Tibetian Vegetable Momos
dumplings, indian, tibetan, tnt, vegan
2 tablespoon ghee
1/4 teaspoon salt
1/2 tablespoon minced ginger
1 tablespoon soy sauce
1/2 tablespoon minced garlic
2 cup mixed vegetables,parboiled
1 and finely chopped
1/2 cup diced onion
1 cup tofu, squeezed & crumbled
1 teaspoon garam masala
1 momo wrappers
1/2 teaspoon chile
1 momo sauce
1/4 teaspoon pepper
Melt ghee in a wok or skillet. Add ginger, garlic and onion and stir fry for 1 minute. Add garam masala, chili powder, pepper, salt and soy sauce. Stir-fry for 30 seconds. Add vegetables and mix well. Remove from heat and place in a bowl. Add tofu and toss well. Allow to cool and drain off excess liquid. Put 1 tbs. of filling into each momo wrapper and seal closed with a little water. Steam over a steaming rack for 15 to 20 minutes. Serve hot with momo sauce. Yield: 18 servings.
Adapted from Betty Jung, "The Kopan Cookbook"
Yield: 1 servings