Momo with Pemba Lama (from the Ultimate Nepalese Cookbook) скачать в хорошем качестве

Momo with Pemba Lama (from the Ultimate Nepalese Cookbook)

Pemba Lama shows how easy it is to make delicious momos Sift the flour into a bowl, add water and make simple plain dough mix well and knead for 3-5 minutes by adding a little flour if required to achieve a stiff dough, cover to avoid drying out then allow to rest for few minutes. Wash and finely chop the cabbage, then mix all other ingredients into a bowl with olive oil and salt. Divide the dough into 15g balls. Roll out each ball to roughly 7cm in diameter onto a floured surface. Place a spoonful of the filling in the centre, lift and hold the pastry in one hand and pinch together by crimping, folding and pressing the edges with the aid of your thumb and forefinger to form a semi-circle. Grease a steamer tray and place the momos onto the tray leaving space around each momo. Repeat for the rest and steam for about 10-12 minutes. Remove the momos carefully and serve immediately with either soup and/or chutneys). Ingredients dough 300g plain flour 175ml water, approximately filling 200g green cabbage 100g onion, roughly chopped 20g ginger, finely chopped or juiced 2 sticks celery, peeled and chopped 50g carrots, grated 50g fresh coriander, chopped 50g spring onions, chopped 20ml light soy sauce Pinch cumin seeds 20ml olive oil Salt to taste beef/pork momo Sift the flour into a bowl, add water and make a simple dough. Knead for 3-5 minutes to form a slightly harder dough then allow to rest for few minutes. Wash the meat in cold drinking water to remove excess fat, drain and set aside in a bowl. To make the filling, mix all the remaining ingredients together including the hot water and mix well. Roll out the dough to about 3mm thickness on a lightly floured board and then cut out a 7cm circle. Repeat the process of rolling and cutting. Do not leave in the open air for too long as the pastry will dry out and easily crack. Place 1tsp of the filling in the centre of each momo and hold it in one hand, pinch together by crimping, folding and pressing the edges with the aid of your thumb and forefinger to form a semi-circle. Grease a steamer tray and place the momos onto the tray leaving space around each momo and steam over the boiling water for about 15-18 minutes for beef or 18-20 minutes for pork. Remove the momos carefully and serve immediately. Best served with cooked tomato chutney or with blended tomato and coriander chutney. Ingredients to make dough 300g plain flour 175ml water, approximately to make filling 250g minced beef or pork 150g onion, roughly chopped 20g ginger, finely chopped 1 stick of celery, finely chopped 50g fresh coriander, chopped 50g spring onions, chopped 20ml light soy sauce 30ml olive oil Pinch cumin seeds 30ml boiled water Salt to taste For more recipes from The Ultimate Nepalese Cook Book click here: http://www.theultimatenepalesecookboo...    / @ultimatenepalesecook