Momos and Khotes

 
Dough: 2 Tas. All-purpose flour
  0.75 Tas. Hot water
 
Mo-Mo Filling: 8 ounces (# 30g) Lean ground lamb or beef
  0.5 Onion, finely chopped
  1 Tas. Chopped raw kale
  0.5 Tas. Cilantro, chopped/=Korian
  3 Cloves garlic, chopped
  1tb Chopped fresh ginger
  1.5ts Curry powder
  1tb Sherry, vermouth or brandy
  2ts Flour
  2ts Soy sauce
  0.5ts Cayenne pepper or
  0.5ts Hot chili paste
 
Khote Filling: 2tb Butter
  1 Chopped onion
  3 Cloves garlic, chopped
  3 Jalapeno Peppers, Sliced
  1ts Cumin
  1.5ts Curry powder
  0.5ts Dry ground ginger
  0.5ts Tumeric
  1.5 Tas. Raw broccoli, chopped
  0.5 Red bell pepper, chopped
  1.5 Tas. Mashed Baking Potatös
  0.25 Tas. Chopped cilantro
  2tb Yogurt
   Juice of 1/2 lime
   Salt and Cayenne to taste
  1bn Kale to line steamer



Zubereitung:
Dough: 1. Pour hot water over flour; mix with fork. When cool enough
to handle, finish mixing with your hands until dough holds together.
Wrap in plastic and refrigerate until chilled through.

2. Work one piece of dough at a time; pinch off a walnut-sized chunk,
shape into a ball, knead several times, then roll flat on a floured
board. 3. Place dough circle in the palm of your hand; in the middle of
the dough, place about 1 tbsp filling. Bring up edges and seal at top
with little gathers. Leave a tiny hole at top for steam to escape
during cooking. 4. Line steamer or bottom of skillet with kale leaves.
Top with a layer of dumplings and steam over boiling water 15 to 20
minutes. If using a skillet use just enough water to cushion the
Mo-Mos; replenish water as needed. Serve immediately, pairing Mo-Mos
with soy sauce, ginger, and vinegar. May also be served with Achar.

Mo-Mo Filling: Combine all ingredients.

Khote Filling: 1. Melt butter in skillet. Add onion and garlic and
cook over low heat until onion is limp. Add chiles and spices and cook
a minute or two longer.

2. Add broccoli and red bell pepper. Cook until they are crisp-tender;
then add mashed potatös, cilantro, yogurt, lime, and salt and cayenne
to taste.

Dipping Sauce for Mo-Mos Yield: 3 Tbsp

1 Tbsp soy sauce 1 Tbsp vinegar 1 Tbsp chile oil 1 piece of fresh
ginger (about 1/2 inch long), shredded Combine all ingredients.

Achar: Yield: 1 cup

1/2 onion, chopped 2 cloves garlic, chopped 1 Tbsp vegetable oil 1 tsp
Curry Powder 2 to 3 jalapenos, thinly sliced 2 to 3 tomatös, chopped
Salt Lime Juice Saute onion and garlic in oil until onion is soft. Add
Curry Powder, tomatös and chiles and simmer over low heat until
tomatös are cooked through and mixture has a saucelike consistency.
Season with salt and lime to taste Source: Hot & Spicy by Marlena
Spieler, 1985, Jeremy P. Tarcher Inc.
Posted by Linda Davis



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