Vegetable momos
18 servings
Ingredients
| Quantity | 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 | ||
Directions
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"