Monday, 11 March 2013

Vegetarian Tibetan Momos..


Today is my big brother's fiftieth birthday and this is a vegetarian recipe for him. In a recent conversation, he was telling  me of the wonderful vegetable Momos he had in a Tibetan restaurant in Brighton  (his blog is HERE (Auty and the Angel...) , so I thought I would try to recreate them. I have never made these dumplings before, so there is room for improvement with the shapes but I shall be sending some over to him via our parents for him to enjoy with my love.... Happy Birthday Paul!


Yes... I made the dough and it was really not too difficult but wonton wrappers could be used.

225 g / 1 and 1/2 cups of flour
1 teaspoon of salt
1 teaspoon of baking powder
100 ml / bit less than a 1/2 cup of water

Mix into a dough, let rest in the fridge for half an hour then divide into 24 balls and roll out thinly. I found it best to start them off small and go back to them, rolling out bigger as they relax a bit.

Plenty of flour!

The stuffing 
- these ones I made are for vegetarians, but you can easily make a meat stuffing of your choice :

2 red onions finely sliced
1 leek cut finely
1/8 red cabbage grated
1 small courgette/zucchini (remove the middle seeds and dice)
12 fine green beans chopped finely
1 carrot - using a veg peeler I made ribbons
2 garlic cloves
grating of ginger (thumbs worth!)
3 tablespoons light soya sauce
2 tablespoons rice vinegar
coriander leaves and stalks (1/2 bunch) chop finely
chilli powder - just a dusting

I just cooked all this up in a wok, starting with the onions so they caramelise first, adding in the vegetables for only a few minutes so just cooked. Finish with the rice vinegar to deglaze the pan and let it reduce, then add the soya sauce (this is the salt so don't add any) and let this all cool down before putting in the wrappers.


There are the round ones at the top or the half moon one above; you have to wet the edges that are to be folded against each other with a tiny bit of water. It is just a question of folding and pleating - I hope the photographs show you how I did it - but pinching and folding was about it (a small brush for the water was handy for the bits I missed).

Steam in a 'steamer' pan on few lettuce leaves for about 7 to 8 minutes...and serve with a chilli jam or dipping sauce of your choice!


27 comments:

  1. Your vegetarian recipe sounds delicious. When we lived in Hawaii, I made dumplings a few times but used wrappers (lazy me!). Like you said, it's not that difficult, just a bit time-consuming, but worth it.

    Ivan, a gal I know lived in Normandy for a few years. She said there are different types of oysters, each with a different flavor. Full disclosure: I love oysters. And since hub and I will be visiting Normandy, do you have a post I could link to that talks about these oysters? Do you have any recommendations about oyster dishes to order in restaurants? Like most travelers, we won't have much time, so I'd like to eat my way through that time with dishes that are popular in the area. Many thanks for any help you could give. (kittiehoward@gmail.com)

    ReplyDelete
    Replies
    1. Hello Kittie,
      Thank you, the wrappers are good also! I shall e-mail you some 'oyster' info for your trip! I should have done a post but haven't... but will do!
      Ivan

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  2. Ivan, I had forgotten that Paul is your brother and I remember reading his blog last year. I like his skill with the camera....he captures wonderful photos of his son.

    Now, look at these momos!! My stomach is 'telling' me that it would LOVE to try these on for size!!
    Thanks for this recipe. Hoping you have a great week ahead!

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    Replies
    1. Thanks Jim,
      I also like my bro's films he makes and the music he adds. Hope you try these as they were really good and less difficult than they look.
      Ivan

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  3. Bonjour, Ivan! Just got back from Paris. Thank YOU for recommending Aux Lyonnais. Tom made the reservation, and I didn't know what to expect. And I didn't know it is from Alain Ducasse until I read the card. We had a marvelous time. The food was DIVINE. The ambiance was charming. And the staff were very helpful. I will share more in a future post. Merci beaucoup!!
    xo
    Loi

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    Replies
    1. Hello Loi,
      So happy you liked the restaurant, I really like it there also (you will have to try the others next time!!). Pleased to have helped. I hope you had a successful buying trip?
      Ivan

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  4. PS - I just visited quickly Paul's blog. Enjoyed his photos. Will visit again after I've caught up from being away.

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  5. These sound so good but i know that I would be too lazy to make the dough!

