MOMOS TEBATAN DUMPLINGS WITH TOMATO ACHAR

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Every Tibetan family has a slightly different momos recipe, with various theories on how to make them the most juicy and delicious, or how to keep the dough skins to the desired delicate thinness.
The variations are endless momos can be meat,   (the most popular ) or fried.

 THE TIBETANS DIP THESE SOFT DUMPLINGS IN THE HOT TOMATOES RELISH BEFORE DIGGING IN.

INGREDIENTS

  • 400G CHICKEN MICE 
  • 1 SMALL BROWN ONION, FINELY CHOPPED
  • 2 SHALLOTS, ENDS TRIMMED, FINELY CHOPPED
  • 1/4 CUP CHOPPED FRESH CORIANDER
  • 2 TSP GROUND CUMIN
  • 2 GARLIC CLOVES, FINELY CHOPPED
  •  2 TSP FINELY CHOPPED FRESH GINGER
  • PINCH OF GROUND NUTMEG300G (2 CUPS) 
  • PLAIN FLOURPINCH OF SALT125ML (1/2 CUP) 
  • WATER 40G BUTTER
TOMATO ACHAR

  • OLIVE OIL TO GREASE 
  • 4 RIPE TOMATOES
  • 2 LONG FRESH RED CHILLIES, COARSELY CHOPPED
  • 1 TBSP MUSTARD SEED OIL
  • 2 GAELIC CLOVES, FINELY CHOPPED
  • 2 TSP FINELY CHOPPED FRESH GINGER
  • 2 TSP GROUND CORIANDER
METHOD

  1. To make the tomato achar, preheat oven to 200 degree Celsius. 
  2. Brush a baking tray with olive oil to lightly grease. Place the tomatoes on the tray.
  3.  Roast in oven for 45 minutes or until golden and the skin loosens. 
  4. Set aside until cool enough to handle. Use your fingers to remove the skin and discard. 
  5. Place the tomatoes in the bowl of a food processor. 
  6. Add the chilli and process until smooth. 
  7. Heat mustard seed oil in a saucepan over medium heat. 
  8. Add the garlic and ginger. 
  9. Cook,  stirring, for 3 minutes or until soft. Add the coriander and cook, stirring, for 30 seconds or until aromatic. 
  10. Add the tomato mixture. 
  11. Reduce heat to low.
  12.  Cook, stirring, occasionally, for 15 minutes or until the mixture thickens slightly.
  13.   Season with salt and pepper. 
  14. To make the momos, combine the mince, onion, shallots, coriander, cumin, garlic, ginger and nutmeg in a bowl. 
  15. Season with salt and pepper.
  16.  Cover with plastic wrap and place in the fridge. 
  17. Place the flour and salt in a bowl. Make a well in the centre. 
  18. Pour in the water. 
  19. Use a wooden spoon in a cutting motion to mix until almost combined, adding extra water if necessary.
  20. Use your hands to bring the dough together in the bowl.  
  21. Turn onto a lightly floured surface and knead for 10 minutes or until smooth. 
  22.  Replace in the bowl.  
  23. Cover with plastic wrap and set aside for 20 minutes to rest.
  24. Brush a large baking tray with olive oil to lightly grease. 
  25. Roll 1 tablespoonful of dough into a ball.
  26.  Use a rolling pin to roll out to a 8 Cm diameter disc 3 mm thick. 
  27. Holding the dough disc in the palm of your hand, place 1 tablespoonful of mince mixture in the centre. 
  28. Bring the dough together to enclose the filling, pleating and pinching the edges to seal. 
  29. Place on the prepared tray and cover with a damp tea towel.  
  30. Repeat with the remaining dough and mince mixture to make the rest of the momos.
  31. Add enough water to a wok or pot to reach a depth of 5 Cm. 
  32. Bring to the boil over high heat. Reduce heat to medium. 
  33. Brush a large steamer with olive oil to lightly grease. 
  34. Place one third of the momos in the steamer and cover. 
  35. Place over the wok and cook, covered for 12 minutes or until cooked through.
  36.  Transfer to a large plate. Repeat, in 2 more batches, with remaining momos.
  37. Heat half the butter in a large non stick frying pan over medium heat. 
  38. Cook half the momos for 2 minutes or until base are crisp. 
  39. Repeat with remaining butter and momos.
  40.  Serve with tomato achar. 

CHEERS AND HAPPY EATING!!!!!

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