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Ladakhi Recipies |
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Momo:
Tibetan dumpling |
Chai:
Milk Tea |
Momo
Vegan Filling:
Meat Filling:
Vegetarian Filling:
Note: Mix ingredients of selected filling well in a large
bowl. Use one filling per dough recipe. Each batch makes
approximately 25 momos.
Dumpling Dough:
Make a stiff dough with 4 cups wheat or white flour and cold
water. Kneed well. Cover with a damp towel at let rest for 30
minutes. Roll out approximately 2/5 cm thick. Cut into smaller
pieces to roll out into small circles--approximately 5 cm in
diameter . Place 2TBS of filling in center of circle, and twist
up into a neat package, or pinch into a half moon.
Steaming:
Arrange momos in an oiled Chinese tri-level steamer--the bamboo
ones do not work as well as metal. Steam approximately 15-20
minutes ( a little longer for the meat momo filling for adequate
cooking--check first before removing). Tip: dampen a cheese cloth
or thin cotton cloth. Lay it across the inside of the steamer and
set momos on top. Steam and lift out the cloth with momos to
assure no sticking.
Serving:
Serve with salsa--Mexican style is fine, just add a couple shots
of soy sauce and chopped cilantro.
6 portions Black tea--loose or bagged
1/2 tsp mint--fresh or flake
1 tablespoon ginger--minced
3 tablespoons sugar--more or less to taste
1 pinch cardamom powder
3/4 cup whole milk or equal parts sweetened condensed and regular
milk for a special treat
Fill a large sauce pan 3/4 full, bring to boil. Add tea,
spices. Add milk and simmer together for 3-5 minutes. Milk should
foam. Remove tea with strainer and serve.
