Text 6973, 102 rader
Skriven 2013-11-23 04:36:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: foreign influences 495
==============================
 ML> Everyone's have, and there's no single cause unless you
 ML> go way back to the commercialization of hospital care.
 RH> I know but we were promised one set up with military retirement and
 RH> it's been changed--not in our favor. We're having to pay more when we
 RH> should be paying less.

You should not be made to make additional sacrifices. But
then, nobody should.

 ML> I wonder what a week of having noodles for breakfast did for
 ML> my own health just now.
 RH> Probably has sent your carb intake per day higher than normal. since
 RH> you're not much of a breakfast eater, having all that starch with no
 RH> protein might send your system for a loop. Hopefully not but it's
 RH> better to have some protein with the starch meal.

Here back in the new world, we're getting eggs at least in
the form of pancakes and French toast and such, with the
opportunity for cheese and yogurt (one that I don't take
much advantage of for obvious reasons).

 ML> Asian dumplings have relatively nothing to do with European
 ML> dumplings, and why people use the same term for both is a
 ML> mystery to me.
 RH> More likely the lack of a precise term in the English translation to
 RH> cover it. So what's wrong with calling it by it's original foreign
 RH> language name?
 
Partially that there are bunches of original foreign names,
and someone tried to normalize mandu, manti, guoteh, gyoza,
pelmenyi, and pierogi (with all sorts of variant spellings)
under the word "dumplings." Normalizations generally are
imperfect.

Classic Nepali momo
categories: Nepal, dumplings, starter
Yield: 1 batch

Dough for wrappers
5 c all-purpose flour
1 Tb oil
Water as required
1 pn salt
Filling
2 lb lean ground lamb/pork
1 c red onion, finely chopped
1/2 c green onion, finely chopped
1/2 c fresh cilantro, finely chopped
1 Tb fresh garlic, minced
1 Tb fresh ginger, minced
1/4 ts timur (Szechwan pepper)
1/4 ts nutmeg, grated
1/4 ts turmeric
1 Tb curry powder, meat masala or momo masala
3 fresh red chilies, minced, or as desired
3 Tb cooking oil
s, p

Combine all filling ingredients in a large bowl. Mix
well; correct seasoning. 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
in texture, 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 of
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. Alternatively,
you can place uncooked dumplings directly in slightly
salted boiling water and cook until done, about
10 min. You may also slightly saute cooked dumplings
in butter before serving. To serve, arrange the
cooked momos on a plate dressed with momo achar of
your choice.

http://nepalicooking.tripod.com

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