Sure, kids love dumplings because of the surprise. And because of the dough. Parents (i.e. me) love them because you can hide so many healthy things in them. Vegetables for example. Green vegetables. Healthy green vegetables.
Maybe that’s why they exist in pretty much every culture – they differ in the type of dough and the type of filling, the seasoning and the way they are folded and cooked. But actually they are always vegetable smugglers…
In Tibet they are called momos and are steam cooked. We call them that too. What do you call them?
Preparation is child’s play and doesn’t require any fancy equipment.
For about 16 of my momos you need 300g flour.
They are kneaded with 150ml water to form a smooth ball of dough.
This can rest in the fridge for 30 minutes.
During this time you cut the vegetables into small pieces.
You can hide whatever you want in the momos.
Hidden in ours:
1/2 pointed cabbage
3 carrots
3 spring onions
1 onion
1 small can of corn
2 tablespoons soy sauce
and if desired also shrimp
And this is how it works:
Cut everything as small as you can and fry it in a little oil in the pan. I seasoned with two tablespoons of soy sauce.
I fried the scampi separately so that I could divide them between half of the momos.
Now let the vegetables cool down a little (so you don’t burn your fingers when folding them) and divide the dough ball into about 16 equal parts. They are rolled out with a rolling pin into circles approx. 8-10 cm in size. Place a spoonful of the filling in the middle of the dough sheet. Then I fold the circle in half and fold the edges together (if you brush them with a little water beforehand, it sticks better).
Because not everyone here eats it, I only added the scampi to 1/2 of the momos in addition to the vegetables. I twisted these up like a sack at the top – so that you can tell them apart later.
Cooking is easier than you might think.
First, the dumplings are briefly fried in a pan. Then add about a cup of water to the pan and cover it. When the water has evaporated, the momos are ready.
N/a? Did you think it was that easy?
I’m looking forward to your fillings!
