There’s something really satisfying about biting into these steamed dumplings to discover the nugget of flavour inside. Paired with a spicy chutney, they‘re a fab first foray into Tibetan cooking.
- For the momo chutney
- 1 small onion roughly chopped
- 2 tbsp olive oil
- 2 garlic cloves roughly chopped
- ½ tsp chilli flakes
- 1 large tomato diced
- 80ml water
- 1 tbsp dark soy sauce
- 2 tbsp rice wine vinegar
- A portion freshly ground black pepper to taste
- For the dough
- 150g plain flour plus extra to dust
- ½ tsp salt
- 1 tbsp olive oil
- 75ml warm water
- For the filling
- 1 tbsp olive oil
- 1 small onion finely diced
- 2 garlic cloves minced
- To make the chutney, fry the onion in the oil until soft, then add the rest of the ingredients and simmer until the mixture is syrupy. Purée in a food processor, transfer to a small bowl and set aside.
- To make the dough, mix together the flour, salt and oil. Mix in the water slowly – you may not need it all – until you have a smooth, soft dough. Cover with a damp cloth and leave to rest while you make the filling.
- To make the filling, fry the onion in the oil until soft, add the garlic and ginger and cook for 1 minute. Add the remaining ingredients and simmer for 3-4 minutes. Spread the filling onto a tray and leave to cool.
- Knead the dough for a minute on a floured surface. Divide the dough into 16 balls, dust with flour and roll each out to around 10cm diameter and 2mm thick.
- Fill each circle of dough with 1 level tablespoon of filling. Gather up the sides around the filling, squeeze together like a little money bag and twist to seal, nipping off any excess dough. Place the momos under a damp cloth until ready to steam.
- Cut two circles of baking parchment, slightly smaller than the bottom of the Bamboo Steamer Baskets (this allows the steam to circulate). Pour 5cm of water into a pan and bring to a rolling boil.
- Arrange the momos on both layers of your bamboo steamer (making sure they don’t touch). Put the steamer on top of the pan, ensuring a snug fit and that the base doesn’t touch the water. Steam for 10 minutes until each momo is cooked and shiny.
- Serve warm with the chutney.
Recipe from www.lakeland.co.uk