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On 23 Sep 2007 at 14:44, Mavis wrote:
>
> I am looking for a recipe for MoMo's I think they are a Nepalese
> food...my sons family has college kids (home away from home) and he
> tells me this is a delicious dish one of the girls from Nepal
> prepares..
> I would be pleased to have the recipe and technique to do so.
Hello Mavis,
See below.
Phaed
Momos (Tibetan Steamed Dumplings)
Ingredients :
Dough
3 cup All purpose flour
1 cup Water
Meat Filling
1 lb Extra lean ground beef
1 x Onion, chopped
1/2 lb Daikon, spinach or cabbage, chopped fine
1 x Garlic clove, minced
1 tsp Fresh ginger, grated
2 x Green onion, chopped (white and green both, no roots)
2 tbl Fresh cilantro, chopped
Salt
Method :
Mix flour and the water; knead and form into a ball. Let rise covered
with a wet towel or plastic wrap for 30 min.
Bring a large pot of water to the boil.
Cut dough into 12 - 18 pieces and roll into small flat circles.
Mash together all filling ingredients. Place a spoonful of filling on
each dough circle, folding over and crimping to seal.
Place momos in a steamer and steam on high for 30 min.
Serve with a mild tomato salsa, "Tsal", made from chopped tomatoes,
cilantro, green onions and garlic, and/or Sriracha sauce and/or soy sauce.
In Tibet, these would be made with a flour ground from roasted barley called
"Tsampa". An Alternate filling usually is made with ground chicken mashed
with onions, daikon, fresh ginger, garlic and cilantro.
A Vegetarian filling contains chopped cabbage, bok choy, tofu, green onion,
ginger and garlic.
------------------------------------
Nepali Meat MOMO
Nepalese Meat Dumplings
Dough for wrappers:
3 cups All-purpose flour
1 Tbls. oil
1 cup water
Pinch of salt
Filling:
2 lbs. lean ground lamb or chicken
1 cup onion, finely chopped
1/2 cup green onion, finely chopped
3 Tbls. cilantro, chopped
1 Tbls. fresh garlic, minced
1 Tbls. fresh ginger, minced
1/2 tsp. timur (Szechwan pepper)
1/2 tsp. turmeric
2 Tbls. curry powder
5 fresh red chilies, minced
3 Tbls. cooking oil
Salt to taste
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 an hour 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-in. 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 about 2-in 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 MOMO's, 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-in diameter circular shape. Repeat with the
remaining semi-flattened dough circles. Cover with bowl to prevent from
drying.
For packing hold wrapper on one palm, put one tablespoon of filling mixture
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.
Heat up a steamer, oil the steamer rack well. This is critical because it
will prevent dumplings from sticking. Arrange uncooked MOMO's in the steamer.
Close the lid, and allow steaming until the dumplings are cooked through,
about 10-15 min. Take the dumplings off the steamer, and immediately serve.
To serve, arrange the cooked MOMO's on a plate dressed with tomato chutney.
------------------------------------
Nepali Momo
Dough for wrappers
3 cups all-purpose flour
1 tablespoon oil
1 cup water
1 pinch salt
Filling
2 lbs lean ground lamb or ground chicken, (50% lamb or chicken & 50% pork
works best
1 1/2 cups onions, finely chopped
1/2 cup green onions, finely chopped
3 tablespoons cilantro, chopped
1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger, minced
1/2 teaspoon szechwan pepper (timur)
1/4 teaspoon nutmeg, freshly grated
1/2 teaspoon turmeric
1/8 teaspoon asafetida powder
1 tablespoon cumin powder
1 teaspoon hot chili powder, or more to taste
2 fresh red chilies, minced ( or more to taste)
3 tablespoons cooking oil
salt and pepper
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 an hour 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-in. 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 about 2-in 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 MOMO's, 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-in diameter circular shape.
Repeat with the remaining semi-flattened dough circles.
Cover with bowl to prevent from drying.
For packing hold wrapper on one palm, put one tablespoon of filling mixture
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.
Heat up a steamer, oil the steamer rack well.
This is critical because it will prevent dumplings from sticking.
Arrange uncooked dumplings in the steamer.
Close the lid, and allow steaming until the dumplings are cooked through, about
10 minutes.
Take dumplings off the steamer and serve immediately.
Alternatively, you can place uncooked dumplings directly in slightly salted
boiling water and cook until done, approximately 10 minutes. Be careful not
to overboil the dumplings.
You may also slightly sautee cooked dumplings in butter before serving.
To serve, arrange the cooked dumplings (MOMO's) on serving plate with hot
tomato achar or any other chutneys as condiment.
