CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Meats, Dairy |
Hindu |
|
5 |
Or 6 |
INGREDIENTS
3 |
c |
All-purpose Flour |
1 |
T |
Vegetable Oil |
1 |
pn |
Salt |
1 |
c |
Water |
1 |
lb |
Lean Ground Lamb or Chicken |
1 |
c |
Onion, finely chopped |
1/2 |
c |
Green Onion, finely chopped |
3 |
|
Fresh Red Chilies, minced |
1/2 |
c |
Cilantro, chopped |
1 |
t |
Garlic, minced |
1 |
t |
Fresh Ginger, minced |
1 |
t |
Coriander Powder |
1 |
t |
Cumin Powder |
1 |
t |
Freshly ground Black Pepper |
1/2 |
t |
Timur, Szechwan Pepper |
1/2 |
t |
Turmeric |
1 |
c |
Nepali Cheese, Paneer |
|
|
roughly crushed |
|
|
optional |
2 |
T |
Clarified Butter |
|
|
Salt to taste |
INSTRUCTIONS
At the end of each month, The Cook & Kitchen Staff select some of the
best recipes sent to Recipe-a-Day during the month, and post them to
the entire membership. Today's offering is from a Recipe-a-Day member
in Missouri who sent a lovely collection of Nepali cookery our way.
You'll notice that there's no beef in any of the recipes our Missouri
member sent our way, as Nepal is a Hindu nation and cows are sacred.
The Kitchen Staff prepared our Momos with lamb, but we've been assured
that chicken works well, also. To prepare the dough combine flour,
oil, salt, and water in a large mixing bowl. Mix well, then knead
until the dough is thoroughly blended, about 8-10 minutes. Cover and
let stand for at least 30 minutes. Knead well again before making
wrappers. To prepare the meat filling, thoroughly combine all the
filling ingredients in a large mixing bowl, adding salt and pepper to
adjust the seasoning. Cover and refrigerate for at least 1 hour to
allow all ingredients to impart their unique flavors. This also
improves the consistency of the filling. To assemble the Momos, give
the dough a final knead. Dust work area with flour. Prepare
1-inch-round dough balls. Taking a ball, roll the dough between the
palms of your hands. Gently flatten the ball with your palm to form
about a 2-inch circle. Make a few semi-flattened circles, then use a
rolling pin to roll out each flattened circle into a wrapper. For
well-executed Momos, it is essential that the middle portion of the
wrapper be slightly thicker than the edges; this ensures the
structural integrity of the dumplings during packing and steaming.
Hold the edges of the semi-flattened dough with one hand and with the
other hand begin rolling the edges of the dough out further, swirling
a bit at a time. Continue until the wrapper is about 3 inches in
diameter. Repeat with the remaining semi-flattened dough circles.
Cover with a bowl to prevent from drying. For packing, hold a wrapper
in one palm and put one tablespoon of the meat filling mixture in the
center; and with the other hand, bring all edges together to the
center, making pleats. Pinch and twist the pleats to ensure the
absolute closure of the stuffed dumpling. This is essential to produce
good tasting, juicy dumplings. Heat up a steamer, and oil the steamer
rack well. This is critical because it will prevent dumplings from
sticking. Arrange uncooked Momos in the steamer. Close the lid, and
allow steaming until the dumplings are cooked through, about 10-15
minutes. Take the dumplings off the steamer, and serve immediately.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Oct 30, 1998, converted by MM_Buster
v2.0l.
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