Made Tibetan momos at Home

Preparation of Tibetan momos 


Chop cabbage, onion, celery, garlic very small and knead together with the meat or soybean bulbs and a little oil. Then you taste the meat mixture with the spices and the broth.
A dough is formed from flour, salt, and water.
Do not knead it too soft and add a little more water or flour, depending on your needs. Then let it rest. Small rondelles of approx. 7-8 cm in diameter and approx. 2 mm thick are formed from the dough. This is followed by a pile of meat filling. Now the dough ring is folded in the middle and closed (close the edges well) so that a semicircular dough pocket is created. The two pointed ends of the dumpling are now pressed together momo chicken.
Put a little water in a pan.
Dip the bottom of the momos in a little oil so that they don't stick to the bottom of the pan when cooking. Cook in the steam for around 20 minutes.

A simple salad is recommended as a side dish, if you like you can, of course, drink tea with butter.
If Momos are left over, you can fry them as a "second meal" until they are crispy momos near me.
Related Mamtu Gilgit Baltistan: A Cusine from Gilgit-Baltistan

Additional Tips momos 

  • working hours about 40 minutes
  • total time about 40 minutes
  • Level of difficulty simple
  • Calories p. P. approx. 827

Ingredients for 4 servings:

  • 500 g Beef, minced or soy tubers (soak the latter beforehand in Boullion)
  • 1 Onion (onion)
  • ½ head White cabbage
  • 1 Celery
  • 1 toe garlic
  • 1 tbsp Broth, instant
  • 3 tbsp oil
  • Ginger, pepper, salt, lovage (to taste)

For the dough:

  • 600 g Flour
  • 2½ dl Water, lukewarm
  • 1 teaspoon salt

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