Vegetable momos

Yield: 18 servings

Measure Ingredient
2 tablespoons Ghee
½ tablespoon Minced ginger
½ tablespoon Minced garlic
½ cup Diced onion
1 teaspoon Garam masala
½ teaspoon Chili
¼ teaspoon Pepper
¼ teaspoon Salt
1 tablespoon Soy sauce
2 cups Mixed vegetables, parboiled finely chopped
1 cup Tofu, squeezed & crumbled
Momo wrappers see recipe
Momo sauce - see recipe

Melt ghee in a wok or skillet. Add ginger, garlic & onion & stir fry for 1 minute. Add garam masala, chili powder, pepper, salt & soy sauce. Stir-fry for 30 seconds. Add vegetables & mix well. Remove from heat & place in a bowl. Add tofu & toss well. Allow to cool & drain off excess liquid. Put 1 tb of filling into each momo wrapper & seal closed with a little water. Steam over a steaming rack for 15 to 20 minutes. Serve hot with momo sauce.

Adapted from Betty Jung, "The Kopan Cookbook"

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