Text 33845, 86 rader
Skriven 2013-02-18 22:57:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: flying high 128
=======================
 RH> So where are you planning to go to next?

Boston for a couple weeks, then to visit YK Jim up
north for a few days, then to Phoenix for spring
training. With my superb planning skills I have to
have clothing for the coldest and the hottest
weather in North America (probably both Americas).

 ML> Chicken Eggplant Bhutuwa
 RH> I need to remember to check this site out. Thanks for posting the
 RH> address again.

I downloaded all the recipes, so eventually you'll
get them in your packets.

 ML> Gorkhali Lamb Cutlets
 RH> Did you eat any meals like what you're posting? Haven't seen any write
 RH> up of the trip yet but looking forward to it.

I'm lazy. The food turned out to be very mild, though
the Indonesians brought out some stuff to heat up as
I desired. The Nepali didn't know why anyone wanted
to eat anything that spicy.

Tibetan Momo
categories: Nepal, Tibet, starter, dumplings
Yield: 1 batch

h - Dough for wrappers
5 c all-purpose flour
1 Tb oil
Water as required
1 pn salt
h - Filling
2 lb ground pork
1 c Napa cabbage, finely chopped
1 c mushroom, finely chopped
1 Tb fresh garlic, minced
1 Tb fresh ginger, minced
1/4 ts turmeric powder
1/4 ts timur (Szechwan pepper)
2 Tb soy sauce
3 Tb cooking oil
Salt and Pepper

Combine all filling ingredients in a large bowl.
Mix well; adjust for seasoning with salt and pepper.
Cover and refrigerate for at least 1 hr to allow all
ingredients to impart their unique flavors. This also
improves the consistency of the filling.

In a large bowl combine flour, oil, salt, and water.
Mix well; knead until the dough becomes homogeneous,
10 min. Cover and let stand for at least 15 min.
Knead well again before making wrappers. Prepare
1" diameter dough balls. It is recommended to work
with a dozen or so balls at a time to prevent from
drying. Take a dough ball, roll between your palms
to spherical shape. Dust working board with dry
flour. On the board gently flatten the ball with
your palm. Then roll out into 3" diameter wrapper.
Repeat with the remaining dough balls. Cover with
bowl to prevent from drying.

For packing hold wrapper on one palm, put 1 Tb
filling mixture and with the other hand bring all
edges together to the center, while making pleats.
Pinch and twist the pleats to ensure the absolute
closure of the stuffed dumpling.

Heat up a steamer, oil the steamer rack well. This
is critical because it will prevent dumplings from
sticking. Arrange uncooked MOMOs in the steamer
with some space left between the dumplings. Close
the lid, and allow steaming until the dumplings are
cooked through, 10-15 min. Take the dumplings off
the steamer, and immediately serve. You may also
slightly saute cooked dumplings in butter before
serving. To serve, arrange the cooked MOMOs on a
plate dressed with sauce of your choice.

http://nepalicooking.tripod.com 

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