Nabisco Heyday Bars (copycat recipe)
1 (9 oz.) package of vanilla sugar wafers
1 (14 oz.) bag caramels
1/4 cup of water
3 or 4 cups chopped peanuts
1 (8 oz.) Hershey's Chocolate Bar (Milk or Dark)
Separate the sugar wafers with a knife, carefully removing the filling,
so that all you have left are the wafers themselves. Stack the empty
wafers in stacks of 3.
On a sheet of wax paper, take one (1) wafer from each stack, and lay
them out on the wax paper.
Put the caramels in a microwave safe bowl and add the water to them.
Microwave them on high for 5 minutes, stopping after each minute to stir them.
When the caramel is completely melted, use a spoon to drizzle it on each wafer,
doing on 5 at a time, then put a second wafer from the stack on each when you
finish. Drizzle caramel on all the remaining wafers on the wax paper the same
way, 5 at a time. Drizzle caramel on all the cookies you just finished, and
add the third wafer to each of them. You should end up with between 20 and
25 completed cookies with three wafers each with caramel in between.
Put the chopped peanuts in a bowl.
Using a pair of tongs, dip each cookie in the melted caramel, drain off the
excess caramel, then roll in the peanuts, completely covering the cookie, and
set on wax paper. Finish all the remaining cookies the same way.
After letting the cookies sit for ten minutes to set, break up the chocolate
bar in a microwave safe bowl, and microwave on high 30 seconds at a time,
stirring after each time, until its completely melted.
Using a spoon, drizzle the chocolate in stripes over the cookies. Let the
cookies rest until completely set.
Makes 20-25 cookies
Original Message:
-----------------
From: Mike
Date: Mon, 24 Sep 2007 11:44:17 -0400
To: phaedrus
Subject: Polish Grass Soup
When I was a kid, my mom made what she called "Grass Soup". I think it was a
Polish Recipe. It was made with spinach (?), potatoes, and some onions (?)
it was a white (sour cream) soup. It was great on a cold day.
Before she passed away last April, she was stricken with advanced
Alzheimer's and the recipe was lost.
Can you help?
Hello Mike,
Could it be Polish "sour grass soup"? Sour grass is szczaw (sorrel), which
is what the soup was originally made with. However, some recipes say you
can substitute frozen spinach, flavored with a little lemon juice. "Sour
grass soup" is "Zupa Szczawiowa" in Polish. See Below.
Phaed
This recipe is from a Polish cookbook:
Zupa Szczawiowa
2 qts. meat stock
1 lb. young fresh sorrel (1 pkg of frozen spinach may be substituted, but
add a few drops of lemon juice)
1 or 2 small potatoes
salt and pepper to taste
1/2 cup sour cream
4 T. butter
4 egg yolks
Clean the sorrel and scald it. Chop fine, cook in butter until tender
and rub through a sieve. Boil the potatoes, rub them through sieve,
and mix with sorrel puree. Season with salt and pepper. Simmer
for 10 minutes. Beat the egg yolks and add to them 2 tablespoons of hot
soup. Pour into simmering soup and heat to just below the boiling point.
Add the sour cream and serve immediately.
--------------------------------
Zupa Szczawiowa Sorrel Soup with Sour Cream Recipe
Polish Soup
Ingredients:
1 lb. sorrel leaves, cleaned,washed,and dried
(1 package frozen spinach may be substituted,with addition of a few drops
of lemon juice)
2 tbs. butter
6 cups light soup stock
2/3 cup sour cream
1 tbs. flour
salt and pepper to taste
4-6 hard-cooked eggs (optional)
Directions:
Chop sorrel raw;add salt to taste,and saute in butter until done-about 20
minutes. Combine with strained soup stock. Beat flour into the sour cream
and combine with soup;Stir thoroughly and let simmer 5 to 10 minutes. Serve
with quartered hard-cooked eggs or deviled eggs on strips of toast. Serves
6 to 7 (May be served with croutons alone.
--------------------------------
Zupa Szczawiowa (Sorrel Soup)
Polish Soup!
1/2 lb. sorrel
1 Tbls. butter
3 Tbls. water
4 cups strained meat stock
3-4 Tbls. flour
2 cups milk
2 raw egg yolks
1 Tbls. soft butter
salt and pepper, to taste
Wash well 1/2 lb. sorrel, trim away the stems, chop, and add to a skillet
along with 1 Tbls. butter and 3 Tbls. water. Simmer on low heat under cover
for 10 minutes.
Force mixture through a sieve into 4 cups strained meat stock and simmer a
few minutes longer. Dissolve 3-4 Tbls. flour in 2 cups milk and add to the
pot. Simmer briefly, the remove from heat. Fork-blend 2 raw egg yolks with
1 Tbls. soft butter, adding several tablespoons soup and stirring until
smooth. Add to the pot. Salt and pepper, to taste.
Serve over hard-boiled egg slices. Instead of the eggs, it may be served
over rice or with croutons!
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