A Tibetan dish that we love. You can put all sorts in momos from apple pie filling to Ratatouille, meat and potatoes to nettle and cheese. Usually momos are steamed but they can be deep fried which give the dish a completely different texture. These delicious little parcels can be eaten on their own, served with a sauce or even put into a broth. They are very easy to make and you can vary the filling according to what is in season. Have a go and let us know if you have any great successes – especially with wild ingredients.
Steamed Vegy momos
Here is the recipe for some we made with wild greens in April. You will also need a large steamer, a wok, a large bowl and a rolling pin.
For the filling you will need 1 full basket of greens,
- Thistle ribs
- Reedmace shoots
- Jelly Ear fungus – cut very small
- Wild garlic leaves
- Stinging nettle tops
Wash, dry and chop the wild greens into small pieces.
- 2 tbsp olive oil
- 2tsp Ground Cumin
- 2tsp Chilli powder
- Salt to taste
- Approx 3 cups of plain flour
- Water to mix
In the wok heat the oil and fry the spices, add the greens (apart from the nettles) and the Jelly Ear Fungus. Cook for 2 minutes stirring occasionally. Add the nettles and salt, cook for another 2 minutes. Stir now and again and add a little water if the mix is very dry. Take off the heat and allow to cool.
Now to make the momo wrappers, – Put the plain flour in a bowl and add water a little at a time mixing well until a pliable dough is formed. Take a piece of dough (roughly the size of a walnut) roll it into a ball in your hands then roll it out on a floured board to make a circle 10cm diameter. It should be 1 or 2mm thick. If you prefer, roll out the dough to the required thickness then, use a 10cm cutter.
To fill the momos put a spoonful of the filling on to one side of the wrapper and fold the other side over. Now you start in the middle and work towards one end. Gently press the two sides of dough together and fold the edge into pleats as you work your way along. When you reach the end go back to the middle and seal the other half in the same way.
Lightly oil your steamer and put the momos in. Steam them for about 7 minutes over boiling water. Eat straight away, with sauce, in broth or on their own.