping. All around a very good recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Lee's Incredible Momos
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 136
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