Today is 8/8/08, the opening of the Olympic Games in Beijing, China. To mark this momentous occasion for the people of the world I offer this recipe for the traditional Tibetan Dumplings called Momos. These are incredibly succulent and addictive. If you make them, be prepared to be a very popular person.
So why Tibetan dumplings? Is this a political site? The answer is simple. As the world comes together to celebrate China, we must remember that China is made up of many ethnic minorities. Each one of these peoples contributes to the beauty of this mysterious nation.
So why Tibetan dumplings? Is this a political site? The answer is simple. As the world comes together to celebrate China, we must remember that China is made up of many ethnic minorities. Each one of these peoples contributes to the beauty of this mysterious nation.
Tibetan Dumplings (Momos)
Dough:
2 cups organic all-purpose flour
1/2 teaspoon Himalayan salt
1/2 cup warm water (about)
Filling:
1 pound ground lamb shoulder
2 teaspoons Asian chili sauce (I like Sambal)
5 scallions, chopped
1/2 cup cilantro, chopped
2 tablespoons ginger, grated
1 1/2 teaspoons Himalayan salt
3/4 teaspoons ground black pepper
To make the dough, mix flour and salt together. Add enough water to make a firm but not dry dough. Knead until smooth. Cover and let rest for 1 hour.
While the dough is resting, make the filling. Just mix all of the ingredients together in a bowl.
Divide dough into 24 equal pieces. Roll into 4-inch circles. Place about 1 tablespoon of filling in the center of of each circle and pull up the sides until they meet at the top. Squeeze together and give a little twist. Continue procedure until all dumplings are filled. Keep finished dumplings loosely covered so they don't dry out.
To cook:
These dumplings are traditionally steamed, but they are also great fried.
To steam, oil a steamer basket and arrange dumplings so they are not touching each other. Cover steamer basket. Steam over boiling water about 15 minutes. Continue cooking in batches until all dumplings have been steamed.
To fry, heat a large pot with about 3 inches of vegetable oil to 350 degrees. Fry the dumplings in batches until they are golden brown. Remove from oil and drain on paper towels.
Serve either steamed or fried dumplings with your favorite dipping sauce. ENJOY!
Serves 6 to 8 people.
3 comments:
The question is whether Tibet really should be part of China? Yes, there are many minorities in China. But do they all want to be part of the greater China? Just a question not a political statement.
That said, the multi-ethnic make up of China definitely contributes to an infinite varieties of food culture that is not well understood by foreigners.
Your momos look much better than mine. Unfortunately, I didn't seal mine well enough and I lost most of the cheese filling into the fat. Oh well...just means I need to practise :)
j
Lamb dumplings! I can't wait to try these. They sound wonderful.
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