Name: Mo-Mos and Khotes
Ingredients: 2 c All-purpose flour; 3/4 c Hot water; 8 oz Lean ground lamb or beef; 1/2 Onion, finely chopped; 1 c Chopped raw kale; 1/2 c Cilantro, chopped; 3 Cloves garlic, chopped; 1 tb Chopped fresh ginger; 1 1/2 ts Curry powder; 1 tb Sherry, vermouth or brandy; 2 ts Flour; 2 ts Soy sauce; 1/2 ts Cayenne pepper or; 1/2 ts Hot chili paste; 2 tb Butter; 1 Chopped onion; 3 Cloves garlic, chopped; 3 Jalapeno Peppers, Sliced; 1 ts Cumin; 1 1/2 ts Curry powder; 1/2 ts Dry ground ginger; 1/2 ts Tumeric; 1 1/2 c Raw broccoli, chopped; 1/2 Red bell pepper, chopped; 1 1/2 c Mashed Baking Potatoes; 1/4 c Chopped cilantro; 2 tb Yogurt; Juice of 1/2 lime; Salt and Cayenne to taste; 1 Bunch Kale to line steamer

CATEGORY	CUISINE	TAG	YIELD
Meats		Tibet, Lamb, Beef	12	Servings

INGREDIENTS

2	c	All-purpose flour
3/4	c	Hot water
8	oz	Lean ground lamb or beef
1/2		Onion, finely chopped
1	c	Chopped raw kale
1/2	c	Cilantro, chopped
3		Cloves garlic, chopped
1	tb	Chopped fresh ginger
1 1/2	ts	Curry powder
1	tb	Sherry, vermouth or brandy
2	ts	Flour
2	ts	Soy sauce
1/2	ts	Cayenne pepper or
1/2	ts	Hot chili paste
2	tb	Butter
1		Chopped onion
3		Cloves garlic, chopped
3		Jalapeno Peppers, Sliced
1	ts	Cumin
1 1/2	ts	Curry powder
1/2	ts	Dry ground ginger
1/2	ts	Tumeric
1 1/2	c	Raw broccoli, chopped
1/2		Red bell pepper, chopped
1 1/2	c	Mashed Baking Potatoes
1/4	c	Chopped cilantro
2	tb	Yogurt
		Juice of 1/2 lime
		Salt and Cayenne to taste
1		Bunch Kale to line steamer

INSTRUCTIONS

DOUGH
MO-MO FILLING
KHOTE FILLING
Dough: 1. Pour hot water over flour; mix with fork. When cool enough to
handle, finish mixing with your hands until dough holds together. Wrap in
plastic and refrigerate until chilled through.
2. Work one piece of dough at a time; pinch off a walnut-sized chunk, shape
into a ball, knead several times, then roll flat on a floured board. 3.
Place dough circle in the palm of your hand; in the middle of the dough,
place about 1 tbsp filling.  Bring up edges and seal at top with little
gathers.  Leave a tiny hole at top for steam to escape during cooking. 4.
Line steamer or bottom of skillet with kale leaves. Top with a layer of
dumplings and steam over boiling water 15 to 20 minutes. If using a skillet
use just enough water to cushion the Mo-Mos; replenish water as needed.
Serve immediately, pairing Mo-Mos with soy sauce, ginger, and vinegar. May
also be served with Achar.
Mo-Mo Filling: Combine all ingredients.
Khote Filling: 1. Melt butter in skillet. Add onion and garlic and cook
over low heat until onion is limp. Add chiles and spices and cook a minute
or two longer.
2. Add broccoli and red bell pepper.  Cook until they are crisp-tender;
then add mashed potatoes, cilantro, yogurt, lime, and salt and cayenne to
taste.
Dipping Sauce for Mo-Mos Yield: 3 Tbsp
1 Tbsp soy sauce 1 Tbsp vinegar 1 Tbsp chile oil 1 piece of fresh ginger
(about 1/2 inch long), shredded
Combine all ingredients.
Achar: Yield: 1 cup
1/2 onion, chopped 2 cloves garlic, chopped 1 Tbsp vegetable oil 1 tsp
Curry Powder 2 to 3 jalapenos, thinly sliced 2 to 3 tomatoes, chopped Salt
Lime Juice
Saute onion and garlic in oil until onion is soft. Add Curry Powder,
tomatoes and chiles and simmer over low heat until tomatoes are cooked
through and mixture has a saucelike consistency. Season with salt and lime
to taste
Source: Hot & Spicy by Marlena Spieler, 1985, Jeremy P. Tarcher Inc. Posted
by Linda Davis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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