Momos (Tibetan dumplings)
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Pasta (about 24 momos)
4 cups of white flour – .5 teaspoon dried Brewer's yeast – 2 cups of warm water-salt
.25 Cup margarine – 1 tablespoon grated fresh ginger – 1 tablespoon of garlic grated (this operation is a little difficult, use a small grater from nutmeg or finely chop and crush) – 1 cup of diced red onion – 1 tablespoon chili powder 1 teaspoon Kopan Masala – – .25 teaspoon black pepper -1 teaspoons salt – 1 tablespoon soy sauce – 2 cups of mixed vegetables (carrots , spinach, green pepper, cauliflower, kale) boiled and cut into pieces – 1 cup crumbled tofu (the Tibetan version of tofu is called Dafou)
Kopan Masala (store)
1/3 cup coriander grains – .25 Cup cumin seeds – 10 pods of black cardamom (remember that seeds are contained inside) – 15 green cardamom pods-25 cloves – 2 cinnamon sticks – 1 teaspoon black peppercorns – .25 teaspoon nutmeg
Salsa for momos
.25 Cup of oil – .5 tablespoon grated fresh ginger minced fresh garlic spoon – .5 .5 – Cup of diced red onion – 1 teaspoon tomato paste 2 cups Kopan Masala – diced turmeric 1 pinch – .5 TSP-chili powder – 2 cups of water – .25 of 1 teaspoon salt teaspoon black pepper – – 1 tablespoon soy sauce – 2 tablespoons of vinegar
Stir the salt into the flour, make a hole in the piece, add baking powder, add a cup of warm water and begin to knead. Knead the dough in a circular motion until it begins to be homogeneous. Joined the other Cup of warm water and knead for at least 5 minutes. Cover and let stand for about an hour in a warm place. Flour a work surface, knead the dough for a few minutes, then rolled up with both hands to form a cylinder about 2.5 cm in diameter – corresponds to about two fingers. From this cylinder cut small pieces of dough about 1, 25 cm thick-about a finger-. Lightly flour the pieces of pasta and appiattiteli with your palms to form. Using a rolling pin, roll the dough until about 8 discs-9 cm in diameter.
Mix all ingredients and then crush them in a mortar or turn them to dust in garbage disposals.
Melt margarine over medium heat in a wok or in another pot, then add the ginger, onion and garlic. Let Cook for about 1 minute over medium or medium-strong. Add the kopan masala, chili, pepper, salt and soy sauce and cook for about a minute. At this point add the vegetables and tofu, mix well and cook for a few minutes until everything is well seasoned. Remove from heat and let cool.
Heat the oil in a saucepan and fry over high heat the ginger, onion and garlic, stirring often. Add the tomatoes, turmeric, chili and kopan masala, mix well. Cook for about two minutes, then add the water, bring to a boil Cook for about 5 minutes. Finally together salt, pepper, soy sauce and vinegar, mix well, remove from heat and keep warm – the sauce should be served hot.
Heat some water in a pot where you can apply the basket for steaming – sprinkle slightly so that the ravioli not sticking-. Place a spoonful of filling in the center of each disk of dough, then fold the edges to form a kind of Crescent. Cook the ravioli for about 15 minutes – not IET's get into otherwise you "Paste" to each other.
Serve hot accompanied by salsa momos, it too hot.
La ricetta dei momos proposta è forse un po’
occidentalizzata – per semplificare la preparazione - ma
rispetta i sapori tradizionali.