| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef, Lamb, Tibet |
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 |
T |
Chopped fresh ginger |
| 1 1/2 |
t |
Curry powder |
| 1 |
T |
Sherry, vermouth or brandy |
| 2 |
t |
Flour |
| 2 |
t |
Soy sauce |
| 1/2 |
t |
Cayenne pepper or |
| 1/2 |
t |
Hot chili paste |
| 2 |
T |
Butter |
| 1 |
|
Chopped onion |
| 3 |
|
Jalapeno Peppers, Sliced |
| 1 |
t |
Cumin |
| 1/2 |
t |
Dry ground ginger |
| 1/2 |
t |
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 |
T |
Yogurt |
|
|
Juice of 1/2 lime |
|
|
Salt and Cayenne to taste |
| 1 |
|
Bunch Kale to line steamer |
INSTRUCTIONS
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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