Vegetable Momo Filling Tse Momo Food
VEGETABLE MOMO FILLING, (TSE MOMO)
Vegetable momos are unusual in Tibet. However, this recipe was developed at one of thr Tibetan farming settlements in south India, where meat is an expensive luxury. Recipe from the Lhasa Moon Tibetan Cookbook.
Provided by lynnski LA
Categories Lunch/Snacks
Time 40m
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Chop the celery, cabbage, spinach, and green onion finely and by hand; it is important to chop the vegetables by hand: because a food processor will make them mushy and the juices will be lost in cooking.
- Saute the onion in oil until brown and then add the garlic, ginger, paprika, Sichuan pepper, and mint; cook the spices briefly, then remove from the heat and add the soy sauce and salt.
- Add the cooked mixture to the raw chopped vegetables, toss lightly with your hands to mix all together.
- Fill the momos and steam for 5-7 minutes.
Nutrition Facts : Calories 22.5, Fat 0.8, SaturatedFat 0.1, Sodium 107.7, Carbohydrate 3.4, Fiber 1.4, Sugar 1.5, Protein 1.2
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- Make the dumpling dough: In a mixing bowl whisk together the flour and salt. Add the water and oil and mix the dough until it comes together. Turn out onto a floured counter and knead the dough, adding more flour as necessary, until you have a smooth and barely tacky dough. Put the dough back in the mixing bowl and cover with a damp towel. Let the dough rest for 30 minutes while you prepare the filling.
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