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    Replies
    1. Hello Marina,
      The wonton wrappers are good also but I promise these where so quick to make. The fiddly bit is more the folding but you could just 'squadge' them up at the top, snip off the excess, if in a hurry!!
      Ivan

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  6. OMG! Thank you so much, I love MoMo's but rarely get to eat any, there is a lack of Tibetan restaurants in this neck of the woods. Thanks for the card and gifts, much appreciated and can't wait to taste the MoMo's. Much love, take care, Px

    ReplyDelete
    Replies
    1. Hello Bro,
      That's OK, I hope they travel well!! Hope you had a good day...
      I x

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  7. Happy Birthday to your bro. I just visited his blog - beautiful photos.
    The momos look delish, and I learned a new word. I've called them dumplings, but I like momos better since it's more specific.

    ReplyDelete
    Replies
    1. Thank you Terry,
      I also liked the name! They were really fun to make and really good to eat!
      Ivan

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  8. Hope your brother had a great birthday, they look so good.

    ReplyDelete
    Replies
    1. Hello Jill,
      Thank you he did, I am happy you liked these...
      Ivan

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  9. The photo looks so delicious! Oh for a bite!
    love
    tweedles

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    Replies
    1. Hello Tweedles,
      Thank you, hope you are doing well...
      Ivan and Aston

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  10. Momos make my heart sing!
    I never would have thought that the wrapping could be made so easily, I'm very excited about this! But hopefully you can help me with something, what is baking powder called in French? My husband is useless at stuff like this so I usually end up buying some whenever I'm back in Ireland or the US.

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    Replies
    1. Hello Sara,

      Thanks, happy you like these! I am so cross I had not try to made them before!!

      Now, for this it needs just a bit of rise, so bicarbonate of soda (do you make soda bread?) would work here. 'Baking powder' in France, is 'Levure Chimique' (in pink packets with the flour!) but I still buy it in the UK as it is a little different - but for this recipe, the French one it is good.

      I was thinking, to make it easier for the first time:
      Roll out, filling in middle, wet edges, bring all up (like money bag), pinch top with no air in it, and with kitchen scissors snip excess off the top above the pinch...
      If you have more questions just ask, hope this helps!
      Ivan
      :D

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  11. That is so sweet of you, I think he enjoyed !!

    I'm very bad at making dough, or may I say, most times it ends up not raise properly. I Do not know if it is me or the yeast, but it has made me a little scared. But it looks so so delicate and delicious. Would love to learn how to make my own fresh pasta too. But Filo pastry I can make. Your Apple crunches looks similar to those I made for Christmas. I just made a mix of coconut and nuts along with apples, cinnamon and sugar, they quickly disappeared. Very popular! I wonder if you try something new every day? It looks like you enjoy to vary much.

    Hope you are doing well Ivan, and thanks for your kind comment.
    How is it now with your daffodils, primroses, and the cute little butterfly you saw the other day? Aren`t everything covered under a blanket of snow? Here the temperatures dropped to below -16 last night, so winter does not release as quickly as we may hope. But we have beautiful days with lots of sun. It does well to keep up the mood :)

    Big hug ~ Aina

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    Replies
    1. Hello Aina,

      Thank you, yeast dough can be hard but it's biggest enemy is cold air and salt (also too warm water not good). Here you don't have to worry though, very hardy dough that doesn't rise more, swell in the heat of the steam. Your Christmas crunches sound good! I do make a lot of new things, I cook twice a day and I do vary things each time, even if its just different spices or herbs!!
      The snow came and we had deep blanket of snow so we couldn't even see the flower!!! They seem OK, as it is melting this afternoon!! We had -7 as our lowest, which is rare here! The sun is wonderful especially reflecting off the white snow today, the house is incredibly bright.
      We are planning the garden still and just excited to get gardening, even if we have to wait a bit longer!!
      Hope you are doing fine?
      Best wishes,
      Ivan x

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    2. Good to hear that the flowers are ok! Wonder what happened to the butterfly. Hopefully it found a crack in the roof or the wall. Yes we are waiting and waiting for spring to arrive :) Like every year.

      I wonder, do you work as a chef ? Since you prepare food several times a day. Today I made wild salmon with vegetables and tagliatelle. One of my favorite fish.
      Yes I am doing fine, thanks for asking ! Just preparing for a birthday party on Saturday. My sister turns 37 the 19th and I am turning 39 the 22th of March. So we are celebrating together :) I am having a sea themed table, maybe you have a few dishes to share ?? Warm and cold...


      Hope you had a nice day Ivan.

      ~ Aina ~

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    3. Hello Aina,

      I have just e-mailed you back! I shall send some recipes to you also.

      Ivan

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  12. this looks so good. you've been cooking
    a lot lately. what's for dinner today?
    (^^)

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    Replies
    1. Hello Coco,
      Thank you, yes... I cook every day! Today (Friday) I made rye bread with a fennel and carrot soup for lunch and dinner was spicy grilled chicken and a spinach salad with a roasted nut dressing...
      Have a good weekend.
      Ivan

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