Text 16712, 80 rader
Skriven 2014-09-06 16:54:56 av Dave Drum (1:261/38)
Ärende: Chile 7496
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lamb Kothey
 Categories: Lamb/mutton, Asian, Chilies, Curry, Vegetables
      Yield: 1 Recipe

      1 c  Water
        pn Salt

MMMMM--------------------------FILLING-------------------------------
      2 lb Lean ground lamb or chicken
      1 c  Onion; fine chopped
    1/2 c  Green onion; fine chopped
      3 tb Cilantro; chopped
      1 tb Fresh garlic; minced
      1 tb Fresh ginger; minced
    1/2 ts Timur (szechwan pepper)
    1/2 ts Turmeric
      2 tb Curry powder
      5    Fresh red chilies; minced
      3 tb Cooking oil
           Salt

MMMMM-------------------------FOR FRYING------------------------------
      5 c  Oil

  DOUGH: In a large bowl combine flour, oil, salt and water.
  Mix well; knead until the dough becomes homogeneous in
  texture, about 8-10 min. Cover and let stand for at least
  30 min. Knead well again before making wrappers.

  FILLING: In a large bowl combine all filling ingredients.
  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.

  ASSEMBLY: Give the dough a final knead. Prepare 1" dough
  balls. Take a ball, roll between your palms to spherical
  shape. Dust working board with dry flour. On the board
  gently flatten the ball with your palm to a 2" circle.
  Make a few semi-flattened circles, cover with a bowl.
  Use a rolling pin to roll out each flattened circle into
  a wrapper.

  For well executed MOMOs, it is essential that the middle
  portion of the wrapper be slightly thicker than the edges
  to ensure the structural integrity of dumplings during
  packing and steaming. Hold the edges of the semi-flattened
  dough with one hand and with the other hand begin rolling
  the edges of the dough out, swirling a bit at a time.

  Continue until the wrapper attains 3" diameter circular
  shape. Repeat with the remaining dough circles. Cover with
  bowl to prevent from drying.

  For packing hold wrapper on one palm, put 1 Tb filling
  and with the other hand bring all edges together to the
  center, making the pleats. Pinch and twist the pleats to
  ensure the absolute closure of the stuffed dumpling. This
  holds the key to good tasting, juicy dumplings.

  In a deep frying pan, heat oil. Place freshly made
  dumplings in oil; fry until golden brown and cooked
  thoroughly. Remove fried MOMOs from oil and place on a
  sheet of paper towel to absorb excess oil. Serve
  immediately with tomato achar.

  Posted: Michael Loo | 08 Jan 2013

  From: http://nepalicooking.tripod.com

  Uncle Dirty Dave's Archives

MMMMM

... Alcohol does not solve any problems, but then niether does milk.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)