Restaurant Style Momo: The Ultimate Guide to Making Tibetan Dumplings | Steamed/Boiled/Fried скачать в хорошем качестве

Restaurant Style Momo: The Ultimate Guide to Making Tibetan Dumplings | Steamed/Boiled/Fried

How to Make Momos: My Guide to Tibetan Dumplings Momos are one of the most popular tibetan dishes. There are many variations of it. In this video, I will show you an authentic, restaurant style recipe. Try this at home and you will get to enjoy incredibly tasty, super juicy momos! This recipe is well suited for beginners. I included a dumpling soup recipe as well. Since not everyone has the necessary pots to steam momos, I will introduce 3 different cooking methods and 4 folding techniques. Fried momos are called kotay and boiled momos are known as mokthuk or shuijiaozi. Timestamps: 0:00 Start 1:30 Ingredients for Momo 1:48 Dough 2:27 Filling 4:52 Wrapping 6:40 Folding the Momos 08:38 Method 1: Steaming 09:52 Method 2: Frying 12:10 Method 3: Boiling 13:52 Chili Sauce 15:26 Tasting Ingredients for five people: Dough: 600g (1.3lbs) flour 350ml water (1.5 cups) 1/2 teaspoon salt Filling: 600g ground beef 3 green onions 1/2 or 2/3 cube beef bouillon ground sichuan pepper 125ml (1/2 cup) water 2 tbs soy sauce 1/2 tsp salt Chili sauce: 1 teaspoon of caraway seeds 3 tablespoons dried chili flakes 1/2 teaspoon water Songs: Tranquillity - Prod. Riddiman    • tranquillity - lofi hip hop beat (FREE FOR...   Tibetan Folk Music    • Video