This is a Tibetan recipe for this month's Cook Around the Globe. There is a plethora of different dumpling recipes from different Asian countries available. I have prepared several different ones over the years, but never with this rather interesting filling. I loved this recipe, though unfortunately HubbyGrouch did not. Never mind, I get to eat all the leftover - yay! According to the website where I found this recipe (see below), the Dalai Lama himself invented this recipe. Well, that may or may not be so. It certainly doesn't change the taste of these delicious treats. It's great to have the soup on the side. It's subtle taste is a good contrast to the very flavorful, salty dipping sauce.
Six months ago: Egg, Avocado, and Apple Salad
300 g potatoes
2 tbsp olive oil
300 g onion, chopped
225 g mushrooms, chopped
4-5 tbsp fresh chopped cilantro
1/4 tsp pepper
3/4 tsp salt
225 g yak cheese (or parmesan or asiago)
pinch of paprika
50-60 wonton wrappers (about 3" wide squares)
1-2 tbsp olive oil
1 onion, chopped
2 tomatoes, chopped
2-3 tsp tomato paste
1 tbsp fresh chopped cilantro
1 3/4 cups bouillon (vegetable, chicken or beef)
6 tbsp soy sauce
4 tbsp chili sauce
1/2 tsp garlic powder
1 tbsp rice vinegar
For the filling, boil the potatoes until tender, then peel and mash. Set aside to cool. Heat oil in a skillet over medium heat. Add onion and cook for 5 minutes until soft. Add the mushrooms, cover, and cook for 5 minutes or until soft. Remove from heat, uncover and let cool. Mix together the potatoes, onion mix, cheese, cilantro, paprika, salt, and pepper.
Place about 1 tbsp of filling in the middle of each wonton wrapper. Brush the edges with water. Gather the corners above the filling and press edges together to seal filling in.
For the soup, heat the olive oil over medium heat. Add the onion and cook until soft, about 5-7 minutes. Add tomatoes and cilantro and cook for 5 minutes. Add tomato paste and bouillon and cover. Bring to a boil and simmer for 15 minutes. Season to taste with salt and pepper.
For the dipping sauce, whisk all ingredients together and set aside.
(I used a bamboo steamer steamer set over a pan to steam the momos. If using other steamer, follow the specific directions for steaming food.) Bring water in a large enough pan to a boil. Spray a bamboo steamer with vegetable oil so that the momos won't stick. Place momos, not too many, in the steamer, cover and set over the pan. Steam for 8-10 minutes until dough is soft. Serve momos with soup and dipping sauce.
(adapted from asiarecipe.com)