Momo is a type of dumpling originally from Tibet which is prominently
found in the cuisines of Tibet and Nepal, as well as in the Indian
states of Ladakh and Sikkim. It has evolved and spread to many countries
who have adapted it and modified as per their preference.
Ingredience
Preparation
in a large bowl, mixe the flour with a pinch of salt. Slowly add the water while stiring the mix with a fork. Knit the mix until it becomes a homgenic dough. Cover the dough with a wet kittchen towl and keep aside for at least 20 minutes.
In a large pan, fry all filling ingrediences on medium flame untill it gets a mushy consistence. keep the filling asside to cool down.
Knit the dough again and devide it into the prefered amount of momos. Roll the momo to hand-sized 2milimeter thick, round wrappers. Fill the wrappers qually with the filling and close them.
Place the momos in a steamer and steam until cooked.
Add all ingredience for sauce into an electronic blender and blend to a fine and smooth paste.
